Meet Our Sushi Chef: Riku

CCM’s new sushi chef Richard Le Roy earned his name ‘Riku’ at the famous Asian-fusion restaurant Nobu in Los Angeles. Riku is Japanese for ‘non moving object’. Richard’s dogged tenacity earned him that name and an apprenticeship with expert sushi chefs.

Richard started at Nobu as a sous chef. He was fascinated by the discipline and artistry of the native Japanese sushi chefs and wanted to be a sushi chef, too. Richard said he was ridiculed by the Japanese staff for being “too white” and having “too many tattoos” to be a chef. Finally, the master sushi chef dumped a 20 lb bag of rice on a table and told Richard to move the rice to another table one grain at a time…using chopsticks.

“I was horrible at using chopsticks!” Richard laughs. But nine days later, he had moved all 20 lbs of rice and had mastered the use of chopsticks. Then began a two-year apprenticeship, and for his endurance he earned the nickname ‘Riku’.

Riku-Sushi is not your grocery-store-grade sushi. His California Roll is called ‘Not-California Roll’ because Richard’s has a hint of jalapeno in the cream cheese that elevates the flavors. The ubiquitous tuna roll becomes high cuisine when made with Yellowtail tuna. Richard is adept at making vegan sushi options, too, that will make you never want to look at another cucumber roll again.

Even the condiments are expertly prepared. Richard’s flavorful and delicately balanced miso sauce takes 12 hours to cook, and it must be stirred every 20 minutes. In addition to sushi he also makes hot foods like to-die-for wasabi-salted French fries.

Richard introduces new sushi flavors each week. And best of all he takes requests. He just agreed to make tempura roll for a customer and promises that there will be enough to sell to other customers (like me!) You’ll find Richard Monday thru Friday in the Deli behind the bonzai plants that he trims each week.

Welcome Riku to the co-op community of Tallahassee!

Troy Bond

Community Co-op Market CEO