Vincent Gee

Chef Vincent Gee's culinary philosophy is deeply rooted in the Edomae sushi tradition, emphasizing purity, balance, and the enhancement of natural flavors. His core ethos centers on presenting ingredients as nature intended them to taste, meticulously avoiding artificial enhancements like sugar in his sushi rice, instead relying on the inherent sweetness and umami of the grains. This purist approach extends to his seafood selection, where he exclusively sources wild fish to capture their true, untainted essence, staunchly rejecting farmed alternatives. His vision is one of cultural preservation, striving to keep the old-Tokyo traditions of Edomae sushi alive. Gee believes in upholding the "old, the base, where everything is traditional," asserting that without such dedication, the heart and soul of the cuisine would be lost. This philosophy also embraces a unique integration of local surroundings, where Gee seeks to express the beauty of Canadian wild catches alongside meticulously imported Japanese seafood. This creates a compelling "context and contrast" within his menu, showcasing the best of both worlds while maintaining an unwavering commitment to authenticity and simplicity. Ingredient sourcing is a cornerstone of this philosophy, marked by extraordinary dedication. Gee imports specific cultivars of naturally grown Japanese rice and artisanal red vinegar (akasu) made from 2006 vintage sake lees directly from producers, ensuring unparalleled quality control. For seafood, he personally handles fresh shipments from Japan twice weekly and also champions Canadian produce, such as Atlantic tuna from P.E.I. and Matane shrimp, even being the first to utilize certain Canadian commodities in high-end sushi. His sourcing efforts are often complex, involving extensive negotiations to acquire rare and pristine ingredients, all contributing to his mission of delivering taste experiences remarkable for their inherent simplicity and profound natural beauty. Chef Vincent Gee’s signature approach is defined by an authoritative mastery of the Edomae sushi tradition, characterized by extreme precision, technical rigor, and an unwavering respect for seasonality. His technical style is a direct lineage from his apprenticeship under Taisho Shintaro Suzuki at Tokyo’s Nishiazabu Sushi Shin, focusing on ancient techniques rather than modern trends. Central to his artistry is the *shari*, or sushi rice. Gee meticulously prepares two types of naturally grown Japanese rice cultivars, chosen for their specific circumference and adhesion, which he cooks over direct heat in a cast-iron *hagama* before each service. The rice is seasoned exclusively with artisanal red vinegar (*akasu*) derived from 2006 vintage sake lees, deliberately omitting any sugar to allow the rice's natural sweetness and umami to shine—a hallmark of true Tokyo style. His approach to seafood preparation is equally exacting. Each piece of wild-caught fish or shellfish undergoes specific treatments designed to enhance its inherent qualities. Techniques include precise aging, ranging from 5 to 20 days, careful marinating, and salting with sea salt. For items like *ni-hotate* (scallop), he employs a blanched and five-day marinated process in a shoyu-based broth. Cooking methods are deliberately simple, utilizing *binchotan* charcoal grilling for certain *otsumami* (appetizers) and strictly flame-based cooking, eschewing electricity to maintain purity. The 20-course *omakase* experience at Sushi Nishinokaze exemplifies his plating and flavor philosophy. It typically commences with three *otsumami*—a mix of cooked and sashimi dishes—followed by *binchotan*-grilled selections, and then 17 sushi courses, comprising 14 nigiri pieces, a classic *kanpyo-maki* (braised gourd roll), and a tuna *temaki* (hand roll), concluding with a seasonal fruit like melon, or a Nokonoshima blood orange slice. This structure is designed to be a journey through diverse textures and flavors, always highlighting the natural taste of ingredients. While the omakase is seasonal and dynamic, specific noteworthy ingredients include Matane shrimp *shiokara*, Atlantic tuna from P.E.I., Matane shrimp (*pandalus borealis*), and Winter Daiichi Suisan Honmaguro from Ishinomaki, Miyagi prefecture. His artistry extends beyond the plate, with the dining space itself serving as a "living gallery" featuring centuries-old ceramics, creating an immersive, multi-sensory experience that connects diners to the rich cultural heritage underpinning his cuisine.

Career

• Sushi Chef at Miku Restaurant, Vancouver
• Sushi Chef at Shuraku Japanese Restaurant, Vancouver
• Sushi Sous Chef at Kasa Moto, Toronto
• Sushi Chef at Yasu, Toronto
• Sushi Chef at Shoushin, Toronto
• Owner Chef at Sushi Nishinokaze, Toronto
• Apprentice at Nishiazabu Sushi Shin, Tokyo
• Owner Chef at Sushi Nishinokaze, Montreal

Mentored by Shintaro Suzuki.