The thousands of hours it takes to perfect making some of the best sushi in Manchester
They say it takes 10,000 hours to master a skill but this bloke's probably gone well beyond that in his time — that's what makes MUSU’s omakase experience so good.
We’d wager if you took a survey of people on the street in Manchester and asked them what food they find most intimidating, a very big chunk of the answers would be sushi and raw fish.
But then again, most of them haven’t been to MUSU yet.
Listen, we get it, even tasting menus sometimes sound a touch upmarket and a bit out of their wheelhouse to some people, but this two AA Rosette-winning Japanese restaurant is helping make fine-dining and seafood experiences more accessible whilst delivering a truly unforgettable meal.
We recently had the pleasure of chatting with Head Sushi Chef André Aguiar after he served us MUSU’s ‘omakase’ tasting menu straight from the counter, which features some of the most amazing sushi, nigiri and all-round high-end produce we’ve ever come across. This guy knows his stuff.
Can you give us a brief overview of your background/journey as a chef?
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I started my career in Brazil which was my home country. I was in the army and met a captain who was passionate about Japanese cuisine. After he introduced me to the world of Japanese culture and cuisine, I knew that’s what I wanted to do.
I then opened a Japanese restaurant in 2010 in Brazil and stayed there for two years before selling the restaurant in order to move to Ireland in order to learn English.
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I met a Japanese master at Taste by Dylan McGrath in Dublin who wanted to retire and move back to Japan but the deal that he had with the owner of the restaurant was that he had to find a new head chef before he left so I started to train with him, he was very strict and it was really tough but I persevered for three years until I was ready to take over the head sushi chef position and was there for 4 years.
After Taste, I moved to Italy for 6 months to open a restaurant and train the staff then came back to Dublin in 2019 and continued to work there but then Covid hit and unfortunately they closed down due to the pandemic.
After the pandemic, I went to Portugal to open another restaurant and to train staff and when working there I was approached by the directors of MUSU who were on holiday there and were looking for a head sushi chef to join the team.
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After they tried my tasting menu at the restaurant in Portugal, they offered me the position immediately, so I moved to the UK the next month and I’ve been here ever since.
Amazing. What was it that drew you to MUSU and the ‘omakase’ concept specifically?
The fact I was able to build a team from the ground up, develop a menu from scratch and work with the finest ingredients in the world.
At the end of the day, that’s what every chef wants.
Simple as that. What about your favourite sushi creation?
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During the development of the menu at MUSU I was able to experiment with lots of different ingredients. While I can’t name one favourite creation the three stand-outs are the Chu-toro seared with Japanese charcoal; the carabinero prawn with miso butter and then the salmon with foie gras.
During development, I was able to create a selection of ‘Edomae’ nigiri that really pushes the boundaries of traditional Edo-style sushi — if you visit I’d recommend trying a few of them.
Yep, we can vouch for all three of those dishes. What advice would you give people new to sushi/seafood/tasting menus?
Most of the people who come here and say they are afraid to try raw fish or have usually had a bad experience with sushi due to low-quality ingredients. When they try it here, we always get asked why it is so different and why it is so good.
I always tell them the details behind the sushi we create including the ageing and curing process to improve flavour and texture as well as the rice quality, temperature and seasoning.
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We use the best ingredients in all of our sushi, including the best sushi rice, nori seaweed; A5 wagyū beef; aged soy, aged vinegar and the freshest wasabi on the market shipped directly from Japan.
I always recommend that people just be open-minded when it comes to trying new things. Sometimes people have one bad experience and never venture into it again, whereas when people are open to new textures and flavours they have the best experience.
Absolutely. And if you had to describe the omakase experience in three words what would they be?
Literally translating to, “I’ll leave the details up to you”, that’s how we’d sum up the whole omakase experience: you get to watch a craftsman carefully examining every minute detail as he builds some of the most incredible seafood courses we’ve ever had the pleasure of eating right in front of your eyes.
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Chef Andre is a master in every sense of the word and not only do you get to see his skills on show but his knowledge of the cuisine and pure passion come across as he explains each and every dish.
Every incredible ingredient is lovingly presented and you get to witness the clean, military-level precision and almost surgery-like operation unfold up close as the freshest of produce is turned into little plates of art. It’s quite fascinating to watch.
So if you’re guilty of being nervous try sushi and seafood in this kind of setting, there aren’t many better places to push the boat out and dip your toes in. Trust us, you won’t be disappointed — and better still, if you sign up for the MUSU Rewards scheme, you can get 30% off your food bill this March and even more throughout the year.
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Whether it’s Dry January, a hangover-free night out, or total sobriety, there are a lot of options for non-alcoholic drinking these days.
But they don’t come much better than Botivo, a game-changing aperitivo that’s 0% alcohol but 100% tasty.
This delicious small-batch drink has been carefully crafted with just as much attention as you’d put into an alcoholic cocktail, from the hand-picked thyme leaves to the bottles hand-dipped in a buttercup yellow wax.
Founder Sam Paget Steavenson said: “I wanted to bring the true craft and depth of flavour we all see in the alcohol category, to the non alc category. This meant using real ingredients, no flavourings and low intervention techniques.”
The result is Botivo, a bittersweet, citrusy, herbal drink that can be added into summer drinks, winter warmers, after-work concoctions and just about anything else you can think of.
And if you do love an alcoholic drink, Botivo is still a great addition to your boozy cocktails.
It’s popping up on shelves right across Greater Manchester – here are 10 places you can drink Botivo locally.
Reserve Wines – Didsbury
This fantastic local wine bar and bottle shop is one of the best spots in Manchester to get your hands on rare and unusual drinks – and also, Botivo.
The Didsbury institution serves theirs simply with soda and a delicious kick of ginger, or with blueberry and ginger kombucha.
Tawny Stores – Stockport
Tawny Stores in Marple Bridge. Credit: The Manc GroupBotivo at Tawny Stores. Credit: The Manc Group
Tawny Stores is a lovely little cafe, restaurant and grocery store right on the water’s edge in Marple, where you can do everything from having a romantic candlelit dinner to scoffing a morning pastry to grabbing a loaf of bread to take home.
Here, Botivo is added to a warming spiced apple drink, reminiscent of a mulled cider. You can even have it served in a takeaway cup to take it on a walk down the neighbouring canal, if you so fancy.
Bundobust – Oxford Road
Manchester Indian street food restaurant Bundobust. Credit: The Manc GroupBotivo at Bundobust Manchester. Credit: The Manc Group
Vegetarians and meat-eaters alike love Bundobust, a Leeds-founded Indian street food restaurant that now has two sites in Manchester city centre.
Among the long benches and beneath the skylights (weirdly, both sites have similar ceilings), you can pair your Indian small plates with a tasty glass of Botivo and soda.
Delve – Delph
Delve in Delph, Saddleworth. Credit: The Manc GroupDelve in Delph, Saddleworth. Credit: The Manc Group
Delve is a gorgeous restaurant and bar that’s recently opened in the Saddleworth village of Delph, inside an old bank building.
They’ve come up with a suitably sophisticated Botivo serve, the Pink Lady, made with chilled fruit tea.
Something More Productive – Withington
Something More Productive in Withington. Credit: The Manc GroupBotivo at Something More Productive. Credit: The Manc Group
This is a lively neighbourhood bar and cafe, as famed for its sturdy sandwiches as it is live music nights.
Tuck yourself away inside with a Botivo, served here with delicious ginger and yuzu kombucha from Cheshire-made Hip Pop.
North Westward Ho – city centre
Botivo at North Westward Ho in Manchester. Credit: The Manc Group
Easily one of the city centre’s best watering holes, North Westward Ho is a charming pub operated by the same team behind Pomona Island brewery.
A perfect alternative to their massive beer selection, Botivo comes with soda and a wedge of fresh orange.
Caravan – St John’s
Botivo drinks at Caravan ManchesterCaravan in Manchester city centreCredit: The Manc Group
Caravan is another huge newcomer in Manchester city centre, where it has an all-day menu inspired by the vibrant flavours of New Zealand and Australia cafe culture.
Get cosy in the huge, light-flooded space and order yourself a Botivo and soda with a sprig of rosemary to really enhance those herbal flavours.
The Pearl – Prestwich
A Botivo espresso martini at The Pearl, PrestwichThe Pearl in Prestwich has made it onto the list of the Top 100 Local Restaurants in the Good Food Guide. Credit: The Manc Group
You’ve never had an espresso martini like this before – and you’ll never want to drink it another way.
Award-winning neighbourhood restaurant The Pearl has added Botivo to its espresso martinis, for a delicious citrus hit to the classic drink.
Hinterland Bar – Northern Quarter
Inside Hinterland in the Northern Quarter. Credit: The Manc GroupBotivo Elixir at Hinterland. Credit; The Manc Group
Tucked down in a Northern Quarter basement is Hinterland, a proudly alcohol-free bar that is the perfect cosy spot to sample Botivo.
They’ll serve you a Botivo Elixir, made with chai tea, lime, and cucumber – or you can have it more simply with soda.
10 Tib Lane – city centre
10 Tib Lane in ManchesterInside 10 Tib Lane Manchester
If you’ve never been to 10 Tib Lane, let this be your sign – the three-storey restaurant and bar is a real beauty, serving delicious small plates that pair perfectly with Botivo.
They serve it ice cold, with soda and fresh orange. Delicious.