The Best Chef: You’ve built an experience where every detail feels intentional. What is at the heart of your approach to sushi today? Marcin Jasiura: For me, sushi is about precision, balance, and respect for the ingredient. Even something small, like wasabi, changes everything. It’s not just a condiment. It has antibacterial properties and it transforms how you perceive flavour when used correctly. I always tell guests: don’t put it on the fish, use it directly in the mouth. My goal is to give people a new level of tasting, where every bite is controlled, clean, and fully expressive.

The Best Chef: Your menu feels like a very personal journey through ingredients. How do you build it? Marcin Jasiura: Each piece of fish gives you multiple experiences depending on how you treat it. One fish can become several courses, each completely different in texture and taste. I work with exceptional products like bluefin tuna from Spain, octopus, or Japanese yellowtail, but also local elements like Polish caviar. It’s about showing the full potential of each ingredient, not hiding it.

The Best Chef: You travel to Japan regularly. How has that shaped you as a chef? Marcin Jasiura: I go to Japan at least twice a year, always for at least two weeks. I visit masters, eat in sushi restaurants like Kanesaka or Aoki, and I learn by observing everything, from technique to attitude. What impressed me most is the discipline and respect. Some chefs dedicate their entire life to one craft. It changes your mindset. You understand that sushi is not a job, it’s a lifelong process of becoming better.

The Best Chef: How would you compare Japanese and European chefs? Marcin Jasiura: The biggest difference is commitment. In Japan, when someone chooses a path, they stay on it for life. In Europe, people often want to learn everything quickly and move on. But sushi cannot be rushed. It takes years just to understand the basics. I’ve worked mostly alone for years, and that taught me that I must constantly improve not only technique, but also myself, how I serve, how I interact with guests, and how I think.

The Best Chef: Do you ever imagine a life outside sushi? Marcin Jasiura: I’ve been trying to quit for the last twenty years, but it’s impossible. Sushi is not something I do. It’s how I live. My restaurant is small, very personal, and every service is about creating a connection with guests. As long as I can keep improving and learning, I don’t see myself doing anything else.