by Marnely Murray
Upon Martha’s Vineyard is a melting pot of languages and cultures, this is why when meeting a Serbian chef that makes sushi at Mikado, we weren’t shocked. The island prides itself on opening its arms to immigrants from around the world, so it’s no shocker to see this. As we sat down with Nem to talk sushi, we instantly felt at ease – he’s the type of chef that exudes positivity and passion for his craft and below you’ll read why.
This Week on MV: When did you start cooking?
Sushi Chef, Nem Zivkovic: I attended culinary school in Serbia, so cooking has always been a passion. My first job after that was at a Japanese restaurant and from that moment on, I was hooked.
TW: What brought you to the island?
NZ: 2012 was my first year on island and incredible enough, one of my first jobs on island was at the Sand Bar in Oak Bluffs, as their sushi chef. Along with working at Little House Cafe, Copper Wok, and other island restaurants, sushi has always been my true passion.
TW: Why is sushi special to you?
NZ: For a sushi chef like myself, sushi is special because it’s comparable to art. The clean lines, the delicate cuts, the thoughtful process of combining flavors and textures, the freedom to create new rolls and items, while staying within the traditional limits of what sushi is, all that makes sushi incredibly special to us sushi chefs.
TW: What’s your favorite sushi to eat?
NZ: Oh that might be the most difficult question to answer because my favorite sushi to eat depends on my mood and how I am feeling that day. I don’t stick to just one type of roll as a go-to – feelings and emotions really affect that choice, but if I had to narrow it down to a type of fish, I’d say that white Bigeye tuna is my favorite because of how it melts in your mouth, so effortlessly.
TW: What inspires you?
NZ: Everything around me inspires me, but mostly I think a lot about colors and textures and how to make the most attractive and creative rolls for our customers.
TW: How do you persuade someone that’s never had sushi, to taste sushi for the first time?
NZ: It’s funny you ask because this has happened a few times when a sushi lover brings in someone that might not love sushi as much. It’s a process, but if someone is experiencing sushi for the first time, we start them off with something cooked, like shrimp tempura, served with a few of our house-made sauces. Once they get a taste for the rice, seaweed, and seafood, we move on to serving up some seared tuna alongside raw tuna, still with the same sauces to remind the mind of the flavors, yet introducing some raw fresh fish.
To learn more about Mikado Asian Bistro, visit www.mikadoct.com/vineyardhaven/
