In the series “A Taste of the Terminal”, viewers are invited to follow Grand Central’s top chefs as they shop the Grand Central Market and prepare some of their favorite recipes.
In this video, Hiro Ishikawa, Executive Chef and Managing Partner of Shiro of Japan in Grand Central’s Dining Concourse, shares his personal “American Dream” story and shows us how to make some of his favorite sushi rolls. On Hiro’s journey, he stops at Pescatore Seafood Company in the Grand Central Market to buy quality, sushi-grade fish and shrimp.
Shiro of Japan’s grab-and-go Grand Central location is an extension of its two restaurants on Long Island, catering, and wholesale businesses. Shiro of Japan was first established in 1972 in Carle Place as Long Island’s first traditional sushi and hibachi steakhouse.
Current managing partners, Hiro Ishikawa and Peter Faccibene, took ownership of Shiro of Japan in Carle Place in 2003. Ishikawa is well known for bringing sushi to Long Island, and now, Grand Central Terminal.