When it comes to redefining the boundaries of Japanese cuisine, Chef Raymond Ma stands in a league of his own. A pioneer in the art of sushi-making, Raymond has captivated food enthusiasts with his groundbreaking creation: Crystal Sushi. As the Head Sushi Chef at Shiro and an integral part of the Aqua Restaurant Group’s international culinary empire, Raymond Ma’s journey is a testament to passion, resilience, and innovation.
The Inventor of Crystal Sushi
Crystal Sushi, a dish as visually stunning as it is flavourful, was born in 2015 at Shiro Hong Kong. This revolutionary concept involves sushi rolls draped in delicate, translucent jelly slices infused with flavours like kimchi, ponzu, mint, or sake. The dish elevates traditional sushi by marrying texture and taste in a way that challenges the palate and delights the senses. Customers are encouraged to savour the intricate flavours without soy sauce or wasabi, allowing the essence of the jelly and sushi to shine.
Raymond credits his inspiration for Crystal Sushi to a serendipitous moment with his son, who was enjoying flavoured jelly. From that seemingly ordinary scene, Raymond envisioned a new way to innovate sushi, setting a benchmark for creativity in Japanese cuisine.
A Culinary Journey Spanning Two Decades
Raymond’s career began in 2007 at the award-winning Wasabisabi restaurant, where he honed his skills and laid the foundation for his future success. His talent and commitment quickly earned him a place within the Aqua Restaurant Group, where he became a vital player in opening iconic venues such as Aqua Kyoto in London.
In 2008, Raymond joined Shiro Hong Kong, immersing himself in the dynamic culinary culture of Asia while refining his techniques. Over the years, his contributions have cemented his reputation as a master of Japanese cuisine and an innovator unafraid to push boundaries. In 2019, he returned to Shiro Hong Kong as Head Chef, where he continues to lead with creativity and precision while ensuring brand alignment with Shiro London.
Ambitious Craftsmanship
Raymond’s commitment to culinary excellence extends beyond the dishes he creates. He views himself as an explorer, frequently dining at other restaurants to gather inspiration and connect with fellow chefs. When asked what he would do if he weren’t a chef, Raymond’s answer — construction mechanic or technician — hints at the meticulous craftsmanship that also defines his approach to food.
Despite his already impressive achievements, Raymond’s ultimate goal is to earn Michelin recognition. His dedication to refining his craft and mentoring young chefs reflects his belief in passion and confidence as the cornerstones of success. "Trust yourself and be confident in what you are working on," he advises aspiring chefs. "Be passionate about your job."
Shiro’s Unlimited Sushi Brunch has become a phenomenon in London, further showcasing Raymond’s ability to create unforgettable dining experiences. This indulgent offering combines quality, variety, and creativity, allowing diners to immerse themselves in the best of modern Japanese cuisine.
Is Raymond Ma The Most Innovative Sushi Maker Today?
As a key figure in the Aqua Restaurant Group, Raymond has played an instrumental role in shaping the global perception of Japanese cuisine. His ability to adapt to diverse palates — from health-conscious Hong Kong diners to the bolder tastes of London — sets him apart. Crystal Sushi, with its daring flavours and aesthetic appeal, exemplifies his forward-thinking approach and cements his position as a leader in contemporary Japanese dining.
Whether it’s his role in the success of iconic restaurants or his relentless pursuit of innovation, Raymond Ma continues to redefine what sushi can be. As London’s culinary scene evolves, one thing is certain: Raymond Ma is not just keeping pace; he is setting the standard.