K-Gr 3-This picture-book biography presents the lives of two sushi chefs: a father and daughter. Readers meet the adolescent Akira Suzuki as he strives to supplement his family's income by apprenticing in a Tokyo restaurant. They may be amazed by a career that consisted of scrubbing the floor for the first year, cooking rice for the second, and working long days for 10 years to realize a goal. The opportunity to pursue his dream in New York ultimately led to marriage, fatherhood, and the desire to share his heritage. Young Hiromi attended Japanese school on Saturdays and celebrated special days, but she especially wanted to learn her father's trade. Akira welcomed her interest-"Girls can do things here that they cannot do in Japan"-and the pattern of learning began again. Hiromi's achievement is celebrated in a spread of labeled, delicately arranged sushi. The story came full circle when the Tokyo restaurateur paid a visit and enjoyed his meal. Ink-and-watercolor scenes are rendered in salmon and grays; each childhood is captured in black-and-white "snapshots." One odd choice, given the author's access to her subject, is the pseudo-Japanese in the signage, described as merely illustrative. An author's note and photograph of Hiromi Suzuki are followed by a pronunciation guide. An inspiring story of a young woman crossing a boundary, an informative glimpse into a career, and a study in perseverance, this title will appeal to a varied audience.-Wendy Lukehart, Washington DC Public Library Copyright 2007 Reed Business Information.

Part upbeat, contemporary immigration story, this picture-book biography of one of the first female sushi chefs in New York City celebrates Hiromi Suzuki's Japanese American roots and her achievements in the U.S. The first-person narrative, accompanied by ink-and-watercolor art, begins with her father's life in Japan, including his long training as a sushi chef; his emigration to New York, where he opens his own restaurant; his marriage; and the birth of his beloved Hiromi. As a young girl, Hiromi learns about his work, and because "This is America. Girls can do things here," she undertakes years of tough apprenticeship and finally becomes a chef. From the lively double-page spread of the fish market to the small, delicious pictures of the many kinds of sushi Hiromi learns to make, this book celebrates the riches of cultural diversity.

Japanese American Hiromi tags along to the fish market with her restaurant-owner dad. Despite tradition, he eventually lets her apprentice with him to become a sushi chef; an author's note tells us that in 1998 Hiromi Suzuki became one of the first female sushi chefs in New York. Hiromi's narration conveys her enthusiasm, and the muted ink-and-watercolor illustrations are spare but expressive. Glos.

<p>Barasch frames this profile of Hiromi Suzuki, a childhood friend of her daughter's who grew up to be an itamae-san, or professional sushi chef, as both an American story and a first-person tale of a young woman's success in a trade traditionally dominated by men. Transferred in 1964 from Tokyo to the New York branch of his restaurant, Kamehachi, Hiromi's father Akira found his new home to be a place of "big cars, big portions, big opportunities!" So he was receptive when, years later, his daughter expressed an eagerness to accompany him to the early-morning fish market on Fulton Street, and then to learn how to make perfect nigiri sushi (seafood over pressed rice) and maki sushi (sushi rolls) for the small restaurant he had opened. In delicately lined watercolors, Barasch not only warmly portrays her human cast, but also presents mouthwatering galleries of sushi and of the varieties of seafood from which it is made. A glossary and pronunciation guide, a portrait photo and a brief wrap-up close what will be for most young readers a fascinating family story. (Picture book/biography. 7-9)</p>