Sushi with a Grin: Sushi by Tony Ni Makes for Fun Times at Lookout Tavern
by Chaiel Schaffel
Upon entering the Lookout Tavern on Seaview Avenue and being directed to the Sushi Bar, I was greeted by the sight of an extraordinarily busy man expertly preparing sushi from behind a colorfully arranged fish counter. When I made myself known, veteran sushi-maker Tony Ni lit up with a beaming grin and asked what he could do for me. I wanted to know the inside story about Tony’s work here on the Vineyard, so I asked him a few questions on what he does. Here’s what he said:
This Week: First of all, what’s your name? Where are you from?
Tony Ni: I’m Tony Ni. I was born in China, but I’ve lived in New York for seven years.
TW: How long have you been on the Vineyard?
TN: I’ve been here every summer for four years, starting on April 3rd. In the winter I work at restaurants in New York City.
TW: Which is more important on the sushi; the wasabi or the ginger?
TN: Wasabi is more important- but the ginger is also important when you have more fish in the sushi.
TW:What are some of the kinds of sushi you make here?
TN: We have a different special each year. This year’s is Mike’s Special, which has black peppered tuna, jalapeno peppers, and cucumber on the outside, with avocado, tuna, and a special sauce on top.
TW: And what is your favorite type of sushi that you make?
TN: My favorite is Mango Tango; spicy yellowtail tuna with avocado and mango.
TW: If you could choose only one food to eat for the rest of your life, would it definitely be sushi?
TN: Yes! It would be sushi!
