Shiho is keeping busy with various food-related ventures after a ten-year hiatus from the Monterey Peninsula, teaching English in Kyoto and dabbling in the wine and IT industry in San Francisco and Denver. Currently she is the general manager of Ocean Sushi Deli, a local's favorite Japanese restaurant and catering business that her family has owned and operated for 28 years. Ocean Sushi Deli Monterey features over 200 menu items with recipes created from her father Chef Masayasu Chris Fukushima who graduated from the prestigious Tsuji Cooking School in Osaka, Japan. The place keeps her very busy as they are open all day everyday, source sushi to several local hotels weekly, partake in events that give back to the community like Big Sur Food & Wine while chatting it up with the regulars.
Her Yelp-ing landed her the position of lead food critic for the Monterey County Weekly magazine. Shiho's plan to open an izakaya has had to be put on the back burner until she can work with (and actually touch) soy and gluten. In the meantime she is working on a mission to promote gluten-free awareness in the 831. In 2012 Shiho discovered she has a severe gluten and soy intolerance (rice, corn and dairy too) due to leaky gut syndrome and Celiac disease and sees it as a blessing in disguise. It's become a positive challenge for her to help those with similar conditions and to make gluten free food taste just as tasty as the stuff containing gluten.
In her spare time she spends working with a non-profit organization she founded called Make a Racket Foundation. Mission statement: "MARF strives to engage the community to inspire and provide youth with necessary resources to succeed in life through the game of tennis. We will do this by supplying tennis equipment, training, mentorship and promote opportunities for their success."
To read more about Shiho's endeavors, visit: www.glutenfreeshiho.com