CHRISTMAS OFFER Subscribe to Dorset Magazine today CLICK HERE

Meet the chef - Myra at A. S. Sushi + More

PUBLISHED: 12:47 24 June 2016 | UPDATED: 12:47 24 June 2016

Getty Images/iStockphoto

Getty Images/iStockphoto


Myra, of A. S. Sushi + More, tells us about bringing her authentic Japanese food experience to Dorchester’s high street

Training for Sushi chefs is traditionally long and hard. Once they have mastered the standard sushi repertoire, they then have to be an artist. The food must look beautiful - you eat with your eyes as well as your taste buds with this cuisine. Fortunately for Dorset there is a very talented Sushi chef - Myra - who has mastered all these aspects and is sharing them in the restaurant and deli A. S. Sushi + More on High East Street in Dorchester, which she runs with Paul, her husband.

What was your first experience of cooking?

At my mother’s side, cooking for our large family; I would go to the market with my mother and from a young age I could tell which fish was fresh, and I knew all the herbs and spices and vegetables. The family farm in the Philippines grows rice, which means I know everything there is to know about rice, from planting to harvesting, drying, milling and cooking.

Tell me about your training?

My first two years was making international dishes, then I specialised in the sushi. First you learn how to cook the rice; then you learn the preparation of the fish and other ingredients, and then you go on to making the sushi; finally came the art of presentation. I have been making Sushi for more than 25 years. 

How did Sushi + More start?

The company grew from a school lunch box. Our family relocated to Dorset from the Far East so our son could attend school in Sherborne. He took a bento box of sushi to school for his lunch, then it was two boxes then four and so on. Upon investigation it transpired he had started a business!

Inspired by this we started the venture in a small way at Dorset Farmers’ Markets. The business rapidly expanded, thanks to the wise guidance of a Dorchester chef, and we attended the Dorset Seafood Festival, Dorset County Show, and then we took our sushi further afield to Edinburgh and London. But county support has always been strong, and during the winter of 2014/ 2015, one of our Dorset customers came forward as our Patron, and generously provided unlimited help to start the restaurant.

Where do you source your ingredients?

What makes the sushi and other dishes we make here special are the ingredients we use. The authentic Oriental ingredients are imported from Japan, including the all important sushi rice and the seasoning for it, along with the ingredients for the sauces we make. The fish and vegetables we use are the freshest and best quality available: salmon from Scotland, tuna from the Maldives, mackerel from the Atlantic, hamachi (amberjack) from Japan and so on. Although Sushi is an international cuisine I have bought locally grown shitaki mushrooms from Corton Denham, rainbow trout from Mere, smoked mackerel from Bridport and eel from Somerset. We are also going to be using Lyme Bay scallops, lobster and brown crab from our local fishermen on the menu this summer too.

Is it just sushi on the menu?

As the name of the restaurant states we offer Sushi and More, and the ‘more’ aspect consists of a range of hot Japanese dishes.

Kyoyu-Sha are ideal dishes for sharing and include tempura, harumaki, takoyaki, gyosa and salads made with pumpkin croquettes, edamame beans, and seaweeds.

Men Ryori are noodle dishes such as udon soup and yaki soba with chicken, seafood or vegetables

Finally there are the Rice Dishes: these include teriyaki, katsu curries and kushiyaki (meat or prawns on bamboo skewers), marinated schichimi and seven spices served with sweet Yakitori sauce. There really is something for everyone and we have a good range of vegetarian dishes, as well gluten free options. 

What sort of dishes do you sit down to at home?

If you work in a chocolate factory, you probably don’t eat chocolate at home! I like sitting down to a Sunday roast of sirloin of beef, with roasted vegetables and Yorkshire pudding.

Anything new you will be trying out on your menus?

Lyme Bay scallops, lobster, and brown crabs from our local fishermen will certainly be on our menu this summer.

A signature dish I would recommend…

Sushi Platter: a selection showcasing the Sushi on offer that day, typically it would contain: Nigiri Pieces made with: sake (salmon); maguro (tuna); ebi (prawns); tamago (omelette), asparagus and avocado, ikura gunkan (salmon roe); futomaki rolls filled with tuna/cucumber. It comes with gari (pickled ginger) wasabi and soy.


• 20 High East Street, Dorchester DT1 1HH; 01305 751859
• Open: Tues - Thurs 12.30 – 2.30pm & 6 – 9pm; Fri – Sat midday – 10pm

More food…

Meet the chef - Ian Grant at the Alexandra Hotel - With the produce of three counties on his doorstep Ian Grant, Executive Chef at the Alexandra Hotel, loves to get creative with his seasonally inspired menus


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Dorset visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Dorset staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Dorset account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Friday, November 9, 2018

Roaring open fires, hidden nooks and crannies and huge comfy armchairs are all signature traits of a cosy pub – and Dorset has cosy pubs aplenty. Here are just some of the best inns to snuggle up in this winter

Read more
Monday, November 5, 2018

The Crown Hotel at Blandford Forum offers wonderful riverside walks, stylish bedrooms, deeply satisfying suppers and even a dandy highwayman

Read more
Tuesday, October 23, 2018

When Friday night arrives you can’t beat a traditional fish supper from the local chippy. With some help from our readers and in no particular order, we pick eight great ‘plaices’ for fish and chips in Dorset

Read more
Friday, October 12, 2018

From farmhouse to country house, tea room to hotel Sue Quinn leaves no crumb untested as she seeks out some of the finest cream teas in the county

Read more
Monday, October 8, 2018

Sunday afternoons are made for lazing in a cosy pub, beer in hand and an overflowing plate of delicious roast dinner on the table. We pick 10 great places for Sunday lunch in Dorset

Read more
Monday, October 1, 2018

Fanny Charles is impressed by her lunch at Seasons at The Eastbury

Read more
Friday, September 28, 2018

Here are our Dorset Food, Drink and Farming winners for 2018; nominated and voted for by you

Read more
Thursday, September 13, 2018

You can’t beat a pub lunch after a scenic country walk with your four-legged friend. In no particular order, we pick some of the best dog friendly pubs in Dorset

Read more
Monday, September 3, 2018

Robert Ndungu, Head Chef of the award-winning pub The Acorn in Evershot, reveals what is making his tastebuds tingle as summer gives way to autumn

Read more
Monday, August 20, 2018

We are delighted to announce our 2018 finalists

Read more
Monday, July 23, 2018

Asian flavours combine with seasonal Dorset ingredients at The Ollerod - an exciting new relaxed dining venture in the heart of Beaminster

Read more
Friday, July 20, 2018

From creamy classics to inspiring new flavours of gelato, Dorset is home to some of the best ice cream parlours in the south west. With some help from our readers, we pick eight great places to indulge in a scoop this summer

Read more
Monday, July 16, 2018

Kieran Perree, scallop diver and Golden Scallop founder shares his recipe for pan fried Lyme Bay scallops

Read more
Monday, July 9, 2018

Dab caught from Abbotsbury beach cooked with lots of garlic, parsley and butter

Read more
A+ South & South West

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search