Back

‘Tween Waters Inn Island Resort & Spa brings in talented sushi chef
July 19, 2017

Share

Anton Vidianitski became the Captiva House Gulf-front Seafood and Sushi Restaurant's newest sushi chef in March. Before coming to Captiva, Vidianitski worked at five-star resorts on South Beach and North Miami Beach for several years. It was there that he met Japanese Master Chef Shigeki Kamio who has been making sushi for over 40 years.

He credits Kamio for teaching him "how sushi is supposed to be."

"I got good experience over there," Vidianitski said.

Originally, Vidianitski began making sushi 15 years ago while he was living in Russia. A commercial on TV sparked his interested leading him to attend culinary school.

"I had seven years of experience of making sushi before moving to the U.S.," Vidianitski said.

Since Vidianitski took over, he has made slight variations to the existing sushi menu. His focus now is to use quality and local ingredients.

"I kept the most popular rolls but I just changed some of the ingredients. For example, instead of the krabstick, I ordered the real crab meat instead," Vidianitski said. "If you have good ingredients, your sushi is going to be good."

Vidianitski said that he can get any fish his customers want either the same day or next day. By next season, he plans to use mostly locally caught fish.

"Nothing can be better than fresh catch," he said.

One of their most popular rolls as of lately is the Tuna Lovers which is a new addition to the menu. It has spicy tuna, cucumber, Boston bibb lettuce, cilantro, red tobiko, black tobiko, honey wasabi aioli and eel sauce with fresh tuna on top.

The Sanibel Island roll is another hit on the menu. It's made with tempura shrimp, cream cheese, cucumber, crab, spicy mayo and eel sauce. Vidianitski said it's a great option for those who want their sushi cooked. The Lobster Bomb roll which has steamed lobster, is another choice as well.

By next season, he hopes to have a brand new menu.

"If you want to keep the people happy and always satisfied, you need to let them try something new," Vidianitski said. "I believe you need to change the menu once or twice a year."

Guests can expect to see more local fish and new rolls.

"We're going to keep the special rolls then add two or three new ones," Vidianitski said. "I want to try to get as much fresh fish as possible."

The Captiva House Gulf-front Seafood and Sushi Restaurant is open 5 to 9:30 p.m., seven days a week. However, sushi is not offered on Sunday and Monday. The restaurant is located at 15951 Captiva Drive.

Share

Regular Size Island Reporter, Captiva Current, Sanibel-Captiva Islander