This is the Tojo role.

It's a legendary dish because it's widely believed to be the original California roll Thedc Aleph.

Orania role is a popular dish that's found in many North American sushi restaurants, but the name could be misleading.

That's because, according to this chef, the California roll actually comes from his restaurant in Canada.

Told YOLO.

People call California original Theo.

California Roll we know today is commonly made of cucumber, imitation, crab and avocado.

Ah, Chef Tojo's restaurant.

He makes it with fresh Dungeness crab, avocado, spinach and egg.

I came in 1971 to Vancouver that time.

No sushi restaurant cannon and people know eat raw fish.

Sometimes they like to see.

I like to try.

Send me the Japanese people eat okay, but I can eat the seaweed.

They fled.

No, no, no.

Okay, if you don't like the city, that's fine.

E.

I did it inside out.

All the ingredients are then rolled together with a sheet of nori on top of a better rice.

50% said I told you this long idea, especially the Japanese people said she should be outside.

I don't mind if you like it fine.

Instead of garnishing with fluorescent obiko eggs, Chef Tojo uses sesame seeds by using fully cooked ingredients and hiding the seaweed inside.

Chef Tojo found a new way to serve a sushi roll that cater to his non Japanese customers.

We call that time inside out Japanese Media magazine.

There's a California low, big, biggest Japanese communities.

Uh, New York, Los Angeles, San Francisco, Cielo, Vancouver.

But they cover everything.

California in Japan, Japanese media.

Oh, they include these or any kind of social California law.

Everything role California.

With this surge in popularity and various monikers floating around, Chef Tojo tried trademarking his role in the early 19 nineties.

I cannot use it my name, because usually we don't put you down name because it'll be shy.

But now, other restaurant people, their copy on then, Okay, Told you.

My lawyer, my lawyer, like Osama, said you must be called told you on the register, but on too late, because his trademark attempt was unsuccessful.

The quote California roll at Chef Tojo's restaurant is simply called the Tokyo roll.

This, of course, is Chef Tokyo story of when and why the famous roll was invented.

However, at least two other chefs claimed they invented it, and both stories begin the same.

The roll was invented in the 19 sixties to address Americans aversion to raw fish and seaweed, according to food writer Andrew F.

Smith.

10.

Souza, a veteran sushi chef in L.

A, experimented with non traditional ingredients for these Western customers, resulting in the creation of the California roll.

Around the same time, Ichiro Makushita, a sushi chef in Ella's Tokyo Chi Kon, supposedly created the role by using crab and avocado to replace his usual tuna.

Since the U.

S product was inferior to what was available in Japan and flipped the rolled inside out to hide the seaweed.

However, Chef Tojo's story seems to be the most widely accepted.

The Japanese Ministry of Agriculture, Forestry and Fisheries appointed him as a cultural ambassador for Japanese cuisine in 2016.

Before I came into Tokyo, I knew that I was going to be stepping into a restaurant where a legend lives.

I am salivating because I just can't wait to see it again.

It is shocking that this roll doesn't taste anything like the California rolls that I ate growing up.

First of all, it's not covered in that orange Tabby Co.

And the crab is actual crab.

It's not imitation crab, so much more delicate on the palate.

It's just almost like melt in your mouth.

And the quality of ingredients are just so much more higher end than the California rolls that you see in like your grocery store or just any local sushi restaurant.

But I can see how this would be a great I guess, Gateway role in tow, just sushi.

And normally I would judge someone if they were to order a California roll.

But having Chef Tojo's California roll, I would order this again, like without any second thought, because it's just so good.

Perhaps not everyone believes Chef Tojo created the California roll, but his dedication to the craft of sushi has created an expansive list of loyal clientele.

Way off course way, but only enjoy.

Nice of you over here.

How long have I been coming to Tokyo's longer?

Then you've been alive.

I've been coming here since 92.

I'm very foodie.

I like to eat good food.

So Okay, I don't wanna thio no give up like something creative.

So then step up.

Every Wednesday, Chef Tojo creates new dishes to expand his creativity.

There's at least one new dish every time we come.

So it's great when somebody feed you something that never had before.

Some innovative roles include the golden role wrapped in an egg crepe and the great BC role and inside out barbecued salmon skin roll.

Maybe I like Thio.

Keep walking.

If you stop thinking, that's it, finish, yeah.