By Chef Mpho Charles
In a country where sushi isn’t traditionally part of the culinary landscape, Tatenda Shoniwa is carving out a reputation as one of South Africa’s most passionate and innovative sushi chefs. Known affectionately as The Sushi King, his journey began in Somerset West in 2013, where a chance encounter with a sushi chef ignited a deep creative spark. With a background in wedding décor and a lifelong love for art, Tatenda saw sushi not just as food, but as a canvas. Today, he’s turning heads and tantalising tastebuds with bold, imaginative creations that reflect his flair, heritage, and unrelenting dedication to the craft. He sat down with Xploreza’s resident chef, Mpho Charles, to reflect on his journey of culinary creativity.
Let’s start at the beginning — where did your culinary journey begin, and how did
you first get introduced to the world of sushi? Did you ever imagine you would be
known for something so niche and specialised?
My culinary journey began in Somerset West in 2013. The first time I was introduced to sushi was during a visit to a restaurant, where I watched a sushi chef prepare it live. I was fascinated. That was the moment I fell in love with the craft — not knowing then how far it would take me. Sushi isn’t exactly a traditional staple in
Southern African cuisine — what was it about it that grabbed your attention and inspired you to make it your craft?
What captivated me about sushi was its artistic nature. I’ve always loved art from a young age — I used to decorate weddings before discovering sushi. Sushi became another creative outlet for me; it’s a form of expression and a beautiful way to bring art to life through food.
You’ve worked at several respected establishments like Cody Xyrophita, De
Brasserie, and now Blue Waters. How did each of those chapters shape your
approach and creativity in sushi-making?
Xyrophita was a bit of a challenge at first, as I was still new to the industry. But when I moved to De Brasserie and Blue Waters, things became easier. Each place helped me grow — not just in skill, but socially too. The environments pushed me to improve and gave me the confidence to develop my own creative flair.
Many people describe cooking as an art — what inspires your signature
creations, and how do you come up with new ideas for dishes?
For me, sushi is absolutely an art. I often visit other restaurants to observe — not to
copy, but to learn from what they do right or wrong. I’m always aiming to create
something different. Inspiration can come from anywhere — sometimes even from a
tree or something abstract that sparks an idea. When I’m crafting a dish, I imagine how it might look as a visual piece. I love to experiment with combinations and presentations to create something unique. It can be challenging, but that’s what makes it exciting —this work is my life.
Have you ever had the chance to create sushi for anyone special — a VIP,
celebrity, or even just someone whose feedback really meant something to you?
Yes, I’ve had the honour of preparing sushi for many special people who’ve shared their stories with me, which has been very inspiring. Most recently, I met Chef Mpho, who gave me words of encouragement that really stayed with me. Experiences like these motivate me to keep growing.
What’s the one sushi dish that you’re most proud of — the one that best
represents you as a chef and your philosophy in the kitchen?
There’s a platter I created called “Chef’s Choice” that I’m especially proud of. It’s a dish that reflects my personality and creativity — it’s beautiful, unique, and very close to my heart. I always take extra care in preparing it.
Outside of the kitchen, who is Tatenda Shoniwa? What keeps you grounded, what
are your dreams for the future, and where do you see your sushi journey going in
the next five years?
I’m a father of one, and my child is what keeps me grounded and motivated. They’re the reason I wake up every day to work hard. Looking ahead, I dream of working on a cruise ship. I think it would be a great platform to grow and share my love for sushi with people around the world.
Lastly, if someone’s never tried sushi before, what dish would you prepare to win
them over — and what advice would you give a young person hoping to follow in
your footsteps?
If someone has never tasted sushi, I’d start them off with my Crunch Roll — it’s deep-fried, flavourful, and a great introduction to sushi for beginners. For young people who want to follow this path, my advice is: love what you do. Don’t force yourself to work —find passion in your craft. When you enjoy what you do, success will follow.
