REVIEW: "tokyo fish story" Offers Delicious Tale

What do sushi masters and Star Wars Jedi masters have in common? Both require years of training, both only accept the highest of quality, and both are a little slow to change their ways. It's an apt metaphor for tokyo fish story's sushi master Koji in The Old Globe's current production.

Written by Kimber Lee, tokyo fish story takes place in Sushi Koji, a declining restaurant in the middle of present day Tokyo. Directed by May Adrales, this production features a seamless dance of music, sound effects, lighting, and action as the characters mime out the sushi making chores and process. The production features a myriad of real props, and yet most of the action taken by the characters is mimed--they pretend to wash a bowl or massage an octopus. And it's this action--or lack of action--that makes tokyo fish story so mesmerizing.

Tokyo fish story follows sushi master Koji (James Saito) and his traditional, yet failing restaurant. Unwilling to adapt to the modern world (he still rides a bike to the fish market every morning) and uninterested in any business suggestions from protégé Takashi (Tim Chiou), Koji watches as his business dwindles, while across the way a hip and vibrant sushi restaurant has begun to thrive. Though Koji scoffs at the McDonald's-esque quality of the food and the cheesy conveyor belt, he grasps too tightly to his unsustainable traditions. Meanwhile, Takashi has come into his own as a stoic sushi chef, preparing intricate and creative dishes. However, out of fear of offending master Koji, Takashi can't bring himself to take charge.

Saito's Koji, though initially cold and a little off-putting, slowly breaks down into a heartbreaking and raw character. Meanwhile, Chiou thrives as the stern, yet youthful Takashi--young enough to be open to change, but old enough to be too serious at times.

Scene-stealing Raymond Lee is the comical Nobu, a young sushi apprentice obsessed with American culture, "the ladies," and Star Wars. Though often outspoken and ridiculous, Nobu is Takashi's voice of reason, encouraging the master chef to fight for his opportunity at greatness, for improvement and change. That is, when Nobu isn't dropping innuendos, bumping hip hop music, or working the word "yo" into the conversation.

Also making an appearance in this production is Tina Chilip as Ama, an aggressive young chef determined to get her start at Sushi Koji. Rounding out the cast is Jon Norman Schneider, who portrays a whopping six different characters, including a tuna dealer at the fish market, the bumbling sushi apprentice Yuji, and the even more Americanized and self-involved Oishi. 

The production features intricate lighting timed with the actors' movements onstage, designed by Jiyoun Chang. The modern and simple costumes that help personify each character were designed by David Israel Reynoso. The set (designed by Mikiko Suzuki MacAdams) is simple and clean, though it does contain a myriad of props. However the real heroes of tokyo fish story are the designers of the original music and sound, Charles Coes and Nathan A Roberts. The sound effects produced throughout the show are truly impressive, ranging from the sound of water splashing into a pot to the whistle of a tea kettle, all perfectly in sync with the actors as they mime along. The original music flows through the piece like gentle waves lapping at the shore. 

Tokyo fish story is currently playing at the Sheryl and Harvey White Theatre at The Old Globe. This production is running until June 26th; tickets are available via The Old Globe's website.