FAST FIVE: Savor the experience with Sushi Sensei Isaac Cunnington
Meet Isaac Cunnington, an aspiring entrepreneur here in Coeur d'Alene.
Born in Spokane and raised in Coeur d'Alene, Isaac graduated from Lake City High School, North Idaho College and the University of Idaho in rapid succession. He moved to Florida then Costa Rica to pursue his dream of being a marine biologist. After a very expensive couple of years, and some minor setbacks — the crowning jewel being a tree branch punching a hole in the hut where he was staying in Drake Bay, Costa Rica — he returned to Coeur d'Alene to pursue teaching.
After a frustrating couple of years teaching people who didn't want to be taught, Isaac decided to reinvent himself as an entrepreneur. Without a clue as to what that meant or where to begin, he set out in 2019 with the goal of starting five businesses in five years. Five years later almost to the day, he is happy to say that he accomplished his goal. His first was the Care Package Company, an e-commerce business designed to sell school supplies to families tired of the slog of back-to-school shopping. His second business was the Chameleon Cornhole Board, a new design on a cornhole board that used neodymium magnets to change faceplates to swap out games, designs and functionalities. His third was the Terror of Tortuga, an action-packed tabletop board game designed to flex math skills in a palatable way that both parents and children would actually enjoy. The fourth is My Sushi Sensei, a private chef service that creates sushi experiences for private or corporate events. The final is the Flowstate Tap Handle, a tap handle that monitors and displays how much beer is left in a keg right at the tap.
My Sushi Sensei is his most successful business and is currently expanding to a brick-and-mortar sushi restaurant in the food court at the Post Falls Pavilion at 3758 E. Horsehaven Ave., Post Falls. The grand opening was Friday — it's shaping up to be incredibly delicious! Visit mysushisensei.com for details.
1) What are you cooking up today, Sushi Sensei?
Nothing. Not cooking up a thing. Unless you count the Wagyu nigiri, then cooking just a little bit. My favorite roll to cook up is our B-52, appropriately named because it is the bomb. It is smoked steelhead, cream cheese and cucumber topped with salmon, spicy mayo, tempura crunchies and green onion. If you're looking for something out of this world delicious, ask us to add lemon. It adds a bright citrus note to the smokiness of the steelhead and is an absolute game changer.
2) How did you become a sushi chef and what do you love about teaching the craft to others?
I started teaching sushi back in college on a dare from my brother. He was working for an Asian fusion restaurant and I was broke, so when he invited me out to sushi to practice his server training I was all about it. At the time I couldn't stand sushi, but free food was free food. After trying what felt like a pitiful amount of food, we got the check and I was blown away. I asked him, "How did we spend so much money on so little food?!" to which he told me three things: 1) You have to have the right rice. 2) You have to have the right ingredients. 3) You have to spend 10 years training under a master before they'll even let you do it. I confidently replied, "Yeah sure, I could totally do that." He bet me that I couldn't and I bet him that I could. Then it was on. I went home and watched what felt like 1,000 YouTube videos and went into restaurants to watch their chefs hone their craft. Eventually, when I considered myself learned, I taught my brother, my friends, family and pretty much anyone who would sit down and listen. Then shortly into 2020 I was laid off and thought, "If there was ever a time to start a business now was it!" Terrible idea. Service-based business, dealing with raw fish, in people's homes, in North Idaho… during a global pandemic… Brilliant Isaac. But we limped through and now we are going strong and looking to expand!
3) What is the most difficult thing about assembling a beautiful, delicious sushi roll?
The rice by far. Excellent sushi rice is very difficult to achieve and it can totally make or break your sushi experience.
4) What is something people would be surprised to know about you?
I've competed in five entrepreneur competitions over the last five years taking third in one and second in the other four. Still chasing that first-place trophy.
5) What are a few things you've learned about the sushi culture that have surprised you, and what are a few interesting facts people should know?
The most surprising thing I've learned is how little people actually know about sushi. I love dispelling all of the misconceptions people have around sushi. It's actually incredibly safe, extremely healthy for you and once you understand the basics you can create pretty much any sushi roll you can find for pennies on the dollar. Our No. 1 goal is to help people experience the best sushi has to offer so they never again have to settle for second-rate sushi.
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Do you know someone in Kootenai County who makes our community awesome? Send Fast Five suggestions to Devin Weeks, dweeks@cdapress.com, to highlight locals who contribute their time and talents to make North Idaho such a special place.
