Alven Chu wants to spread Japanese food culture on Koizen in Gothenburg, Sweden. Alven Chu grew up in the restaurant industry and today runs Koizen and Kuruya together with his family. After training in Los Angeles at the Sushi Chef Institute and eventually participating on its internship program in Japan, he has not only managed to become skilled in the art of sushi, but he has also happy to share Japanese food and culture. He wants to spread further the philosophy behind Japanese food in Gothenburg.
Alven Chu was born in Gothenburg and grew up in the restaurant industry. He is the third generation of chefs in the family, after his grandfather and mother. But it was Alvin’s dad, John, who introduced him to sushi. After he went to Los Angeles and trained as a sushi chef at the Sushi Chef Institute, he came home and opened a restaurant in Stenungsund. Alven helped his father in the restaurant, and he asked if Alven wanted to learn more about sushi. Alven ended up going to Los Angeles and obtaining the same education as his father.
During his school days, Alven Chu volunteered to help on catering events together with chef Andy Matsuda. This allowed him to connect with people in the sushi industry and get the opportunity to learn more and practice at Sushi Zo, a Michelin star restaurant.
Alven uses a signature rice vinegar that comes from the leftovers from sake production along with cane sugar, sea salt and seaweed. He enjoys finding the right balance in his recipes and dishes. Alven Uses ingredients found locally, following the principles of sustainability. He has constant communication with the fish suppliers to ensure the quality of the fish depending on the season. At Koizen, Alven Chu serves his own interpretation of Omakase, that is, to “leave it to the chef”. The guest is simply asked to trust the chef to select and serve the food eaten in a set menu. The sister restaurant Kuruya, on the other hand, serves Donburi and other Izakaya dishes.
NORDENSKIÖLDSGATAN 24 41309 GOTHENBURG, SWEDEN