At the James Beard House, AUTEC’s 25th anniversary put a spotlight on how technology is actively reshaping sushi-making.
I first came across AUTEC sushi machines at Mori Mori, Masaharu Morimoto’s handroll-focused concept at Time Out Market New York. That first encounter stayed with me. Later, I wanted to see the brand in a completely different setting.
As a result, I attended an intimate evening celebrating AUTEC’s 25th anniversary. The house, opened in 1986 by the James Beard Foundation, sits along a quiet, tree-lined street in Greenwich Village. From the moment you enter, the space feels historic. At the same time, it naturally opens into forward-looking conversations about food and craft.
A live tuna-cutting ceremony by Nobu Yamaseafood brought the room together. In addition, it honored tradition with precision and respect. From there, CEO Takayuki Tanaka and Chef Yuya Yamanaka (based in Hawaii) expanded on the idea. AUTEC’s technology does not replace craft. It supports it. Their message was simple. When consistency is handled, chefs gain more space for creativity.
AUTEC 25th Anniversary Event at James Beard House (photo credit Hiromasa Sasaki)
Following that, AUTEC framed the evening around one central question: how do you preserve sushi tradition while still allowing it to evolve?
Then, that idea became clearer through direct experience. Guests interacted with AUTEC’s machines and rolled sushi themselves. Consequently, the technology shifted from observation to understanding.
It did not remove skill. Rather, it made the process more accessible while still respecting the fundamentals.
AUTEC 25th Anniversary Event at James Beard House (photo credit Hiromasa Sasaki)
Meanwhile, the food reflected the same philosophy throughout the night. The tasting menu moved from delicate to bold. It began with a uni tart layered with onion purée and garlic flower. Then it continued with lobster rolls and saffron rice paired with lilikoi aioli.
Next, salmon rolls with tomato lomi, hibiscus rice, beet, and dill oil added color and contrast. In addition, wagyu beef with sea asparagus and nasturtium brought depth and richness.
Finally, the experience circled back to its foundation. Ahi poke with caviar and strawberry arrived with house-made horseradish mayonnaise after the bluefin tuna cutting. As a result, the progression felt intentional. It ended exactly where tradition and innovation meet.
AUTEC 25th Anniversary Event at James Beard House (photo credit Hiromasa Sasaki)
