One of the world's best sushi chefs has been wowed by New Zealand on his first visit here.

During his visit, Endo Kazutoshi showcased his skills and visited fisheries and salmon farms across the country, only to be amazed by the excellent produce.

"I'm shocked. Twenty years I've been a chef and I've never seen such clear water," he said.

PETER MEECHAM / FAIRFAX NZ Master sushi chef Endo Kazutoshi showcases his skills to New Zealand chefs

Hosted by SkyCity's MASU restaurant, Endo spent most of his time doing what he does best: making sushi.

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"Sushi is very simple, too simple, that's why it's very difficult," he explained.

PETER MEECHAM / FAIRFAX NZ Endo Kazutoshi has been making sushi for over 20 years.

The third-generation sushi master has spent the last 21 years perfecting the art of raw fish on rice.

He shared that proper sushi was so delicate, it's best consumed just five seconds after it's made.

Endo recalled his first experience with the food that would be his livelihood – made by his own grandfather.

"I remember when I was a child, he made sushi for me and 'wow', I thought 'this is my target' and I'm always thinking how to grow and get as good as him."

Now he is on a short break before opening his first restaurant, ENDO, in the United Kingdom, but is best known for his recent role as executive sushi chef at internationally acclaimed Japanese restaurant group Zuma, who have locations in London, New York, Miami, Dubai, Hong Kong and Istanbul.

MASU's owner Nic Watt said it was "an honour to have Endo, a sushi master in our kitchen".

"The fact he is a third-generation sushi chef speaks of generations of knowledge passed down, insight that simply can't be learned in one lifetime.

"His 'Umami Bomb' – which is an oyster, sushi rice, parmigiano and truffle – is simply one of the best things I have tasted," Watt said.

So what is Endo's favourite sushi to eat? Bluefin tuna. But he admitted that was more of a delicacy due to the endangered nature of the fish.

And what about his favourite sushi to make?

"Everything, of course," Endo said with a smile.