When I was persuaded by my friends and former customer to start my own, I really had no idea on starting an approach to cooking. I never went to culinary school. I was a decent cook, and a very hands on learner; still am. At first I said to hell with it, and decided to make all these crazy balls--the ultimate pot smokers dream. I even tried to create a cooking personality, something different and outrageous. Then something really hit me.
Here I am, an Asian American cooking Japanese food. Some of you know that I live in a Japanese based world, pretty much everyday. Though I'm not IN Japan, it's influence is there. I decided to find out everything and anything about the food, and start from scratch. Start all over and basically, become "JAPANESE". I became obsessed in what is Kaizen (改善). I researched everything, and picked 2-3 stores, chefs, that I thought was the best at what they do. Preparing Octopus, I figured the best way to do it is to research the best Sushi shops in the world, in NYC, in Japan, and figure out how they did it. Since I was boiling octopus everyday, my friend said to me..."You know, you're doing this everyday, maybe one day you'll be know for having the best tasting octopus in the city...". That really dawned on me. Maybe it could happen. Instead of using popular sauces for takoyaki, I decided to make my own. It came out very very well.
I finally travelled to Japan and ate at 23 takoyaki stores in less than 2 weeks. Took mental notes on which ones I liked the most. What made each one unique. Later in the year I came back and was able to track down who I think is the best, Chin Nai formally of Takohachi, now of Teppanbar Mugi. He was and is still the model of how I want to cook.
The word artisanal is a word I think is way overused in the cooking world. I think good chefs/cooks are striving for that without labeling their food as that. If it's good, it's good. We're providing a service to the people, so don't we want to give out the best product we can? As a musician, I never wanted to half-ass a performance, so as a chef, I never want to give you bullshit on a plate. I know when I'm not my best, and it pisses me off when I can't cook the way I want to. I guess I'm really hard on myself.
Where am I going with this post? I don't know, just felt like typing out some thoughts. It's tough being a non-Japanese in this Japanese culinary world. In my opinion, I feel like I have to cook twice as good as a Japanese chef to be labeled as decent or "authentic" because discrimination, it's there. My food cost is really high for a B class street food because I use really good ingredients. It takes me 3 days from beginning to end to prepare octopus from the freezer, to takobutsu (cut octopus bits). But I figured if my quality was super high, people would appreciate the effort and quality and business will keep going. I just can't stoop myself to a level to serve you guys crap.
I think I'm getting close, real close to the taste I had in Japan and the taste that's in my head. Physically this job is very demanding, but when I get that 30 seconds of a customers smile or a supportive comment for me to keep going, I feel renewed and ready to do it all over again.
Here I am, an Asian American cooking Japanese food. Some of you know that I live in a Japanese based world, pretty much everyday. Though I'm not IN Japan, it's influence is there. I decided to find out everything and anything about the food, and start from scratch. Start all over and basically, become "JAPANESE". I became obsessed in what is Kaizen (改善). I researched everything, and picked 2-3 stores, chefs, that I thought was the best at what they do. Preparing Octopus, I figured the best way to do it is to research the best Sushi shops in the world, in NYC, in Japan, and figure out how they did it. Since I was boiling octopus everyday, my friend said to me..."You know, you're doing this everyday, maybe one day you'll be know for having the best tasting octopus in the city...". That really dawned on me. Maybe it could happen. Instead of using popular sauces for takoyaki, I decided to make my own. It came out very very well.
I finally travelled to Japan and ate at 23 takoyaki stores in less than 2 weeks. Took mental notes on which ones I liked the most. What made each one unique. Later in the year I came back and was able to track down who I think is the best, Chin Nai formally of Takohachi, now of Teppanbar Mugi. He was and is still the model of how I want to cook.
The word artisanal is a word I think is way overused in the cooking world. I think good chefs/cooks are striving for that without labeling their food as that. If it's good, it's good. We're providing a service to the people, so don't we want to give out the best product we can? As a musician, I never wanted to half-ass a performance, so as a chef, I never want to give you bullshit on a plate. I know when I'm not my best, and it pisses me off when I can't cook the way I want to. I guess I'm really hard on myself.
Where am I going with this post? I don't know, just felt like typing out some thoughts. It's tough being a non-Japanese in this Japanese culinary world. In my opinion, I feel like I have to cook twice as good as a Japanese chef to be labeled as decent or "authentic" because discrimination, it's there. My food cost is really high for a B class street food because I use really good ingredients. It takes me 3 days from beginning to end to prepare octopus from the freezer, to takobutsu (cut octopus bits). But I figured if my quality was super high, people would appreciate the effort and quality and business will keep going. I just can't stoop myself to a level to serve you guys crap.
I think I'm getting close, real close to the taste I had in Japan and the taste that's in my head. Physically this job is very demanding, but when I get that 30 seconds of a customers smile or a supportive comment for me to keep going, I feel renewed and ready to do it all over again.
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