43 min listen
Episode 130: Expressing the Japanese Tradition: New & Creative Ways
FromJapan Eats!
ratings:
Length:
52 minutes
Released:
Sep 17, 2018
Format:
Podcast episode
Description
"Chikara Yamada is the chef/owner of Yamada Chikara New York in Midtown Manhattan, which opened in May 2018. Chikara also is the chef/owner of the highly recognized restaurant called Yamada Chikara in Tokyo, which serves japanese dishes with A modern twists.
Chikara’s background is intriguing. He spent 7 years in Europe, owned a successful Japanese restaurant and eventually worked for the renowned chef Ferran Adria at El Bulli in San Sebastioan, Spain. And his style of cooking reflects his diverse experiences.
In this episode, we will discuss Chikara’s unique culinary training, how he expresses the essence of Japanese tradition on his creative dishes, what he serves at his new restaurant in New York, and much, much more! "
Japan Eats is powered by Simplecast.
Chikara’s background is intriguing. He spent 7 years in Europe, owned a successful Japanese restaurant and eventually worked for the renowned chef Ferran Adria at El Bulli in San Sebastioan, Spain. And his style of cooking reflects his diverse experiences.
In this episode, we will discuss Chikara’s unique culinary training, how he expresses the essence of Japanese tradition on his creative dishes, what he serves at his new restaurant in New York, and much, much more! "
Japan Eats is powered by Simplecast.
Released:
Sep 17, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 8: Shochu is your new Whisky!: This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center. Theres a tremendous amount of Japanese ingredients that Ive used both with western spirits and Japanese [spirits] as well. [33:10] For bartenders, its great because its a whole new set of flavors to work with and play around with. [33:33] --Brian Matthys on Japan Eats by Japan Eats!