Our guest is Amanda Cohen who is the chef and owner of Dirt Candy in Lower East Side and co-owner of Lekka Burger in Tribeca in Manhattan. Amanda has been cooking vegetarian food for the last 20 years, since when vegetarians were in the absolute minority. She is a James Beard Award-nominated chef and definitely a pioneer of the vegetable-forward movement in the US.
Amanda visited Japan in December 2019 to discover vegetarian food culture in the country. Japan is a Buddhist society and...
Our guest is Atsushi Kono who is the chef de cuisine at Chikarashi Isso in the Financial District of Lower Manhattan. Previously Atsushi was the executive chef and General Manager at Torishin, which is the destination for authentic yakitori in New York City.
Chikarashi Isso opened in October 2019 and serves beautiful yakitori by Atsushi along with the executive chef Michael Jong Lim’s kappo-style Japanese dishes.
Sushi and ramen became familiar terms around the world, but not many...
Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125, 136 and 152 and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo.
In this episode, we will continue our conversation with Massud,...
"Our guest is Marc Krampe who is the chef and owner of Southern Hospitality Kitchens in Lafayette, Louisiana.
Marc has a unique relationship with Japanese cuisine through his wife’s heritage. His interest in Japanese food has developed over time and now he beautifully incorporates Japanese and Southern American elements on his dishes. Marc is also a chef devoted to sustainability.
In this episode, we will discuss Marc's unique family background,
how he studied Japanese cooking, his...
Our guests are Alexis Agliano Sanborn and Chris Whittaker.
Alexis joined us on Episode 106 in 2018 to discuss the production of her new film “Nourishing Japan”. She is the producer and director of the film and now it is finally on view.
Chris is a professional composer, conductor and pianist, and he created beautiful songs for the film.
Their new film “Nourishing Japan” introduces us to the unique Japanese food education philosophy through an example of the unique school lunch...
Our guest is Katsushi Sakai who is the Sushi Head Chef at Kyo Ya, the iconic Japanese restaurant in East Village, Manhattan.
Sushi began to draw attention around 1960s in the US and its popularity has seen exponential growth since 1980s. Who would have imagined 50 years ago that many Americans would eat raw fish on a daily basis?
Katsushi came to New York in 2004 after working in Ginza, Tokyo, which is the capital of greatest sushi restaurants. In New York, he built his career from...
Our guest is Erik Ramirez, who is the chef and owner of the modern Peruvian restaurant Llama Inn, the casual Peruvian spot Llamita and the modern Nikkei Peruvian restaurant Llama San.
Peruvian cuisine is a hot genre in the culinary world right now. As you may know, there are Peruvian citizens of Japanese ancestry called Nikkei who has influenced Peruvian cuisine over the last century. And Erik is a Nikkei descent.
Nikkei cuisine is getting attention globally too. For example, Ferran...
"Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019.
Working in a Japanese kitchen is not easy for many reasons from language and cultural barriers to visa issues. But Jon conquered all those challenges and had precious culinary and life experiences in Kyoto.
Our first guest of 2020 is Elizabeth Andoh, who has joined us seven times on Episodes 18, 61, 83, 99, 108, 131, 156 and shared her deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food.
Elizabeth is also the...
Our guest is Sonoko Sakai who is a cooking teacher, noodle maker, food writer and grain activist based in Los Angeles and Tehachapi in Southern California. Sonoko just published “Japanese Home Cooking – simple meals, authentic flavors”. It covers everything you would like to know about the basics of Japanese food with tips and personal stories on each page. In this episode, we will discuss how Sonoko’ unique global upbringing inspired her to build her career in food, her passion for...
Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots.
Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May. The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production. In this episode, we discuss what they...
Our guest is Alyssa Mikiko DiPasquale. She is the Director of Communications at Cushman Concepts, which operates multiple successful restaurants including Oya in Boston and New York. The owner Tim Cushman joined us on the show on Episode 10 and talked about his culinary philosophy and the flagship restaurant Oya.
Alyssa first joined Oya in Boston as a host and has built her career successfully since then in the challenging restaurant business. Also, she was recognized as an Eater Young...
Our guests are Brandon Doughan and Brian Polen, co-owners of Brooklyn Kura. It is the first sake brewery in New York, which opened at the Industry City in Brooklyn in 2017. They joined us on Episode 105, and discussed why and how created the sake brewery in NY and their sake-making philosophy. Since then, Brooklyn Kura is growing steadily and successfully. You may have seen their sake labels at Japanese restaurants and your local retailers.
In this episode, we talk about their...
Our guest is Tetsuya Nick Sakagami, a fish expert based in Los Angeles. Nick joined me on Episode 70 and discussed the Kindai tuna, a unique experiment of farmed Bluefin tuna by the Kinki University in Japan. Nick works as an international business advisor to the university, import sustainable tuna from Tahiti, educate American chefs about fish among other things. Also, he recently published a book called “Sushi Master – an expert guide to sourcing, making, and enjoying sushi at home”.
Our guests are Joshua Foulquier, co-owner of Sushi Noz, and Joshua Copeland, beverage director and general manager. Sushi Noz is an authentic ８-seat sushi restaurant in Upper East Side with a Michelin star.
Joshua Copeland has extensive experience at highly reputable western and Japanese restaurants, including Del Posto and Brushstroke by David Bouley. He has built an impressive beverage list at Sushi Noz, which includes 165 sake, 18 shochu, 385 wine and 22 Japanese teas, to pair with...
Our guest is Shuzo Nishiyama, the 6th generation president of Nishiyama Shuzojo in Tamba, Hyogo Prefecture. After working at a major TV production company in Tokyo, Shuzo returned to succeed his family business. Now the 170-year old award-winning sake brewery is known for its innovative culture.
"Our guest is Arisa Forbes, a specialty cake designer and cookbook author based in NYC. Cakes are often the highlight of important events, including weddings, birthdays and other celebrations, and designing specialty cakes can be as challenging as designing a dress or making a sculpture. Arisa was born and raised in Japan but her passion and hard work led her to build a career here in NY.
Today, we will discuss how Arisa chose to become a cake designer, the challenges she has faced...
Our guest is Amy Watanabe, executive chef at Sake Bar Satsuko in East Village, Manhattan. Sake Bar Satsuko is a unique Japanese restaurant originally opened by her mother Satsuko Watanabe in 2004. In this episode, Amy discusses the charm of Sake Bar Satsuko, her life as the chef at the restaurant, challenges she faces in succeeding the legacy of her mother, and much, much more!!!
Our guests are Kirsten and Christopher Shockey. They are the co-founders of Ferment Works where they educate people about fermented foods. They are also the co-author of multiple books about fermentation, including “Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans", which came out in June 2019.
Fermented foods are gaining global attention lately for their amazing flavors and health benefits, but Kirsten and Christopher already have 20...
Our guest is Stephen Lyman who is known as a leading shochu expert. He joined us on Episode 23 and talked about shochu extensively. He moved to Japan in 2018 and now lives in the mecca of shochu Fukuoka Prefecture in Japan. Stephen recently published an intriguing book titled “The Complete Guide to Japanese Drinks”. Also, he now has a cool shochu bar in Fukuoka.
In this episode, we will discuss his new life in Japan, his exciting new book, Japanese drinking culture that he deeply observes as...
Our guest is Sylvain Huet who is one of the few Japanese sake experts in France. He is also the first French Sake Samurai, which is appointed by The Japan Sake Brewers Association Junior Council. Sylvain is also the organizer of on of the biggest sake events in the world Salon du Sake held annually in Paris.
In this episode, we will discuss Sylvain’s unique path to the world of sake, what sake French people drink in the kingdom of wine, the upcoming Salon du Sake and much, much more!
Our guest is James Kumm, the owner of Landmark Wine and Spirits in Chelsea, Manhattan. At the back of the store is a special section Minoru's Sake Shop that features regional sake. He is recognized as one of the professionals who effectively promote the preciousness of Japanese sake by the Consulate General of Japan.
Our my guest is Gaston Becherano who is the co-founder & CEO at Bonsai Kakigōri, which opened in April this year2019. Kakigori is a traditional Japanese icy dessert. It is similar to snow cones but is distinctively different. And it is a very nostalgic and culturally important food for the Japanese.
In this episode, we will discuss how Gaston got into the world of kakigori, why it is a great tool to understand the essence of Japanese culture, what unique items are on the menu at Bonsai...
"Our guest is Erina Yoshida of Yoshida Restaurant Group in New York. Erina’s father, Tony Yoshida is a quintessential figure when you talk about Japanese food culture in New York. He owns and operates multiple food establishments, including the legendary Sunrise Mart and Angel’s Share. And Erina is supporting him as the COO of the company.
In this episode, we discuss how Erina’s father started the business, the unique concepts of the brands that they operate, Erina’s upbringing as a...
"Our guest today is Austin Power who has been in the sake industry for the last 15 years as sake sommelier and kikizakeshi. Austin currently works at Tokyo Record Bar in Greenwich Village, Niche Niche and Special Club both in SOHO, all super-popular spots in New York City. He also have a 10 year experience as sake sommelier at Sake Bar Satsuko in the East Village. (And he is also a talented artist and graduate of Parsons School of Design.)
In this episode, we will discover how Austin got...