My Table @ Tokyo

I have a chef’s table but I am not a good cook, and if my cuisine is right, it’s by mistake. Most people don’t believe me, but its true.

I adore food, not the cooking, but the eating and exploring. A labor of love is the only real love a chef gets, and when a customer is satisfied, it’s an awesome feeling but when there is a complaint, it’s hell. A chef is only as good as his/her last performance and a single mistake ruins most goodwill.

I know what good food looks like and I am trained to see the difference. I was trained in Japan over 30 years ago, and I can walk into a restaurant and look at the customer’s plates and make a judgement. This is the way I usually order, my wife waits while I walk through the restaurant and look at clients discreetly. If need, I ask the server and get some quick feedback and this takes 2/3 minutes at most.

Recently I had the pleasure to cook for a 2 star Michelin, a very talented chef and his wife. There are always two halves to make a whole and most chef’s wives are acute and sensitive. The dinner was and is usually what I call a table buffet and over time I begin to figure out the right structure to provide a good and wholesome meal.

Thank Goodness for my wife, she calls our kitchen “a one man restaurant” as she giggles. When I am all over the map serving guests I would be in deep shit most of the time without her, and my one man show would be a one man failure.

Japanese guests are funny, they sit back and enjoy what comes their way. Many are very good “forks” an expression used to describe good eaters. This dinner was made up as all good dinner are, based on those fresh products you find in the daily market.




Categories: Life Cycles