Master Chefs
Q1. Where is your home town?
Niigata, the home of Koshihikari rice and Sake.
Q2. What is you speciality?
Traditional Sushi
Q3. Why you became Chef?
I love to devote myself to the creative process of the cooking (maybe because I graduated art school).
Q4. What is you philosophy as a Chef?
Cook whatever I would like to eat and serve it to the customer.
Q5. What is your signature dish?
-Battera (Pressed Sushi)
-Kazari Sushi (Decorated Sushi)
-Crab leg in jalapeno soy sauce
Q6. What family meal you are good at?
Noppe (Simmered Vegetables and Chicken: Niigata’s famous local food)
Q7. Who do you respect the most in DC?
Chef Johnny Monis of Komi (long time neighbor!)
Q8. Where is your favorite restaurants in DC area?
-Komi
-Obelisk
-Hai Duong
Q1. Where is your home town?
Downtown, Tokyo
Q2. What is you speciality?
Kappo style Washoku
Q3. Why you became Chef?
My father took me to many restaurants during my childhood and all chefs working in these kitchens were hero to me. The love for eating and respect for chef make me to be a chef.
Q4. What is you philosophy as a Chef?
Build Washoku culuture here in USA using local ingredients.
Q5. What is your signature dish?
-Char-Broiled Lamb Chop w/ Foie Gras Miso
-Soy-Merlot Braised Chilean Seabass
-Crab Cake (Kani-shinjo) Stuffed Soft Shell Crab Agedashi
Q6. What family meal you are good at?
Nabe hotpot
Q7. Who do you respect the most in DC?
Chef Eric Ziebold of Kinship and Métier
Q8. Where is your favorite restaurants in DC area?
-Bistro du Coin
-Mannequin Pis
-Girasole
Q1. Where is your home town?
Downtown, Tokyo
Q2. What is you speciality?
Kappo style Washoku
Q3. Why you became Chef?
My father took me to many restaurants during my childhood and all chefs working in these kitchens were hero to me. The love for eating and respect for chef make me to be a chef.
Q4. What is you philosophy as a Chef?
Build Washoku culuture here in USA using local ingredients.
Q5. What is your signature dish?
-Char-Broiled Lamb Chop w/ Foie Gras Miso
-Soy-Merlot Braised Chilean Seabass
-Crab Cake (Kani-shinjo) Stuffed Soft Shell Crab Agedashi
Q6. What family meal you are good at?
Nabe hotpot
Q7. Who do you respect the most in DC?
Chef Eric Ziebold of Kinship and Métier
Q8. Where is your favorite restaurants in DC area?
-Bistro du Coin
-Mannequin Pis
-Girasole
Q1. Where is your home town?
Northern Osaka
Q2. What is you speciality?
Simple and classic flavor combination with touch of technic from my cooking experience of Japanese, Spanish, Molecular, Peruvian, American and more.
Q3. Why you became Chef?
At age of eighteen, my best friend asked me to work as a part timer at his father owned Japanese restaurants in my home town then I started my professional career to be a chef.
Q4. What is you philosophy as a Chef?
Efficiency, maximize every single element in a restaurant without waste.
Q5. What is your signature dish?
-Jamon Iberico broth “Mizu manjyu” with Hokkaido uni
-Baby corn risotto with caviar
-Freeze dried soy caramel “Chicharron” with wasabi guacamoleo
Q6. What family meal you are good at?
Japanese curry and rice. One of Japanese national food as same as sushi and ramen. It is easy to prepare and very well balanced with lots of vegetables and meats. Also good to eat with udon noodle soup instead of steamed rice.
Q7. Who do you respect the most in DC?
Chef José Ramón Andrés. Huge respect and thank to him for giving me an opportunity to work with so many talented colleagues who put an effort for same goal.
Q8. Where is your favorite restaurants in DC area?
-Bistro Provence, great classic French dishes by Chef Yannick Cam.
-2 Amys, love their small dishes and Neapolitan pizza.
-Pho Hot, their pho and grilled pork on rice is always my favorite.
Q1. Where is your home town?
Fukuoka, the home of Tonkotsu Ramen and Mentaiko
Q2. What is you speciality?
Kaiseki Cuisine
Q3. Why you became Chef?
I always loved being in a kitchen helping out my grandmother and wanted to become a Chef to serve the authentic Japanese cuisine.
Q4. What is you philosophy as a Chef?
Cook simple Washoku dishes in a way that brings out the best of each ingredients.
Q5. What is your signature dish?
-Goma tofu (Sesami fofu)
-Soba noodle (House-made)
-Tailfish in special Dashi soup bowl
Q6. What family meal you are good at?
Yakitori (Japanese chicken skewers)
Q7. Who do you respect the most in DC?
Chef Aaron Silverman of Rose’s Luxury, Pineapple & Pearls, and Little Pearl
Q8. Where is your favorite restaurants in DC area?
-Rose’s Luxury
-Old Europe
-Annie’s Paramount Steakhouse
Q1. Where is your home town?
Fukuoka, the home of Tonkotsu Ramen and Mentaiko
Q2. What is you speciality?
Kaiseki Cuisine
Q3. Why you became Chef?
I always loved being in a kitchen helping out my grandmother and wanted to become a Chef to serve the authentic Japanese cuisine.
Q4. What is you philosophy as a Chef?
Cook simple Washoku dishes in a way that brings out the best of each ingredients.
Q5. What is your signature dish?
-Goma tofu (Sesami fofu)
-Soba noodle (House-made)
-Tailfish in special Dashi soup bowl
Q6. What family meal you are good at?
Yakitori (Japanese chicken skewers)
Q7. Who do you respect the most in DC?
Chef Aaron Silverman of Rose’s Luxury, Pineapple & Pearls, and Little Pearl
Q8. Where is your favorite restaurants in DC area?
-Rose’s Luxury
-Old Europe
-Annie’s Paramount Steakhouse
Q1. Where is your home town?
Suzuka, Mie, home of F1 racing circuit
Q2. What is you speciality?
Started out with fine dining Italian. Currently, global cuisine influenced by seasonal and local ingredients executed with scientific decline.
Q3. Why you became Chef?
Since I was little, I always loved being in a kitchen helping out my grandmother and also I love working with my hands to create something unique and delicious.
Q4. What is you philosophy as a Chef?
-Respect the ingredients.
-Cook with decline, passion, and care.
-Apply science behind cooking to optimize quality and consistency.
-Gain better understanding over international cultures and heritages through foods.
Q5. What is your signature dish?
-Fried Virginia oysters with pickled red onion, lime gelee, Trinity sauce, micro cilantro
-Heirloom tomato salad with burrata, pimente d’esplette, white balsamic vinaigrette, fresh basil
-Torchon of Hudson Valley foie gras with compressed strawberry, butter toasted brioche, smoked Maldon, hazelnut praline, arugula
Q6. What family meal you are good at?
Indian curries
Q7. Who do you respect the most in DC?
Chef Chef Fabio Trabocchi of Fiola, Fiola Mare, Sfoglina, and Del Mar
Q8. Where is your favorite restaurants in DC area?
-The Restaurant at Patowmack
-Farm Stellina Pizzeria
-Pearl Dive Oyster Palace
