Running A Japanese Restaurant Empire
Our guest is Sakura Yagi who is the chief operating officer at the T.I.C. Group. The T.I.C. Group is very important for the Japanese food culture in NYC. It is founded by Sakura’s father Bon Yagi who ...
23 Jul 202056min
Tokyo, Paris to New York: A Japanese Chef’s Creative Journey
Our guest is Yuu Shimano who is the executive chef at Mifune, a creative Japanese restaurant in Midtown, Manhattan. Yuu’s experience is unique. He is from Japan and studied in France, worked in Japa...
16 Jul 202033min
What Is Takoyaki?
Our guest is Karl Palma who is the chef and owner of Karl’s Balls in New York City. He cooks authentic takoyaki at various pop-up events. Takoyaki is one of the most classic Japanese comfort foods but...
1 Jul 202057min
In Pursuit of Japanese Cuisine in NYC
Our guest is Hirohisa Hayashi, the chef and owner of Hirohisa in SOHO, which has a previous Michelin star. Hiro’s culinary experience is unique. He was classically trained in Japan and came to New Y...
24 Jun 202043min
The Washoku World Challenge Winner Discusses Her New Restaurant Opening Amid the Coronavirus Outbreak
Our guest is Yael Peet who is a chef with impressive culinary training at top restaurants in New York City including Prune and Shuko. Until April 2019 she was the co-executive chef at Karasu, which is...
17 Jun 202049min
A Coveted Whisky Brand Made Out Of Shochu
Our guest is Chris Uhde who is a whisky specialist based in Los Angeles. Japanese whisky is very popular among whisky connoisseurs in the world lately. Chris understands Japanese whisky thoroughly b...
4 Jun 202054min
Making Woodwork for Japanese Fermentation
Our guest is John Cox, owner and cooper at Quercus Cooperage in the Hudson Valley. John founded Quercus Cooperage in 2013 to pursue the art of traditional coopering. It is one of the 33 cooperages in ...
12 Mai 202054min
Koji Alchemy
My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji - the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”. Koji is the national mold...
5 Mai 202057min
