Montreal meets Japan for tasty results
Kitchen by Yugo chef Alex Jin spices up traditional cooking and keeps things fun in the process
After working in Japanese restaurants for many years, chef Alex Jin moved to Montreal seven years ago. In the city’s historic district, Jin took residency at Hotel Places D’Armes in their French kitchen. He returned to Vancouver last year and decided to fuse his skills in French and Japanese cuisine, marrying his experience in the far reaches of the culinary world at Kitchen by Yugo.
QWhat motivates and inspires you as a chef?
A I like the smiles from people who enjoy eating. Never lose your passion about little things in life. Always believe you can do better and better. Spread the happiness.
QHow would you describe the type of food you like to cook?
A I like to cook something interesting. Put some different elements on one plate and help them balance each other. I respect traditional cooking and try to make it more fun.
QWhat might diners not know about you?
A I actually like trying out some restaurants that get bad reviews. I learn a lot by doing that. And, honestly, “bad food” may not be that bad, it may just need adjustments, and sometimes they can inspire me somehow with some good ideas.
QDescribe a recent creation.
A Daikon salad roll. Use nice seasonal salad and sashimi grade raw fish with sliced cucumber, avocado, pickled jalapeno and some gochujang sauce, wrapped up with daikon.
QWhat’s your favourite local product and how do you use it?
A
I like use local farm seasonal vegetables, such as micro-greens, asparagus, watercress, etc. They are very fresh, so for me, I like to cook them very simply, like steaming, or just serve them raw. Their freshness is the most favour. You can taste the fresh air from the local farm.
QIf there’s one important piece of advice you might have for home cooks, what might that be?
A Don’t be afraid of making mistakes. Try more things and you will learn how to master cooking, not just follow the exact recipes.
Place all marinade ingredients into a container with a tight lid. Mix them well, add salmon and marinate overnight. Roast the beets in a 375 F (175 C) oven until tender and blend with butter and dashi to make a purée.
Cut Brussels sprouts in half and boil in water. Boil cilantro and cool down with ice water.
Blend with canola oil, salt and pepper and stream to make coriander oil. Blanch baby carrots. Pan-fry Brussels sprouts with butter, salt and pepper, then mix with plain yogurt, apple cubes and feta cheese. Brush beet purée on the bottom of plate. Put grilled salmon on it.
Put Brussels sprouts salad and carrots on the side with some coriander oil to finish.