HIROMI MIZUSHIMA

Ex­ec­u­tive Chef, Shabu Shabu Gen

Exquisite Taste - - Chef Highlights - (shabu-gen.com)

Shabu Shabu Gen in In­done­sia el­e­vates the Ja­panese hot­pot to fine din­ing, pre­serv­ing the authen­tic­ity of Shabu Shabu Gen’s flag­ship Sin­ga­pore restau­rant. Cater­ing to the high-end Ja­panese shabu-shabu mar­ket, it serves only the best pre­mium mar­bled wagyu beef sourced from boutique cat­tle houses in Ja­pan. With cityscape views from The Plaza’s pres­ti­gious 46th floor in Jakarta, the shabu-shabu is served with three dip­ping sauces, the clas­sic ponzu sauce, a re­fresh­ing cit­rusy yuzu sauce and the ever-pop­u­lar goma sauce.

Chef Hiromi grad­u­ated from law school, but his pas­sion for cook­ing led him to put his le­gal ca­reer aside. Hold­ing a li­cence to pre­pare the po­ten­tially dan­ger­ous blow­fish, he has also taught cook­ing in high school, as well as cook­ing for Ja­panese roy­alty, top in­ter­na­tional politi­cians and celebri­ties. His low-key na­ture is twinned with a deep ded­i­ca­tion to achieving ex­cel­lence.

͆ᚰᢏయ͇Heart, tech­nique, body. The trin­ity bal­ance of men­tal power, elab­o­rate tech­nol­ogy and a know­ingly flex­i­ble body is so im­por­tant in life, not just in your work, but also your per­sonal ex­is­tence.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.