GOURMET GURU
Celebrating flavours
CITY OF ORIGIN
Saitama (Japan)
FAMILY
Parents
LEISURE HOURS
Travel
FAVOURITE DISH
Fried chicken
FAVOURITE DRINK
Green tea
HIMSELF IN ONE WORD
Flexible
Toshiyuki Okabe is the Japanese Head Chef at The Kingsbury.
Q: Who inspired you to venture into the hospitality trade?
A: An old chef at a restaurant in my neighbourhood in Japan. I was impressed that he had been pursuing this vocation for a long time; and I too wanted to be part of a profession that would allow me to learn skills, which could help me work well into my old age.
Q: As a chef, how does your day unfold?
A: Once I arrive at the restaurant, I start with the mise en place and ensure that everything is in order for the day. My favourite part of the day is preparing the sauce, soup and sashimi.
Q:
A: My very first dishes were miso soup, rice and pickles. These three dishes form the foundation of Japanese cuisine – so I learned them first.
And what were your first dishes? Q: Tell us about your greatest achievement as a chef...
A: Being given an opportunity to work with chefs from various countries and helping the cultural exchange between nations through Japanese cuisine.
Q: What was the most challenging dish you’ve ever cooked?
A: Every day, each dish is a challenge that I set myself to overcome. I’m a perfectionist and the criterion is ensuring that each and every dish is beyond reproach.
Q: Any emerging trends in food and drink…?
A: Ramen is increasing in popularity the world over. Flavoured teas are also becoming popular. Jasmine tea is a personal favourite.
Q: Would you have any advice for the home cooks amongst us?
A: Prepare a schedule including setting aside time for prepping. A weekly menu will be very helpful. Always serve food at the right temperature and in a manner that is enjoyable to eat.
Q: What are your three favourite ingredients – and why?
A: The first is a fish – kinmedai (splendid alfonsino), which is delicious with all cooking methods.
Japanese mushrooms come second especially in autumn when many types are available (such as matsutake, maitake and hon-shimeji). All of them are delicious.
The third is taihaku goma abura (Japanese white sesame oil) – it enhances the taste of any dish. I was surprised when I first ate it during my training as that oil isn’t often used at home.
Q: Name three favourite utensils that you can’t do without...
A: I definitely need my Japanese knife, a sharpening stone and chopsticks for plating.
Q: Any cooking tips or tricks…?
A: Cook food at the proper temperature as required by each dish. Temperature that’s too high can sometimes destroy flavours. And always use sharp knives because the food will retain its freshness and taste much better.
Q: What plans do you have for the future?
A: I want to introduce a wide range of authentic Japanese cuisine to Sri Lanka and use the medium of food to enhance the friendship between our two nations.
Q: Your advice to aspiring chefs would be…?
A: Remember that this profession is tough. However, hard work and dedication will help you advance. A healthy mind and body are essential, and you need to practise patience.