Overconfident and Ignorant — The Training Years

―――What inspired you to become a chef?

With parents running a Chinese restaurant, cooking was always familiar. Though passionate about music in school, he enrolled in culinary school — and a maternal nudge led him to take a position in Yokohama Chinatown, starting his culinary path.

―――What experience most shaped your current approach to cooking?

Training at Azabu Chogai was the most formative. Previous kitchens had been about volume; Chogai taught him the importance of having a clear ‘why’ — why this noodle, why this creaminess, what is the intent. Learning that ‘philosophy of ingredient selection’ transformed his approach to cooking.

Meeting Hashizumen

―――What noodles do you use and how?

Two noodles feature in the course menu — flat noodles for dandan noodles and thin noodles for clear broth. The flat noodle was found at Azabu Chogai: the ideal noodle for rich, creamy sesame — a 25-year partnership. The thin noodle was suggested by Hashizumen during a visit; trying it genuinely elevated the dish’s quality.

 

A Relationship of Mutual Support and Growth

―――What moment from 25 years of partnership stands out?

During the pandemic, long closures made it impossible to use ordered quantities. When he consulted Hashizumen, they proposed an alternative noodle that could be ordered in smaller amounts — a flexible, considerate response he deeply appreciated.

―――What do you most value as a chef?

At the foundation is respect for every producer and supplier who grows and delivers the ingredients. ‘We run this restaurant because of them’ — this mindset is something he actively instills in his staff.

―――What are your future aspirations?

He wants to open a second, more casual Chinese restaurant to nurture younger chefs. He is also interested in launching a retail product like a ‘Jika noodle kit,’ and remains keenly interested in Hashizumen’s range of kneaded noodles.