Koko Executive Chef Interview Tomotaka Ishizuka

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Qa2OlEgeaUE

Koko offers authentic teppanyaki and à la carte menus for guests to choose from, and is renowned for it's impeccable sushi and sashimi, delicately prepared by our chefs. Watch this interview with Executive Chef, Tomotaka Ishizuka. Find out more: https://www.crownmelbourne.com.au/res... • Video Transcript: • After I graduated from high school I joined a kind of small restaurant. I used to work with three or four chefs, everybody was more senior than me. And sometimes I would take a part in a competition in Tokyo. It was a great, great experience. • In Japanese cuisine we most mainly focus on the simplicity. The ingredients' freshness, the taste of the natural flavor of the vegetables and the meat, everything. Okay, a good example is sashimi. Sashimi is very simple, just cutting fish. But you can tell that the sashimi is cut by an experienced chef or, you know, the apprentice. Also the appearance and the presentation and everything is different. So simplicity is the, I should say, most complex aspect. Yeah. • So this restaurant is designed by Tony Chi, a famous architect in U.S. He gets his idea from the Japanese water garden and we can provide a good atmosphere for the customer like authentic Japanese.

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