I was born in 1955, and have been working as a cook for 40 years, 25 of which I worked in Japan (my country of origin). Now I’m an Executive Chef of AKA Japanese Cuisine and Lounge.
A key element of my work is Wabi Sabi. I’d like to explain to you what it means. These words describe the spirits of Japanese cuisine: the finding of beauty and peace in ordinary things, the chef gives the guests his full attention and does not look down on them. In return, the guests show respect for the chef’s work and appreciate the food for its tastes and appearances.
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