Interview with Chef Yukihiro Sato
by Antonio on 18/08/09 at 12:13 pm
Chef Yukihiro Sato creates authentic Japanese dishes with a distinctive Kaiseki focus. Kaiseki cuisine has influences from Zen Buddhism and focuses on both delicate taste and exquisite presentation using natural and traditional Japanese ingredients. This is what you should anticipate when dining at Hakubai Japanese Restaurant. Here is what we learned from Chef Sato during a recent interview:
FriendsEAT: Who in your life influencd your cooking the most?
Chef Yukihiro Sato: My father. My father was always in the kitchen. My first memory of his cooking is from when he would make bento boxes for me to bring to school when I was young. His hobby is cooking and he even renovated our kitchen to allow for more creative and technical cooking. He also got an extensive set of plates and dishes, as presentation is an important aspect of Japanese cooking.
FE: What made you decide to become a Chef?
CYS: I longed to be in the hospitality industry and wanted to work at a hotel. I recognized that I was both talented and passionate about cooking and with my Japanese background, I decided to pursue Japanese cuisine. I particularly wanted to work at a Japanese style restaurants located in a hotel and was hired by the Japanese restaurant group Nadaman at the Hotel New Otani.
FE: What tips do you have for the novice chef?
CYS: Enjoy the art of the process rather than concentrating only on the taste. Enjoy and appreciate presentation by incorporating different utensils and plates.
FE: What are the three cooking tools you find essential to your craft?
CYS: 1. Knives: Are used in executing every culinary style. 2. Pots: Are used in many ways; if you change the heat low/high, food different textures can be created. Japanese food often incorporates simmering. 3. Chopsticks (used in cooking, or in serving food at the table): there are different kinds of chopsticks for cooking/serving food. Wooden/bamboo chopsticks, called Saibashi can be used for picking up and stirring ingredients in simmering/boiling pots. Chopsticks with slippery ends called Manabashi can be used especially for delicate Sashimi decorations and mostly for fish.
FE: What is your favorite ingredient to cook with?
CYS: Fish: There are so many kinds and so many ways to cook them including grilling, boiling, sashimi, etc.
FE: When you are home, what will we find you eating?
CYS: Potato chips, salads or vegetables
FE: And what is your favorite cookbook?
CYS: Japanese Knives: Essential Techniques and Recipes written by Chef Nozaki. He is from where I was born, Fukushima-prefecture.
FE: Is there a specific etiquette in your kitchen that you pride yourself in?
CYS: Sanitation: Dress code in the kitchen is restricted. Everyone is to wear a uniform and shoes for safety. Freshness: Ingredients must be of the highest quality and freshness. Plates: Must be easily accessible so the busy kitchen can work smoothly.
We’d like to thank Chef Sato for taking the time to talk to us and for sharing this delicious recipe with us.
USDA Prime Rib Sukiyaki Rolls with Egg Yolk Butter Sauce
○A Sukiyaki Rolls
Beef Slices -0.5 lbs. Gobo(Burdock Root)
0.1 lbs Onion
0.1 lbs Konnyaku(a gelatinous food made from devil’s-tongue starch)
0.1 lbs Green onion
0.1 lbs. Crépine
B Sukiyaki Seasoning Cooking Sake
3 ½ tablespoons Mirin
¾ cup Dark Soy Sauce
6 ¾ tablespoons Sugar
¾ cup
c Yolk Butter Sauce
4 egg yolks
Bonito stock
.1 lbs Unsalted Butter
¾ ozs
METHOD Boil all ○B ingredients together Stir ○A vegetables Pour sauce (step 1) over vegetables and mix well Sprinkle potato starch over sliced beef and roll seasoned vegetables Wrap with Crépine and let stand in the fridge for approximately 30 minutes Sprinkle flour over wrapped beef and vegetables and pan fry Wait for rolls to turn golden and mix with Sukiyaki sauce Make ○c Butter Sauce in a small pan Pour Yolk Butter sauce over Sukiyaki beef rolls and serve with seasoned vegetables
Hakubai Japanese Restaurant
66 Park Avenue B
New York, NY 10016
212-885-7111
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