Yuhiko Okamura joined the Sudachi team as a contributing writer with a wide experience from traditional Japanese restaurants like kappo (割烹) and sushi (寿司) to izakaya (Japanese style pubs). He is in charge of informational posts about fish in Japanese cuisine.
Yuhiko has been in the restaurant business for more than 20 years, here are some of his experiences.
Entering the culinary world at the age of 24 with zero cooking experience.
As head chef, responsible for everything from purchasing to cost control.
Restarted with prep chef to deepen his knowledge of fish.
Working as a head chef at a restaurant started by his friend.
A message from Yuhiko
I think the beauty of Japanese cuisine is that even just eating freshly picked vegetables on the spot can also be called cooking. Fine sushi and kaiseki (traditional course meals) are not all there is to Japanese food. A teishoku (set meal) consisting of one soup and three sides is also a fine example of Japanese food.
It is simply the result of having worked out the most delicious way to eat, and as a result, it has come to be known as "cooking that makes the most of the qualities of the ingredients".
Cooking (料理) is all about understanding (料: はかる) the meaning of things (理: ことわり). Even the casual dishes we usually make are interesting when we think about the meaning and reason behind each cooking process.
Cooking is not only a matter of sensibility, but also of precise calculation.