Hanada, assistant sous chef Eiji Tsujimoto, and junior sous chef Tsuyoshi Tanabe
I just came back from Osaka after completing the maiden voyage of “Kitchens of the World,” my latest adventure in partnership with Aileen Clemente of Rajah Travel.
“Kitchens of the World” offers one-of-a-kind, tailored experiences that highlight the culture of my chosen destination, through food.
Located at the Swissotel Nankai, Hana-Goyomi (“flower calendar” in Japanese) is a traditional Japanese kaiseki restaurant.
Head chef Hiroyuki Hanada and his team of 11 kitchen experts distinguish themselves with monthly menu changes, using only ingredients at their prime. In the olden days, the Japanese determined the time of year by the flowers in bloom.
It’s sakura season and Hanada-san taught us the art of assembling a bento box.
Bento culture evolved from what was a daily food package to an elaborate display of food, fashioned to look like works of art, to be enjoyed leisurely.
It was emphasized during our session that Japan’s most authentic and distinct food culture is expressed best in a bento.
Jewel box
For the Japanese, lifting the bento cover is an exciting ritual, describing what is before them as a jewel box “full of a family’s heart.”
Chef Hanada demonstrated how a Shokado bento box comes together, as a tribute to the Shinto priest Shokado Shojo, whose square boxes with compartments inspired the first bento.
Assembling a bento requires the use of seasonal ingredients and the uniform cutting and shaping of the components.
Some of us were challenged, while the others were simply stressed. Each participant mimicked Hanada’s creation as best they could.
In the midst of silence Sybille Sze Lozano blurted out, “I will never so freely gobble a bento ever again! Instead, I will appreciate and savor it! I had no idea how difficult it is to make.”
Our last night in Osaka brought us back yet again, to Minami Restaurant, also at the Swissotel, to witness the unmatched teppan skills of chef Shingo Komoto.
Komoto-san masterfully prepared fresh live abalone from Nagasaki and live lobsters from Wakayama.
Melt-in-your-mouth is probably the last thing I would use to describe abalone and lobsters, but that evening, both were that!
Other favorites were the Spanish mackerel from Mie Prefecture and prime Wagyu beef tenderloin A4 from Kagoshima Prefecture.
I was enamored by Komoto the very first time he cooked for me and continue to fall deeply for the magnificence of his cuisine. Minami has become my group’s favorite teppan restaurant—a must visit when in Osaka.
I share the success of the maiden voyage of “Kitchens of the World,” with my Swissotel Nankai family. I’d like to thank Bernd Schneider, Sonny Ang, Anjela Silvestre, Todd Williams, Aaron Fuentes Apordo and Joelle Tan for taking such good care of us.
Swissotel Nankai; 5-1-60 Namba Chuo-Ku Osaka; tel. +81666461111.
I am roasting different kinds of lechon on Saturday. For a copy of my class schedule, call 0917-5543700.