What is the Japanese cuisine like?
What is the definition of Japanese cuisine?
Is authentic Japanese cuisine only available in Japan?
How is the significance of the Japanese cuisine for Japanese?
The owner chef Seiji Yamamoto of Nihon Ryori Ryugin is one of the top Japanese chefs who has been asked these questions during activities overseas.
He constantly says these words overseas;
Japanese cuisine is “The spirit of Japan”.
Japanese cuisine is an expression of “Japanese spirit”. Conveying the richness of Japanese nature to the world. This is what we are proud of.
Japan has all four seasons, we are proud to introduce the seasonal food that nature creates.
The affluent ingredients, keeping high quality freshness, and the technique to handle them.
We Japanese chefs shows this mind on our plates and proudly share this quality to the world.
Natural ingredients have their own flavorful taste, we will serve the plate with the ingredients directly to you. The dish will trick your mind to see it as its original form .
But we will gently revise the dish to help complete the ingredient itself.
I believe this is the complete way to reflect Japanese spirit. Respecting nature at its natural form to accomplish the ultimate shape of cooking.
Actually it is impossible to portray Japanese cuisine truly and totally, when we describe only a cuisine which is just one part of view.
I do not have enough words to express even a part of this history or culture which our ancestor built up. The history that kept running for generations.
However I’m a chef, I can only tell you about cuisine as my life.
Japanese cuisine should content fleetness, gorgeousness and seductiveness.
To convey our vision and significance to our customers. We “Team Ryugin” might be able to do so.
The Chef has to resolve to be a translator who passes on the ingredients lives. Once he keeps the custody of the ingredients lives, he must have the determination to spend his whole life in the kitchen.
When the ingredients on the plate come to life, it might to tell you the story.
If my stance as a chef is correct, You might hear from my dishes “I’ll tell you the flavor of the richness of Japanese nature where I grew up”
The reason to this is because the ingredients are treated perfectly by the chef’s power.
I do not speak Japanese as a chef nor any other human languages, but utter from ingredients on the plate, that could touch to everyone as the mutual world language.
This perception is the base of my phrase and a wish as a chef “Japanese cuisine as a world language”.
Basically we Japanese have our own expressions in food. "indescribable taste".
Not simply a taste balance of sweet, spicy, or sour, we will make you lose your words by its tastefulness.
The temperature, fragrance, texture or Umami, the deliciousness its beyond the category of words.
This is the reason why it cannot be described properly and leaves the guests speechless…
An experience not only on the tongue but like an impression with a spinal reflex. This is not caused by Chef’s preparation “skill”. The excitement is derived by the natural ingredients “itself".
That lasting deep emotion becomes an unforgettable memory and experience.
When the chef's creates a dish personally, the message becomes too strong. Or will try to just rely on his skills. It will inverse the possibilities of the pure ingredients itself and could diminish the dish. Ingredients won't tell you anything, the natural flavor will be lost at each moment.
This more important than Skills. Built by studying each ingredients and respecting them, I believe chef should have eye to find the right balance, Interpretation and a graceful attitude.
The result of these become answers for the customer.
I should not do Japanese Cuisine to a private possession…
What “my” message as a Japanese cuisine chef is …
I want the customers to listen to the message of the ingredients. which I chose, deliver directly to the customer.
I believe the magnificent taste possessing the pure power of nature will reach to everyone in the world.
“Ingredients natural taste is the best part of the meal, thus should stand at the front line” This is my principle.
With this principle, Japanese Cuisine can be delivered to any country. We will find out wonderful ingredients which the people there are proud of in its natural environment. Treating them as carefully as possible, we could deliver it to the people an let them recognize its brilliance.
Our country Japan’s cuisine certainly contents these kinds of possibilities.
Making Japanese cuisine with that countries ingredients, sharing and expressing the Japanese spirit at the same time. They might recognize “These ingredients are pride of our country.” The same as we Japanese do.
True power of Japanese cuisine is,,,
At any country, people will find out what
“We are really lucky to be born in this country”.
Japanese cuisine is dispatching the Japanese spirit to the world, understanding the preciousness of natural ingredients. Facing the limited resources, protect them and raise them, keep asking ourselves how to live together with nature as a human with a wishing mind to protect them. This is the stance of Japan and I’d like to share with you through my cuisine.
“Japan” “Hong Kong” and “Taiwan”
“We’ve been searching for ingredients in these three countries, each team of Ryugin found out fantastic richness in each country and we are proudly dispatching these to the world.
Each Ryugin service is a completely different menu. We are trying to pass the message which exists in the ingredients. Communicating together and creating an “Original” with no lies, the real taste of the environment.
Japanese cuisine could live as that country’s cuisine…
In other words, it could be the only cuisine which is telling a spirit by other country’s own language, not as a foreign country.
“This is what I believe the Japanese cuisine cook is”
2014 Kinoe Uma
Nihon Ryori RyuGin Seiji Yamamoto