In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
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In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
S1 Ep 1 (Part 1) Jeremy Fenech & Spice Temple Executive Chef Andy Evans
Life On the Pass
24 minutes
2 years ago
S1 Ep 1 (Part 1) Jeremy Fenech & Spice Temple Executive Chef Andy Evans
Jeremy Fenech catches up with Spice Temple Executive Chef Andy Evans, reminiscing on Andy's career, changes to the industry over the last 20 years, whilst giving insight into Andy's incredible knowledge of regional Chinese cooking.
Life On the Pass
In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
