BELOW ARE THE PERSONAL THOUGHTS AND PHILOSOPHY OF CHEF MASAHIKO YOMODA THE EXECUTIVE CHEF OF 'TEN' RESTAURANT
The ideal space and cuisine
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The ideal restaurant I
envision is like an orchestra
The chef is a conductor
Staff are musicians
The food is the music
Guests are the audience
The interior and the
tableware are the stage setting of the theatre
The ideal restaurant I
envision is not a location where you simply just sit and eat.
The ideal restaurant I
envision is the space where everyone who visits there would feel comfortable
with all the five senses.
The attractive entrance to
the restaurant will play an effective role as a prelude to the start of the
meal.
In the same sense, the
interior of the restaurant and various decorative ornaments cannot be
under-estimated.
Once you are seated, plates
and cutlery, the beauty of the glassware, cross-touch texture of tablecloth,
each will become an important element.
But there must of course be
delicious food.
The delicious food, and
everything surrounding it all come together to create a great restaurant
Above all, a pillar of the
great restaurant is the joyous atmosphere created by guests who visit there.
Without the warm atmosphere
of each guest having a wonderful time eating and talking with the greatest joy,
no matter how beautiful and perfectly decorated, the restaurant is lonely.
To attain such an atmosphere,
it is essential to provide warm and caring services.
I dare say despite the fear
of being misunderstood, but I believe that it is the job of floor staff to be
able to guide guests.
Is it not indeed one of the
foremost important tasks carried out by floor staff to successfully induce the
guests to maximise their enjoyment?
The same applies to the
kitchen.
Although the kitchen is
concealed at the back, if there is no harmony between the Chef and cooks, it
appears on the plate.
After all, thinking back to
my childhood memories of the day I ate around with the whole family. That is what I envision as my ideals.
Even though the situation is
totally different, I hope to retrieve the happiness I felt as a child in the
dining experience we provide.
Home cooking is simple yet
striking, somewhat nostalgic, warm and something I hope to eat again and again.
To express my style in one
word is difficult, but I try to achieve the combination of modern and classic,
yet an extension of home cooking.
To be
a chef
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It is
not an easy task being a chef.
Furthermore,
cooking is not a kind of game.
There
must be many conditions to count one as a good cook, but at foremost, you must
handle your tasks with love and passion.
It is
fundamental to have a faith, and persevere to find the finest ingredients
possible.
This
faith and perseverance will move the integral sense of a chef to the higher
level.
Perseverance
with a good faith. And when a chef has
succeeded, they must not forget that their success was not achieved without the
support of others and be grateful with a humble attitude.
This
humble attitude must also be shown towards cuisine.
You
cannot afford to be complacent with the level of food even if you think it is
delicious.
That
is just a beginning to further evolve, aiming to improve the food and oneself.
Having
patience alone does not do any good.
Continue
to have great curiosity.
Constantly
solving questions as you go, open your five senses to the surroundings. You need to be somewhat aggressive at times.
What
I have been keeping in my mind at all times is to pay respect to our customers,
to pay respect to ingredients, (to staff) or to myself.
If I
can gain the same respect from the staff I work with, I will be grateful.
I
believe that, by continuing to make efforts, the originality of my food will be
cherished naturally.
If there
are 100 chefs, there will be the same number of specialities.
Even
using my recipe, if it is cooked by another person's style, the end result will
be obviously different.
For
today’s cuisine, a copy of another famous chef is
useless.
The
food as a culture
*************************************
I
have been cooking in two countries, in Japan
and in Australia
French
cuisine has evolved with many styles and elements of different cultures such as
Chinese food, Italian food, or like many spices that were arrived from far
beyond the Silk Road .
As
you can see, “cuisine” is a culture without borders, and the act of eating which is essential to
live, can be elevated the level of art.
Attractive
dishes would please people in any situation, am I right?
This
is not limited to French cuisine.
Delicious
food is delicious, regardless of genre.
It is
my heartfelt belief (that food does not need an interpreter).
Lifestyle
with food is rapidly and constantly changing, but food is also a mirror of
society.
That
is why we need to reassess the value of eating, to surround food with people
who are close to you.
Good
restaurants remain in memories throughout the ages.
Even
if the restaurant is gone, the memories will remain in peoples’ heart.
I
want to produce such a good restaurant.
As
time goes by, things will change and people will change.
But I
believe that the table is a symbol of joy and fondness for all-time.
Full Festival Menu without wine RM 300 ++
with wine RM388 ++per person
MIGF Full Course
Assorted Canapes “Garden Style”
(Martini Asti Sparkling)
Marinated Egg Yolk with Truffle polenta, Parmesan foam
(Hakkaisan Tokubetsu Junmai Ginjo)
Main Course
Black Garlic crusted Lamb with Goma Miso sauce
(Ten’s Pinot Noir)
Dessert 1
Pineapple Jelly & Coconut, Pina colada style
(Osawa Noble Gewurtzetraminer)
LIGHT MENU
Amuse-Bouche
Ten’s Sashimi
Japanese Mixed Mushroom bouillon with Scallops, Lemon Grass flavored
Palette Cleanser
Yuzu Green Tea sotbet with Ginger
Dessert 2
Macha Mascarpone mousse with Fresh Milk Ice cream
TEN JAPANESE FINE DINING
GROUND FLOOR, MARC RESIDENCE, JALAN PINANG
50250 KUALA LUMPUR
03-21615 999
1 comment:
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