Japan has always held people sway with its many traditions, art, folklore and other cultural aspects. But what really defines the Land of the Rising Sun is its food. And that authentic taste of the island country is what Chef Yuji Okano of Matsuri Restaurant, The Chancery, likes to give the foodies of Bengaluru.
Karnataka : Bengaluru : 29/04/2017 : Chef Okano at Hotel Chancery interacting with The Hindu for Metro Plus on 29 April 2017. Photo : V Sreenivasa Murthy
With fascinating recipes rich in Japanese tradition, Okano talks about his culinary journey from a young medical aspirant to an award-winning executive chef, while serving his choicest gourmet food.
Delivering a first-hand experience of the land of kimonos and samurais, the chef has on the menu salmon and tuna sushis for sushi fanatics in the city. Among the culinary treats on offer are the kappa maki, a rolled cucumber sushi, and the nigiri zushi, an assorted sushi platter, rolled with rice and served with various sauces. The chicken nanban and ramen pork noodles are must-trys. Apart from the regular Japanese dishes, customers can also dig into ebi tempura soba (noodle soup served with batter-fried prawns), yaki zakana teriyaki (grilled fish with sweetened soya sauce) and buta no shouga-yak (stirred-fried, sliced pork ginger) among other enticing offerings.
Looking back, Okano recalls that he had always wanted to be a doctor, but “being a chef is equally important as you save lives by cooking the right kind of food.” Inspired by his mother, cooking was second nature for Okano who took it up as a part-time job, enroute to discovering his underlying passion to serve Japanese cuisine to everyone he meets.
With over 30 years of experience in dishing out delicacies in his homeland, the chef left Japan to share his love for food around the world. Having served in Mongolia, Indonesia and Tajikistan before setting foot in India, Okano always tries to fuse the local taste with his signature dishes. When he is not experimenting in the kitchen, the chef keeps himself busy in teaching his staff the true art of Japanese food. “The secret to this cuisine is the fact that most of the flavour comes from within a dish and doesn’t require any additional flavour. Even though there are many challenges to get the necessary ingredients, I try to maintain the authenticity of every dish and transport the customers to the Land of the Rising Sun.” The unagi and blowfish, which is known to be more poisonous than cyanide and a small mistake in its preparation could turn fatal, are few of the most challenging ingredients that Okano has worked with.
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When asked what his favourite Indian dish was, the chef shouts: “Definitely the kheema curry!” Although residing in the country for just over 10 months, Okano has already settled in comfortably and is at home offering the simplicity and technicality of Japanese cuisine.
Dig into Chef Okano’s signature dishes at the fine dining experience of Matsuri Restaurant, The Chancery, Lavelle Road.
