Teriyaki ChickenThe first recipe is the all-time crowd pleaser, teriyaki chicken! Tender chicken thigh is pan fried to perfection and glazed in a sweet and savory homemade sauce. In this episode, Chef Shima shows us how to achieve the standard for authentic teriyaki chicken.
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Gyudon (beef bowl)Known to be a popular "fast" meal for salarymen in Japan, gyudon is a bowl of rice topped with juicy beef and onions cooked in a sweet soy marinade. In this episode, Chef Tsutsumi teaches us how to take this dish to the next level with one simple trick.
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Matcha MousseLooking for a sweet, refreshing dessert with a side of healthy antioxidants? Matcha is green tea in the form of a fine powder that is stone-grounded from the actual tea leaves. In this episode, Chef Shima teaches us how to make light and airy mousse combined with matcha!
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Tofu SteakThis vegetarian steak dish bursts with savory flavors! The star of the dish is tofu, a versatile ingredient used in many Japanese dishes. In this episode, Chef Tsutsumi teaches us how to make tofu steak seasoned with white wine, soy sauce, and garlic.
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Wafu(Japanese-style) PastaEnjoy spaghetti with a Japanese twist—instead of traditional Italian flavors, wafu (lit. “Japanese-style”） pasta is seasoned with the deliciously savory combination of butter and soy sauce. In this episode, Chef Shima garnishes the dish with green shiso leaves for a refreshing summer touch.
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Nikujaga (Japanese meat and potato stew)As the weather cools, there’s no better way to beat the chill than with a steamy stew of meat and potatoes. Simmer up a panful of this classic dish with Chef Tsutsumi, who keeps it simple (but no less delectable) with just four easy ingredients.
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Our chefs
SHIMA Yasuhiro
After graduating high school in Aichi, Japan, Mr. Shima entered a culinary school and studied Japanese, Western and Chinese cuisines for two years. Upon graduation from culinary school he joined the culinary team at the ANA Hotel in Nagoya. In July, 2009 he moved on to the Royal Park Hotel and in October, 2018 Mr. Shima took his current post as a chef for the residence of Ambassador Kanji Yamanouchi.
After graduating high school in Aichi, Japan, Mr. Shima entered a culinary school and studied Japanese, Western and Chinese cuisines for two years. Upon graduation from culinary school he joined the culinary team at the ANA Hotel in Nagoya. In July, 2009 he moved on to the Royal Park Hotel and in October, 2018 Mr. Shima took his current post as a chef for the residence of Ambassador Kanji Yamanouchi.
TSUTSUMI Shogo
After graduating high school in Yamagata, Japan, Mr. Tsutsumi joined the culinary team at the Century Hyatt Hotel in Tokyo. After stints in The Ritz Carlton Tokyo and the Hyatt Regency Tokyo, he joined the Royal Park Hotel in October, 2010. Finally, in October, 2018 he took his post as a chef for the residence of Ambassador Kanji Yamanouchi.
After graduating high school in Yamagata, Japan, Mr. Tsutsumi joined the culinary team at the Century Hyatt Hotel in Tokyo. After stints in The Ritz Carlton Tokyo and the Hyatt Regency Tokyo, he joined the Royal Park Hotel in October, 2010. Finally, in October, 2018 he took his post as a chef for the residence of Ambassador Kanji Yamanouchi.
Recipes (PDF)
