Kosei Sakamoto

Miyako’s Head Chef Kosei Sakamoto was raised in Kyushu in South Japan before moving to Tokyo at the age of 20 to pursue his passion for gastronomy. Sakamoto’s career took him to London to further his mastery of Japanese food.

Head Chef • Miyako • Andaz London Liverpool Street
Uzmanlık • Japon
Yemek Pişirme Stili • Tutkulu, Yaratıcı, Mütevazı

Sizi Daha önce Nerede Gördüm?

Sakamoto Worked At The Hilton London Kensington’s Japanese Restaurant, Saga On Molton Street And Moshi Moshi On Liverpool Street.

Kendinizi 3 Kelimeyle Tarif Edebilir Misiniz?

Simple, Fresh And Made With Passion.

Yemek Yaparken En çok Sizi Etkileyen Ne/kimdir?

As Soon As I Finished My Studies I Started Working In A Japanese Restaurant With Head Chef Shinohara. He Was My Inspiration, He Taught Me A Lot From The Basic Of Rice Cooking, To Fish Cutting And How To Prepare All Kinds Of Style Of Sushi.

Neden Şef Oldunuz?

When I Was Young, I Used To Watch Many Japanese Cooking Programmes On The Telly: That Is When My Interest In Creating And Cooking Grew.

Iyi Bir Yemeğin Sırrı Nedir?

The Chef’s Passion And The Continual Practice Is Very Important In Order To Create A Great Dish. In Japanese Cuisine, Presentation Is Important. It Is Crucial To Have The Correct Balance Between Colours, Quantities And Flavours On The Plate.

Şef Olmak Isteyenlere Ne Tavsiyeniz Olur?

If You Want To Create Great Dishes, Doing It With Passion Is The Most Important. Being A Chef Is A Hard Job, But When I See That I Can Make People Happy With My Cuisine, I Realise I'm Really Proud Of What I Do.

Star Chef

Kosei Sakamoto

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