Joel Robuchon continued:
Customers have an expensive dinner in a stiff and formal way. He had never been satisfied with his own restaurant. He wanted to open the type of restaurant in which he could enjoy cooking and chatting with his customers.
He got inspired after seeing a sushi restaurant around 15 years ago in Tokyo. He was taken there by his Japanese friend who was also a food critic by trade. A chef was preparing fishes just in front of him and he was surprised to notice that there was no uncomfortable fishy smell and the chef's working space was kept considerably clean. Enjoying the conversation with customers, the chef served his own prepared dishes to them. Everything was new to Mr. Robuchon and every time he visited Japan, he had dinner there. Cooking ingredients and the chef's skills were exposed to customers. Japanese food preparation involves good cutting skills and watching them must have been fun to customers. Before customers, he changes even the cutting method to prevent blood, scales, or other unfavorable stuff from scattering towards his customers. It would be the key to counters that customers and chefs could chat at ease face to face.
His first visit to Japan was in 1976. He seems to have been overwhelmed by its overall cleanliness at that time. Knowing the harsh training of Japanese chefs and their respect to their own occupation, he felt happy.
How did the counter come into existence in Japan? I'll write about it in another entry.
http://www.nomadicmatt.com/travel-blogs/13-reasons-why-i-fell-in-love-with-japan/
(Vocabulary)
stiff and formal 堅苦しい, よそよそしく形式ばった
Japanese food preparation involves good cutting skills. 日本料理の調理には高度な包丁さばきが必要です。
at ease リラックスして, 安心して, 打ち解けて
Customers have an expensive dinner in a stiff and formal way. He had never been satisfied with his own restaurant. He wanted to open the type of restaurant in which he could enjoy cooking and chatting with his customers.
He got inspired after seeing a sushi restaurant around 15 years ago in Tokyo. He was taken there by his Japanese friend who was also a food critic by trade. A chef was preparing fishes just in front of him and he was surprised to notice that there was no uncomfortable fishy smell and the chef's working space was kept considerably clean. Enjoying the conversation with customers, the chef served his own prepared dishes to them. Everything was new to Mr. Robuchon and every time he visited Japan, he had dinner there. Cooking ingredients and the chef's skills were exposed to customers. Japanese food preparation involves good cutting skills and watching them must have been fun to customers. Before customers, he changes even the cutting method to prevent blood, scales, or other unfavorable stuff from scattering towards his customers. It would be the key to counters that customers and chefs could chat at ease face to face.
His first visit to Japan was in 1976. He seems to have been overwhelmed by its overall cleanliness at that time. Knowing the harsh training of Japanese chefs and their respect to their own occupation, he felt happy.
How did the counter come into existence in Japan? I'll write about it in another entry.
http://www.nomadicmatt.com/travel-blogs/13-reasons-why-i-fell-in-love-with-japan/
(Vocabulary)
stiff and formal 堅苦しい, よそよそしく形式ばった
Japanese food preparation involves good cutting skills. 日本料理の調理には高度な包丁さばきが必要です。
at ease リラックスして, 安心して, 打ち解けて
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