Meet our Executive chef and Associates!
Posted by KT on Oct 16th 2020
Chef Joji Inoue worked as an executive chef, culinary consultant and is an ambassador for Japanese American cuisine.With both French and Japanese culinary training. Chef Joji worked in Japan with Michelin starred restaurants before joining Chaya Group in Los Angeles as the Executive Chef. After Chaya, Chef Joji joined Yamashiro Restaurant in Hollywood as Executive Chef, leading a progressive Japanese American menu.Joji is an important membe...Read More
Strip Steak Recipe
Oct 16th 2020
A simple and a perfectly cooked pink and juicy sirloin steak or Rib Eye Steak is a best option in most cases. Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when it is done can make the whole process quite daunting. It's important to find a good sirloin steak recipe first and foremost but there's a wealth of handy hints and tips out there that will help you nail t...Read More
Oct 16th 2020
SukiyakiIngredients (tbsp=15ml, cup=250ml)Warishita (sukiyaki sauce)1. 90ml (3oz) each of sake, mirin and soy sauce2. 3 tbsp sugar3. 50ml (1.7oz) dashi stock (note 1)Sukiyaki 1. 250g (0.6lb) beef, very thinly sliced (note 2)2. 2-3 stems of shallots (scallions), about 140g (4.9oz)3. 4 shiitake mushrooms4. 1 pack of shirataki (konyaku yum noodles), 350g (12.3oz) (note 3)5. 150g (5.3oz) shungiku (edible chrysanthemum leaves, note 4)6. ½ pack of fir...Read More