KITCHEN CONFIDENTIAL

Written by: editor Dec,07 2012 16:11 PM



TELL US A BIT ABOUT YOURSELF.
I am from Kanagawa, Japan, and have been residing in Malaysia for close to 10 years now. I’ve always loved to eat since being a kid, and that’s why my parents encouraged me to do something with my passion for food later on when I was older, and that landed me in a
culinary school.

WHAT IS THE DINING CONCEPT OF MINORI?
Minori is just all about good Japanese food. We prepare Japanese delicacies in the most traditional
and original manner. Also, we wanted a juxtapose of hearty traditional Japanese cuisine within the walls of something modern and that somewhat birthed Minori’s sleek interior designs.

WHAT SETS IT APART FROM OTHER JAPANESE RESTAURANTS IN TERMS OF ITS INTERIOR AND MENU?
Minori is very traditional with its basics. We put traditional Japanese dishes above all the other assortment of fusion Japanese food. We believe that it is important to make sure that simple Japanese dishes are mastered, prepared and presented in its purest form and that people should be able to enjoy them in its most original form without all the fancy add-ons.

WHAT DOES THE NAME ‘MINORI’ MEAN AND DOES IT IN ANY WAY INFLUENCE THE
RESTAURANT’S STYLE AND MENU?
Minori means harvest, and while it doesn’t have a direct correlation with its menu and style, we believe that our food is a product of the quality ingredients that have taken time to be sown and harvested in the best seasons. The name is also a reflection of how the restaurant will only keep getting better from strength to strength and that it will always be a sign of growth.

THE MENU OF THE RESTAURANT IS RATHER DISTINCTIVE. SHARE WITH US THE EXPERIENCE OF DEVELOPING MINORI’S MENU?
The menu was developed based mainly on the paletes that we were foreseeing to appeal to. Mainly locals, and the occasional foreigners, the menu is created to best suit the paletes of the locals with a rich flavour, texture and an appealing presentation.

HAVING BEEN AWARDED THE BEST EXECUTIVE CHEF AND BEST ASIAN CUISINE CHEF TITLE BY THE PRESTIGIOUS HOSPITALITY ASIA PLATINUM AWARDS, WHAT DOES IT FEEL LIKE TO BE PART OF A FINE DINING GEM LIKE MINORI?
In my opinion, the award is but a recognition that I am thankful for. But with this restaurant, I have always felt that I was very lucky to have the privilege to be invited to be the chef of a fine dining gem like Minori.

SHARE WITH US ABOUT YOUR KITCHEN CREW AND HOW YOU HAVE COME TO FORM THE ‘PERFECT’ TEAM FOR THE TASKS OF PREPARING AN EXQUISITE DINING EXPERIENCE FOR ALL.
I don’t actually have a formula to creating the ‘perfect’ team but my current kitchen team at Minori consists of a handful that have followed me from my previous workplace. They have worked with me previously and definitely know how I manage my kitchen and it’s been a good experience having them with me then, and now.

ARE THERE ANY INGREDIENTS THAT HAVE BEEN DIRECTLY IMPORTED FROM JAPAN AND WHAT ARE SOME OF THEM?
The fishes are air flown from Japan every Tuesday and Friday, which would mean those days also being your choice days for the freshest catch of sashimi and more.

WHAT CAN DINERS EXPECT FROM MINORI’S AMBIENCE AND MENU?
Diners can expect to receive the best staff service right here and we most definitely are big on our food quality as well. Minori’s location is also easily accessible and, housed within a reputable hotel- The Royale Bintang Damansara, it gives a certain class and exclusivity to the entire dining experience right here. Our prices are rather affordable as well, and the portion is hearty.


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