Season Kitchen "Irodori" Owner
Miyata Hiroaki
I Have Genuine Ingredients I Bring Out Their Rustic Flavors
Season Kitchen "Irodori" Owner
Miyata Hiroaki
I Have Genuine Ingredients I Bring Out Their Rustic Flavors
Fresh vegetables are delicious
Aged potatoes are also delicious
Each vegetable has its own charm
Although they may be the same vegetables
Everyone prepares it in their own unique way
Understanding the flavor of each ingredients deeply
Eliminating waste and bringing out the flavor of the ingredients
Conveying the heart and feelings of the people who grew the vegetables
A chef cooks his dishes with responsibility
That is how he pays his respect to the ingredients and those who grew them
A detour to realize attractive values of local ingredients
During my career at restaurants and hotels, I have been cooking ingredients from a variety of regions. What I have come to realize is that local ingredients are the best. Some ingredients are great for pickling, some are great for certain dishes. I’ve seen many different kinds of ingredients. But I came to realize that vegetables from Kitami tastes the best when they are freshly picked from the farms.
Kitami’s vegetables have a particular rustic flavor. A rustic flavor, I mean, is not just sweet and delicious but a harmony of flavors living inside of the vegetables. A so-called natural flavor of vegetables, not just being easy to eat.
While cooking the ingredients, I noticed the richness of the rustic flavors. I began to seek a way of cooking that didn’t just make vegetables easy to eat but made full use of the flavors. Cold tomatoes from a fridge and those that have just been picked from the fields have totally different tastes. I want to make use of the rustic and genuine flavor of vegetables as much as possible, and I want to introduce the flavors in a simple way
A detour to realize attractive values of local ingredients
During my career at restaurants and hotels, I have been cooking ingredients from a variety of regions. What I have come to realize is that local ingredients are the best. Some ingredients are great for pickling, some are great for certain dishes. I’ve seen many different kinds of ingredients. But I came to realize that vegetables from Kitami tastes the best when they are freshly picked from the farms.
Kitami’s vegetables have a particular rustic flavor. A rustic flavor, I mean, is not just sweet and delicious but a harmony of flavors living inside of the vegetables. A so-called natural flavor of vegetables, not just being easy to eat.
While cooking the ingredients, I noticed the richness of the rustic flavors. I began to seek a way of cooking that didn’t just make vegetables easy to eat but made full use of the flavors. Cold tomatoes from a fridge and those that have just been picked from the fields have totally different tastes. I want to make use of the rustic and genuine flavor of vegetables as much as possible, and I want to introduce the flavors in a simple way
What Consumers Appreciate
Vegetables are ingredients whose taste depends on who grow them. Even if they are the same variety, they could have totally different flavors. I always get my ingredients directly from farmers, who bring their products to me in person. Farmers always grow their produce with great care. But there are only a few who have marketing routes that connect directly to consumers, who then enjoy the best of their precious produce.
I cook in a way that extracts the best possible flavor from an ingredient, all while thinking about the farmers love towards their produce as I place their produce on my plates.
What Consumers Appreciate
Vegetables are ingredients whose taste depends on who grow them. Even if they are the same variety, they could have totally different flavors. I always get my ingredients directly from farmers, who bring their products to me in person. Farmers always grow their produce with great care. But there are only a few who have marketing routes that connect directly to consumers, who then enjoy the best of their precious produce.
I cook in a way that extracts the best possible flavor from an ingredient, all while thinking about the farmers love towards their produce as I place their produce on my plates.
I am responsible for serving dishes introducing the best of the ingredients that have to offer, whilst not losing their character. With that in mind, I meet farmers every day, which builds trust between us. Sometimes the farmers bring me something they think is delicious, saying “try this.”
Since they are very experienced, they know the taste just by looking at the vegetables. That experience really reflects on their produce I can sometimes figure out who grew a particular vegetable. Glancing at them, I can tell each farmer’s love for their produce. With a sense of responsibility, I receive their love and pass it on to those who eat my dishes.
I am responsible for serving dishes introducing the best of the ingredients that have to offer, whilst not losing their character. With that in mind, I meet farmers every day, which builds trust between us. Sometimes the farmers bring me something they think is delicious, saying “try this.”
Since they are very experienced, they know the taste just by looking at the vegetables. That experience really reflects on their produce I can sometimes figure out who grew a particular vegetable. Glancing at them, I can tell each farmer’s love for their produce. With a sense of responsibility, I receive their love and pass it on to those who eat my dishes.
Simple Flavors in a Simple Way
Kitami’s ingredients, Okhotsk’s ingredients, vegetables, fish, meat, everything, truly are delicious. These ingredients will surely please people if their genuine flavors are brought out in a simple way. Customers understand and appreciate the flavors, even if I don’t tell them who grew the ingredients or where they are from. As long as I don’t mess up the flavors and make the best of the ingredients, that is.
In my restaurant, along with the main dishes, we also serve “Obanzai”, which customer can choose from a variety of selections.
“Obanzai” means side dishes, and we cook the local ingredients in a simple style with soup to help bring out the best of the ingredients. By making my cooking simple, I want people to notice the authentic flavors of the ingredients, not force them to taste what I think is delicious.
Simple Flavors in a Simple Way
Kitami’s ingredients, Okhotsk’s ingredients, vegetables, fish, meat, everything, truly are delicious. These ingredients will surely please people if their genuine flavors are brought out in a simple way. Customers understand and appreciate the flavors, even if I don’t tell them who grew the ingredients or where they are from. As long as I don’t mess up the flavors and make the best of the ingredients, that is.
In my restaurant, along with the main dishes, we also serve “Obanzai”, which customer can choose from a variety of selections.
“Obanzai” means side dishes, and we cook the local ingredients in a simple style with soup to help bring out the best of the ingredients. By making my cooking simple, I want people to notice the authentic flavors of the ingredients, not force them to taste what I think is delicious.
Something That’s Only Possible Locally
An advantage of running a restaurant here is that I have a relationship with the local farmers based on trust and buy delicious produce directly from them. I sometimes get offers to open restaurants in cities, but what I am doing here can be done only here. I will continue to pass on the taste of local foods by making full use of this advantage.
Something That’s Only Possible Locally
An advantage of running a restaurant here is that I have a relationship with the local farmers based on trust and buy delicious produce directly from them. I sometimes get offers to open restaurants in cities, but what I am doing here can be done only here. I will continue to pass on the taste of local foods by making full use of this advantage.