Best Japanese Culinary Academy Podcasts (2025)

1
Inspiring The World With Japanese Fermentation Culture And Traditions 32:55

6d ago32:55

32:55

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most …

1
The Spirit of Japan: Passing Down The Tradition Of Shochu In The Modern Era 46:53

17d ago46:53

46:53

https://yamatozakura.com/　 https://www.thespiritofjapan.com/ Our guests are Stephen Lyman and Joseph Overbey who have produced the documentary The Spirit of Japan. It is the story of the Wakamatsu family, who have been making the traditional Japanese distilled spirit, shochu, at their Yamatozakura Distillery in Kagoshima Prefecture since the 1850s.…

1
SingleThread: Weaving Japanese And Californian Ethos Together 50:55

21d ago50:55

50:55

Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sus…

1
From Masa To Nami Nori: A Culinary Journey of Chef Taka Sakaeda 33:05

28d ago33:05

33:05

Our guest is Takahiro Sakaeda who is the chef/partner of Nami Nori https://www.naminori.us/. Nami Nori is a unique concept of temaki sushi bar that serves open-style hand rolls on a U-shaped stand. Since its opening in 2019 in New York, Taka has created many fans of his beautifully made, casual and high-quality sushi. Now he operates four locations…

1
A Japanese Toji Dedicated to Making Sake In America For Over 20 Years 39:19

1M ago39:19

39:19

Our guest is Takumi Kuwabara who is the toji or brewmaster at SakéOne in Forest Grove, Oregon. SakéOne (https://www.sakeone.com/) is a unique sake brewery. It was founded in 1992 by Momokawa Brewing in Aomori Prefecture, Japan, which was founded in 1889. SakéOne started sake-brewing in 1997 and since then, its sake has won multiple awards at presti…

1
After Two Michelin Stars In London, A Chef Returns To Japan To Reimagine Kaiseki 54:52

1M ago54:52

54:52

Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo. Chef Ishii’s background is unique and spectacular. He worked at one of the top Kaiseki restaurants in Kyoto called Arashiyama Kiccho as a sous chef and moved abroad to cook at the United Nations Ambassador's Re…

1
Cooking Authentic Kaiseki Cuisine in New York For Two Decades 32:13

2M ago32:13

32:13

Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York. He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of 25 in his hometown Fukuoka. He could have successfully built his career in Japan but he decided to move to the U.S. in 2006 to pursue new challenges. C…

1
Merging French And Japanese Cuisines In Harmony 38:17

2M ago38:17

38:17

Our guests are Rahul Saito and Mitsu Nagae. Rahul is the owner and Mitsu is the co-owner and executive chef at l’abeille https://www.labeille.nyc and l’abeille à côté https://www.labeilleacote.nyc/ in Tribeca, New York. The duo opened l’abeille in March 2022 and shortly after, they won a Michelin star, thanks to Mitsu’s unique and outstanding culin…

1
A Ginza Sushi Chef Who Connects Authenticity And Evolution 31:02

3M ago31:02

31:02

Our guest is Takatoshi Kadowaki who is the chef-owner of Sushi Kadowaki https://sushi-kadowaki.jp/eng/ in Tokyo. He started his sushi-chef training at 17 and after his master retired, he moved to the U.S. and developed a global mindset. Now he serves authentic Edomae-style sushi in the Ginza area of Tokyo, where every sushi chef dreams about openin…

1
A Career In Sake: Curating Sake Lists, Collaborating With Breweries And Educating Future Professionals 55:40

4M ago55:40

55:40

Our guest is Daniel Bennett who is the sake sommelier at Sushi-san www.sushisanrestaurant.com and The Omakase Room at Sushi-san www.theomakaseroom.com in Chicago. Both are a part of Lettuce Entertain You Restaurants, which is an independent, family-owned restaurant group that owns, manages and licenses more than 110 restaurants nationwide with over…

1
Heavensake: Traditional Sake Made In The Style of Champagne 47:08

4M ago47:08

47:08

Our guests are Régis Camus and Carl Hirschmann, co-founders of Heavensake https://www.heavensake.com/, which was founded in 2016. Heavensake is truly unique. It is the first sake producer that introduced the blending (assemblage) technique to the traditional sake-making process. The mastermind behind Heavensake is Régis Camus who led the renowned C…

1
Hilo Beverly Hills: Earnest Pursuit Of Deliciousness With Hawaiian Hospitality 43:54

4M ago43:54

43:54

Our guest is Hilo Mahelona who is the chef and founder of Hilo Beverly Hills https://www.hilobh.com/ in Los Angeles, California. Growing up in Hawaii under Japanese and Hawaiian parents, Hilo has a unique yet authentic sushi-making philosophy. And the moment you step into his restaurant, you will feel his bright, warm hospitality. The combination o…

1
Noma Kyoto 2024 Recap And The Future Of Noma 57:29

4M ago57:29

57:29

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World’s 50 Best Restaurants’ No.1 spot. Since its opening in 2003, Noma’s chef/owner René Redzepi has been inspiring the world through his strong philosophy of c…

1
How A Bowl Of Ramen Changed The Whole Life Of An American 54:08

4M ago54:08

54:08

Our guest today is Tim Anderson who is a chef and food writer based in London. Tim’s early interest in Japanese food led him to global adventures in L.A., Japan and the U.K. A bowl of ramen he encountered in L.A. fueled his passion for studying it and he moved to Fukuoka, Japan. Then he opened his ramen restaurants in the U.K. after winning the pop…

1
The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions 51:46

5M ago51:46

51:46

Our guest is Kumiko Hashimoto who grew up in the family of the 200-year-old sake brewery in Osaka. She now plays a key role at Dojima Sake Brewery https://fordhamabbey.co.uk/ near Cambridge in the U.K., which the family founded in 2018. Dojima Sake Brewery is the first sake brewery in the U.K. It is known not just for the quality of sake it produce…

1
Mandaracha In Kyoto: A Frenchman’s Quest For Japanese Tea 1:18:47

5M ago1:18:47

1:18:47

Our guest is Alexander Nicolau who is the founder of Mandaracha https://www.mandaracha.com/ in Kyoto, which opened in 2019. Originally from France, Alex fell in love with Japanese tea while he was working in the fields of food technology and open innovation. Mandaracha is a very special place where you can find a variety of Japanese tea, which Alex…

1
The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux 34:45

5M ago34:45

34:45

And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan. The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce. In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoy…

1
Merging Michelin-style French Cuisine And Japanese Home Cooking Seamlessly 29:06

6M ago29:06

29:06

Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York. Emily has an impressive culinary background. She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanes…

1
The First Japanese Culinary School Opened In London 31:03

6M ago31:03

31:03

Our guest today is Yoshihiko Shida who is the chief Instructor of Tokyo College of Sushi & Washoku London www.sushicollege.uk, which opened in September 2024. The opening is exciting since the school is the first major Japanese culinary school in Europe. Chef Shida has worked as an educator and instructor in Japanese culinary institutes for over 32…

1
What Is Ikigai? Restaurant Ikigai Exemplifies The Idea 29:15

6M ago29:15

29:15

Our guest is Rafal Maslankiewicz who is the chef at Ikigai www.ikigai.nyc in New York, which opened in July 2024. Ikigai is a very unique concept. First of all, it is a not-for-profit organization, which is highly unusual for a restaurant. Secondly, beyond covering the fundamental costs of running a business, all proceeds are donated to a food bank…

1
Shojin Ryori: Healthy, Sustainable Japanese Plant-based Diet 43:58

7M ago43:58

43:58

Our guest is Kakuho Aoe https://www.instagram.com/kakuhoaoe_nakamichi0316/ who is the chief Buddhist priest of the Ryokusenji Temple in Asakusa, Tokyo. Kakuho Aoe joins me to discuss why food is important in the Buddhist practice and beyond, why the Buddhist diet called Shojin Ryori is great diet for vegan, vegetarian and sustainable-minded people …

1
Japanese Rice: A Culinary Delight And A Symbol Of Spirituality 43:33

7M ago43:33

43:33

Our guest is Jun Mattison who is the assistant manager at The Rice Factory New York https://trf-ny.com/. The Rice Factory New York is an importer, wholesaler and retailer of premium rice. The company offers the best taste and flavor possible by fully controlling the quality of rice from farming, storing, milling and transporting. Rice is eaten all …

1
Sushi by Scratch: America’s Own Omakase Sushi 55:29

8M ago55:29

55:29

Our guest is Phillip Frankland Lee who is the chef/owner of Sushi by Scratch. Sushi by Scratch Restaurants began in Los Angeles and New York marks its tenth location, which opened in September 2024. Phillip is known for innovative omakase-style sushi preparations, while still respecting the values set by sushi masters. For example, he uses premium …

1
Boken Adventures: Connecting Centuries-Old Sake Breweries And American Tables 54:38

8M ago54:38

54:38

Our guest is George Kao who is the head of sales at Boken Sake https://www.drinkboken.com/　based in New York. Boken Sake is a unique concept. The company collaborates with authentic Japanese sake breweries and produces sake under the Boken brand. Many sake breweries consider expanding to overseas markets, but a lot of them are family-owned small bu…

1
What Is Anko: The Key Ingredient of Japanese Sweets 28:25

8M ago28:25

28:25

Our guest is Ririko Tatsumi who is the founder of Annn based in New York. Annn is truly a unique concept. Traditional Japanese sweets are called Wagashi. One of Wagashi’s key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green. Not just colors, their flavors are diverse and it is fun to discover …

1
Tips For Pairing Sake And Non-Japanese Food 47:21

9M ago47:21

47:21

Our guest is John Gauntner who is one of the world’s leading non-Japanese sake experts and educators. He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages, and hundreds of articles on the topic. Several times each year, he runs the…

1
Yama Seafood: Forward-minded Authentic Japanese Seafood Purveyor In America 46:53

9M ago46:53

46:53

Our guest is Nobu Yamanashi who is the president of Yama Seafood based in New Jersey. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for almost 45 years. Nobu joined us in Episode #245 in November 2021 to discuss why he decided to succeed the highly demanding…

1
A Delicate California Wine Made To Be Paired with Japanese Food 55:55

9M ago55:55

55:55

Our guest today Xander Soren who is the founder of Xander Soren Wines https://xandersorenwines.com/ . Xander Soren Wines is a unique boutique California Pinot Noir producer whose mission is to create wines that pair exceptionally well with sushi and other Japanese foods without overpowering them. Equally unique is Xander’s background. He spent 20 y…

1
Bringing Japanese Premium Ingredients To Non-Japanese Chefs In The U.K. 53:06

10M ago53:06

53:06

Our guest is Stuart Turner who is the Founder & CEO of SushiSushi https://www.sushisushi.co.uk/ based in Sheffield in the United Kingdom. Stu founded SushiSushi in 2007 and since then, the company has grown to become a leading supplier of high-end Japanese food ingredients. Many of his clients are fine-dining non-Japanese restaurants, including The…

1
Former Chez Panisse Chef Inspires (And Is Inspired by) Food Communities in Japan 1:01:45

10M ago1:01:45

1:01:45

Our guest is Jerome Waag who is the former chef at the legendary farm-to-table restaurant Chez Panisse in Berkeley, California. Jerome moved to Tokyo in 2016 to open his own restaurant Blind Donkey. The restaurant has been popular and successful and in March 2024, Jerome has opened another place called CIMI Restorant with a strong focus on sustaina…

1
Japanese Wine Is Getting Exciting! 54:05

10M ago54:05

54:05

Our guest is Shiho Tanaka who is the head sommelier at Tsukimi, the Michelin-starred kaiseki restaurant in the East Village, Manhattan. The restaurant offers great selections of sake and wine to pair with chef Takanori Akiyama’s original kaiseki-style dishes. Recently, Japanese wines were added to the list and Shiho is one of the most knowledgeable…

1
Trained By Masters From Age 15: A Japanese Chef Shares the Tradition on the Global Stage 55:21

10M ago55:21

55:21

Our guest is Makoto Okuwa, who is the chef/partner of multiple, highly popular Japanese restaurants in the U.S. and other major cities in the world, including Makoto at Bal Harbour in Miami, Love Makoto in Washington D.C., and Makoto Vail in Colorado. Makoto’s success did not come easily. He started cooking at the age of 15 in Japan, training under…

1
Mouthfeel: The Key To Understanding Japanese Food Culture 53:40

11M ago53:40

53:40

Our guest is Elizabeth Andoh, who joined us 14 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture https://tasteofculture.com/ , which offer…

1
I Bought A Kominka (Vintage House) In Japan 42:24

12M ago42:24

42:24

Our guest is Hannah Kirshner who is a food stylist and author of Water, Wood, and Wild Things published in 2021. She joined us in Episode #223 to discuss her wonderful book and introduced us to her fascinating life in Yamanaka, a small town in Ishikawa Prefecture, Japan. Hannah’s connection with Yamanaka has been deepening over time since her first…

1
Takoyaki: Another Addictive Japanese Comfort Food 1:01:42

1y ago1:01:42

1:01:42

Our guest is Karl Palma, who is the chef and owner of Karl’s Balls based in New York City. His mission is to introduce the soul of takoyaki, which is one of the most beloved traditional comfort foods in Japan, to the world. Karl joined us in Episode #189 in 2020 and introduced us to the basics of takoyaki. Takoyaki is one of the biggest stars of Ja…

1
The Inspiring Nordic Restaurant Noma Evolves With Japanese Food Culture 55:29

1y ago55:29

55:29

Our guest today is Thomas Frebel, the creative director at Noma. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World’s 50 Best Restaurants’ No. 1 spot four times in a row from 2010 to 2014. Since its opening in 2003, Noma’s chef/owner René Redzepi has been inspiring the world through his …

1
Ask Sake Samurai Tim Sullivan: What Sake To Drink Now 48:00

1y ago48:00

48:00

Our guest is Timothy Sullivan who is the Director of Education and lead instructor at the Sake Studies Center at Brooklyn Kura. He has over 16 years of experience teaching about sake, and in 2007 he was awarded the prestigious title of Sake Samurai by the Japan Sake Brewers Association. Since 2013, Tim has served as the Global Brand Ambassador for …

1
Beer And Massage? How Do Wagyu Farms Actually Operate To Create The Buttery Marbling? 39:55

1y ago39:55

39:55

Our guest is Bob Broskey, who is the Executive Chef Partner of RPM Restaurants based in Chicago. After working at Michelin-starred restaurants in Chicago, he joined the team at RPM in 2019. Now he oversees multiple restaurants in Chicago, Las Vegas and Washington DC, reflecting his talent in managing popular restaurants in diverse genres. In additi…

1
All About The World's Biggest Seafood Market Toyosu (Formerly Tsukiji) 55:15

1y ago55:15

55:15

Our guest is Shinji Sakamoto, a seafood expert based in Tokyo. Shinji’s background is unique and impressive. He trained himself as a buyer in the world's biggest seafood market called Tsukiji, and worked in Japan, Singapore and the U.S. to support operations of the seafood departments at major corporations. He also received a formal culinary educat…

1
The Success of Menya Rui: Expressing The Soul Of Ramen In St. Louis 52:55

1y ago52:55

52:55

Our guest is Steven Pursley, the chef/owner of Menya Rui in St. Louis, Missouri. Menya Rui opened in 2022, and since, Steven has received numerous accolades for his job at the ramen shop, such as Food & Wine magazine’s Best New Chef in 2023. Steven has the right reasons to be recognized as a great ramen chef. He grew up both in Japan and the U.S. a…

1
Flavorama: Unlock The Art And Of Flavor With Noma’s Science Director 54:37

1y ago54:37

54:37

Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World’s 50 Best Restaurants. Arielle is currently th…

1
WAKAZE: Paving The Way For A Bright Future Of Sake 42:45

1y ago42:45

42:45

Our guest is Takuma Inagawa who is the founder and CEO of WAKAZE. WAKAZE is a unique and forward-minded producer of Japanese sake based in Paris, France. The Japanese sake industry has been facing challenges domestically due to various reasons, such as the decrease in the drinking population and the increase in competitive products in the market li…

1
Hoseki: An American Female Chef Sparkles At A Sushi Bar 46:53

1y ago46:53

46:53

Our guest is Morgan Adamson, the chef at Hoseki, a six-seat omakase sushi bar located at Saks Fifth Avenue in Manhattan. In previous episodes, we had several non-Japanese sushi chefs who proved that America has a distinctive pool of talent, and that the American sushi culture is on healthy ground. Morgan is definitely one of these talents, and bein…

1
Japanese Curry: Unique, Delicious, Super Popular Soul Food 51:58

1+ y ago51:58

51:58

Our guest is Elizabeth Andoh, who already joined us 13 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity…

1
Yuzu, Sudachi, Kabosu … All About Japanese Flavorful Citrus 45:05

1+ y ago45:05

45:05

Our guest is Megumi Hwang, the co-founder of KANKITSU LABO based in New York. She started KANKITSU LABO with the goal to revive the declining citrus farming industry in Japan and spread unique flavors of Japanese citrus to the world. You may have heard of yuzu, or tasted it at a Japanese restaurant and enjoyed its distinctively refreshing flavor. C…

1
An Iowan Chef Classically Nurtures the American Sushi Culture 43:53

1+ y ago43:53

43:53

Our guest today is Robby Cook, who is the chef at Coral. Coral opened in October 2023 and is located next to Grand Central Station in Manhattan. Robby’s path to becoming a successful sushi chef is unique and impressive. He joined us on Episode 37 in 2016, when he was the executive chef at Morimoto, and talked about his intriguing journey to becomim…

1
Enowa: ‘Beyond Farm-To-Table’ Restaurant in a Remote Onsen Town In Japan 33:04

1+ y ago33:04

33:04

Our guest is Tashi Gyamtso, the chef at Enowa. Enowa is a beautiful new restaurant and hotel in Yufuin, a remote town in the southern part of Japan. Enowa represents Tashi’s unique culinary philosophy, which he has developed through his diverse experiences in the U.S. and abroad, including his career as a sous chef at the Michelin-starred Blue Hill…

1
Wagyu: The Most Prized Meat In The World 33:31

1+ y ago33:31

33:31

Our guest is Yuki Ueki, the assistant vice president of Zen-Noh America. Zen-Noh America is a subsidiary of the National Federation of Agricultural Cooperative Associations of Japan. As you may know, Wagyu beef is known for its extreme marbling and delicateness, as well as its unique, pleasant flavor. Behind its deliciousness, there is so much to d…

1
Ramen Lord’s New Chapter: His Own Ramen Shop Akahoshi Ramen 57:02

1+ y ago57:02

57:02

Our guest is Mike Satinover, the chef/owner of Akahoshi Ramen in Chicago, which opened in November 2023. Mike joined us on Episode 280 in November 2022 and shared his fascinating story of how a young man who grew up in Chicago got into Japanese culture, ended up living in Japan, and discovered the profound world of ramen. Among ramen connoisseurs a…

1
Dassai Blue: The American Brewery By Japan’s Biggest Sake Brand Aims To Exceed Its Parent 48:47

1+ y ago48:47

48:47

Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, the maker of Dassai sake. Dassai is the biggest export brand of Japanese sake. Kazuhiro joined us on Episode 233 in July 2021 and shared the unique sake-making philosophy of the company, as well as why Dassai became so popular globally. In September 2023, Asahi Shuzo opened i…

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Japanese Culinary Academy Podcasts

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