“I always wanted to be the best. So I went to the best chefs in France and asked under whom I should study, and they said that if one wanted to be the very, very best, one should learn Japanese. So I did, and I came here, and I found a chef to work under.”
-
-
Show this thread
-
“And I worked hard, and he was as good as you could expect... but I wanted more. I asked him when we would learn the people’s food, but he said that the best in Japan do not make it. They make kaiseki and [list of high cuisine types].”
Show this thread -
“The food of the streets can feed a hungry man after a day of labor, but it is not worthy of study, it is not worthy of love. I say non. I left and I found another chef, who looks at the streets not the stars, with grease on his hand. And I worked hard under him.”
Show this thread -
“And now I own a tiny cafe, and I wake in the morning at 4 AM to braise the beef, and I know that this is what I was always meant to do.”
Show this thread
End of conversation
New conversation -
-
-
Can you say which restaurant? Always on the lookout for great gaishoku places…
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
Can you share the name of this place? Or do you want to protect it from the hordes? (Understandable)
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
What location?
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
Currently in Tokyo. Where was this?
-
Same here. I would love to go!
End of conversation
New conversation -
-
-
@threadreaderapp unroll this please -
Hello, there is your unroll: Thread by
@patio11: "I had one of the best meals of my life recently, a $13 bowl of braised pork over rice, and the story of the guy who made […]" https://threadreaderapp.com/thread/1041550192959352833.html … See you soon.
End of conversation
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.