3 minute read
Shota Sato and Luke Hanzlicek
OMOTENASHI Discover Osaka Trading Co. head chef Shota Sato and beverage manager Luke Hanzlicek’s shared philosophy on Japanese cuisine and how you can replicate some of their favourite dishes at home this autumn. A UNIQUE APPROACH TO HOSPITALITY
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explore DRINKS: Tell us about yourself and how you got started in the industry.
Shota Sato: I joined this industry when I was 18 years old, working in a big restaurant as the kitchen hand. After three months there, I got an offer to work at a hotel as the chef. That job was very difficult, but I stuck it out for three years and kept going. Now I’ve been in this industry for around 16 years.
Luke Hanzlicek: I began working in the liquor industry as soon as I turned 18. I started in bottle shops and then nightclubs as well, for extra cash and a bit of fun. After that, I worked for a wine company, but quickly gave it up to go back to hospitality for another eight years or so. My next job was as a whisky ambassador at Beam Suntory, but nonetheless, I was drawn back to the hospitality industry once again. I just love it (laughs).
eD: How would you describe your philosophy on Japanese cooking and mixology?
SS: My philosophy is to use high-quality ingredients and lots of flavour and texture in preparation, but when it comes to the overall dish, I like to keep things simple.
LH: I like to keep things simple too. As Shota said, there is a lot of preparation involved, but some of my favourite cocktails have just three or four ingredients. I also like to hero the signature ingredient, which is something you find in a lot of Japanese dishes – a particular flavour is showcased and the other flavours are used to enhance it.
eD: Where does your love of Japanese food and drinks come from?
SS: I’m Japanese, so I grew up with this type of food. It wasn’t until I moved to Australia, however, that I studied traditional Japanese cuisine. When I did, I realised how good it is. My style is more modern, using a mix of western and Japanese flavours, but I still try to incorporate what I love about Japanese food and drinks at Osaka, and that’s keeping it very simple and putting a strong focus on seasonal ingredients.
LH: I love Japanese culture, food and drinks. My time working at Suntory certainly highlighted that. The thing I love the most about Japanese cuisine is even a simple dish always uses amazing quality ingredients and is produced like artwork. I have a lot of respect for the attention to detail Japanese chefs have.
eD: What are some simple Japanese dishes or ingredients our readers can try pairing together at home?
SS: In Japan, we eat a lot of rice and because sake is made from rice, those two always pair together well. A simple dish and one that we make often in Japan is: rice, sake, sashimi and miso soup. It’s easy to put together at home and you can get all of the ingredients from the supermarket.
LH: The good thing about alcohol from Japan is that a lot of it is designed to be paired with food. When I talk about whiskies of the world, I always liken it to the flavours you find in that area. So, if you think about American cuisine, it’s often full of big, bold, spicy flavours and bourbon and rye whiskies are also like that. Japanese food often has light, delicate flavours that are intricately wound together and Japanese whisky is the same. Even the Japanese highball is made to be enjoyed with food.
eD: We tried the ramen specials and poke rice bowl with sake and Japanese beer when we visited Osaka. Can you tell us about these dishes and why they were paired with these drinks?
SS: We get a lot of locals and business people coming in for lunch on a Monday, so we wanted to create a menu that’s quick and light to eat, under $20, and still traditional Japanese food.
LH: As for the drinks, a nice, frosty beer always goes down really well with ramen. With our rice dishes, as Shota was saying earlier, sake is a great pairing. A slightly drier style of sake that’s not too fruity is the perfect accompaniment for our poke rice bowl.
