Feast On Shizuoka

Meet The Chef

Having been receiving a deluge of awards for his eponymous restaurant Tetsuya’s since 1992, including the top five spots in The World’s 50 Best Restaurants list for three consecutive years from 2005 to 2007, Chef Tetsuya Wakuda is clearly a name that needs no introduction in the global culinary scene.

Born and raised in Hamamatsu, Shizuoka, Chef Wakuda moved to Australia at the young age of 22, bringing with him a taste of Japan to Sydney where he would later open the world-famous Franco-Japanese restaurant in 1989. However, it was only when he launched Waku Ghin in Singapore in 2010 that Chef Wakuda started to truly explore and incorporate ingredients from Shizuoka into his cooking – an opportunity that is made possible thanks to Yuko Unno, CEO of Shizuoka Concierge, who has been tirelessly introducing Chef Wakuda to Shizuoka’s finest producers, serving as the vital link between the two.

Before we delve further into the highly revered ingredients, read on for our interview with Chef Wakuda to kick things off.

What prompted you to explore ingredients from Shizuoka when you started Waku Ghin?

Making up 80 percent of the menu, seafood is the key ingredient at Waku Ghin. As such, we have to source for the finest marine produce from around the world. About three years ago, when I was in Shizuoka, I met Yuko Unno. Having been in the business of Shizuoka tourism for around 20 years, she knows exactly who the best local producers and suppliers are, and she’s done a terrific job linking me up with them ever since.

One of the suppliers I met through Yuko-san is Naoki Maeda, who runs a seafood wholesaler as well as a family retail business. I have never met anyone like him – Maeda’s painstaking attention to detail and unwavering commitment to his craft makes him one of a kind. He practices ikejime, which is a meticulous and humane method of destroying the fish’s nervous system so as to maintain its quality and enhance its umami flavour.

What’s your fondest memory of Shizuoka?

When I was young, I used to go fishing for gobies, bring them home, and fry them tempura-style! Those childhood fishing memories are pretty special to me.

When is the best time of the year to visit Shizuoka?

Springtime, because it is when shirasu (whitebait) is in season – and I absolutely love shirasu!

Why would you recommend Shizuoka as a destination for tourists?

You will certainly have a multi-sensory experience – you get to see the allure of Mount Fuji; hear the soothing sounds of the mountain stream; smell the incredibly fresh air; feel the passion and dedication the locals put into their food practices; and, of course, taste some of the finest ingredients. It’s funny because when I lived there, I didn’t put much thought into the splendour of Shizuoka. But now that I’ve travelled around the world, it feels like I am only beginning to rediscover its beauty in recent years.

(TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/ Vinyard production)

>>Read more about Shizuoka Food

>>Read more about Shizuoka Sightseeing

>>Read more about Shizuoka Experience

>>Read more about Shizuoka Souvenirs