Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.
‘Yamasa ‘Honkaiseki’ （Kasane-shikomi soy sauce）’
This is Yamasa’s highest grade of soy sauce, made from three different types of Koji by three-stage mashing process (patented), named ‘Kasane-Shikomi / Oi-koji’.
Its rich taste, plump flavour and aroma will make the dish savory and velvety.
Ingredients for making Double flavored bouillon
Double flavored bouillon
|White fish bone||300ｇ|
|Dry kelp (kombu)||50ｇ|
|Poteto starch||As needed|
|Mirin (if available)||15cc|
|Substitute for mirin||Japanese sake||Japanese sake and sugar (combined): 50cc|
|Sugar||1/10th of Japanese sake|
Chicken thigh meatball
|Minced chicken thigh||120ｇ|
|Japanese Sake||A liｔtle|
How to make Double flavored bouillon
|Slightly boil the white fish bone before simmering them in dry kelp broth and seasoning||Season the white fish bone [300g] with salt before slightly boiling to remove unpleasant taste.|
|Soak the dry kelp [50g] in water [500cc] for an hour.|
|Add the well-prepared bone into the soaked kelp water [380cc], boiling for 10 minutes. Then remove the bone and seasoning with Japanese Sake [30cc], mirin [15cc] and ‘Yamasa Honkaiseki’ [30cc]. (Hereinafter called “bouillon”)|
|Simmered half of the minced chicken thigh with sake, before adding the raw chicken thigh to make meatballs. Simmer slowly||Simmer 60g of the minced chicken thigh [120g] with Sake until it is cooked. After simmering, drain off the juice and let it cool down with ice for 1-2 minutes.|
|Mix the remaining raw chicken thigh [60g] and Sake-simmered minced chicken thigh [60g] together before adding the Japanese leek [24g] and miso [12g]. Make it meatball-shaped [approximately 40g] before simmering it in half of the bouillon until it is cooked.|
|Boil the prawns||Cut the back of the prawn to open, sprinkle salt on both sides, and lightly coat with poteto starch on both sides with a brush. Boil it for approximately 10-seconds until it is two-thirds cooked.|
|Done||Place the meatballs and prawns in a bowl, topping with sliced yuzu and pour the remaining bouillon and simmered bouillon at the ratio of 1:1|