Wagyu professional and avid traveller, Chef Hisato Hamada, lets us in on his high locations to go to in Japan past Tokyo.
Chef Hisato spent his childhood years in Sydney, from ages six to 10, so sees the harbour metropolis as the proper place to deliver his ramen restaurant, Mashi No Mashi.
Finest identified for his Wagyumafia resturants, the Mashi No Mashi model was born in Hong Kong, made in Japan and is now open at The Star in Sydney.
After a tasting of the well-known wagyu gyoza with black pepper vinegar, I used to be much more excited to style the ramen. I’m fortunate that is simply so near house for us and I can’t wait to deliver Jim right here quickly too.
Like many people, Chef Hisato likes to journey. However when 2020 put a halt to his Wagyumafia world tour, he was compelled to remain inside the borders of Japan.
His ardour for journey didn’t die although and in that point he began a neighborhood tour and visited over 150 cities throughout Japan. Alongside the best way he made it his mission to assist native producers by elevating consciousness and fundraising.
He particularly wished to assist small and native sake and shoju producers.
Now that Japan is open once more after lengthy border closures, it’s time to start out the place to go. So listed here are Chef Hisato’s favorite areas so as to add to your journey listing.
The northernmost essential island of Japan, Hokkaido is a novel area of Japan. It’s identified for its unbelievable volcanic landscapes and affluent agricultural industries. It’s additionally a well-liked snowboarding space.
Hokkaido can be well-known for its onsen and sauna, and Chef Hisato created a particular kettle-steamed hen, in collaboration with the prefecture, to symbolise the area and a dish designed to be eaten post-sauna.
Miyazaki Prefecture is on the south-eastern coast of Japan within the space of Kyushu. It’s famed for its shoreline, which runs for nearly 400km and is called Hyuga-nada. This southern, subtropical area is also called ‘Hyuga no Kuni’ which implies ‘nation that faces the solar’.
Chef Hisato factors out that Miyazaki is thought for its beef and pure water, and for a particular ‘mountain caviar’.
This mountain caviar comes from Shiiba Village, which is situated in central Miyazaki. It’s one of many three most unexplored areas in Japan and options dramatic geological formations and exquisite rice terraces.
Morioka is the capital of Iwate Prefecture, situated within the T?hoku area of Honshu. This remoted northerly area of Honshu is famed for its spring cherry blossoms, but it surely’s a selected native trade that Chef Hisato is enamoured with.
Nambu tekki are particular forged iron teapots which might be made on this area. There’s a 600-year historical past of this trade and these teapots are an important a part of tea ceremonies.
The water from this area, mixed with the magnesium and calcium within the kettles, creates a novel style that Chef Hisato loves. He’s now sourcing this water to make his whisky highballs for his eating places.
You possibly can go to Chef Hisato’s exceptional restaurant Mashi No Mashi, which implies ‘eat increasingly more’, on the Star’s restaurant precinct in Sydney. And if you do, ensure you attempt the wagyu gyoza. They’re chewy and unctuous with a wealthy, umami-fuelled beef filling.
Preserve a watch out for Chef Hisato when you’re there too. He’s usually round, plying his craft in his indefatigably humble approach.
In the event you loved this story, it’s best to take a look at our different options on Japan equivalent to:
The right way to Journey in Japan–10 issues it’s good to know
Escape from Tokyo–why Japan is a lot greater than its cities
15 issues it’s good to eat in Okinawa, Japan