Broughton Quarterly - Fall 2008 - (Page 18) CHeF’S TABLe BY ElYSE GlIC kMAN Five questions with executive chef Gene Kato of Japonais Chicago, where contemporary design meets the ancient art of Japanese cooking. hile sushi bars have swum into Chicago with the tides over the years, Japonais—with its Jeffrey Beers-designed interior and contemporary Japanese cuisine—stands as one of the city’s most innovative restaurants. At the center of the wave is chef Gene Kato, who has developed a mantra for creating signature dishes that transcend trends: “What grows together, goes together.” Chef Kato believes that ingredients from one origin should be paired with other products from the same region, and with this rule in mind he approaches each item on the Japonais menu with a keen eye to detail and flavor, seeking “natural” combinations. Like the restaurant’s stunning interior design, his dishes can be quite colorful. Yet Kato’s outlook is refreshingly simple and down to earth. W Who or what inspired you to become a chef? I would say my mother was my biggest inspiration to start cooking. In fact, food has always been a part of who I am. I like to create dishes that pay homage to my Japanese heritage. But I also push the envelope with unique flavor pairings. Food should ultimately satisfy, but also excite and challenge the palate. Also, I always keep in mind that I am cooking for the guest, not for myself. If you were to write a cookbook, what would you include? If I were to do a cookbook, I would want to include every major style of Japanese cookery: washoku, kaiseki, isakaya, kapo. I would want to show people there is so much more to it than sushi, tempura, and other familiar favorites. Cooking should be an adventure, even in the learning stages. What are some dishes you would recommend for vegetarians? As there are a lot of great vegetable dishes and sides, we’ve got a lot to work with. My personal favorites are grilled mochi and tempura eggplant. What about pairing wine and spirits with your food? Light spirits and sakes are best with the delicate flavors of Japanese food. I would say Rosé Sancerre, Sa Sa Ichi Sake, and Italian Muscato wines are good bets. What are some of your favorite dishes on the menu? It is hard to be objective, and I feel that all of my dishes are equally important. I would say, however, that our customers’ favorite dishes are the Chilean Sea Bass Cartoccio (prepared with maitake mushrooms, bamboo, soy butter, and tomato compote) and our Hot Rock (thinly sliced New York strip steak cooked and presented on a hot rock) appetizers. JAPONAIS RESTAuRANT 600 W. Chicago Ave., JaponaisChicago.com Chicago 60610, 312.822.9600, TAKE A CAB From any of the City Inns of Chicago, a collection of three historic 1920s era boutique hotels in the exclusive Lakeview section of the city. Willows Hotel A graceful hotel with european flare and upscale amenities. 555 West Surf, Chicago, 773.528.8400, Cityinns. com/Willows. Majestic Hotel The tranquility of an english country estate amidst the bustling Chicago city life. 528 West Brompton, Chicago, 773.404.3499, Cityinns.com/Majestic. City Suites Hotel A sleek, retro property characterized by its unique Art Deco style. 933 West Belmont, Chicago, 773.404.3400, CityInns.com/CitySuites. 18 broughton Quarterly FALL 2008 http://www.JaponaisChicago.com http://www.CityInns.com/majestic http://www.CityInns.com/citysuites
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