Master chefs Musashi Hiroyuki and Hiraki Masakazu talk sushi, knives and the one ingredient they can't live without
Musashi and Hiraki sit down to discuss their cuisine, cooking techniques and the importance of inspiration
High above the glistening lights of Tokyo with views that stretch to Mount Fuji, I sit down with two master chefs, at the Aman Hotel in Tokyo to ask a renowned Japanese sushi chef and Italian chef what they think of each other’s food?
Hiraki Masakazu spent 17 years learning how to turn fresh seasonal produce into delicious cuisine in the kitchens of Italy. He returned to Tokyo as executive chef of Arva where he curates mouthwatering Italian dishes.
With 30 years’ experience and a Michelin star under his belt, Musashi Hiroyuki firmly believes in preserving tradition.
He sees authentic and exacting detail as an important part of sharing Tokyo’s time-honoured Edomae sushi culture. After 12 years of running his own sushi-ya in Aoyama, the famous master sushi chef will have his own restaurant, Musashi by Aman, in a luxury hotel.
Q. How do you define your cuisine?
Hiraki: It’s important to seek inspiration whether by travelling, or by conversing with different chefs. I seek knowledge to stay innovative. I talk to farmers about the soil and weather to understand how the classical dishes evolved regionally.
Once I understand the foundation I can create something original from that. I like to go to local markets because it is important for great chefs to go to the source and know the local ingredients in depth, the way they are used, then innovate.