Chef Hirofumi Imamura at World Gourmet
Festival 2015 in Bangkok - HD Video Interview
[HD video below]
Exclusive HD video interview with Hong Kong-based Executive Chef Hirofumi Imamura.
In this interview, filmed during the 16th World Gourmet Festival
on 10 September 2015 at the Anantara Siam Bangkok Hotel (formerly
the Four Seasons, Bangkok), we talk to Chef Hirofumi about the
restaurant where he works in Kowloon (Hong Kong) and what type of
food it serves.
We also discuss Fugu, the fish which you legally
need a license to prepare and serve - as it can be deadly due to
the strong poison it contains. You will learn how many types of
Fugu there actually are, which can be served to people and which
not, and how you tell the difference.
We also discuss the type of
food Chef Hirofumi prepared for guests of the World Gourmet
Festival, and what he has learned from the other chefs from around
the world who are also taking part. You will discover what type of
Thai food Chef Hirofumi has tried and whether this is his first
time to the Kingdom. All that and much, much more in the video.
Japanese Cuisine -
Interview with Chef Hirofumi Imamura
Born in Japan, Chef
Hirofumi mastered his fundamental cooking skills at his hometown
Fukujimaís Japanese restaurant Kawashou then journeyed to New York
where he excelled as a sushi chef after gaining his Fugu license
in 2001 and promptly moved up to become an executive chef at Sakagura New York.
As the executive chef, he honed his
insights in pairing food and sake and was awarded his Sake
sommelier license in 2004. He then created a sake pairing menu
with 200 types of sake which helped Sakagura win an award as No. 1
in the Zagat Survey (Night Life category).
Moving from New
York to Las Vegas in 2006, he joined a Japanese restaurant at a
5-star hotel and turned the restaurant into one of the most
talked-about Japanese eateries in Las Vegas.
followed by a stint in Macau where he impressed gourmands with his
mastery of teppanyaki, robatayaki, sushi and traditional Japanese kaiseki.
He now heads the one star Michelin Kazuo Okada
restaurant in Kowloon, Hong Kong.
One of Chef Hirofumiís
culinary philosophies is the belief that every dish should
stimulate each of the five senses, including sense of smell,
texture of ingredients and the sounds while dining.