三寸クッキング　〜How to cook Japanese Food〜

毎週水曜日19：00投稿予定！！

レシピに頼らないで作る料理をコンセプトに、和食の簡単なおつまみ、家庭料理を通じて、料理が美味しくなるコツをお伝えする料理教室です。

屋台鉄板「三寸」　店主略歴
ロンドンのミシュランスターレストランにて日本料理の腕を磨き、同時にベトナム人シェフからベトナム料理も学ぶ。
その後にスパニッシュレストランでタパス料理を学び又、休日を使ってフードマーケットで屋台を出店し日本食を提供する。
帰国後、都心の和食店の立ち上げ、料理長を経験後、地元の東京、葛飾区で天婦羅専門店「天鶴(あまづる)」を創業。
コロナを機に閉店した後に「屋台鉄板　三寸」をオープンし現在に至る。


Profile – Owner of “Yatai Teppan Sanzun”
The owner honed his skills in Japanese cuisine at a Michelin-starred restaurant in London, while also learning Vietnamese cooking from a Vietnamese chef.
He later studied tapas at a Spanish restaurant and used his days off to run a food stall at a local food market, where he served Japanese dishes.
After returning to Japan, he was involved in launching a Japanese restaurant in central Tokyo and worked as the head chef.
He then opened “Amaduru,” a tempura specialty restaurant in his hometown of Katsushika, Tokyo.
Following its closure during the COVID-19 pandemic, he opened his current venture, “Yatai Teppan Sanzun.”