YUU SHIMANO & TOMOHIRO URATA

Tomohiro Urata and Yuu Shimano.jpg

Executive Chef Yuu Shimano studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France before securing his first kitchen position at two Michelin­-starred La Villa des Lys at the Hotel Majestic in Cannes. Before coming to MIFUNE New York, Shimano was the Chef de Partie of Meats and Sauces at Guy Savoy's eponymous three Michelin­-starred restaurant in Paris.

Executive Chef Tomohiro Urata studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France, graduating at the top of his class as valedictorian. He then traveled to France securing the position of Chef de Partie of Fish and Appetizers at two Michelin­-starred La Relais de la Poste in Magescq, three Michelin­-starred Régis & Jacques Marcon in Saint ­Bonnet­ le­ Froid and finally three Michelin-­starred Maison Troisgros in Roanne, before taking his place at MIFUNE New York. An award­-winning chef, Urata received the Bronze Egg Award in the 2017 Red U­35 Competition. 

What Tasting are you presenting? How is this dish a celebration of rice? 

Our dish is the Foie Gras Miso Monaka. Typically, foie gras mousse is paired with brioche bread, but we decided to use monaka, a traditional Japanese wafer made from rice flour, usually used for traditional Japanese sweets. Sandwiched in the monaka is the foie gras mousse with miso, another traditional Japanese ingredient, and mochi, made from glutinous white rice to create two different textures. On top of the mousse and mochi is a tomato chip, which adds another layer of flavor and texture. Visually, our dish resembles a bite­size hamburger in a way, mostly made of rice. As Japanese chefs, our inspiration for this dish comes from living and working in the US and being exposed to the exciting local culture. 

What does the future of Asian food look like? 

MIFUNE_COLD_Foie Gras Miso Monaka 2.jpg

Even within Japan, a small island country, the food culture greatly differs from region to region. A dish with the same name could be completely different depending on the region. The same can also be said for the rest of Asia. Despite being chefs, there are so many dishes and flavors from Asia we’re still unfamiliar with at the moment. Offering traditional Asian dishes overseas is very important, but we believe it’s critical to offer dishes beyond that as well. After finishing our studies in Japan, we trained in France. Now, in New York City, we create dishes that incorporate techniques and flavors we learned from our time in Europe, while staying true to our roots with Japanese dishes and ingredients. Globally, Asian cuisine has yet to be as popular as some western cuisines, so it’s very exciting to have an opportunity to present our dish and be part of an event that celebrates different Asian foods, which continue to carve their place and identity in the U.S. With so many amazing restaurants participating and celebrating Asian food culture, we’re sure the LUCKYRICE event will continue to present more opportunities to introduce Asian foods to the rest of the world. In the meantime, it is our pleasure to showcase our dishes and restaurant to the people through the LUCKYRICE event.

What does celebrating 10 lucky years of LUCKYRICE mean to you? Although rice is a staple food in most Asian cuisines, the same can’t be said with western cuisines or its popularity, let alone ten years ago. Having a multi­cultural Asian food event like LUCKYRICE, can lead to bridging different cultures and perhaps can also lead to creating new food ideas with rice in the U.S. and we are honored (and LUCKY!) to be a part of it!

Join Chef Shimano and Chef Urata at our LUCKYRICE Feast presented by Rémy Martin on Thursday, September 26th, 2019 in New York City