Deep Dive
- Chef Iguchi specializes in French cuisine and has a passion for cooking with vegetables.
- He trained at Michel Brass in Hokkaido for three years, where he learned to harvest and utilize fresh produce.
- Chef Iguchi's cooking style emphasizes the creative combination of vegetables.
Shownotes Transcript
This is a podcast by 3. We have invited two chefs who are active in the world of food. The first is Kazuya Iguchi, chef of Revive Kitchen Restaurant RK in Aoyama City, 3. He has been providing creative cooking as a chef at 3's restaurant since November 2019. Thank you for coming, Mr. Iguchi. Thank you for having me. The other person is Patisserie Anglain's chef patissier, Tomonari Kombu.
Each of them has a story and a sweet with a lot of feelings. I would like to hear about that. Thank you for your cooperation. Thank you. I, Saito, would like to ask you a lot of questions. First of all, I would like to ask you about the two of you. Can you introduce yourself? I'm Iguchi, the chef of Revive Kitchen 3 Aoyama. Originally, I was a chef in the French world.
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I've been working at a restaurant for a long time, so I'm often in charge of vegetables. Of course, I can grill meat and fish, but I think vegetables are more popular and more Japanese. I trained at a restaurant called Michel Brass in Hokkaido for three years.
We have a farm and before we go to work, we go to the field by car and harvest our own vegetables and herbs. We put the crops in a cardboard box and work without putting them in the refrigerator.
I've always wanted to make it with vegetables. I'm very creative about the combination of vegetables and cooking. I would like to talk about that later.
My name is Konbu and I am the chef of Minami Aoyama, a specialty store in Minardi.
It's a word that you might not be familiar with at a Minardese specialty store. After eating French food, when you eat it on the course, the food comes out all the way from the beginning, and at the end you eat dessert, and at the end you get a small bite of sweets. It's called Minardese. At the shop, at Angland, the size of the bite of Minardese is
We make a small snack shop.
When I go to a regular candy store, even if there are many cakes lined up, I still want to eat that and this. I read it every time. But I can only eat one, but with our size, I can eat two or three, so I can make that kind of desire come true.
I was looking forward to choosing from there and I was interested in the place called Minialgees. When I asked you about the store the other day, I chose three. Thank you. The size is cute, but the appearance is also beautiful. There were many impressions after opening, so I listened to your story. What made you start making sweets?
I was originally born in a Japanese-style restaurant in Fukui. I was born as the eldest son of a Japanese-style restaurant that has been around for 240 years. My neighbors' friends' parents and teachers told me that I would inherit a house in the future. I didn't want to inherit a house.
I was always told that I had to do something in the future. I think I was often told to write my dreams in the future when I was in elementary school or when I finished school. I really didn't like to write "the candy shop everyone expects" there. I didn't like it. I wanted to be a bird or a high school student. I only wrote dreams that I didn't understand. I changed every year. That's why the name of the candy shop
I wanted to get out of that situation. I was thinking about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would do in the future while I was in college. I thought about what I would
I was into the kitchen of a bar. Later, I found out that I was working part-time in an Italian kitchen. I worked at a Japanese restaurant. I worked at a bakery. I was addicted to making things.
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I was saying that I hate sweets. My sister recommended sweets to me. She said, "Try this once." When I ate it, I was really surprised. It was the sweetness I had known so far.
The quality of the bitterness and the way of using sake was completely different from the Yōgashi I had eaten before. That's probably when I first touched on the French Gashi that I had firmly in my life. At that moment, I was very interested in it, and I wanted to try this, and I wanted to make this. That's how I got into French Gashi.
I had the intention to use it a lot
Did you have an interest in cooking since you were a kid? Yes, I was the opposite of you. I kept writing about my school life and future. Were there any people around you who cooked? It's not like that, but my parents didn't do that kind of work. It was just a country side, so I didn't do much.
I was just playing outside because I was in elementary school. There were a lot of cooking shows since then. There were many shows that focused on cooking people rather than cooking. I thought it was cool to watch such a show and make something. I also helped out with dinner. I didn't have to do it.
I don't know much about it. I'm from the countryside. Did you cook for yourself since elementary school? I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that good at cooking. I'm not that cooking. I'm not that good at cooking. I'm not
I only eat with my siblings. But when they say it's good, I'm more happy. I'm just happy. I feel like I'm being praised more. As a kid, I thought cooking was good. I'm not good at cooking vegetables or seasonings. But I'm happy to be praised for what I've created.
That's when I thought I wanted to become a cook. And I continued to do that. I went to a cooking school like that in high school. The two of you are quite the opposite of the reason you joined. It's a completely different start.