In the culinary world, theart of Japanese Kaiseki is considered one of the highest forms of dining experience. What if I told you that there is a master who has brought this ancient tradition of the Rising Sun to Italy, transforming it with amazing creativity?
Who is Satoshi Hazama
He is the master Satoshi Hazama, chef and lecturer in Japanese cuisine at the Italian Food Academy, a pathway that introduced within it precisely a valuable part dedicated to the Kaiseki cuisine.
The culinary passion of Satoshi Hazama has deep roots in the traditions of his grandmothers Teru, Tomi and mother Toshiko. After intensive training at the "Nadaman" restaurant in Yokohama, Hazama decided to explore the West and settled in the Piedmontese Langhe. His culinary journey began at Osteria Profumo Divino in Treiso, followed by experiences in various Italian establishments such as Milan, Polesine Zibello, and Florence. In 2020, he opened his Hazama Restaurant in Milan, where the Japanese tradition of Kaiseki blends harmoniously with Italian culinary excellence, creating a unique dining experience.
Kaiseki cuisine at Identità Golose becomes "disobedient"
This year's theme of Identità Golose was the "disobedience". The culinary revolution at the heart of the event's reflection is based on the idea that there is no innovation without disobedience. The concept is to act as direct protagonists instead of being subjected to events, challenging conventions and seeking new directions in all aspects of catering, from the dining room to the kitchen, from human relations to new forms of organization and communication. The goal is to change the rules, imagine different scenarios and experiment, because innovation comes from disobedience.
Satoshi's presence at Identità Golose 2024 shook the foundations of traditional Japanese cuisine, bringing with it a breath of culinary innovation and daring. Hazama is not only a master chef, he is a taste rebel, a daring soul who is not afraid to break the rules while keeping the essence of Japanese cuisine intact.
On stage at Identità Golose, in the section "Fish Identity", Hazama presented a dish that caused a stir: an Owan with a dashi broth, But with subtle rebellion.
His disobedience? He abandoned the traditional recipe, which calls for the use of kombu seaweed and katsobushi for dashi, and opted for an elevated form of the broth, made by slowly cooking the skeleton and cheeks of yellowtail.
This bold mix of Japanese tradition and innovative techniques is not the only hallmark of Hazama's work. He also embraces Italian and seasonal raw materials, creating a bridge between East and West through ingredients.
For example, instead of using traditional yuzu, he employed bergamot, lemon or oranges, thus adding a unique Mediterranean touch to his creations.
From the desks of Italian Food Academy to Satoshi's side: the story of Rosalinda Lassandro
With the Chef Satoshi, on stage at Identità Golose was also. Rosalinda Lassandro, former student of the Japanese Cooking Class at theItalian Food Academy and current chef's assistant. Rosalinda's journey is a prime example of the impact that the formation of Hazama can have on culinary lives and careers. From being a counter worker in a fish market, under the guidance of Chef Satoshi and with the training she received through our course, Rosalinda is growing, proving that passion and dedication can turn a learning experience into an enriching and fulfilling career.
