Chef Tadashi Ono: Serving The Essence of Japanese Cuisine For Three Decades

About this episode

Chef Tadashi Ono discusses his culinary journey and the essence of Japanese cuisine.

Our guest is Tadashi Ono who is the executive chef at Teruko  https://hotelchelsea.com/dining-and-bar/teruko  at The Hotel Chelsea in New York.    Tadashi's career has been built through deliberate decisions along with his flexible, lighthearted approach to life.    When he arrived in Los Angeles in 1982, he started his culinary training and eventually proved his talent as the executive chef at the legendary French restaurant La Caravelle in New York, where he earned a 3-star review from The New York Times twice.  Over time, he realized that Japanese cuisine was what he wanted to cook and shifted his focus.  He earned a great reputation at the popular Japanese restaurants, including Matsuri at the Maritime Hotel in Manhattan.     In this episode, we will discuss Tadashi’s unique career development, why he enjoys cooking Japanese more than French (which he also loves), the Japanese dishes he wants you to know beyond sushi and ramen, the creative yet traditional menu he serves at Teruko and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at…

People in this episode

Guest: Tadashi Ono

Topics covered

• Japanese cuisine
• culinary career
• chef interview
• restaurant culture
• cooking techniques

Keywords

• Tadashi Ono
• Japanese cuisine
• Teruko
• La Caravelle
• Matsuri
• cooking
• chef

Mentioned in this episode

Organizations: Teruko, Hotel Chelsea, La Caravelle, The New York Times, Matsuri

Places: Los Angeles, New York, Maritime Hotel, Manhattan

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