Our guest is Yuu Shimano who is the executive chef at Mifune, a creative Japanese restaurant in Midtown, Manhattan. Yuu’s experience is unique. He is from Japan and studied in France, worked in Japan and eventually he became the saucier at Guy Savoy in Paris, which has 3 Michelin-stars. Saucier is the top station in French kitchen, and he was the first Japanese person to take that position at Guy Savoy. Now he is in New York, going through difficult times as his restaurant is closed due to the coronavirus. But Yuu has done a fantastic job to support essential workers for two months before reopening Mifune. In this episode, we will discuss Yuu’s fascinating culinary journey, how he skillfully merges French and Japanese cuisine at Mifune, his charity work for the essential workers in the midst of the pandemic and much, much more!!! In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Japan Eats on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Our guest is Yuu Shimano who is the executive chef at Mifune, a creative Japanese restaurant in Midtown, Manhattan.
Yuu’s experience is unique. He is from Japan and studied in France, worked in Japan and eventually he became the saucier at Guy Savoy in Paris, which has 3 Michelin-stars. Saucier is the top station in French kitchen, and he was the first Japanese person to take that position at Guy Savoy. Now he is in New York, going through difficult times as his restaurant is closed due to the coronavirus. But Yuu has done a fantastic job to support essential workers for two months before reopening Mifune.
In this episode, we will discuss Yuu’s fascinating culinary journey, how he skillfully merges French and Japanese cuisine at Mifune, his charity work for the essential workers in the midst of the pandemic and much, much more!!!
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Japan Eats on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Photo by Kayoko Ogawa
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