Chef Mou was introduced to food and cooking at a very young age. His mother would take him to various markets to handpick the highest grade of seafood and freshest produce available; hence his obsession with quality. She’d create and incorporate simple ingredients into different delicacies, exposing him to a world of flavor. Chef Mou brought his knowledge of gourmet cooking to the United States and landed a position in 15east New York, training under Michelin ranked conditions. He then proceeded to explore different styles of Japanese cuisine, from Takahashi to Edomae Sushi, to broaden his understanding and solidify his career goals..
Young and inexperienced
For years Chef Mou has been challenging himself in different Chef positions that possess a different style of cuisine to further boost his learning. He has a special way of reading customers and use body language as a form of measurement to determine the standard of his work. He believes that oriental cuisine pays great attention to color, aroma, and shape that is then transmitted as a physical sensation of pleasure to the customer. He optimizes his own recipes to satisfy and deliver a memorable experience to each individual customer.
Looking back at the original vision
Chef Mou was dissatisfied with the way Japanese restaurants operate. Some cater to the market with no care for tradition, while others are old-fashioned with a lack of taste and creativity. Thus, Chef Mou is committed to retain the essence of traditional Japanese cooking with no compromise in quality, creativity, and culture to always create perfect dishes.
Form, soul, color and the taste, pursue the ultimate
Zen is about sensibility. Chef Mou hopes that after a busy day of work, diners can get peace of mind in our restaurant and enjoy the pleasure brought by the food. Chef Mou suggested that a lot of edible flowers will be used to decorate the ingredients. This is the source of the restaurant name IKEBANA. He believes that beautiful flowers can not only make the food look special, but also make people feel happy and wash away the tiredness of the day. Enjoy a moment of tranquility in front of the food.
In the selection and production of ingredients, the chef also has his own insistence, hoping to achieve excellence. He pointed out that the most important thing about good sushi is the rice. There are two kinds of rice in Japan: Koshihikari rice and Tamanishiki rice. The former is relatively sweet, but the viscosity is high, the latter is low in sweetness and poor in viscosity. Generally, sushi restaurants only use one kind of rice, and he will try to achieve the balance of viscosity to mix different rice, add tamanishiki in Koshihikari to neutralize the viscosity to achieve the best taste. In the production process, in order to maintain the best taste of rice, he cooks rice every half an hour, to make sure it is the perfect work that finally presents to the user.
All the sauces are made with the simplest condiments, the best taste is exclusively prepared through his understanding of food and accumulated experience. He believes that only solid theoretical knowledge, rich practical experience, selection of ingredients, strict control, user supremacy, and hard work can achieve the ultimate quality assurance and ensure the satisfaction of every customer. He believes that this is what every practitioner in food industry should insist on.