The Master
Head Chef Vincent
Itamae
Roku Nana’s Chef Vincent is a specialised Japanese Chef with over 23 years of experience in the culinary field. The core tenet of Chef Vincent’s practices is respecting the raw ingredients. As an Itamae, which is Japanese for “in front of the cutting board”, choosing and preparing the fish is arguably the most important skill, which Chef Vincent is known for.
Over the span of 10 years, Chef Vincent learned invaluable skills and authentic techniques from his mentor who was a Chef with 40 years of experience, working in prestigious establishments based in Japan and Hong Kong.
Originally, Roku Nana was planned to be a Saké bar with light food like Yakitori, but after meeting Chef Vincent, learning of his passion and dedication, and tasting the delicious Sushi he prepares, they decided to add Sushi to the menu as a staple of Roku Nana. This love for food and integrity is why Chef Vincent values every satisfied smile and appreciative nod from Roku Nana’s guests.
Ask The Head Chef
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Chef Vincent: From my experience, freshness is the most important part. Our experience with raw food allows us to share and educate our customers on the best way to enjoy our food, as well as the philosophy and rich culture of Japan.
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Chef Vincent: The main thing I learned from my sensei is to respect the ingredients. Take great care and pay attention to the raw ingredients. Everything needs to be prepared by you personally so you understand exactly how the ingredients will be best used or served.
I learned to respect nature where ingredients are sourced, the farmers and fishers that grew and raised the ingredients. This respect is what I want to impart on our guests, we have a duty to educate people on how to appreciate authentic ingredients and their origins.