His creative cuisine based on Chinese and Szechuan dishes and his friendly personality will surely bring joy to many diners

–Beginning–

Mitsuru Tsukayama was 9 years old when he decided to work as a chef. As a young boy, he thought the sight of Chinese chef chen kenichi cooking and performing on the then very popular TV show “The Chef on Fire” was very cool.
It was a spectacular TV show where top chefs competed with their ideas and skills based on a theme that changed each time. Chefs cooking in the spotlight, and lots of praise for the winners. He wished one day to be one of those chefs.
I wanted to be recognized in something, to stand out from the crowd,” he says.
It is a natural desire for anyone to have. It was a legitimate desire, and one that was powerful enough to make he decide on his own future path.

–Starting Career–
After graduating from culinary school, He began working under chef chen kenichi, whom he had admired for many years.
Master chen was a really professional person. There was a time when I was his assistant, and I was always with him, but he always had a furrowed brow and was very strict about everything. But when the TV camera was filming him, or when he was cooking in front of customers, he had a very soft expression on his face.
I still base my cooking on Chinese and Sichuan cuisine, which I learned from him. Szechuan cuisine is characterized by a numbingly spicy flavor using pepper and other ingredients called mala. I mix the base jian sauce to express the ideal flavor.

–Future–
He describes what kind of chef he would like to become in the future.
I want to think about how I can make my food more enjoyable for my customers.
There are many great chefs in the world. Among them, He is pursuing a career as an onsite chef. His friendly personality will be a big advantage.
I want people to think that the food I cook is delicious and that it is fun because I cook for them,” he said.
His creative cuisine based on Chinese and Szechuan dishes and his friendly personality will surely bring joy to many diners in the future.