5 questions with Takumi

We chatted to local chef, Takumi while he was cooking up Okonomiyaki - Osaka style pancakes.

B - You grew up in Osaka, a city famous for its food culture. What flavours or dishes from home still inspire you today?

T - It’s a tough question! I’m always inspired by natural flavours, the earthiness of fresh carrots, the taste of the ocean when I eat seaweed, and the gentle sweetness of white rice.

B - How did you journey bring you from Osaka to Noosa, and how has living here influenced your cooking?

T - I first moved to Brisbane, and later I found a Japanese restaurant called SUMI in Noosa Junction, run by an Australian owner-chef. He’s the reason I came up here. What I find fascinating is that Japanese cooking techniques are widely known and used by many chefs in Australia - and not only that, they’re often recreated in new ways. That kind of creativity has influenced my own style.

B - Every Chef has a go-to tool in the kitchen - what’s yours, and why?

T - Definitely my knives. I’ve been using my main knives for over ten years, and they’ve become shorter and shorter because I sharpen them with a whetsone. The more I sharpen, the better they perform, and I can work completely stress-free. I’m really excited about starting the journey with Thomson knife.

B - Do you have a favourite ingredient that you always keep stocked, no matter the season?

T - I always keep brown onions, carrots, and celery in my kitchen - they’re the base flavours for so many dishes. On my balcony, I grow shiso leaves, mitsuba (Japanese parsley), Italian parsley, rosemary and thyme. Having fresh greens on hand to garnish dishes is so handy.

B - What’s one piece of advice you’d give to someone cooking at home who wants to elevate their food?

T - Keep it simple, trust your intuition, and just have fun.

Bonus question - You also make a great coffee, how do you take it?

T - Being in the specialty coffee world is amazing - I get to learn so much about the science behind coffee and the seed-to-cup process. At championships, there are always new technologies and techniques to explore. It’s so motivating.

B - He didn’t quite get the Australian slang here, but his answer is better than - I take it black (filtered), no milk or sugar.