Current situation on foreign workers in the United Kingdom.
Recently, the UK Migration Committee is discussing to remove "chef" category
under the skilled labour list in the UK.
In another words, those higher skilled chefs with experience, technique and knowledge
on any ethnic cuisine such as Thai, Korean, or Indian food
to bridge between UK and those culinary cultures,
like Japanese Sushi/Sashimi chefs, would be no longer
able to receive any sponsored visa to work in the UK further future.
In the video above, Many the restauranteurs and chefs from the top Asian restaurants in London
are raising issues that in such an international and multiethnic capital city like London,
this could be a suicidal to lose all the highly skilled chefs for their growing business
and whole level and diversity of the food industry in UK.
In 2012, £3.6 billion are estimated worth of the UK's Asian food industry,
and are predicted to grow to rise 45.1 between 2012 to 2016.
As a fact, "Sake sommelier" and "Restaurant manager" positions were
already removed from the list last year.
It may not be a far future that how we could protect and grow
the food and drink culture of Japan will be the next generation's agenda.
It has been 4moths ago when JIN Saint-Honoré had opened in Paris
and it is a memoir of my visit.
Yummy memories are such a treasure; it brings you happiness instantly remembering.
もう４ヶ月も前のことですが、２月にパリにオープンしたての小料理屋 仁 JIN Saint-Honoréさんに行ってきた回想録を。 思い出すだけで幸せな気持ちになる、美味しい記憶って、宝物。
Crab "Friends Mix"; crab and crab guts mixture, Salmon roe
We had toasted with warm Kozaemon Yamahai Junmai.
with a hint of cacao aromas, beautiful acidity,
abundant amount of cheddar cheese and deep and complex umami,
super mellow and rounded textures... happiness already had started.
What surprised me, is that this place does not intentionally list wine on their menu.
How ambitious and amazing!
Monkfish liver, leek puree, fresh Wasabi
Angler stew with gridded Daikon, Sea lettuce
this 'sea lettuce', a common ingredients in France looked ridiculously familiar to me,
and found later it was "Aosa"in Japanese, which is one of the regional ingredients in Akita,
my family home in Japan... France meets Akita.
French Olysters with cucumber and radish sauce
I had very much enjoyed Wataya "Passion" Junmai Ginjo with the fresh oysters.
It brought up the flavours of delicate French oysters like a staircase to the moon,
then disappears all the sudden with a silky aftertaste.
Very high level of perfection.
Most of the sake on the list are from Kimijimaya,
Izumibashi, Ouroku, Gikyo, Jujiasahi...excited with all my favorite lineups!
It was mu first time tasting Sushi with "Aka-zu", the red coloured vinegar
made by long matured and fermented Sakekasu, the Sake lees left after the pressing.
It used to be very popular within Sushi places in Edo (old Tokyo), yet
became very rare because of its long process of making.
The color was almost bright yellow or golden rather than red,
similar to the colours of brown rice.
Aromas and flavours are much richer than regular vinegar I felt.
One of my dream brands, Gaijin, Sanuki Yamadanishiki Junmai Ginjo...
I had never imagined I would be able to drink Gaijin in Paris.
The very left is the charming head chef Takuya Watanabe
who owns several restaurant in Sapporo, Hokkaido.
The middle is Ms. Nina Nikkhou, the owner of the restaurant.
Earlier I had an introduction of Nina san from my old colleague Sawa san,
so It was great to see her personally.
Just talking with Nina san, I could feel her enormous love and passion
over its space, food, service and Sake. I was shy enough to keep in secret
but felt so much inspiration and courage to meet her who works brilliantly for her dream.
I would definitely come back again.
The event at Daiwa Foundation is always popular yet I was told that
this particular event went fully booked after half an hour the information went updated!
I was simply surprised to feel the popularity and trend of Japanese food and Sake in the UK.
The venue was filled with people from the Sake and Japanese food industry,
executives from various businesses, and journalists. a bit nervous to start...
I gave a talk on where the culture of Sake came from and grew within the history,
the challenge and the future of Sake market overseas.
After the speech all of us went downstairs for the food and sake tasting.
I wish the guests of the day would feel a bit differently when they face Sake or Japanese food now.
Throughout the event I had received so much support from the guests
and feel energised to sell more sake ;)!
living in London, loves yummies + beauties of the planet.
founder of Museum of Sake, an invisible museum which provides sake education & tasting experiences. ex-Zuma&Roka sake sommelier.
英国ロンドンZUMA&ROKAレストランのサケソムリエを経て、欧州での日本酒振興を目指したPR事業Museum of Sakeを展開中。