Day in the Life of a Japanese Master Chef 

A day in the life of Japanese Master Chef in Tokyo Japan. Working in Japan as a masterchef in Tokyo not only must you prepare delicious food in your Japanese restaurant, but must also throughout the Japanese work day, manage all the different staff, issues and business requirements. Life in Japan for a Japanese Chef working in Tokyo is quite demanding so a Master Chef in Japan must have passion for his work. Life in Toyo for a Japanese world class chef or a Japanese expert chef is also challenging because of the long work hours. In fact, the average working day in Japan for many salarymen or Japanese office workers are quite long, but a Japanese master chef can also have long Japanese work day hours, especially if the Master Chef in Japan has to run multiple restaurants. Japan food industry is also competitive so food quality is key and regular food tastings are a must. Born in Kobe, known for its mountains, ocean, sake and Kobe Beef as well as traveling the world, all helped inspire Hal Yamashita to create a new style cuisine called Shin Washoku, which utilizes modern techniques to bring out the full potential of Japanese ingredients. One of Hal’s specialties is his Signature rolled Kobe-Beef filled with Sea Urchin and topped with smoked caviar. But as master chef, he’s able to prepare Kobe Beef in many different ways making his Japanese restaurant one of the best places to eat Japanese Kobe Beef in Tokyo. Hal's main Japanese restaurant is called Hal Yamashita Tokyo in Roppongi Midtown and in this video we also visit Tokyo Entotsu and Hal Yamashita Otemachi Lounge. This is Japan work day of a Japanese master chef.
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Hal Yamashita Tokyo
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Hal Yamashita Otemachi Lounge
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