"Tateno is my last disciple."
This is what Japanese chef Yuji Tateno was told directly by Rokuzaburo Michiba.
How does the "consideration" that his master repeatedly taught him manifest itself in each dish?
Episode 1: "The Most Important Thing for a Chef is 'Consideration'"
"From the Chef to the Table" is a food culture dialogue program that uses a single "clue" chosen by a chef as a starting point to hear about memories, techniques, and perspectives on ingredients that cannot be written in recipes, and delivers them to our tables.
Episode 1 features Yuji Tateno, Rokuzaburo Michiba's last disciple.
This time, we asked him about "consideration," which he values most as a chef.
Mr. Tateno says that he has finally come to understand the depth of that word now that he is over 60 years old.
Thinking of the person who will eat the food. And also showing consideration for his colleagues in the kitchen who prepare that dish. Through his experiences dealing with allergies and his own journey, he discusses the meaning of putting oneself in the other person's shoes.
"I can't decide what makes a dish delicious," he says.
It's the customer who decides whether a dish is delicious or not.
He says the chef's job is to transform the precious ingredients entrusted to him by farmers and producers into something that will be enjoyed.
Color, aroma, sound, and the warmth when it enters the mouth.
He prepares dishes not only according to the season, but also according to the customer's mood and the room's environment. Each and every detail reflects "consideration."
Even when feeling down, his cooking can make you think, "That looks delicious!"
This is a dialogue where we hear why Mr. Tateno says "cooking is magic" and learn about the thoughtfulness that connects to everyday meals.
The interviewer is Yasuko Imabeppu, a culinary researcher and nutritionist.
She connects the chef's words to the kitchen every day.
In the next installment, we will hear anecdotes about Mr. Rokuzaburo Michiba.
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▼ Chapters
00:00 It's the customers who decide what constitutes "delicious food"
01:09 What I value most as a chef
02:09 Why I say "cooking is magic"
03:07 Consideration for those who eat and colleagues in the kitchen
04:32 The joy brought about by allergy accommodations
06:38 My own experience with allergies and understanding others
08:09 "Deliciousness" felt through the five senses
09:47 Consideration for temperature and season
11:32 My apprenticeship and the changing kitchen
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[Narrator] Yuji Tateno
Japanese cuisine chef / Last disciple of Rokuzaburo Michiba
Born in Otawara City, Tochigi Prefecture.
In 1984, he apprenticed under Rokuzaburo Michiba and trained at "Ginza Rokusan-tei." In 1997, he became head chef at "Poisson Rokuzaburo." In 2008, he opened "Michiba Washoku Ginza Tateno," where he served as owner for approximately 12 years. Afterward, he served as culinary advisor for "Ginza Rokusan-tei."
On September 11, 2026, he became head chef at "Hibiya Rokusan-tei."
He competed against Kenichi Chen on "Iron Chef." He has also appeared on NHK's "Kitchen ga Hashiru!" and other programs. In addition to developing and preparing school lunch menus and conducting cooking classes at elementary schools nationwide, he serves as a local ambassador for Otawara City, working to develop dishes utilizing local ingredients and promote local food culture.
[Interviewer] Yasuko Imabeppu
Culinary Researcher & Registered Dietitian
She pursues the balance between health and deliciousness, and has appeared on media such as Nippon Television's "ZIP!". She is involved in recipe development and food coordination in collaboration with the national government, local governments, major food companies, and consumer cooperatives.
Inspired by her daughter's wheat allergy, she has been researching and promoting rice flour-based cooking for over 25 years. In addition to home cooking, she also conducts workshops for dietitians and cooks involved in school lunches.
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Planning & Production: Thinknext Co., Ltd.
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