For Chef Namai, culinary inspiration has always sprung from the fruits of the earth and the sea. His post-culinary school journey began at Ginza restaurant Shintaro, where he was introduced to the art of sourcing high-quality ingredients. This experience ignited his passion for the food journey—from soil to plate—leading him to travel to fishing ports, farms, and different producers around the country in search of the freshest, most natural ingredients. By 29, he became head chef of a 200-seat Japanese restaurant in Ginza, where he further refined the art of sourcing fish from local markets. In 2013, he received a letter of appreciation from the Governor of Tokyo, who named him an “excellent chef.” Today, as the head chef at Hana Micho, he uses his passion for ingredients to create memorable culinary experiences.
We had the privilege of discussing Chef Namai's relationship with Sudachi, Yuzu extract, and some of his recommended uses. As a chef who constantly seeks ways to incorporate Japanese citrus fruit creatively into his dishes, he had some valuable insights.
Q. How would you describe Sudachi to someone who has never tried it before?
Sudachi has a uniquely bitter taste and spicy aroma. The combination of these two qualities gives it a distinct flavor that stands out from other Japanese citrus fruits.
Q. What are some of your favorite ways to use Sudachi?
When it comes to Sudachi, it’s better at playing the supporting role than the main character. Fresh Sudachi juice is the perfect way to enhance the flavor of any dish. For example, if you have a dish that’s a bit on the greasy side, you can add Sudachi to brighten it with acid and a mildly spicy kick.
Q.What are some of your favorite ingredients to pair with Sudachi?
I love to pair Sudachi with butter and other fats, as it cuts the heaviness and brings out the unique flavor of dashi.
Q. What are some of the most important things people should know about Yuzu?
Yuzu is all about the aroma, which is why it’s taken the world by storm. Its versatility has made it easy to transcend cultures and culinary genres. I believe this is because integrating it into dishes is a bit easier. Unlike Sudachi, yuzu can easily be the star of a dish, especially when grilled in an oven using the yuzu skin in the winter.
Q. What are your thoughts on ponzu sauce?
I love using various types of ponzu sauce on the menu. While the West has an established “ponzu” culture, the East has an Ajipon or “seasoned ponzu” culture. For instance, in Japan’s Kansai region, making a different type of ponzu to match every dish is common. At Hana Micho, we have custom ponzu sauces for specific combinations. They’re so popular that we often allow some regular customers to take them home as souvenirs.
Q. Are there any other Japanese citrus fruits you commonly use besides Yuzu and Sudachi?
When I worked at a restaurant in Oita, I often used Kabosu, one of the region’s largest-scale productions. Aside from learning how to use it in dishes, I discovered creative ways to store and serve it. For example, you can freeze fresh Kabosu into ice cubes and serve them in shochu. I also often use lemon to make ponzu sauce or pickled lemons for a thick and flavorful sauce.
Q. Do you have recommendations for using Kankitsu Labo Yuzu and Sudachi products?
I recommend experimenting with it in different dishes to understand how it interacts with and uplifts different flavors. When in doubt, use it to add a finishing touch! One way to do this is to put it in a small spray bottle and apply a few sprays to your plate before serving. I also recommend adding it to sashimi and sushi. The aroma pairs perfectly with white fish and salmon.
