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Tetsujin Chef Sakai
 
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The famous Tetsujin (Iron Man) Chef Sakai - French Cuisine Chef, also known as the owner/chef of La Rochelle Cuisine Francaise, Monsieur Hiroyuki Sakai introduces professional recipes with Salute Santé!® Grapeseed Oil.

Monsieur Sakai boasts that Salute Santé!® Grapeseed Oil is very useful for everything from fried and sauteed dishes, to cold dressings. He loves its characteristic non-oiliness.

"I hope people try this high-quality oil at home. I recommend using these oils as dressings, so that you can enjoy the raw taste directly. It's tasty eating with breads, too, instead of pasty butter," he advised.

 

Tetsjin Chef Sakai's Recipes

  • Morue Poele and Sirako Frite


  • Profile
    1942



    Born in Kagoshima Prefecture.
    Began learning French cuisine at Hotel Shin Osaka at age 17.
    Earned his skills at the Hotel Oriental in Australia at age 19.
    After 18 months of training, he returned to Japan.
    1963

    Studied at Ginza Shiki for 3 years under Fujio Shito, who was a groundbreaker of French cuisine in Japan. Became a chef at Coco Palms in Aoyama, and John Kanaya Azabu.
    1980 Opened "La Rochelle" Restaurant in Minami Aoyama, becoming a restaurateur/owner/chef.
    1989 Moved his kitchen to Shibuya. Opened "Grancafe."
    1994 First appearance on Fuji TV's food program as the Iron-French Tetsujin Chef.
    1996 Opened La Rochelle Ouoka.
    1999 Opened La Rochelle Minami Aoyama. Was recognized as the best Tetsujin on a TV program.
    2002 Opened La Rochelle Fukuoka.
      Authentic repertoires combined with French cuisine and Japanese tea-ceremony dishes are known as Sakai's signature cooking style.

    Publications:
    "Boku Wa Ryouri Cho, Tokidoki Tetsujin" by Kodansha
    "Monsieur Sakai's Bokuryuu French O Meshiagare" by KK Bestsellers
    "Sakai Hiroyuki's France Ryori" by Kosaido Shuppan
    "Sakai Hiroyuki's Casual French" by Lettuce Club
    ...and more.


     

     


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