{"id":3791,"date":"2025-03-12T19:07:38","date_gmt":"2025-03-12T19:07:38","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=3791"},"modified":"2025-03-13T08:42:32","modified_gmt":"2025-03-13T08:42:32","slug":"japan-exploring-the-art-of-simplicity","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/japan-exploring-the-art-of-simplicity\/","title":{"rendered":"Japan. Exploring the Art of Simplicity."},"content":{"rendered":"
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Japan. Exploring the Art of Simplicity.<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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\n CHEF BRIAN REDZIKOWSKI WON THE GRAND PRIZE\u2014A TRIP TO JAPAN\u2014IN OUR 2024 \u201cINSPIRED BY KIKKOMAN\u201d CHEF COMPETITION. HERE\u2019S HOW THAT TRIP INSPIRED HIS CULINARY VISION.\n <\/h2>\n<\/div>\n\n\n\n
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Chef Brian\u2019s Winning Entr\u00e9e: Wild King Salmon “Rice Bowl”<\/a><\/figcaption><\/figure>\n\n\n\n
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In 2024, we invited chefs to participate in our second annual INSPIRED BY KIKKOMAN Chef Competition<\/a>. We challenged them to show us their innovation and creativity using Kikkoman\u00ae Soy Sauce in a globally inspired menu item for a chance to win a trip to Japan. And once again, we were blown away by the responses.<\/p>
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The Grand Prize winner was San Diego Chef Brian Redzikowski, whose wildly inventive Wild King Salmon \u201cRice Bowl\u201d brings four different Kikkoman\u00ae Soy Sauces (Soy Sauce<\/a>, Less Sodium Soy Sauce<\/a>, Tamari Soy Sauce<\/a>, and Double-Fermented Shoyu<\/a>) to the plate. This showstopping dish features a savory-sweet mixture of diced raw salmon and seasoned rice, piped cannoli-style into a crispy sesame tuile. It\u2019s served with soy-sake chanterelle mushrooms and soy-dashi marinated ikura (salmon roe) in a creamy, peanutty tan tan sauce.<\/p>
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Read on to learn more about this creative chef, the inspiration behind his winning dish, and a few highlights of his trip to Japan.<\/p>

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Q: Congratulations, Chef! First, tell us a bit about your background.<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> I grew up in a family of chefs\u2014both my older brothers are chefs, and when I started as a dishwasher, I quickly realized that the restaurant industry was for me. I attended the Culinary Institute of America and graduated with high honors. I did my internship at Le Cirque 2000, and from there, I went to work for Paul Bocuse at Chef de France<\/strong> in Epcot Center.<\/p>\n\n

I traveled to France for a few months and then worked at Nobu Matsuhisa<\/strong> in Aspen. That was where the Japanese culture, ingredients, and style of cooking truly changed my culinary vision. I spent four years there before moving to Las Vegas for the opening of Joel Robuchon at the Mansion<\/strong>, where I worked my way up to Sous Chef. I left Robuchon to open Yellowtail<\/strong> at the Bellagio, and from there, I moved to Los Angeles to become the Executive Chef of The Thompson Hotel<\/strong>.<\/p>\n\n

At that point, I met my future partners at SDCM<\/strong> in San Diego. We opened our flagship restaurant Kettner Exchange<\/a> ten years ago, and since then, we\u2019ve opened eight others. <\/p>\n
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Q: Tell us a bit about your current job.<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> I currently oversee ten operations in San Diego, including three fine-dining restaurants, an Asian street food concept, a donut shop, a South American-style restaurant, a Spanish-themed restaurant, and a French restaurant. At this point, it\u2019s a lot of managing personalities and numbers, but I always make sure to get my hands dirty and work closely with the chefs.<\/p>\n
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Q: How would you describe your style of cooking.<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> My style of cooking is all about simplicity. I take a very classic French approach to dishes, incorporating a fair amount of Asian ingredients and influences. I spend a lot of time sourcing and working closely with farmers and suppliers to bring in the best possible ingredients.<\/p>\n
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Q: What was the inspiration for your winning dish?<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> I wanted to showcase and use a variety of Kikkoman\u00ae Soy Sauces in multiple ways. In some ways, that was an easy challenge because I cook with Kikkoman\u00ae Soy Sauces and products every day, both at work and at home. Almost every night when I get home, I find myself making a rice bowl. So, for this challenge, I wanted to create an interactive rice bowl\u2014and also show how all soy sauces are not the same. It was important for me to highlight the different varieties and explain why each one has its own purpose.<\/p>\n
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Q: How do you use Kikkoman\u00ae Soy Sauces in your operation?<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> We use them in all of our restaurants, regardless of whether they are Asian-themed or not. I find that using soy sauce, rather than\u2014or in addition to\u2014salt, adds that extra layer of flavor and umami to anything from soups and sauces to marinades and more.<\/p>\n
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Q: Tell us about your trip to Japan. What were the culinary highlights?<\/h2>\n <\/div>\n\n\n\n
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A:<\/strong> We visited more than thirty restaurants in the five days we were in Tokyo. We tasted everything from ramen, udon, and sushi to burgers and wood-fired pizza. One of the best meals I had was at Udon Shin, where I had the classic house-made udon with dashi, black pepper, and egg yolk. At a burger spot called Hikiniku To Come in Shibuya, we tried three burgers, each seasoned differently. They\u2019re rolled and grilled over charcoal right at the table\u2014the purest, simplest form of cooking and absolutely amazing.<\/p>\n

Don Quijote, Japan\u2019s biggest discount store, was such an experience. There must be a million products in there! I bought all kinds of food, snacks, and nicknacks for the flight home and to give to my staff.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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Q: Tell us about your tour of the Kikkoman production facility.<\/h2>\n <\/div>
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A:<\/strong> I absolutely loved touring the Kikkoman Soy Sauce plant in Noda, near Tokyo. The team was incredibly welcoming, and learning how to make soy sauce was an amazing experience. It\u2019s such a simple process that requires so much patience. I particularly enjoyed how we couldn\u2019t see the real Kikkoman koji. In fact, I\u2019ve already contacted a friend to get my hands on some koji to see if I can make soy sauce at Kettner Exchange. I\u2019m sure it won\u2019t turn out perfectly the first few times, but it\u2019s definitely in the works. And I loved visiting Kikkoman’s special brewery, which ferments and ages the soy sauce delivered to the Imperial Household Agency.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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Q: Your biggest culinary takeaway?<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> From the restaurants to the Kikkoman plant, I kept being struck by the same idea: Keep it simple. Let the ingredients be the star on the plate. Take the time to search for and research ingredients and techniques before combining them. Understand each ingredient and what complements it to bring out its best. It all made me reflect on how we can do less with the dishes at our restaurants. Are we masking some of the ingredients? How can we let them speak for themselves?<\/p>
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Q: Is there anything else you experienced on your trip that you would like to share?<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> I absolutely love the Japanese culture. As someone in the hospitality industry, I took away so many respectful thoughts and gestures.<\/p>
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Q: What life lessons did you take away from this trip?<\/h2>\n <\/div>\n<\/div>\n\n
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A:<\/strong> Enjoy life, respect people, and honor Mother Nature.<\/p>
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<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Brian Redzikowski won the grand prize\u2014a trip to Japan\u2014in our 2024 INSPIRED BY KIKKOMAN Chef Competition. Here\u2019s how that trip changed his culinary vision.<\/p>\n","protected":false},"author":43,"featured_media":3269,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"footnotes":""},"page-type":[83],"class_list":["post-3791","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"\nJapan. Exploring the Art of Simplicity. - Kikkoman Food Services<\/title>\n<meta name=\"description\" content=\"Japan. 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