Chefs Meet Chef in Shujis' Kitchen
Awesome Experience! Will be back in the future for more Japanese cuisine. Learnt to cook and ate amazing Food, Noodles and Sushi! Everything was excellent.
Chris Sutherland, Sydney, Australia 19-26 June 2017
Chef Chris, Jessica from Hawaii currently residing in Nagoya and Shuji toast to our successfully made udon noodles and tempura dinner.
Chef Chris works on a 39m yatch. He visited Japan for the first time to meet Chef Shuji and to learn Japanese cuisine for 7 days.
Nous vons remercions pour vos travails avec nuns. C’est un experience manifique. On apprends beaucoup avec Chef Shuji. Encore un gross merci a vous! Bises!
Songhe Lin & Haimin Zhang, 15-16 February 2016
Chef Songhe and his wife Haimin, The Owner Chef at Ogawa, Namur, Belgium visited Japan for the first time to learn the basic skills and knowledge of Japanese cuisine from Chef Shuji.
It was a big pleasure to work with you for 4 days. Amazing food, incredible place, but the most importantly meeting you and your mother. You are a great teacher! Thank you very much!!
Alex Juncosa, Barcelona, Spain 19-23 April 2016
Chef Alex Juncosa was introduced to Shuji’s Kitchen by his friend Chef Derek Allmoes, owner at The Blind Finch, Humburgeria, New Zealand. Derek visited Shuji’s and undertook Kaiseki cuisine in 2014.
Shuji-san, I had a wonderful time with you and your mother. I learnt a lot from you. Thanks for showing me Japanese cooking and good cooking habits. I hope this will not be the last time I see you. Thank for your patience, kindness and fun. Regards,
Erika Gordillo 16-18 October 2016
Chef Erika Gordillo runs “Yogifood” www.yogifood.ch in Geneva, Switzerland. She learnt to make Shojin-Zen bento, authentic Japanese cuisine and Sushi. She also enjoyed slurping Chef Shuji’s handmade soba noodles with tempura at his Soba Restaurant Yamakyu.
Thank you Shuji San for sharing your knowledge. As we said earlier; “A life time may not be enough to learn Kaiseki.” But we have to start somewhere and thank you for helping me with that. My family and I have been very pleased to meet you and Okaa-san, thank you.
Dwij, Ben & Ema 14-15 October 2016
An experienced Chef Benoit runs a restaurant “E.S.T.(Eat, Share and Travel) Bento べんとう” on Reunion Island. It took Benoit and his family three days to reach Shuji’ Kitchen from their restaurant/home. He is determined to improve his skills in authentic Japanese cuisine. Thanks to Chef Benoit and his family for coming all the way from Reunion Island in The Indian Ocean.
Washoku, authentic Japanese cuisine was created by the Spanish chefs and their friends in Ozeki's Kitchen.
Apprentice cook Lucia,Fran, Ana and Ivan, Madrid, Spain 22 June 2015
To Flying Chef Shuji Ozeki, Thank you so much for an unforgettable experience! It was wonderful spending time with you in your kitchen. You are doing an amazing thing here. Keep up a good work! Thank you again!
Chef Issac Bloom Chicago, USA 10-14 August 201
Chef Issac is glazing the fish.
Chef Issac and Lufthansa German Airlines co-pilot and cabin crews enjoy their own creations of Washoku lunch.
To add what Vincent commented in French on his visit to Shuji's kitchen!
Chef Vincent learns to make soba noodles at Shuji’s Soba Restaurant Yamakyu in Seki City, Gifu Prefecture, Japan.
Flying Chef Shuji Ozeki with French Chef Vincent Garcia, his wife Adline and their daughter at Pastis, Berlin, Germany.
in August French Chef Vincent Garcia visited Chef Shuji’s kitchen in Japan. In October Shuji visited Vincent at his restaurant Pastis where Shuji, Vincent and his team cooked 5 course French-Japanese collaborated dinner for 100 dinner guests including The Japanese Ambassador to Berlin Mr.Takeshi Nakane and his wife. 21-22 August 2015
Dear Chef Shuji-san, we loved spending some time in your kitchen with you and your mom. We hope to see you in Tokyo. Otherwise we will organize a new trip to せきしにしまちNishimachi, Seki City. Thank you so much!
ありがとうございます！ マリナ & フィデ
Both Marina Villa and her husband Federico Heinzmann, Chef de Cuisine, work at New York Grill & Bar, Park Hyatt Tokyo. Marina arranged the special day as a mystery tour on her husband’s birthday and they made bento dinner and enjoyed Ukai, cormorant fishing at Oze, Nagaragawa River. 13-14 September 2015
Dear Chef Shuji, It was a wonderful week to work and cook with you and your amazing mum and dad. Thank you for wonderful time and hope to see you again! Chef Ido Segevfrom Israel 16-19 October 2015
Dear Chef Shuji! Thank you so much for the two days I spent with you! It was a great experience and I will come back for sure. I hope to see you in Germany and wish you all the best! Sebastian Sandor24-25 October 2015
Thank you Shuji for such an inspirational day, showing me the craft you have spent your career to date perfecting. I am most grateful for the extra mile you went to accommodate my desire to learn as much as possible in the short time I had with you. You truly out did yourself. The proof is in the eating!! I will be back.
Derek Allomes, owner chef at The Blind Finch, Humburgeria, New Zealand
http://www.theblindfinch.co.nz/ 22 November 2014
Thank you so much for taking care of us in our visit to your beautiful country. Your food is delicious and your family hospitality is wonderful. Thank you and see you in Australia.
Alfonso is one of Shuji’s aikido students in Australia and also an owner chef of Anchorage Restaurant and Hotel, Victor Harbor, South Australia
Chef Alfonso, Rebecca, their daughter Sophia Ales 26-27 March 2013