Cooking delicious dishes for guests, focusing on doing one thing well in your life, and taking it to the ultimate. This Japanese cuisine chef has given his all to become a most prominent Japanese culinary expert. He is Lin Chenchang, renowned in the culinary world as Master Little Lin. This year he turns 42 years old. The name of his restaurant is “Sushi Ranjatai” meaning treated luxuriously.
Genius Japanese cuisine Chef
Since I was a child, I have loved watching Japanese cartoon foods. I have not received any orthodox cooking training. Born in Nantou, I didn’t like to read, graduating from junior high school, I went to Taichung as an apprentice. At the age of 22, I opened a shop on my own with talent and confidence. Having visited in Kyoto in 2015, he was inadvertently inspired by the Japanese restaurant “Akiyama”, which compelled Master Kobayashi to move from Taoyuan to open a shop in Taipei with both traditional and innovative Japanese cuisine creating a strong Japanese style in the space for a restaurant with warm wood color, that is simple but high-end. This high quality culinary restaurant is created by a perfect paranoia of pursuing the integration of three flavors, that is, the tastes of the guests, the cooking and of the restaurant. It satisfies all five senses of the guests and leaves a compelling aftertaste in the heart, reflecting all that is Master Little Lin.
The Simplest Pleasures of Life
The cuisine overcomes the traditional cooking system, instead preparing astronomy for people who appreciate it, with no freezing and no stock. Authentic Japanese cuisine pursues the taste of the ingredients. Only seasonal ingredients are selected, while original taste is sought, and freshness of the ingredients is guaranteed, pleasing people’s taste buds with refreshing tastes of Japanese ingredients. All seasoning effects are maximized to give full play to taste. In the simplest way of cooking, or the tuna knife method, which is like cutting ice cream, the knife is curved, and the subtle changes will make the fish and rice more sticky. Taiwan yellow juniper was selected as the dipping plate for the bar. It must be sanded off after finishing each session, otherwise it will hide dirt. Temperature is also an important seasoning, as aged fish uses maturation to increase the flavor of the fish and offer it to customers who know how to eat it at the right time. This represents the skill of the Japanese chef, and each dish must be meticulous.
Reshaping the soul of Japanese gastronomy
The no menu-style cuisine, ensures some changes will have been made but on the basis of adhering to the traditional Japanese flavors. From the opening to the present day, for nearly ten years, the dishes are almost different every day. The original flavors of many familiar ingredients are innovatively matched to create another style and collide to forge different sparks. During the interview, Master Little Lin said frankly that when he created his own taste of Japanese food, there would naturally be many doubts at first. But”seeing customers eating happily is also a great source of satisfaction for me.” While discussing the definition of beauty, the umami taste of conch, Hokkaido oysters, and concentrated liquor, Master Little Lin has a set of secret collocations for aesthetic versatility, and the original taste of various ingredients in mind, are combined into a delicately flavored cuisine for each guest.
Teaching and developing newcomers
For the tempering of time, the most important thing is attitude, not only for cooking, but also in life. At the grassroots, relying on his own years of exploration and hard work, he has found that Taiwanese customers gastronomic aesthetics have gradually disappeared, so he hopes to cultivate diners who will know how to eat. And return to cuisine itself, or how to present the cooking more perfect, as a self-taught expert, he usually likes to read cooking books and food illustrations. In this impetuous world, of the most delicious and pure, he plans to use kindness and special attention to ingredients to open branches by his apprentices, focusing on grilled eel and nigiri sushi, which is another interpretation and continuation of the ingenuity of authentic Japanese ingredients.
INFO | 都鮨蘭奢待(02)2700-0099 /地址: 台北市大安區敦化南路一段295巷10號