30 September, 2010

Head Chef Profile

We proudly introduce the new Head Chef for Ten Japanese Restaurant, Chef Daisuke Miyake.

Daisuke was born in the rainy season, June 1979 in Kyoto, the cultural and ancient capital of Japan. With both parents working long hours as school teachers, he recalls that the family dined out at least 4 times week and home cooking was rare.

His father represented Japan in gymnastics at the Tokyo Olympics and Daisuke followed in his footsteps as a teenage gymnast, but his dream, even as a 5-year old, was to be a chef.

From that young age, Daisuke was already making his favourite dishes at home for the family – such as pancakes and fried rice. As he grew, he cut vegetables and prepared dishes for his mother to cook and watched many different Chefs cooking in restaurants and studied the very popular Iron Chef TV shows.

A 3-year apprenticeship in the famous “Shimogamo Saryo”, a traditional Japanese restaurant in Kyoto with 20 chefs all learning their trade and gaining experience under the watchful eyes of master Japanese chefs, was followed by 2 yrs of study and training at a Tokyo cookery school for nutrition, where he learnt the science of food and the positive benefits of good nutrition.

Another famous Tokyo restaurant beckoned next, the Nobu inspired “Indigo”, where he was Sous Chef for 1 year, then to increase his skills and perfect his trade, Daisuke worked as Sushi and Japanese a la carte Chef for several years in the Kappo style restaurant “Kanofu” in Tokyo.

His interest in Australia began when he started English lessons at 26, taught by Aussie language teachers in Tokyo – they gave him a love of Australia, Australian wines and an even keener interest in traveling down-under to surf.On his first Australian holiday ten years ago, Daisuke couldn’t wait to dine at Tetsuyas, whom he’d read about in Japanese newspapers. Everything was perfect he says - truly inspirational!

During his next surfing trip, Daisuke’s life was saved by local board riders, and whilst he was recovering in hospital with a serious throat gash, he became determined to improve his English and relocate to Australia.In July 2008, a visa agent introduced him to Mr. Bob Jones, owner of the very successful chain of Sushi Train restaurants and by December that year, he was on the Gold Coast as part of the pre-opening team, helping to build Ten Japanese Restaurant.Working together, the chefs set up the kitchens and the bar and also helped to lay the restaurant floors and wall tiles, before commencing the serious business of menu preparation.

It was a very busy and exciting time preparing for the opening of the restaurant, but Daisuke found time to fly back to Kyoto to marry his young Japanese bride, Masae.

Together, they have made a new life on the Gold Coast and now 18 months later, Daisuke has been promoted to Head Chef of the beautiful Ten Japanese Restaurant. Whilst a very experienced a la carte Chef, his favourite style is working at the sushi counter because he loves to watch the reaction of guests to his food and to receive their feedback, just as he did as a boy in Kyoto.

Daisuke enjoys leaving the kitchen each night to meet and chat a little with diners, and this conversation with guests plus his English classes are really improving his language skills.

“Ten” in Japanese translates to heaven, and Daisuke’s passion mirrors that of owner Mr. Bob Jones – to work hard to create the best possible dining experience for guests, to give them a “taste of heaven” on the Gold Coast.

We welcome Head Chef Daisuke Miyake to his new senior position.

Wendy Vaughan

22 September, 2010

Tsukimi Festival

Tsukimi is a Japanese tradition originally from the Chinese Moon Festival, which is to appreciate the moon on the 15th day of the 8th month of the lunar calendar. In 2010, this day falls on 22nd September.

In Japan, the moon on this night is referred to as "Jugoya” (the night of 15th), or "Chushu no meigetsu” (great moon of mid-autumn).

Traditionally, this festival is celebrated quietly at home with tsukimi dango (Japanese dumplings) and Japanese sake, while susuki (pampas grass) is arranged in a vase for the window ledge. It's widely said in Japan that the shadows on the moon surface look like a rabbit pounding mochi rice cake on usu mortar.

At Ten Japanese Restaurant, we encourage you to celebrate Tsukimi, looking at the shadows on the moon surface whilst sipping a cup of sake.

To your good health,
Cheers Wendy

17 September, 2010

New Spring Menus!

Dear Valued Diners,

Sous Chef Daisuke Miyake has recently commenced two new degustation dinner menus for spring -the Japanese (Omakase Course) and the Teppanyaki Course, both to savour and enjoy in the relaxing luxury of Ten Japanese Restaurant, Broadbeach.
Inspired by spring, the wonderful new dishes will delight your senses and tempt your taste buds with the freshest and best possible ingredients from local, national and International sources. The degustation menus change monthly, so don't miss out on these fabulous new tastes.

The recently introduced system for a la carte ordering is proving very popular with guests, seated either at the sushi counter or in Ten's two private dining rooms.

"A minimum order of 1 entree + 1 main course per person"

Experienced Chef Kuni recommends diners enjoy several selected pieces of sushi or nigiri between their entree and main course, offering a true Japanese dining experience. Chef Kuni is very happy to help you with your selections, if you aren't familiar with all the different styles and tastes of sushi and sashimi.
We hope you will visit Ten during this month to taste the delicious new spring menus, and the team at Ten Japanese Restaurant looks forward to sharing their unique dining experience with you.

Wendy Vaughan