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THE TASTE TEST: For Chef Yamada, the main consideration even when it comes to choosing ingredients is that it tastes good. Where it comes from doesn't matter
TASTY COMBO: Japanese Wagyu A5 rib eye with sea urchin and wasabi, with Chef Yamada Chikara's soya and apple juice sauce.

His customer always comes first

Chef Yamada Chikara values his customers' opinions, so much so that he is always willing to change his food just to suit them.
Jun 20, 2015 5:50 AM

CHEF Yamada Chikara may have built his career working in European restaurants for eight years, and even spent two working with Ferran Adria of Spain's El Bulli, but he still believes in one of the most conventional rules in running a restaurant - the customer always comes first.