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Published on 8/29/08
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Chef Gene Kato of Japonais
Ingredient I have a preference for milk from Japanese Wagyu cows, which I use to make cheese and tofu. While tofu is usually made from soy milk, if you use Wagyu milk you get a very creamy, rich result, almost like pot de crème.
Kitchen gadget The bincho-tan konro [charcoal stove, pictured ] is one of the oldest forms of Japanese barbecue. The advantage to using it is that this grill can produce unparalleled temperature for getting the desired texture out of foods.
Restaurant I really like DeLaCosta (465 E Illinois St, 312-464-1700) for its ambience and crispy pork, and North Pond (2610 N Cannon Dr, 773-477-5845) because I respect chef Bruce Sherman’s ability to make elegant dishes while staying true to his seasonal product.
Inspiration Joël Robuchon, because of his focus to stay true to what he believes while perfecting his craft.
Music Amy Winehouse, Andrea Bocelli and Young Jeezy, especially the song “Go Getta.”
Japonais, 600 W Chicago Ave at Larrabee St (312-822-9600).
Farmers’ market find
SO FRESH AND SO CLEAN, CLEAN As the growing season draws to a close, we look for a way—any way—to keep the essence of fresh produce in our lives. Thanks to David Melis, we can experience it every morning. Five years ago he started Edgewater Soaps, a company that produces soaps without any chemicals or animal by-products. His Fresh Cucumber soap, made with local organic cukes, is like bathing in cucumber water, but his “Kitchen Special” is perhaps the most appropriate for fall. It’s packed with coffee, a scrubbing agent that’s particularly adept at removing the smell of garlic, onions and all those other autumn ingredients that smell a lot better simmering away on the stove than they do on your hands. Edgewater Soaps’ bars, liquid soaps and bath bombs, $6–$12, at Edgewater Farmers’ Market (Broadway and Norwood St). Sat 7am–noon
