Head Chef Tetsuya Fukuda has impressed me with his smile and professionalism in Japanese cuisine. We interviewed him in early August and found that he is another capable chef who masters his cuisine to the best. Under his stewardship, Katana Shabu & Japanese Dining offers premium set menu using the seasonal produce and harvest Chef Fukuda is able to source in Japan. This set menu changes monthly by him to guarantee its authenticity and creativity to foodies in town.
Background of Head Chef Tetsuya Fukuda
Head Chef Tetsuya Fukuda started to learn Japanese cooking at a very young age. His very first ‘Tachibana’ culinary skill was obtained from his first kitchen work in a Japanese restaurant run by his uncle in Ikaho Onsen, Gunma province. At the age of seventeen, Chef Fukuda moved to Australia and received more professional training at “Sakura” and “Zai” located in Sheraton Mirage Hotel where he learned and sharpened his skills in Japanese cuisine. At the age of 22, Chef Fukuda returned to Japan to further pursue his culinary in his country.
Chef Tetsuya Fukuda is very well-known for his talents in the restaurant business and Japanese cuisine. His past achievements have proved his indispensable skills in term of restaurant management and innovative Japanese cuisine. Such achievements include his contribution to setting up various popular restaurants in Japan such as “Sumibiyakidon Butaro”, “Healthy Dining Mamemame”, and “Tonkatsu Kitchen Takumi”. His more recent accomplishment include his being an outstanding achiever at PONT NAGOYA (party dining) and M&H PLATA.
With his extensive experience in working as a store manager, area manager, and general manager in sales, his career path was undeniably smooth and successful. Now as the Head Chef of Katana Shabu & Japanese Dining Restaurant located in Sukhumvit Soi 23, Chef Tetsuya aims to bring more successes in his career.
Watch the video to find out more about Chef Tetsuya and Katana:
Read our review on Katana Shabu & Japanese Dining: