Interview with the chef Kawata Mitsutaka

 Where does your passion for cooking come from?

I've always had this passion for cooking, but it was on my first trip away from Japan, in Australia, where I encountered a cultural diversity that surprised me a lot. I was especially surprised to see, at that time, curious people using chopsticks clumsily. This has generated in me, the passion to make known my beloved culinary culture. Since then, my gastronomic journey has begun.

What is it that your profession has that others don't?

Respect for fish. I fundamentally believe in respecting every gift that nature gives us. It is essential to take advantage of all the fish, that is why we always start every meal by saying "ITADAKIMASU" which literally means: we are grateful for this food.

If you could change your profession, what would it be?

I would be a fisherman. I have always fantasized about sailing the vast sea in search of fantastic animals. As a fun fact, I grew up watching "Sampei" (a Japanese cartoon about a magical fisherman).

Tell me three ingredients that can't be missing in your kitchen?

Soy, miso and rice.

What is your favorite dish?

Paella, of course!

Do you know any dish of Spanish gastronomy?

Of course I do! Above all, Callos, prepared by grandmothers.

What is your favorite specialty or recipe?

Tempura. The secret of a good tempura is the temperature of the oil. When it reaches the perfect point, you can hear the sound of the oil like a boisterous singing.

Do you remember a recipe from your childhood that is special to you?

Tamagoyaki. I loved waking up in the morning and watching my mother prepare this Japanese omelet for me before I went to school.

What is it that makes your restaurant special?

We know how to transmit love and passion in every detail of our work. This is why we receive warmth and respect in response.

In the case of knowing any dish of Spanish gastronomy, would you dare to replicate it, but in your own style?

This fascinates me a lot. By the way, I already have on the menu successful Spanish dishes prepared with Japanese techniques. For example, our veal stew "fricandó" style.

What does it mean to you to be an ambassador for the Cook and Chef Foundation?

Cook & Chef has created a space that gives me the possibility to spread my techniques and creativity among elite chefs, as well as making it easier for me to work with high-tech materials.