An overwhelming number of my guests have come to me and asked the question:  “How and why did you come up with this Japanese-French Cuisine?”  I have finally had the time to sit down and write down the reasoning and my philosophy behind what I have christened Japanese-French dining found at Ixora Restaurant and Café in Whitehouse Station, NJ.

Many may consider the combination odd, far-fetched, even absurd to some.  However, the marriage of these two culinary styles is not as crazy as one may think.  In fact the concept was conceived by innovative chefs not too long ago, sometime back in the 70’s.  At that time, these adventurous chefs dubbed it nouvelle cuisine (also known as fusion cuisine which encompassed a number of other cooking styles from across the world).  It was unfortunate that the taste bud for this particular type of food was simply non-existent at the time.  Furthermore, some of the combinations were simply too outrageous for people to accept for many did not have the pleasure of travel and therefore, did not understand the flavor interactions of these new and exciting ingredients.  I guess much of the blame needs to fall on the shoulders of us chefs for many of us did not truly understand or grasp the integral fundamentals of these two cultural diverse cuisines.  Therefore, they do not truly understand or know how an ingredient from one culture would taste with the other.  Though one may say that they have tested it in their kitchens, who is to say that the resultant concoction tastes good and what are the basis of such perceptions.  That is the unspoken danger every chef encounters when venturing into unknown territory.  Does it taste good?  Yes.  Does it taste right?  Not sure, however, since I cannot tell the difference and I am the professional here, our guests will not know the difference either.  That to me is the downfall and the eventual demise of Nouvelle/Fusion Cuisine.

The future of cultural interaction within the realm of food is bright and promising, thanks to the teachings of culinary institutions.  These institutions are arming our upcoming chefs with the fundamental arsenals necessary for the successful integration and melding of ethnic cooking.  Though I had no formal training in the sense of attending and graduating from an institution dedicated to the teaching of culinary artistry, I believe I have the passion and desire that compelled and enabled me to learn the essence of cooking through the dedication of my own efforts on my own time.  I was very fortunate in that my family was in the hospitality industry for about two decades and during that time I have had the pleasure of working alongside many great chefs, who did not hesitate in passing to me their lifetime skills, culminated from differing cultures.  As you probably know, many chefs are reluctant to reveal their secrets to anyone.  Looking back, it must have been my young age coupled with my eagerness to learn, not to mention my cute good looks and infectious optimistic persona.  Wonder why they always called me a rat bastard?  Anyhow, thanks to my great mentors and the readily available and endless supply of textbooks and cookbooks on the market, I have set a solid foundation, of which I have gradually built upon over the years.  Those of you who had been with us for the duration of the restaurant’s history had seen the evolution of the establishment.  What you probably did not realize was that these transitions coincided with and was an inseparable part of my culinary development.  Whenever I achieved a high level of expertise I would then introduce a new cuisine to my repertoire offering it to my guests.  That does not mark the end of my learning.  As of today and days to come I am ever learning.  Searching, seeking new ideas, ingredients, flavors, textures, aromas, etc. to SMACK me hard enough, for me to say, “Whoa, my guests need to try this.”  I then set out to capture the essence of these ingredients through a preparation style that will exhibit its qualities in a harmonious medium staying true to that ethnic style yet fine-tuning areas that will benefit from the introduction of elements from another culture.

At this point you are probably saying to yourself, where is Japanese-French in the midst of this guys ramblings.  Well, I have christened this term to exemplify my style of cooking, for the philosophies of these two cultures express individually and mutually my culinary beliefs.  Food should be simple yet satisfying, visually and gastronomically.  This philosophy is simple on paper or spoken, however, to achieve this medium is synonymous to creating a painting that grabs the soul.  Yes, there are hits and there are misses.  As an artist, every item on your menu is your pride and joy for you have put forth much effort into its creation.  However, many will be swayed into adding more or less, compromising upon his or her ideals to satisfy the public.  Many of us use the term “Starving Artists.”  Aside for a select few, the majority of innovative chefs unwilling to make such compromises fall within that category.

Back to Japanese-French.  Japanese for it simplicity of flavors and presentation.  Much attention is stressed in showcasing the ingredients used for each recipe.  Utilizing the simplest yet most effective techniques perfected through years of training to bring forth the ingredients’ natural flavors and textures, presenting it in a fashion epitomizing the state of freshness and cleanliness found in nature.  French for its richness of flavors and use of culinary techniques to achieve a vibrant array of tastes, colors and textures.  These foods are very satiating due to the heft of the ingredients.  The preparation style (roasting, basting, braising, larding, etc.) contribute to the intensity of the end product.  These two ethnic cuisines are at times at opposing extremes.  At one end, it is too light, too bland, too healthy for the body.  On the other, too rich, too much going on, and obviously not healthy for the body.  Put the two together “VOILA!” a match made in heaven.  It is a known fact, tried and true.  Opposites DO attract.  There you have it, the reasoning behind my madness, is pre-destined.  There is no denying it.  Our parents warned us about this, it is simply the natural course of events.  Guess you do not want to know my thought on UFO’s??!!

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