Captain cook

The city’s best chefs dish on their must-haves of the moment
Head Chef of Sushi Manuel De Ruzman of Kaiten

Ingredients?
I like to use Hon Dashi. It’s a type of fish soup stock that’s very popular with the Japanese and makes the food exception- ally ‘yummy’! Since I specialise in Japanese cuisine, of course soy sauce is very important for the type of food I prepare. It adds colour to the dish. I also like garlic as an ingredient. It makes everything smell and taste fantastic.
Favourite restaurant?
It has to be Barbar [laughs]! I’m a regular customer at the Hamra branch (01 753330). Sometimes I dine in, but usu- ally I opt for a takeaway. I love Barbar’s whole grilled chicken. It’s perfectly grilled on charcoal and contains all the works, including garlic, pickles etc... and it’s also very affordable.
Kitchen gadget?
My trusted sushi knife. I don’t always use my personal one at Kaiten, but I possess a very old knife that’s been with me for
over 20 years. You develop a personal relationship with your knife, especially when you’re a chef that handles a lot of meat. What I love most about my knife is that although it looks old and has a normal wooden handle, it cuts just perfectly and nothing seems to stick to it.
Music to cook to?
I like jazz music. It’s fun to lis- ten to while cooking, especially when working long hours. It does get boring and repetitive sometimes though. I like the instruments they use in jazz. It makes me happy and keeps me in a good mood throughout my work shift.
Inspiration?
I first became inspired by the chefs that taught me. I owe a lot to Chef Shimo Machi. He was a master in Japanese cuisine and I learned a great deal from just watching him work. Also, it’s essential to never stop cooking. The more you cook, the more you feel like cooking. Cuisines of the world help in the endeavour to create. Even while I’m cooking Japanese food, I get inspired by other cuisines.