AP - Maybe it's neat, childish, lucky, ambitious and insane - just depends on what traits gamers choose for their neighborhood of virtual playthings in "The Sims 3," Electronic Arts and Maxis' popular life-simulating game for the PC and Mac.
There are many adjectives one can use to describe a chef: passionate, curious, inventive, well-trained and daring. Add to this list the adjective "entrepreneurial" can become "great chef". There are not many "great chefs" in Bali - only a few, but Yamamoto certainly Wireless Broadband Modem in that category. When one eats "Yamamoto food" one knows that years of training and years of thinking and years of tradition have contributed to the particular creation one is savoring.
On my first visit to Sushi Bar, a then newly-opened restaurant in Streamyx Kartika Plaza, I was treated to the most superb Japanese sushi and sashimi I had ever tasted in Bali. I remember the pleasant smell of vinegar as I entered the restaurant. Prepared in front of me by a quiet and serious man called simply Yamamoto who's standing on the other side of the counter, I admired his brisk movements as he went about making the sushi. I marveled at his sophistication. I was entranced and thrilled that the foods I had sampled in Japan were now available in Bali. Yamamoto never disappoints. His past long experience with INAGIKU, Japan's upscale fine dining restaurant in Nihonbashi, Tokyo, speaks for itself. His small Maintenance Contract is well run and lovely to dine in. The menu offers a range of authentic Japanese delights: Tempura, Sushi and Sashimi with taste so marvelous. The clientele is international. His personal demeanor gives you the impression of a man who doesn't talk much and very focused on what he's doing. A humble man who prepared a special dinner for the former Japan's Prime Minister, Streamyx Koizumi on his visit to Bali a few years back.
Now each time I have my favorite sushi in his restaurant, I do not simply look at the sushi - I examine every grain of rice and test the crunchiness and freshness of the nori, examine the variety and cut of the fish, taste the o-shinko and the wasabi, and marvel at the unique and flavorful combinations. In our recent interview session, through an interpreter, he says, Streamyx me, cooking is most about giving my customers little surprises that will lead them to make discoveries about their own hidden tastes. It's about communicating my kokoro (or soul in Japanese) through every single dish I make.
