Masaki Sugisaki's guest appearances

Masaki Sugisaki

The Menu

Food Tribe

Foodservice Consultants Society International

In Conversation with Shalina Tobin

The Burnt Chef Journal

John Chantarasak

Nicholas Balfe

Mandy Yin

Michel Roux

Brad Carter

Lara Lee

Ben Murphy

Paul Ainsworth

Laura Jackson

Shuko Oda

Adam Byatt

Tom Aikens

Robin Gill

John Gregory-Smith

Hetty McKinnon

OwlTail

This weeks guest is Japanese chef Masaki Sugisaki who joins us to talk about his experiences of training to be a chef in a Japanese restaurant in Japan and how the culture was a lot tougher than in European kitchens.    The conversation with Masaki was both insightful and inspiring as we explore the subject of resilience, mental health, leadership, music and Japanese cuisine.    Thanks to Masaki for joining us this week and we look forward to seeing you all again next week. 

This weeks guest is Japanese chef Masaki Sugisaki who joins us to talk about his experiences of training to be a chef in a Japanese restaurant in Japan and how the culture was a lot tougher than in European kitchens.  The conversation with Masaki was both insightful and inspiring as we explore the subject of resilience, mental health, leadership, music and Japanese cuisine.  Thanks to Masaki for joining us this week and we look forward to seeing you all again next week.

Masaki Sugisaki - Exploring Japanese Culture and Wellbeing

Masaki shares his inspirational journey of pursuing his dreams and becoming a successful Chef and Restaurateur.

Chef Masaki Sugisaki 

A traditional vegan recipe from one of London’s best-loved Japanese chefs.

Food Neighbourhoods 211: Recipe edition, Masaki Sugisaki

My guest today is the very talented and oh so humble co-owner and head chef of Dinings SW3, Masaki Sugisaki. After selling his family's restaurants outside of Tokyo, Masaki moved to London to work at Nobu, and later formed part of the founding team at the original Dinings in Marylebone. The Japanese food culture and respect for produce governs his whole approach to cooking. He doesn’t compromise on quality, he cooks seasonally and uses the whole ingredient, and has direct relationships with his seafood suppliers (predominantly day boats in Cornwall), and it shows on the plate - fresh, thoughtful, and absolutely delicious. I met Masaki after having lunch at Dinings a few weeks ago and we chat about his background and the change that came with moving from cooking Japanese food in Japan to the freedom of being a chef here, and how he’s experienced the evolution of Japanese cuisine in London. And of course, we talk about his restaurant and his whole philosophy on cooking… I hope you enjoy! 

My guest today is the very talented and oh so humble co-owner and head chef of <a href="https://dinings.co.uk/sw3/" rel="nofollow" target="_blank">Dinings SW3</a>, Masaki Sugisaki. After selling his family's restaurants outside of Tokyo, Masaki moved to London to work at Nobu, and later formed part of the founding team at the original Dinings in Marylebone. The Japanese food culture and respect for produce governs his whole approach to cooking. He doesn’t compromise on quality, he cooks seasonally and uses the whole ingredient, and has direct relationships with his seafood suppliers (predominantly day boats in Cornwall), and it shows on the plate - fresh, thoughtful, and absolutely delicious. I met Masaki after having lunch at Dinings a few weeks ago and we chat about his background and the change that came with moving from cooking Japanese food in Japan to the freedom of being a chef here, and how he’s experienced the evolution of Japanese cuisine in London. And of course, we talk about his restaurant and his whole philosophy on cooking… I hope you enjoy!

Ep 52: Chef Masaki Sugisaki