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Master chef Shinji Morihara is the illustrious name behind the kitchen at Inagiku. Morihara has worked with the Inagiku brand for over 10 years and comes to the Shanghai branch after running the Inagiku in Hong Kong and, before that, the branch in Tokyo. Morihara is known for his attention to detail and excellent sense of balance; he’s able to create interesting dishes while using traditional techniques. Under him, steamed custards are elevated to a work of art, tempura is light and fluffy and clever notes like a sweet and tart strawberry vinaigrette is drizzled over a side salad of baby greens. Kenji Fujii, who heads up the teppanyaki team, joins him.