Hidekazu Tojo visiting us today
top Japanese chef meeting students
Tojo is in the same class as Michel Jacobs of le Crocodile, Rob Feenie of Cactus Club, and Pino Posteraro of Cioppino's, as one of the top chefs in Vancouver.
He was one of the prestigious participants in the Without Borders dinner event which took place earlier this year. Click image on the left to watch the event video.
He had appeared in Martha Stewart's TV show teaching her how to make sushi, and was recently featured in Financial Times in the UK. He helped Fairmont Dubai with its Grand Opening, March 2006 – Guest chef in ‘Tojo on One’.
Tojo is currently recruiting top candidates from our college who are interested in learning about top Japanese cuisine, as well as assisting his restaurant to deal with the Olympic rush this winter/spring.
Both current and graduated students in good standing may apply for this paid training position.
Please check with Susan for additional information about this opportunity. He will be speaking to our class today before break.
History and Achievements of Hidekazu Tojo:
Last year, Tojo went to New York and cooked at Daniel Boulud's restaurant as a guest chef, an important event which we reported.
Click image on the left to enlarge, read article and to view the TV report from Global TV.
Tojo is in the same class as Michel Jacobs of le Crocodile, Rob Feenie of Cactus Club, and Pino Posteraro of Cioppino's, as one of the top chefs in Vancouver.He was one of the prestigious participants in the Without Borders dinner event which took place earlier this year. Click image on the left to watch the event video.
He had appeared in Martha Stewart's TV show teaching her how to make sushi, and was recently featured in Financial Times in the UK. He helped Fairmont Dubai with its Grand Opening, March 2006 – Guest chef in ‘Tojo on One’.
Tojo is currently recruiting top candidates from our college who are interested in learning about top Japanese cuisine, as well as assisting his restaurant to deal with the Olympic rush this winter/spring.Both current and graduated students in good standing may apply for this paid training position.
Please check with Susan for additional information about this opportunity. He will be speaking to our class today before break.
History and Achievements of Hidekazu Tojo:
Restaurant Career
1950 February 8: Born in Kagoshima in southern Japan
1968: Moves to Osaka to become a chef
1968 – 1971: Ohnoya, famed Ryotei or classic Japanese fine dining. Humble start as an apprentice and quickly moves up the ranks
1971: Chef at Sanko Sushi in Osaka
1971 August: Arrives in Vancouver
1971 – 1974: Chef at Maneki in Vancouver
1974 – 1987: Chef at Jinya in Vancouver, Jinya closes in July 1987
1987 – 1988: Chef at Soft Rock Café in Vancouver
1988 October 6: Opens Tojo’s Restaurant at 777 West Broadway
2007 January 8: Moves to 1133 West Broadway
Publications
1000 Places to See Before You Die – in the USA and Canada, P. Shultz, 2007
The Search for Sushi, C. Chu, 2006
1000 Places to See Before You Die – global, P. Shultz, 2003
…head for the coveted sushi counter, where the beaming and energetic Tojo performs his magic with the precision of a surgeon and the faintest Vegas swagger
World – The Luxury Lifestyle Magazine – New Zealand Edition, 2006
This Tojo is a true sushi master
Vancouver Fashion, March 2003
It’s no wonder every celebrity, food editor and politician who passes through town stops by chef/proprietor Hidekazu Tojo’s terrific, award-winning spot
For Worth, Texas, October 2001
Sesame-coated local tuna bites melted in my mouth like butter and lightly smoked sable fish in a Japanese pumpkin broth was rich with flavour
Coastal Living, July – August 2000
‘He’s a master of Asian with local ingredients’, John Bishop of Bishop’s
Gourmet – the magazine of good living, October 1999
Supremely fresh fish
Food Arts, May 1999
Artful arrangements of intently procured ingredients are also hallmarks of Hidekazu Tojo
Wingspan, November 1996
‘I can take the same tuna and prepare it 100 different ways’, Tojo
The Washington Post, 1998
…Tojo’s, a Japanese restaurant where dining is grander and more enticing than a geisha’s dance
Katei Gaho, August 1989
東條氏は、実は日本でも良く知られているカリフォルニアロール、そしてBCロールの生みの親
Tojo is the inventor of California roll and BC roll well known even in Japan
Works and Awards
British Columbia Restaurants Hall of Fame, 2006
Vancouver Magazine’s best Japanese Award, each year from 1988
Fairmont Dubai Grand Opening, March 2006 – Guest chef in ‘Tojo on One’
Zagat Extraordinary Award, 2007
Western Canada Culinary Promotion in L.A. 2006 – guest chef
Martha Stewart cooking show, 2004 – taught Martha how to make sushi
Sea into the Future – chefs unite for sustainability, Seattle 2004 - guest chef
Japanese Agricultural Ministry Commission of Japanese Rice, New York 2002
Pacific Serenade – New York Chamber Symphony 2001 - guest chef
Northwest Best Places
Where to Eat in Canada
1950 February 8: Born in Kagoshima in southern Japan
1968: Moves to Osaka to become a chef
1968 – 1971: Ohnoya, famed Ryotei or classic Japanese fine dining. Humble start as an apprentice and quickly moves up the ranks
1971: Chef at Sanko Sushi in Osaka
1971 August: Arrives in Vancouver
1971 – 1974: Chef at Maneki in Vancouver
1974 – 1987: Chef at Jinya in Vancouver, Jinya closes in July 1987
1987 – 1988: Chef at Soft Rock Café in Vancouver
1988 October 6: Opens Tojo’s Restaurant at 777 West Broadway
2007 January 8: Moves to 1133 West Broadway
Publications
1000 Places to See Before You Die – in the USA and Canada, P. Shultz, 2007
The Search for Sushi, C. Chu, 2006
1000 Places to See Before You Die – global, P. Shultz, 2003
…head for the coveted sushi counter, where the beaming and energetic Tojo performs his magic with the precision of a surgeon and the faintest Vegas swagger
World – The Luxury Lifestyle Magazine – New Zealand Edition, 2006
This Tojo is a true sushi master
Vancouver Fashion, March 2003
It’s no wonder every celebrity, food editor and politician who passes through town stops by chef/proprietor Hidekazu Tojo’s terrific, award-winning spot
For Worth, Texas, October 2001
Sesame-coated local tuna bites melted in my mouth like butter and lightly smoked sable fish in a Japanese pumpkin broth was rich with flavour
Coastal Living, July – August 2000
‘He’s a master of Asian with local ingredients’, John Bishop of Bishop’s
Gourmet – the magazine of good living, October 1999
Supremely fresh fish
Food Arts, May 1999
Artful arrangements of intently procured ingredients are also hallmarks of Hidekazu Tojo
Wingspan, November 1996
‘I can take the same tuna and prepare it 100 different ways’, Tojo
The Washington Post, 1998
…Tojo’s, a Japanese restaurant where dining is grander and more enticing than a geisha’s dance
Katei Gaho, August 1989
東條氏は、実は日本でも良く知られているカリフォルニアロール、そしてBCロールの生みの親
Tojo is the inventor of California roll and BC roll well known even in Japan
Works and Awards
British Columbia Restaurants Hall of Fame, 2006
Vancouver Magazine’s best Japanese Award, each year from 1988
Fairmont Dubai Grand Opening, March 2006 – Guest chef in ‘Tojo on One’
Zagat Extraordinary Award, 2007
Western Canada Culinary Promotion in L.A. 2006 – guest chef
Martha Stewart cooking show, 2004 – taught Martha how to make sushi
Sea into the Future – chefs unite for sustainability, Seattle 2004 - guest chef
Japanese Agricultural Ministry Commission of Japanese Rice, New York 2002
Pacific Serenade – New York Chamber Symphony 2001 - guest chef
Northwest Best Places
Where to Eat in Canada
Last year, Tojo went to New York and cooked at Daniel Boulud's restaurant as a guest chef, an important event which we reported.Click image on the left to enlarge, read article and to view the TV report from Global TV.
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