Okadamae – a Feast for Carnivores
When Kenichiro Okada worked at a grilled meat restaurant in Tokyo’s Nishi-Azabu neighborhood, customers would often ask to sit at the counter right in front of him where they could watch the diminutive chef wield his knife and expertly slice choice cuts of meat while offering nuggets of culinary insights. Those loyal customers coined a phrase for that special spot – Okadamae, or “in front of Okada.” As chef Okada tells it, when he decided to open his own restaurant… Read more »