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We delve into the life and inner thoughts of a top chef. This week: Kaori Simpson, chef-owner of Harajuku kitchen.
What was your best subject at school?
I really enjoyed literature and European historyORDER TAKEAWAY
What was your first job?
I worked in my mum's restaurant from a young age, but my first ‘paid' job was in a vintage clothing and record shop in Manila
What was your first job in catering?
As I got older my mum gave me more responsibility and I managed a catering project for her
What do you normally have for breakfast?
Muesli and fresh fruit, but if it's cold, Japanese rice and miso soup
Which is your favourite restaurant?
There is a hidden gem of a café called Konj in Edinburgh. It is owned and run by an Iranian family and serves a Persian menu
What's your favourite hotel?
I like Hilton
What is your favourite drink?
An oat milk latte
What is your favourite cuisine?
It has to be Japanese, of course
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Which person in catering have you most admired?
Yotam Ottolenghi
If you had not gone into catering, where do you think you would be now?
I think I would be a journalist, I used to work for Asahi TV in Japan before I moved to the UK
What irritates you most about the industry?
Chefs who copy other chefs instead of trying to be original. Our industry is full of wonderful, creative people and it is not fair when someone tries to copy work someone has spent their life creating and honing
What's your favourite film?
Pretty in Pink, I absolutely love the soundtrack
Who would play "you" in a film about your life?
Kate Hudson – I love her personality
What's your favourite book?
The Sherlock Holmes books .fe-63dcf756ac2f41209da5cb0c { --grid-gutter: calc(var(--sqs-mobile-site-gutter, 6vw) - 11.0px); --cell-max-width: calc( ( var(--sqs-site-max-width, 1500px) - (11.0px * (8 - 1)) ) / 8 ); display: grid; position: relative; grid-area: 1/1/-1/-1; grid-template-rows: repeat(33,minmax(24px, auto)); grid-template-columns: minmax(var(--grid-gutter), 1fr) repeat(8, minmax(0, var(--cell-max-width))) minmax(var(--grid-gutter), 1fr); row-gap: 11.0px; column-gap: 11.0px; overflow-x: hidden; overflow-x: clip; } @media (min-width: 768px) { .background-width--inset .fe-63dcf756ac2f41209da5cb0c { --inset-padding: calc(var(--sqs-site-gutter) * 2); } .fe-63dcf756ac2f41209da5cb0c { --grid-gutter: calc(var(--sqs-site-gutter, 4vw) - 11.0px); --cell-max-width: calc( ( var(--sqs-site-max-width, 1500px) - (11.0px * (24 - 1)) ) / 24 ); --inset-padding: 0vw; --row-height-scaling-factor: 0.0215; --container-width: min(var(--sqs-site-max-width, 1500px), calc(100vw - var(--sqs-site-gutter, 4vw) * 2 - var(--inset-padding) )); grid-template-rows: repeat(14,minmax(calc(var(--container-width) * var(--row-height-scaling-factor)), auto)); grid-template-columns: minmax(var(--grid-gutter), 1fr) repeat(24, minmax(0, var(--cell-max-width))) minmax(var(--grid-gutter), 1fr); } } .fe-block-yui_3_17_2_1_1736688087894_7782 { grid-area: 1/2/9/10; z-index: 4; @m
edia (max-width: 767px) { } } .fe-block-yui_3_17_2_1_1736688087894_7782 .sqs-block { justify-content: center; } .fe-block-yui_3_17_2_1_1736688087894_7782 .sqs-block-alignment-wrapper { align-items: center; } @media (min-width: 768px) { .fe-block-yui_3_17_2_1_1736688087894_7782 { grid-area: 1/7/5/21; z-index: 4; } .fe-block-yui_3_17_2_1_1736688087894_7782 .sqs-block { justify-content: center; } .fe-block-yui_3_17_2_1_1736688087894_7782 .sqs-block-alignment-wrapper { align-items: center; } } .fe-block-yui_3_17_2_1_1736688087894_5321 { grid-area: 9/2/19/10; z-index: 2; @media (max-width: 767px) { } } .fe-block-yui_3_17_2_1_1736688087894_5321 .sqs-block { justify-content: center; } .fe-block-yui_3_17_2_1_1736688087894_5321 .sqs-block-alignment-wrapper { align-items: center; } @media (min-width: 768px) {Source: Harajuku Kitchen Bruntsfield Bistro Takeaway is available everyday during Kitchen opening times ~ however please note availability may vary or be limited at times to allow our small Kitchen to prioritise Restaurant Diners.https://www.thecaterer.com/sector/chef/revelations-kaori-simpson-harajuku-edinburghAs we are a very small restaurant, please allow 45 minutes to 1 hour for preparation time, and of course travel time for Deliveries.
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