Macauda

"A restaurant that insists on the best knives, will make delicious food"

A restaurant that cares about its equipment and produce in equal measure. Macauda Italian Restaurant's head chef, Akihiro Hamaguchi takes us through his start in the industry and why he uses Sakai Ichimonji's Premium Japanese Kitchen Knives.

"Originally, my mother used to run a Japanese side-dish shop and at the time I worked in a major Italian restaurant chain. At first I felt it was just a side job and I really wanted to be in a band, but I became more aware of cooking as a career because of my mother."

He eventually became part of a band and continued working part-time at the Italian restaurant. There were many manuals and instructions on finishing and presentation, so he learnt the basics and continued his study of design at vocational school.

Before Chef Hamaguchi turned 22, he began to think deeply about his future and moved to an Italian Restaurant in Umeda. While working there he learned of a new French Bistro preparing to open in Ashiya (West of Osaka). He joined the French bistro and helped launch the business together with the owner. Chef Hamaguchi fondly remembers the food prepared by the owner at the time, who was festidious in his preperation.

"The food was very delicious, but for some reason, we never had customers."

The business closed within only a year and Chef Hamaguchi still couldn't understand why customers hadn't taken to the restaurant.

After the failed French Bistro, he went to a restaurant called "Pappa" back in Osaka. Here, Chef Hamaguchi would learn a lot about identifying good ingredients at the produce markets and how to use them effectively in main dishes.

The owner of the restaurant was Chef Matsumoto, a popular chef on Japanese TV and his unique approach had caught Chef Hamaguchi's eye. Chef Matsumoto explained that food had to be delicious, but the connection to the customer was just as important and that it was extremely important to engage with customers.

"I was studying Italian, but actually, I really had no idea what I was saying and relied on body language that first year. We were so busy, no one really had time to think about it."

Chef Hamaguchi noticed an interesting thing, and felt that Italians ate rather conservatively. Even though France and Spain were close by, they almost always ate Italian.

"In Japan, I usually think, "So yesterday I had western food and today I'll have Japanese" when I order food"

Also, Chef Hamaguchi noticed that Italians weren't driven by fads when it came to food. Each restaurant was known for something special and people would go based on there feelings each day. Each region of Italy had it's own specialty and characteristics. Although Chef Hamaguchi was based in Rome, he travelled to many different regions to learn about the local cuisine.

"There are many Italian restaurants in Japan, but I think it is unlikely that a chef who has trained in Italy will open a shop in this price range."

Chef Hamaguchi uses local Japanese ingredients and applies the Italian style of cooking he studied while in Italy.

"I'm most confident in my Tuna Carpaccio. My hometown is Tanabe in Wakayama, and I get high quality local tuna from an acquaintance."

Of course Chef Hamaguchi feels his homeade pasta is delicious too and recomends everyone tries it.

Restaurant Information

Macauda

〒540-0028 Osaka, Chuo Ward, Tokiwamachi, 2 Chome−1−3
 
Business hours

Lunch 11: 30-14: 00 Dinner 17: 00-23: 00
 
Closed Tuesdays
 
Phone number 06-4792-8262