{"podcast":{"title":"Japan Eats!","slug":"japan-eats-1057505","podcast_index_feed_id":1057505,"rss_url":"https://rss.art19.com/japan-eats","website_url":"https://art19.com/shows/japan-eats","image_url":"https://content.production.cdn.art19.com/images/b1/b9/39/df/b1b939df-f9d3-4e3f-8ac9-c01f06a22d6f/d71d772385f13981ed0fd766aaf9ce609f4eaad970206963b4b24c13f939d817616d90b50eb28fae3a68246daae8ba5677c477864cc1542ca6ae992806f709da.jpeg","author":"Heritage Radio Network","episode_count":395,"summary":"What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!","last_synced_at":"2026-09-11T00:20:32.758708+00:00","page_url":"https://stenobird.com/podcast/japan-eats-1057505"},"episode":{"title":"Chef Tadashi Ono: Serving The Essence of Japanese Cuisine For Three Decades","slug":"chef-tadashi-ono-serving-the-essence-of-japanese-cuisine-for-three-decades","published_at":"2025-11-20T05:00:00+00:00","page_url":"https://stenobird.com/podcast/japan-eats-1057505/chef-tadashi-ono-serving-the-essence-of-japanese-cuisine-for-three-decades","show_page_url":"https://stenobird.com/podcast/japan-eats-1057505","url":"https://rss.art19.com/episodes/a3329789-39b1-4852-a7ce-6355b8e125ba.mp3?rss_browser=BAhJIg90cmFuc2NyaWJyBjoGRVQ%3D--952c5701c84ad333c69d5faa668f8177091704f0","audio_url":"https://rss.art19.com/episodes/a3329789-39b1-4852-a7ce-6355b8e125ba.mp3?rss_browser=BAhJIg90cmFuc2NyaWJyBjoGRVQ%3D--952c5701c84ad333c69d5faa668f8177091704f0","summary":"Our guest is Tadashi Ono who is the executive chef at Teruko  https://hotelchelsea.com/dining-and-bar/teruko  at The Hotel Chelsea in New York.    Tadashi's career has been built through deliberate decisions along with his flexible, lighthearted approach to life.    When he arrived in Los Angeles in 1982, he started his culinary training and eventually proved his talent as the executive chef at the legendary French restaurant La Caravelle in New York, where he earned a 3-star review from The New York Times twice.  Over time, he realized that Japanese cuisine was what he wanted to cook and shifted his focus.  He earned a great reputation at the popular Japanese restaurants, including Matsuri at the Maritime Hotel in Manhattan.     In this episode, we will discuss Tadashi’s unique career development, why he enjoys cooking Japanese more than French (which he also loves), the Japanese dishes he wants you to know beyond sushi and ramen, the creative yet traditional menu he serves at Teruko and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .","meta_description":"Our guest is Tadashi Ono who is the executive chef at Teruko https://hotelchelsea.com/dining-and-bar/teruko at The Hotel Chelsea in New York.&…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2261,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/japan-eats-1057505/episodes/chef-tadashi-ono-serving-the-essence-of-japanese-cuisine-for-three-decades/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/japan-eats-1057505/chef-tadashi-ono-serving-the-essence-of-japanese-cuisine-for-three-decades.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}