{"id":5387,"date":"2025-01-08T15:11:07","date_gmt":"2025-01-08T05:11:07","guid":{"rendered":"https:\/\/www.moffat.com.au\/blog\/?p=5387"},"modified":"2025-11-05T15:45:06","modified_gmt":"2025-11-05T05:45:06","slug":"the-quiet-achiever","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/news\/commercial-kitchens\/the-quiet-achiever\/","title":{"rendered":"The Quiet Achiever"},"content":{"rendered":"[spb_column col_sm=&#8221;12&#8243; padding_horizontal=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<blockquote><p>\u00a0<em>Chef Makoto Tokuyama\u2019s award-winning restaurant, Cocoro, is more than a place to eat; it is homage to the influences of Makoto\u2019s childhood in rural Japan. Here, you feed not only the stomach and the senses, but \u2018cocoro\u2019 &#8211; the heart and soul.<\/em><\/p><\/blockquote>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<p>Makoto arrived in New Zealand from Japan in 2002, lured, he says, by the \u201cbeautiful natural environment.\u201d After working in a number of well-established Auckland restaurants, he made the leap to opening his own restaurant in 2011. Cocoro rapidly became, and has remained, a feature on many people\u2019s \u2018must-try\u2019 lists ever since<\/p>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h2>SERVING UP THE PERFECT ENCOUNTER<\/h2>\n<p>In the serene setting of a Zen Buddhist temple in Japan, Makoto discovered the joy of communal meals and the importance of fresh, high-quality ingredients. Today, he brings this philosophy to Cocoro, his acclaimed Auckland restaurant, where every dish is crafted with care and designed for sharing. \u201cWe aim to create unique dining experiences filled with heart and soul,\u201d Makoto explains, embodying the Japanese principle of <em>ichigo ichie<\/em>\u2014&#8221;one opportunity, one encounter.&#8221;<\/p>\n<p>Since opening in 2011, Cocoro has gained a reputation for its innovative degustation menu, earning accolades like Three Hats and Restaurant of the Year in the 2018 <em>Cuisine Good Food Awards<\/em>. Makoto\u2019s dedication to culinary excellence has also made him a Japanese Cuisine Goodwill Ambassador for New Zealand.<\/p>\n<p>&nbsp;<\/p>\n[\/spb_text_block] [spb_image image=&#8221;5412&#8243; image_size=&#8221;full&#8221; frame=&#8221;noframe&#8221; caption_pos=&#8221;hover&#8221; remove_rounded=&#8221;yes&#8221; fullwidth=&#8221;no&#8221; overflow_mode=&#8221;none&#8221; link_target=&#8221;_self&#8221; lightbox=&#8221;no&#8221; intro_animation=&#8221;none&#8221; animation_delay=&#8221;200&#8243; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;][\/spb_image] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h2><strong><em>CHAWANMUSHI RECIPE<\/em><\/strong><\/h2>\n<p><em>Chawanmushi is a Japanese savoury steamed egg custard. \u201cChawan\u201d means tea cup or rice bowl, and \u201cmushi\u201d means steaming in Japanese.<\/em><\/p>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<p><strong><em>INGREDIENTS<\/em><\/strong><em> \u2022 3 eggs \u2022 2 cup dashi soup stock \u2022 1\/2 tsp salt \u2022 1 tsp light soy sauce \u2022 1 tsp mirin \u2022 1 tsp sake \u2022 Your favourite items <\/em><\/p>\n<p><em>(e.g. black foot paua, whitebait, prawn, chicken, mushroom etc.)<\/em><\/p>\n<ul>\n<li><em> Decoration items <\/em><em>(e.g. Buckwheat puff)<\/em><\/li>\n<\/ul>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/2&#8243; el_position=&#8221;first&#8221;]\n<p><strong><em>METHOD<\/em><\/strong><\/p>\n<p><em>Lightly beat eggs in a large bowl. <\/em><em>Try not to bubble the eggs.<\/em><\/p>\n<p><em>Mix cool ichiban dashi soup stock, <\/em><em>light soy sauce, salt, sake, and <\/em><em>mirin in another bowl. Add the <\/em><em>dashi mixture in the egg mixture <\/em><em>gradually. Strain the egg mixture.<\/em><\/p>\n<p><em>Put your favorite item in <\/em><em>Chawanmushi cups. Fill each cup <\/em><em>to third-fourths full with the egg <\/em><em>mixture. Cover the cups.<\/em><\/p>\n<p><em>Preheat a steamer on high heat. <\/em><em>Turn down the heat to low and <\/em><em>carefully place cups in the steamer. <\/em><em>Steam for a few minutes on high <\/em><em>heat. Turn down the heat to low <\/em><em>and steam for about 10-15 minutes, <\/em><em>or until done.<\/em><\/p>\n<p><em>Poke a bamboo stick in the <\/em><em>Chawanmushi and if clear soup <\/em><em>comes out, it\u2019s done.<\/em><\/p>\n<p><em>Place any decoration (I recommend <\/em><em>adding something with a <\/em><em>crunchy texture) items on top of <\/em><em>Chawanmushi.<\/em><\/p>\n[\/spb_text_block] [spb_image image=&#8221;5410&#8243; image_size=&#8221;full&#8221; frame=&#8221;noframe&#8221; caption_pos=&#8221;hover&#8221; remove_rounded=&#8221;yes&#8221; fullwidth=&#8221;no&#8221; overflow_mode=&#8221;none&#8221; link_target=&#8221;_self&#8221; lightbox=&#8221;no&#8221; intro_animation=&#8221;none&#8221; animation_delay=&#8221;200&#8243; width=&#8221;1\/2&#8243; el_position=&#8221;last&#8221;][\/spb_image] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h2><strong>AN INFUSION OF NATURE<\/strong><\/h2>\n<p>Makoto\u2019s culinary style reflects his upbringing and connection to nature. His signature sashimi platter features up to 30 types of fresh fish, hand-selected and prepared with precision. Living in Auckland allows him to enjoy the beaches with his family, reinforcing his belief in the importance of fresh, local ingredients in creating authentic Japanese cuisine.<\/p>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h2><strong>KITCHEN DESIGN &#8211; THE PRECISION BEHIND THE PLATE<\/strong><\/h2>\n<p>After years of working in kitchens worldwide, Makoto designed Cocoro\u2019s kitchen to blend traditional tools with modern technology. Equipped with a Japanese hibachi grill and a <a style=\"color: #004476;\" href=\"https:\/\/www.moffat.com.au\/products-list?f%5B0%5D=field_product_brand%3A2010&amp;f%5B0%5D=field_product_brand%3A2010&amp;f%5B1%5D=field_products_config%3A8775\">Convotherm mini combi-steamer<\/a>, the kitchen supports his pursuit of culinary perfection. \u201cEvery second matters in our work,\u201d he notes, emphasizing the need for an efficient layout to maintain precision in his dishes.<\/p>\n[\/spb_text_block] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;]\n<h2><strong>FEEDING THE TASTE EVOLUTION <\/strong><\/h2>\n<p>As New Zealand\u2019s culinary scene evolves, so does Makoto\u2019s vision. He recently partnered with Jason Lee to open Waku Waku, a modern Japanese restaurant that offers innovative cuisine with a creative twist. \u201cI want to keep working with top-quality ingredients and see happy customers enjoying what we create,\u201d he shares, illustrating his unwavering commitment to excellence and innovation in the dining experience.<\/p>\n[\/spb_text_block] [\/spb_column]\n","protected":false},"excerpt":{"rendered":"<p>[spb_column col_sm=&#8221;12&#8243; padding_horizontal=&#8221;0&#8243; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;] [spb_text_block animation=&#8221;none&#8221; animation_delay=&#8221;0&#8243; simplified_controls=&#8221;yes&#8221; custom_css_percentage=&#8221;no&#8221; padding_vertical=&#8221;0&#8243; padding_horizontal=&#8221;0&#8243; margin_vertical=&#8221;0&#8243; custom_css=&#8221;margin-top: 0px;margin-bottom: 0px;&#8221; border_size=&#8221;0&#8243; border_styling_global=&#8221;default&#8221; width=&#8221;1\/1&#8243; el_position=&#8221;first last&#8221;] \u00a0Chef Makoto Tokuyama\u2019s award-winning restaurant, Cocoro, is more than a place to eat; it is homage to the influences of Makoto\u2019s childhood in rural Japan. Here, you feed not only the stomach and the senses, but \u2018cocoro\u2019 &#8211; [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[240,97,129],"tags":[431,64,194,114],"class_list":["post-5387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-profile","category-commercial-kitchens","category-news","tag-chef-profile","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-cooking-equipment"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5387"}],"version-history":[{"count":11,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5387\/revisions"}],"predecessor-version":[{"id":5413,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5387\/revisions\/5413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/5411"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}