Originally published on metropolis.co.jp on August 2013
Born and bred in New York City, Chef Dan Kluger honed his skills in kitchens with some of the best out there, including Floyd Cardoz, Tom Colicchio and Jean-Georges Vongerichten. Chef Kluger, known for showcasing the flavors of locally sourced ingredients, was awarded a Food & Wine magazine “Best New Chef” award in 2012 and James Beard “Best New Restaurant” award in 2011 for his work as the current chef at ABC Kitchen in New York City. Metropolis caught up with Chef Kluger ahead of his upcoming guest chef appearance at the Park Hyatt Tokyo from October 9 to 12.
ABC Kitchen is about local and seasonal food. How do you plan to translate that to Japanese ingredients?
I heard that Japanese produce is amazing in appearance and tasty in flavor. I plan to use local fall produce and find similar varietals that hold to the same cooking application. The Park Hyatt has been great in providing an extensive list of produce and protein. Plus, cooking is about adapting quickly.
What are you looking forward to cooking in Japan?
I’m excited to explore the local produce found in the markets. I can’t wait to go to Tsukiji Market and pair light and bright flavors with such delicate, yet flavorful seafood.
What’s your culinary philosophy?
ABC Kitchen food is very direct, but when you dig a little, you’ll find that there’s more than meets the eye. You’ll find layers of flavors with a balance of sweet, salty, spicy and acidic. Texturally and visually, I like to have a combination so it’s never muted, but always vibrant, and yet not too over the top.
Where do you find inspiration?
It can be from cooking for my family at home, to having a conversation with my team, to walking through the stands at the greenmarket. Also a lot of inspiration comes from traveling and eating out.
Favorite kitchen tools?
A chiatarra for pasta, the Benriner mandoline is an absolute must, or simple things like a corn zipper for zipping away corn.
Favorite cookbooks?
Tom Colicchio’s Think Like a Chef and Jean-Georges’ Simple Cuisine.
Underrated ingredients?
Parsley, nutmeg and grains such as quinoa, faro, and freekah. A simple lemon or lime can brighten a dish, provide acidity, cut the heaviness and lighten it.
What are you looking forward to on your first trip to Japan?
I would love to check out some Japanese knife and kitchen supply stores. Tableware is something I really like. I’d love to go to an amazing store that carries beautiful Japanese ceramics. I’m looking forward to absorbing the food, learning about the culture and getting to know the people of Japan. I can’t wait to have okonomiyaki, amazing sushi and sashimi, maybe find a place known for house-made tofu and just lots of street food. I heard about an awesome tonkatsu place that has paper thin slices of pork layered with cheese then breaded and fried, and would love to see how it’s done.
Message to Tokyoites?
Bringing ABC Kitchen to Tokyo is an honor. I’m very excited to bring my cooking philosophy and flavors to Tokyo. I am hoping that they will enjoy the food and come say hello.
Five-course dinner with chef Dan Kluger from ABC Kitchen at the Park Hyatt Tokyo, ¥19,000. Tel: 03-5323-3458 for reservations.
