A young chef's journey isn't one born in a prestigious culinary school, but rather amid the clatter of dishes and the sizzle of grills in a family-run Japanese restaurant. While chatting with 25-year-old Chef Yoshi Otsuka of Hanakazu, amid the hustle and bustle of the construction site of their second branch in Pampanga, he takes us back to how his journey began. He initially didn’t believe he would dedicate his life to the culinary arts, unlike his father, the late Chef Hiroaki Otsuka, who founded Hanakazu in Parañaque City (now located at The Bellevue Manila in Muntinlupa City).
The restaurant was named after Yoshi’s older sisters, Hana and Kazu. "Now you know who were the favorites," quipped Yoshi. Hanakazu, patronized by families south of Manila, has been serving authentic Japanese cuisine for nearly 20 years.
Surrounded by his family's passion for food when growing up, his own aspirations initially leaned towards other pursuits. "In my early teens, I was more into sports and gaming, like a normal guy. I think I really wanted to go into business management or multimedia arts.
I really like art. I love drawing, anime, manga, and comics," said Chef Yoshi. The demanding life of a chef, a reality he witnessed in his strict and traditional sushi chef father, held little appeal to him initially.
“I didn't want to cook because of the lifestyle of a chef. It's all about working long hours, smoking, and drinking. You don't often get to see your family because, yeah, my dad.
