Michelin-Starred Chef Kentaro Tsunoda and the Secrets of Japanese Barbecue

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I’m joined by Michelin-starred Chef Kentar,o who treats me to Japanese and American Wagyu Beef at a great Japanese restaurant in Dallas, Manpuku. (Manpuku Dallas menu)

Manpuku is off of Greenville in Dallas, Texas, and is by far one of my favorite Japanese restaurants in the city.  

I sat down with Michelin-starred Chef Kentaro Tsunoda, who explained the concept behind the restaurant and the ins and outs of Wagyu beef.  

He’s Japanese and was worried about his English, so we brought a translator along, Naomi Hamaguchi, who did an incredible job.  

We talked about what makes Wagyu beef, why you need a license to sell it, and how Kentaro became qualified as a Michelin-starred chef while studying in France..  

“I like the concept where you can cook your own meat and enjoy conversation while you eat.” - Chef Kentaro  

Time Stamps:

00:00 - Introducing our on-location Japanese restaurant Manpuku, and their Executive Chef Kentaro.
06:29 - When Kentaro started working at Manpuku and the prevalence of Michelin-star restaurants in Japan.
08:58 - The Manpuku concept of letting their customers grill their own food.
12:11 - Trying their special ‘beef tongue’ dish and the secret to cooking it perfectly.
19:49 - Showing me how to cook beef fat and eating it all in one bite.
24:43 - What it was like working in a Michelin Star restaurant in France.
27:07 - The process the restaurant had to go through to get a Michelin Star.
30:05 - What Manpuku brings to the dining scene in Dallas.
32:30 - The most challenging part of being a Japanese chef.
34:07 - Kentaro’s favorite non-Japanese food.
35:55 - The difference between American and Japanese Wagyu beef.
40:30 - How much Wagyu beef costs and why it’s so expensive?
42:11 - Where Kobe beef comes from.
44:03 - The certificate you need to sell Japanese Wagyu beef, and using a ‘nose print’.
46:49 - The food event Manpuku has planned.
47:52 - Eating some of their signature dishes.
49:51 - The Japanese design of the restaurant.  

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