At The Pass with Haruna Makino
The acclaimed long-running At The Pass series showcases Toronto and the GTA’s best chefs. You won’t find any celebrities featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Meet Haruna Makino.
🕘 4.5 min read
Currently
Chef, Tsuchi Cafe
Formerly
Head Chef, Live Organic; Executive Chef, Grasshopper.
Favourite dish to make right now
Any plant-based desserts featuring Japanese flavours.
Last cookbook purchase
Long time ago… I don’t remember but it was a cookbook by The Acorn from Vancouver. (Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem by Shira Blustein and Brian Luptak)
Have you read it/tried any recipes
I haven’t tried any yet.
Strawberry Pistachio Tart. Gluten-free crust filled with cream cheese whip and topped with juicy, fresh strawberries and pistachios.
One dish or ingredient you’d like to see gone from menus
Shark fin due to decreasing shark population and foie gras as the production methods are inhumane.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
So many big companies are incorporating plant-based foods like Impossible Foods or Beyond Meat plant-based meat. It makes me happy to see there are so many alternatives to enjoy more plant-based dishes.
Biggest influences
When I started to get into more plant based cuisine, my first vegan cookbook was by Lauren Toyota. She is a big inspiration to me and made me realize that plant-based food could be very tasty while not compromising on flavour.
If you could eat at any restaurant in the world
I have always wanted to go to Alice Restaurant in Ottawa owned by Chef Briana Kim. Her dishes look stunning. Also Eleven Madison Park in New York.
Last thing you ate
Home cooked Indian food.
Three must-have ingredients always in your fridge
Soy sauce, kimchi, natto.
Guilty pleasure
Eating instant noodles at late night.
Yuzu Citron Tart. Gluten-free tart filled with yuzu custard, topped with cream cheese whip, fresh lime zest and passion fruit jelly.
Top 3 favourite Toronto restaurants
Fat Choi, Greens Vegetarian, Tsuchi Cafe
Top 3 favourite Toronto bars
Go-to drink
Paper Plane.
One habit you have in the kitchen that you should lose, but can’t seem to shake
I tend to take on too much work sometimes.
And one habit you have in the kitchen that will inspire young chefs
I’m focused on creating a positive work environment, because good vibes help with creativity and productivity.
Hidden talent
I’m a pretty good lacrosse player.
Braised Leek & Feta with hojicha infused sauce, yuzu pesto, spiced crispy chickpeas.
Best career advice you ever received
I don’t think I have received words from someone I respect, but rather I always see how hardworking they are and how much effort they put into their work in order to be successful. Also to be a great leader you want to respect and appreciate others as well.
Worst career advice you ever received
I feel so blessed by people who I have worked with my past career, so I don’t think I have one.
Your advice for a young cook starting out in the business
Be humble and hungry to always learn more. Work hard, show self-initiative and always remember to take care of your health. It’s easy to get overwhelmed with work, so sometimes we forget that the only way that we can keep doing what we love, is by taking the time to get proper sleep, good food and enough time away from work in order to keep the inspiration ignited.
Discover more chefs in the At The Pass series.
Know someone in Toronto or GTA who should be featured? Submit their name for consideration. (And yes, you can nominate yourself.)
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