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Title Creator of Ramen Eggs and Guest Chef at VNU Teaches Cooking Skills: It Is Not That Easy to Be Simple
Date 2019-03-06
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糖心蛋拉麵創始者任客座主廚 授心法「簡單越不簡單」
Creator of Ramen Eggs and Guest Chef at VNU Teaches Cooking Skills: It Is Not That Easy to Be Simple


Kenji Chiba is the creator of Japanese ramen eggs (soft-boiled eggs). It was his first time to visit Vanung University (VNU) as guest chef to show his exquisite cooking skills. He taught students to understand and respect food ingredients, and become more experienced with the help of the five senses, while applying appropriate cooking skills based on different food properties.

千葉憲二以成為終身出色料理人為目標,並以職人精神奉獻大半輩子專研日本料理,他的店榮獲2018年法國「La Liste」全球前1000家最佳餐廳。

Chiba aims to become an excellent chef and has dedicated himself to studying Japanese cuisine most of his life. His restaurant was recognized as the world’s top 1,000 restaurants by the French La Liste in 2018.

40歲時,他轉而投身拉麵界,於短短時間內榮獲拉麵協會理事長殊榮(已卸任)。現在位於日本銀座的餐廳(まかないきいち GINZA(makanai kiichi)更是超人氣預約名店,饕客甘願排隊等候,也要一嘗高級日料的豐盛饗宴。

At the age of 40, he turned to ramen industry, and became chairman of Nippon Ramen Association within a short period of time, though now resigned.

Makanai-Kiichi Ginza is a very popular restaurant people make reservations for. Because of the delicacies it offers, gourmet guests are willing to wait in line for the quality Japanese food.


Chiba himself demonstrated how to use fresh snappers to make sashimi, fish soup, and ramen by making good use of every part of the fish. He pursues the ultimate tastes simply with the control of water and salt while processing different parts of the snapper.


The most popular dish Cheese Salad in Ginza not only preserves the original essence of various kinds of food, but also contains the changes of different layers in tastes. The simple dish actually comforts every guest’s hearts.


Under the right control of oil temperature and batter, Chef Chiba showed his amazing culinary skills when deep-frying the Japanese popular fried food. Whether it is Japanese cuisine or popular snacks, people are amazed at his expertise as a chef.


Chef Chiba also crowned the junior students of the Department of Food and Beverage in VNU, those who are going to Japan for internship, with chef’s hats. The crowning ceremony not only symbolizes the passing down of the professional skills but also the spirits of the Japanese chef. The founder of “Tokyo Must-eat Tendon”, President Kaneko, was also invited to present flowers to show the appreciation and pay respect to him.
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