theatricality playing an important part in the front of the
house, we’ve noticed a couple of service trends you
might want to incorporate in your restaurants.
Service Makes a Comeback
Tableside service can add flavor and flair to the dining room.
Getting patrons involved in the cooking of their food or demonstrating
the finishing touches on any dish can add entertainment value
to their dining experience.
At Morimoto in New York, the Ochazuke, a Japanese
rockfish and buckwheat noodle dish, is finished off with a
rich miso broth poured from a black iron tea kettle. Chef
Makoto Okuwa took inspiration from the Japanese tradition
of pouring tea over day old white rice to create this elegant
Chef Matt Hoyle’s cuisine is based
on well-researched and sometimes forgotten traditional Japanese
techniques at Nobu 57, as with his Duck Nabe. The
dish is cooked tableside in traditional Japanese Nabe paper
yielding an elegant and entertaining presentation. It is also
a useful technique for sealing in the moisture and preserving
the tenderness of the meat.
One of the challenges sushi restaurants face is collaboration
between the hot and cold kitchens to deliver seamless service.
Timing and vision are often issues when faced with two separate
kitchens, which can lead to competition between chefs. The
hot and cold chefs at both Geisha and Morimoto
overcome these challenges by working as partners in the
mission of the restaurants. Mark Andelbradt, who oversees
the hot kitchen at Morimoto, explains, “There
is no power struggle because we are both working towards the
same goals. The service timing is really driven by the hot
kitchen for the simple reason that 2/3 of all food sold is
coming from that area. At the end of day the focus is on quality