Chef Honey Iwamoto‘s story is one of remarkable tenacity and culinary brilliance. In celebration of Women’s Month, we were privileged to sit down with this trailblazing sushi chef, entrepreneur, and devoted single mother to delve into her extraordinary journey.
Under the tutelage of esteemed masters Yoshiho Mihara and Toshinaga Moriama, Chef Honey has not only mastered the art of sushi-making but has also achieved a significant milestone: she is the first female chef entrusted with the intricate task of slicing fish, “saku,” a testament to her exceptional skill and the respect she has earned in a traditionally male-dominated field. Her expertise at Sushi Inaho and her entrepreneurial ventures like Vio Granja Private Pool & Villa and WorkAsia Recruitment Agency showcase her multifaceted talent and drive.
Chef Honey’s resilience extends beyond the kitchen. As a single mother and sole breadwinner, she embodies the strength and determination of women everywhere, proving that passion and perseverance can overcome any obstacle.
What follows is an exclusive interview with Chef Honey and Orange Magazine, where she shares the challenges, triumphs, and inspirations that have shaped her remarkable career.
Orange Magazine: How hard is it to become a Sushi Chef? What drives you to this profession?
Chef Honey: “Becoming a sushi chef is no easy feat, especially as a Filipina in a male-dominated field. In Japan, it typically takes three to five years of rigorous training to be recognized as a sushi chef. I was fortunate to graduate from a prestigious sushi school in Tokyo, where I mastered the fundamentals of fish handling and sushi preparation. Despite facing numerous rejections when applying to sushi restaurants, I remained persistent and prayed for guidance. Ultimately, I was led to a high-end sushi restaurant, which felt like a divine opportunity. My love for sushi and cooking drives me, and I’ve always admired sushi chefs. I enjoy breaking boundaries and challenging stereotypes.”
Orange Magazine: As the only Filipina Sushi Chef, what advantages and pressures do you encounter?
Chef Honey: “My unique background often surprises and impresses Japanese diners. Many are amazed that a Filipina can excel in this craft, which fills me with pride, especially knowing my fellow Filipinos support me. While there is pressure to perform at a high level, I channel that pressure into motivation to continuously improve.”
Orange Magazine: How do you stay updated on current sushi trends?
Chef Honey: “I actively seek knowledge from my mentors, learning not just the basics but also advanced techniques. I read extensively about sushi and Japanese cuisine, watch online tutorials, and visit sushi restaurants in Japan to observe their innovations.”
Orange Magazine: What aspects of sushi preparation excite you the most?
Chef Honey: “I’m eager to master every aspect of sushi preparation, from descaling and filleting to slicing various types of fish, regardless of size or cost.”
Orange Magazine: What prior experience do you have with Japanese cuisine?
Chef Honey: “Having lived in Japan for 22 years, I’ve had the opportunity to taste and cook a wide array of Japanese dishes. Before enrolling in my international sushi chef course, I also completed several short courses on Japanese cuisine.”
Orange Magazine: How do you ensure the freshness of the fish you use?
Chef Honey: “We source live fish daily and employ specific techniques to maintain their quality. Each type of fish requires different handling methods, and understanding the right temperature and brining or salting techniques is crucial.”
Orange Magazine: How do you maintain consistency in sushi portion sizes?
Chef Honey: “Every restaurant has its own standards for portioning, and I adhere strictly to these guidelines to ensure consistency across every dish.”
Orange Magazine: Can you explain the importance of knife skills in sushi preparation?
Chef Honey: “Knife skills are essential and take years of practice to perfect. Using the right knife for the right task is critical. The basic knives in sushi preparation include:
- Yanagiba: for slicing sashimi and sushi
- Deba: for cutting through large fish and tough bones
- Usuba: for vegetables
In Japan, you can’t handle fish until the head chef deems you ready. I’m entrusted with all fish preparation, which is a significant responsibility.”
Orange Magazine: How do you approach creating new sushi dishes?
Chef Honey: “Currently, we focus on traditional sushi, with our Taisho (head chef) determining the menu. However, I have the opportunity to prepare fusion dishes for private events and plan to continue experimenting with both traditional and fusion sushi in the future.”
Orange Magazine: How do you explain different sushi dishes to customers unfamiliar with them?
Chef Honey: “I provide detailed explanations about the types of fish used, the preparation methods, and what makes each dish unique, helping customers appreciate the nuances of sushi.”
Orange Magazine: How do you balance traditional sushi with creative variations?
Chef Honey: “Mastering the fundamentals of traditional sushi makes it easier to explore creative variations while still respecting the authenticity of the craft.”
Orange Magazine: How do you plan to further develop your sushi skills?
Chef Honey: “Being a sushi chef is a lifelong learning journey. Even seasoned chefs continue to study and learn from others. I intend to follow this path, constantly honing my craft. Ultimately, I aspire to bring exceptional Japanese cuisine and sushi to the Philippines in the future.”
Chef Honey’s story is a powerful reminder that barriers can be broken with dedication and skill. Her impact extends far beyond the kitchen, inspiring aspiring chefs and entrepreneurs, especially women, to pursue their dreams with unwavering resolve.
As she continues elevating the dining experience at Sushi Inaho and beyond, Chef Honey stands as a beacon of excellence, proving that one can truly make a mark on the world with passion and determination.