photograph, b&w, "2003"
date: label: date made
content: 2003
name: label: maker
content: unknown
notes: label: Description
content: This is a 2003 black and white photograph of executive chef Shigefumi Tachibe at CHAYA Brasserie’s Venice location. Chef Tachibe is an agent in promoting the Asian fusion cuisine that has popularized over the past few decades, with the tuna tartare, a dish made of pieces of raw tuna seasoned with oil and spices, being his iconic dish. The tuna tartare is an example of how traditional Japanese ingredients, like raw tuna, were introduced and popularized through familiar cooking methods like tartare. Born in Japan in 1960, Chef Tachibe began his culinary training in a French restaurant at a hotel in Japan at age 15. At age 21, he complemented his formal French culinary technique with Italian cooking as an exchange chef at a restaurant in Milan, Italy. After serving as the executive chef at La Maree de Chaya in Hayama, Japan, he moved to the United States in 1983 to help Yuji Tsunoda, whose family has owned tea houses and restaurants throughout Japan for nearly 400 years, expand the Chaya brand to the United States. Chef Tachibe’s Franco-Japonaise and fusion dishes reflect the ways in which members of the immigrant community and the food culture they brought with them have helped shape America’s culinary landscape to what it is today.
label: Location
content: Currently not on view
place: label: place made
content: World
setName: label: See more items in
content: Work and Industry: Asian Pacific American Business
dataSource: label: Data Source
content: National Museum of American History
identifier: label: ID Number
content: 2012.0137.04
label: catalog number
content: 2012.0137.04
label: accession number
content: 2012.0137
objectType: label: Object Name
content: photograph
physicalDescription: label: Physical Description
content: paper (overall material)
label: Measurements
content: overall: 10 in x 8 in; 25.4 cm x 20.32 cm