IKUEI ARAKANE 'KINSAN'
THE GLASS HOUSE & WASSHOI
Ikuei Arakane is the charismatic chef is known affectionately as ‘Kinsan’ and is the man behind some of the most successful venues throughout Melbourne and Tasmania.
About Ikuei Arakane 'Kinsan'Known to many courtesy of his Iron Chef fame, Kinsan was previously head chef at Taxi Dining Room and has also worked as executive chef at Akachochin and 100 Mile Café.
Kinsan currently holds the role of executive chef at The Glass House, Hobart’s premier dinning destination. This unique venue is perched at the end of an innovative floating pier where ferries for MONA and Peppermint Bay depart. With commanding 280 degree water views across Sullivan’s Cove and beyond, The Glass House is designed for those wishing to enjoy Tasmania’s finest produce, wine, whisky and cocktails in style. Here Kinsan’s menu changes seasonally and showcases the freshness of local, sustainably grown produce.
To complement this venue, Kinsan is currently working on the menu for a new café which will occupy the first floor of The Glass House building. Due to open in May, the Brooke Street Larder will provide a more casual dining option for tourists and locals alike.
Back in Melbourne, Kinsan has recently opened Wasshoi, a traditional sumibiyaki bar in the middle of Harvest Hall, Prahran Market. The relaxed open-kitchen 29-seater is a refreshing change for Kinsan, where the menu features tantalising Japanese cuisine including succulent twice cooked pork belly bun, twice cooked chicken fillet don and Japanese beef-style burger cooked to order, over hot coals. Wasshoi also features a great range of drinks including Kirin on tap, traditional sake and the divine citrus drink kochi yuzu.
In addition to his commitments with The Glass House and Wasshoi, Kinsan also runs the catering company Do Imaginia. Specialising in small degustations, Do Imaginia primarily caters for corporate functions and serves exceptional Japanese cuisine.
Kinsan has kindly shared with us not one, but two of his renowned recipes: Japanese-style Kingfish Carpaccio and Zucchini Seafood Cake with Tom Yum Soup. View both on the Flowerdale Farm website.