WHEN THE COOK FLIPS

Japanese cooking at the grille table is a show with fascinating adeptness of practiced hands, flipping utensils. These men have been trained to twirl and chop with knives, but safety and the fearful prohibit that. But the show must go on so they now flip a carving fork and spatula! Nevertheless, a meal with these showmen is good for the eyes, as well as the tummy.

After flipping tools for a bit, an uncooked egg was flipped around, up and down on the fork and spatula until he the spatula flipped on its side neatly broke the egg onto the grille where it started to sizzle. Then he did the same with a second egg. Slowly, cooked rice, peas and bits of carrots got added with ginger butter and those who had ordered fried rice got a scoop on their plate.

Chopped vegetables were then added in a heap on the hot surface, along with whatever meats or seafood had been ordered. Each cook had brought out the right ingredients in the correct amount for those at the table, to fulfill their orders. Rings of onions were piled on top of one another to form a pyramid; oil was poured into the open top, then water, as those who watched saw the contents of the whole front of the table burst into flames. Steam poured out of the top of the onion volcano until the flames finally burned out.

Again and again the spatula scooped up the right amount and became another serving to one of the eager recipients gathered at the table. At the next table, the childish glee of a little boy with a Mohawk haircut, giggled as his gelled hair was felt by the other children at the table. A couple at our table readily admitted that they expected to be back again as they loved their first visit and introduction to such a gastronomical success and show!