Andy Cheng

Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. After travelling to Osaka, he fell in love with the food, was especially Takoyaki. Andy’s hobbies include, photography, sports and travelling around Japan.
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HOW TO MAKE JIYUKEN CURRY: ULTIMATE GUIDE

WHAT IS JIYUKEN CURRY? Opened in Nanba, Osaka, Jiyuken Curry is steeped in history. Instead of having the curry and rice separately, a unique curry roux mixed with rice to form into one....

HOW TO MAKE HAKOZUSHI: ULTIMATE GUIDE

WHAT IS HAKOZUSHI? Hakozushi is a traditional take on the regular nigiri sushi. It is compressed in a wooden box (oshibako), creating a compact, beautifully sculptured piece of sushi. The chef lines the...

HOW TO MAKE DOTEYAKI: ULTIMATE GUIDE

WHAT IS DOTEYAKI? Doteyaki is a slowly simmered stew using beef tendon, konjac and miso. Originally, it used to be made using an iron pot or plate and then stewed in miso until...

Ultimate Guide to Okonomiyaki + Easy Okonomiyaki recipe

Okonomiyaki is one of Osaka’s most famous dishes, which is a savoury style pancake usually consisting of flour, eggs, cabbage, pork belly and a selection of various toppings. However, as you travel...

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HOW TO MAKE JIYUKEN CURRY: ULTIMATE GUIDE

WHAT IS JIYUKEN CURRY? Opened in Nanba, Osaka, Jiyuken Curry is steeped in history. Instead of having the curry and rice separately, a...

From Osaka to Tokyo: A Guide for the First-time Traveller

The journey from Osaka to Tokyo is perhaps the most frequently travelled in all of Japan. Every day, millions of people embark...

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