Rokusaburo Michiba
Template:Short description Template:Multiple issues Template:Infobox chef Rokusaburō Michiba (Japanese: 道場 六三郎, Hepburn: Michiba Rokusaburō; born January 3, 1931) is a Japanese chef best known as the inaugural Japanese Iron Chef on the television series Iron Chef. He was born in Yamanaka, Ishikawa. His tenure on the program lasted from its debut in 1993 until his retirement on his 65th birthday, January 3, 1996.<ref>Template:Cite web</ref><ref name=":1">Template:Cite web</ref> Michiba is recognized for pioneering the philosophy of "no borders to ingredients", incorporating non-traditional elements into Japanese cuisine, which set his approach apart from some contemporaries.<ref name=":1" />
Career as Iron Chef
Michiba's hallmark preparation was Inochi no Dashi (Broth of Vigor), a blend of katsuobushi (skipjack tuna shavings) and kombu (edible kelp), in Iron Chef battles.<ref>Template:Cite web</ref> In his debut battle, he faced Yousei Kobayakawa (a chef trained in French cuisine) with foie gras as the theme ingredient, and won.<ref>Template:Cite web</ref>
A practiced calligrapher, Michiba typically wrote his menu in stylized script at the beginning of battles. In specific rare instances, when he delayed or omitted this, it sometimes cost him a victory.<ref>Template:Cite web</ref> In an episode in 1996 where his sous-chef challenged Iron Chef Masaharu Morimoto, he later explained that the practice helped him communicate his presentation and guided his assistants in the execution of dishes.<ref>Template:Cite web</ref>
Michiba's tenure was interrupted in mid-1995 due to an illness that required hospitalization. Following his recovery, he began experiencing fatigue from the combined stress of appearing on the show and managing his three restaurants: Poisson Rokusaburo in Akasaka, Ginza Rokusan-tei, and Kaishoku-Michiba,<ref>Template:Cite web</ref> the latter two both located in the Ginza district.
According to Takeshi Kaga, upon his retirement, Michiba vowed to recruit his successor. The show continued with French Iron Chef Hiroyuki Sakai and Chinese Iron Chef Chen Kenichi for two months. Koumei Nakamura was appointed as Michiba's successor; he initially refused but later accepted. Nakamura's first battle was on March 1, 1996, against French chef Kiyoshi Suzuki. During the introduction of the theme ingredient, Takeshi Kaga (Chairman Kaga) stated that he wanted to choose foie gras to partially recreate Michiba's first victory by using the same ingredient.<ref>Template:Cite web</ref>
Michiba also supported Nakamura's successor, Masaharu Morimoto, who frequently used non-Japanese ingredients. The show often referred to the relationship between Michiba and Morimoto as master and student, especially after an episode where Michiba flew to New York to visit Morimoto's restaurant, Nobu. Before Morimoto's New York battle with chef Bobby Flay, Michiba gave Morimoto a large box of Katsuobushi flakes with a message: "Respect the old, but seek out the new."<ref>Template:Cite web</ref>
Michiba made subsequent appearances in Iron Chef-related events, including the 2012 revival ("Ryouri no Tetsujin Dream Match! World Iron Chef Live Battle Special"),<ref>Template:Cite web</ref> as well as interviews with former assistant Kenichi Miyanaga, a seat on the tasting panel, and as a competitor against new Iron Chef Jun Kurogi.Template:Citation needed In 2017, Michiba participated in an Iron Chefs All Star Dinner event at Australia’s Sydney Opera House.<ref>Template:Cite web</ref>
Career outside Iron Chef
Michiba has operated several restaurants across Japan, including Kaishoku-Michiba in the Ginza district of Tokyo. As of 2022, Michiba continued to operate restaurants, including Kaishoku-Michiba in Tokyo’s Ginza district.<ref name=":0">Template:Cite web</ref> The manga series Kandō Ō Retsuden featured a story about Michiba in volume 2, titled "Michiba Rokusaburō Monogatari".<ref name=":0" /> It was compiled by Yasuo Negishi and illustrated by Yoshihiro Takahashi.<ref>Template:Cite book</ref>
External links
References
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