#yohta friendship

[koushirouizumi]

{M.A.N.K.I.N} ~ Y O H & (A c e-spec!) M A N T A “P A P E R C U T”

Short Summary:

"CAN'T S T O P what i'm h e a r i n g we're f e e l i n g W I T H I N"

"--Right B E N E A T H--" Warning: Contains spoiler for Yoh vs Faust {O.G. Series} - The fight is a bit graphic, (no actual blood in this ver. but) Please be careful watching by the middle. (There is a happy end however!)

By Me {DO NOT RE-PRODUCE OR RE-UPLOAD WITHOUT MY PERMISSION} M U S I C (C) L.i.n.k.i.n P.a.r.k}

[brittanyinterviews]

Yohta Namba, Sous Chef at Marlow & Sons

Yohta Namba, Sous Chef at Marlow & Sons

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This interview was conducted via email in April 2020.

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Brittany: Can you tell me a bit about yourself? 

Yohta: I was born in Japan. My mother is American, from SF, and met my dad when she was teaching English in Japan in the ‘80s. I grew up in northern New Mexico with my brothers, mom and her partner, Summer, where I lived until I was 17. I moved to Oakland to go to school at the California College of the Arts, and started cooking around the time I was finishing school. I’m currently a sous chef at Marlow & Sons in Brooklyn—well, not currently, as it’s closed right now due to COVID-19.

Brittany: Have you always been interested in food?

Yohta: My first real job was working as a dishwasher in a small cafe in Taos. Growing up, especially out in the country, there wasn’t a huge restaurant food scene—of course there was rich culture, with tons of ranching and farming around, but there weren’t a ton of chefs on TV or anything. I guess I sort of just started working, to make a paycheck, and kept growing. 

I’m lucky to have great cooks in my family, and being part of a huge family, food was always part of it. I have issues with the industry at large, but yes, food is an extremely important piece of connection for us. 

Brittany: Can you describe your first food memory?

Yohta: My brothers and I ate a ton growing up, so dinners were always a huge pot of curry, beef stew, or something hearty to keep us full. My mother has this amazing corn soup recipe that was one of my favorites growing up. 

Brittany: When we met, you were working as a line cook at Ramen Shop, a hip ramen restaurant in Oakland's Rockridge neighborhood that's known for its dynamic varieties of ramen and a stellar brunch selection. Before that, you worked at other Oakland favorites like Camino and Penrose. What was it like working at such notable restaurants when the Oakland food scene was really getting attention? What did you learn working at these restaurants?

Yohta: It’s funny, I worked the least amount of time at Camino but I think it’s the job that I learned most from. Russ [Chef Russell Moore] is very particular, and kept me on my toes, and rarely let things slide. 

I was able to build really strong friendships and working relationships through these restaurants. Because it’s such a small world, you’re bound to end up working with familiar faces and menus. I worked with the same folks from Penrose that I worked with at Starline or Ramen Shop. Before Penrose I had last been working in catering in New York—totally different world. It’s cliché, but it truly is a community.

Brittany: You're now a sous chef at Marlow & Sons in Brooklyn. Can you describe the type of food a customer will encounter at Marlow & Sons? Is "Japanese-American farm food" still an accurate description?

Yohta: Right now, being in the middle of the COVID-19 pandemic, the restaurant is closed. The only business in the Marlow Collective that’s open is the butcher shop, Marlow & Daughters—it’s such a strange, surreal time to be in New York. The hardest part is not knowing, but Andrew [Tarlow] and everyone in charge are great about keeping us all in the loop and staying positive about what the future holds.

Patch [Troffer] is also half-Japanese, is interested in exploring the food of his life and family, which feels comforting and familiar. He, we, are so committed to quality ingredients, quality cookery. I feel so happy about the food we are able to put out. Also a really sweet dude, so easy to work with. 

Brittany: Are you involved in coming up with new dishes? If so, can you describe the process of creating a new dish?

Yohta: I’ve put a few on—More often, the head chef Patch and I work on ideas together. He’s a super supportive chef, and is always open to ideas and feedback. Between Patch, the other sous Greg [Wright], and I, there is a lot of collaboration. Patch and Greg are also Bay Area guys, so we all sort of “get” each other. Really great dudes.

Brittany: Before you began your career in the world of food, you studied illustration at the California College of the Arts. Can you describe your current relationship with art?

Yohta: I’m happy I went to art school. I met some of my best friends and learned to look at things critically. I don’t make work as much as I used to, or would like to, but it’s always there.

Brittany: What do you eat when you're off the clock?

Yohta: I try to eat light, I feel like working in kitchens really loads your system with salt and fat. I have a sweet tooth, I love fruit. 

Brittany: How has living in New York, the Bay Area, and elsewhere influenced your work as a chef? 

Yohta: Hard to say, I think it’s more about the way we work—I feel like you can tell a Bay Area cook from a mile away. I’m lucky to have worked for so many great chefs, on both coasts.

Brittany: What are some of your favorite places to eat in New York? How about in the Bay Area?

Yohta: I miss Mexican food so much—my fave places are Tamales Mi Lupita and El Paisa in Fruitvale. I love Best Pizza in Williamsburg. 

Brittany: When you're not working, how do you spend your time?

Yohta: Cycling, running, and skateboarding. I got engaged last year, so we’ve been busy planning our wedding and future. 

Brittany: What can we look forward to seeing from you in the future?

Yohta: I’m curious to see what will become of the food industry post-Corona. With a ton of places closing for good, I imagine there’s going to be a huge shift in how we get our meals, and how we all work. No plans yet, just open to the future and what comes next. 

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Photo by Javier Valencia

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Special thanks to Yohta for discussing his work with us. You can follow him on Instagram.