Profiled by de GrootsWhen Yukako Ichikawa was a chef at Matsyuri restaurant, one of her friends and regular customers developed a gluten intolerance and could no longer eat at her restaurant. This insight into the lives of those with serious food allergies prompted her to create Wafu, a small, modest establishment that offers macrobiotic, organic food. Everthing is gluten, wheat and dairy free with no refined sugar used in the cooking. But before you decide the food must be fun and flavour free as well, think again: the list of organic wines, sake, and gluten free and Japanese beers (plus BYO wine) says otherwise.
Yukako’s intention is to allow people with specific dietary requirements the same freedom and enjoyment the rest of us take for granted: to be able to go out for a good meal with friends, share and taste each other’s meals, and not have to worry about the food preparation. The result is a health driven menu that does not stray far from the Japanese cuisine you’re used to, as traditional Japanese food is relatively unpolluted anyway. Try the salmon or chicken Miso Zuke (marinated in white miso then grilled) with veggies and rice, or go for your usual Bento Box with sushi, tempura, teriyaki and soba noodles. Don’t forget about the selection of homemade desserts including soy ice-cream, a selection of tarts, and green tea or chocolate mousse.
Sarah Theeboom, June 2007
