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By day, Eduardo Ferrada is self-employed as a technical translator and systems engineer. At night, he becomes "the King of the Night," as he puts it, at La Casa de Eduardo, the Chilean spot for home cooking, friendliness and warmth between people, in Tokyo's Akasaka.
Position: Owner/Chef. I am a one-man show, so I can be the president or the floor sweeper, the chef or the waiter. Nationality: Viva Chile Length of time in Japan: 30 years.
Why did you start this restaurant?
For a long time my friends told me: “If you had a restaurant, it would do very well.” After the Tohoku earthquake, I volunteered to prepare food for thousands of people, and I used that momentum to cook more seriously and look for the chance of opening a restaurant.
How did you find the location?
My friend introduced me to The Earl - a great spot for delicious made-to-order sandwiches in Akasaka, which is open until 6 p.m. We reached an agreement so that I could have La Casa de Eduardo (Eduardo’s Place) from 6 p.m.
What is the best part of doing what you do?
Besides coming to the shop empty pocketed, and coming back home with something?! Of course, the people. There are many people who feel this is their home, and when feeling lonely, or in need of pampering, they come to Edo Papa’s place to be treated with beautiful food, friendship and warmth.
What are the challenges you face?
Firstly, to have consistent customers. To do this, we need to make people understand the concept of Chilean home-cooked food, and then for them to try the food at least one time. Then it will be easier.
Tell us about the food you serve at the restaurant.
Home-made Chilean food. I do not follow recipes, but rather create my own style - following my own taste, which is guided heavily by what my mother taught me and fed me growing up all those years ago in Chile. I am passionate about using simple quality ingredients, with just the right amount of (for example) oregano, cumin, garlic to bring the dishes alive. My cooking is simplistic in content. I do like to prepare more elegant dishes sometimes, but I prefer to give my customers a true authentic experience of home-cooked wholesome food.
What kind of people come to the restaurant?
All kinds, a mixture of international and Japanese. It is very cosmopolitan.
What is your favorite food or restaurant in Japan?
I love sushi. Especially my friend’s sushi restaurant Jinka in Ginza. I also love Tucano’s Brazilian BBQ, and enjoy local ramen shops.
What do you like to do on your time off?
No time off at the moment, but I love to play golf and football. I also like to go to the beach. I should take my wife soon, when I have time.
What is the best thing about living in Japan?
I couldn’t say ... I am just a leaf floating on a tremendous river. Actually, I came to Japan by chance, and had to make the best of it. I believe that any country would always give you its best. It all depends on us, and how we live our life to the maximum every day.
If you had not got into the restaurant business, what would you be doing now?
Probably translating or using my skills as an agent for soccer players from South America.
Casa de Eduardo Mon-Sunday 6 p.m. until late 2-21-1 Akasaka, Minato-ku Tel: 080-4345-2056 Email: edojapon@hotmail.com
© Japan Today
3 Comments
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akoppa
Hmmmm. I have visited most South America countries, including Chili, and honestly I doubt they have any special local dish, at least nothing to be remembered. They mostly copy recipes from Peru and Argentina. There are good international restaurants in Chili but the best ones are Peruvian owned.
Eduardo Ferrada
Thank for posting the review about my "La Casa de Eduardo", Chile house-cooking. I would love to have our friend from the previous comment come to try some of the home-cooking I am sure he never tried in Chile. I love Peruvian food, but it is very different from our own, which is mixture of Mediterranean European. On our case, the most important thing is to keep the natural flavors, with mild spices. If you let me know your coming, I will treat you the Chilean Style Corn Pie, or a Crab Sea Food Chowder; needless to say that, our BBQ is quite similar to Argentina, since we are on the same location in the map ... and share the taste for nice meat without many additions, the most important being the point of cooking and just the right amount of garlic, oregano, salt and peper, on a thick steak .. Of course together with any of the natural salads, or our mashed potatoes go great. Chileans eat avocado almost everyday, and we have several combinations to create delightful salads and sandwiches. Also because of being a maritime country, variety of cooking for shell fish and marine products is a must. Wish to have the chance to prove you never had the chance to visit a Chilean home, or to go to the Central Vegetable and Meat Market in Santiago, or in any city in Chile, where you can eat the real flavor we enjoy. From rabits, to Lamb, Chicken, Pork and besides, the lens beans, normal beans, fresh beans, etc. etc. Again, thanks for the chance to show part of our culture. With best regards, Eduardo Ferrada ... for reservations please call me 080-4345-2056
KnowBetter
Eduardo, you are making me drool all over my keyboard. Now all I can think of is 'Pastel de Choclo' and 'Churrasco'. Looking forward to eating at your restaurant soon!!!