THE TEAM
Head Chef Shingo Iljima
Born in Adachi, a small town in Tokyo, Head Chef Shingo Iljima’s early interest in the kitchen was sparked by watching his parents prepare traditional Japanese meals for the family. His fondest memory as he was growing up was sitting around the dining table with his two brothers, tucking into his mom’s signature shima chicken with burdock. Piqued by his insatiable interest, he attempted to cook his own instant ramen at just six years old.
Since then, he made it his mission to become the best Japanese culinary chef possible, specializing in Omakase Kappo-style. His hard work paid off and at a young age of 25 years old, he was given the opportunity to create his own Omakase menu where he looked to his upbringing and traditional roots for inspiration.
When asked who his role model in life was, he recalls his culinary master, Tetsu-oh, who taught him everything in the kitchen and in life. Naturally, our Chef’s Table omakase menu is called Tetsu, as a tribute to his mentor.
Chef Shingo joins Fat Cow after a rich and prolific career to date in the kitchens of various premium restaurants, hotels and ryokans in Japan. These include the restaurant Zaimokutei in Tokyo where he gained a masterful foundation in kaiseki; and the restaurant Mutsukari where he was schooled in kappo. After 14 years in Japan, he was appointed as Executive Chef at the prestigious Miraku restaurant in the five-star G Hotel Kelawai in Penang, Malaysia.
Profoundly steeped in classical Japanese cuisine or washoku, Chef Shingo presents the culmination of his passion at the helm of Fat Cow. With these, Chef Shingo takes Fat Cow to the next level, imbuing it with a new elegance and a sense of return to Japanese roots. He hopes that each customer that comes through our doors, will leave with a better understanding of both wagyu and the Japanese culture.