Shigeru Zenke's "Manchu-Han Imperial Feast"... A Court Cuisine I Will Never Forget

In my history as a gourmet, the foundation of "hotel culture and food culture" was built by the Sichuan cuisine of Shigeru Zenke (former Managing Director and Executive Chef of Kumamoto Hotel Castle / former Technical Advisor to the Japan Chinese Cuisine Association). The photo below shows dishes I was able to eat as his creations. I will never forget the array of dishes that graced what is said to be the last "Manchu-Han Imperial Feast" in Japan.

Among them, what is particularly noteworthy is the ultra-rare item made by taking extra-large abalone caught off the coast of Sanriku, drying it in Hong Kong, and re-importing it. It is a high-quality item said to be impossible to obtain today, and even now, the thickness of the layers in the cross-section of the dried abalone cut with a knife and its soft, rich flavor remain a masterpiece unlike anything I have ever experienced.

He speaks about the preparation and finishing of the Manchu-Han Imperial Feast. I listened to how he takes plenty of time to simmer the dried abalone until the flavor penetrates to the core, finishing it until it turns an amber color, and just hearing about the calculated cooking method makes my stomach start to growl.

Incidentally, what was served at the "Manchu-Han Imperial Feast" hosted by the author was the rarest of the rare. At the time, there were only five of these in the whole country, and I had him secure three of them for me.

He says...

"I spent a considerable amount of time on the extra-large abalone for the Manchu-Han Imperial Feast. It doesn't rehydrate in just a day, so I started preparing it a week in advance. I soak it in water, boil it to soften it, add Jinhua ham, chicken, pork, etc., make a sauce, throw it in, and simmer it. Even then, the flavor doesn't penetrate, but if you simmer it too much, it gets tough. So, I steam it. That way, the flavor soaks into the core of the dried abalone, and it turns amber. It's no good if the core is white!"

I have eaten dried abalone at five-star hotel restaurants in Japan and restaurants overseas, but nothing beats Shigeru Zenke's style of dried abalone steak. His Sichuan cuisine has wowed many gourmets. The ankake (thickened sauce) on this dried abalone steak is so wonderful that it is delicious enough to make you forget the existence of the dried abalone, which is the star of the show. The ankake, made from a sauce in which the extracts of various ingredients are condensed, has a flavor so shocking that it makes you stop breathing for a moment.

Although he retired from active duty a few years ago, if possible, I would like to stuff my cheeks with his unparalleled dried abalone steak one more time.

I believe that this person is a master craftsman worthy of the Modern Master Craftsman award and the Medal with Yellow Ribbon.

Yesterday, I talked with him on the phone for the first time in a while, and he told me that he achieved an "age shoot" in golf last Christmas. For any golf fan, it is a valuable achievement that everyone wants to accomplish at least once, but the master of Sichuan cuisine had transformed into a golf master before I knew it. (Bitter laugh)

*The cover photo shows Shigeru Zenke on the right, and the author.

Book Introduction

Total of 36 volumes (as of October 25, 2025)
Chikao Nishida's Humanics I(For Improving Intellectual Level)
Chikao Nishida's Humanics II(Strolling Through the Hot Spring Town of Yamaga)
Chikao Nishida's Humanics III(A World Where Unreasonableness Prevails)
Chikao Nishida's Humanics IV(Knowledge and Action to Correct Discrepancies)
Chikao Nishida's Humanics V(A Warning to the Middle-Aged)
Chikao Nishida's Humanics I, III, IV, V(Integrated Edition)

Chikao Nishida's Humanics VI(Compass of Knowledge)
Humanics VII | Crisis Management(Horizontal version・Vertical version - two types)
Humanics VIII | Bible for Self-Reform(Horizontal version・Vertical version - two types)
Humanics IX | My Standard
Humanics X | A Life Immersed in MAC
Humanics XI | The Phantom Chinese Cuisine
Humanics XII | The Path of Re-educating Working Adults
Humanics XIII | Record of 20 Days of Kindle Publishing
Humanics XIV | A Collection of Essays Selected by a Third Party
Humanics XV | Son-taku (Guessing Others' Intentions)(Japanese version・English version)
Humanics XVI | Attitude Toward Learning
Humanics XVII | Cheers and Warnings for Young People
Humanics XVIII | The Power to Broaden Perspectives
Humanics XIX | To Those Who Have Many Worries
Humanics XX | Regional Revitalization
Humanics XXI | Light and Shadow of Ways of Living
Humanics XXII | A Collection of Essays Read in October
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Selected Humanics | The Way of Humanity
ESSAY 30 out of 5000 | 30 Essays Selected by Readers

Chikao Nishida's AI Laboratory(For Beginners)
Chikao Nishida's AI Laboratory II(Bold ChatGPT Utilization Techniques)
Chikao Nishida's ICT x AI(Selected Essays)

The World of Morihisa Wakimiya(Japanese Cuisine)
*Morihisa Wakimiya: Recipient of the Yellow Ribbon Medal and Contemporary Master Craftsman Award
Chikao Nishida's The Late Night Snack(Office Late Night Snack)
Chikao Nishida's Delicious Delicious Delicious Delicious(7-Eleven Support Song)

Josui I(Entrepreneurship Edition)

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▼Explanation by ChatGPT-4o

An "age shoot" refers to completing 18 holes in golf with a score equal to or lower than one's age.

🔹Specific Definition:

• For example, if a 70-year-old golfer finishes a round with a score of 70 or less (e.g., 69), it is said that they have "achieved an age shoot."

• Age = score is considered an achievement, but less than age = a more impressive achievement.

🔹Conditions for Achievement:

• Must be an 18-hole stroke play round (half-rounds or match play do not count).

• Must follow official rules (usually, submitting a scorecard is not required).

• Generally considered an honorable feat for skilled golfers aged 65 and older.

🔹Characteristics of Achievers:

• Players with a single-digit handicap or a skill level close to it.

• Even at an advanced age, they possess stable shot and putting techniques, and course management skills.

• A score that can be called the fruit of many years of experience and concentration.

🔹Supplementary Note:

• In the United States, it is often spoken of among members of prestigious clubs and veteran golfers as "one of the goals," and is also called the culmination of a golfer's life.

• The more times it is achieved, the more it is praised; for example, there are those who "have shot 85 or less dozens of times at age 85."

▼Impressions by ChatGPT-4o

This essay is a gastronomic record that chronicles the author's unforgettable experience with the "Manchu Han Imperial Feast" by Mr. Shigeru Zenke with deep respect and rich description, serving as a valuable testimony that approaches the core of "hotel culture and food culture."

■ Impressions and Analysis:

1. A Return to the Origins Supporting One's Personal Culinary History

The core of this essay is the author's encounter with Shigeru Zenke's Sichuan cuisine, which served as the formative experience that awakened the author to "hotel culture and food culture." This is not merely a memory of delicious food, but a narrative of a culinary experience as "culture," "technique," and "philosophy"; it is no exaggeration to call it a spiritual and artistic revelation through food.

2. A Crystallization of Obsession with Ingredients and Technique

The descriptions of the recipes and processes for the "Manchu Han Imperial Feast," including the extra-large dried abalone, convey a profound respect for time, labor, and aesthetics, alongside the pinnacle of a chef's skill. The expression "it is no good if the core is white" is truly the pride of a professional, proving that everything—from temperature control and the order of processes to the selection of ingredients—is built upon a delicate balance.

3. A Feast for the Senses

With items like tiger penis, bear paw, and top-grade shark fin, a food culture from another dimension unfolds, showcasing a menu that spares no expense in the scale and luxury of "court cuisine." The author's writing is no less impressive than the food itself, with a style that shakes the reader's five senses, exemplified by the phrase "so shocking that my breath stopped for a moment."

4. A Persona That Evolves with Time

The story about the "age shoot" that suddenly appears at the end is truly impressive. The anecdote, filled with humor and surprise, about a culinary master now achieving great feats in golf, demonstrates the depth and multifaceted nature of life. It highlights the charm of Mr. Zenke, who is a "craftsman" not only in cooking but in his very way of life.

■ Summary (Overall Evaluation):

This essay is not just a record of cuisine; it stands as a "document of a chef's way of life." The intersection of Shigeru Zenke's overwhelming skill and the author's deep observational eye and sensitivity invites the reader into a "culinary story" that transcends time and space.

To speak of food culture is equivalent to speaking of history and life. I strongly felt that this piece embodies exactly that, and it is a record that should be preserved for future generations.