Charlie Wang

As a chef-partner at Craft Omakase, Nguyen Nguyen's culinary philosophy is an intricate blend of five foundational principles: balance, comfort, seasonality, technique, and, crucially, tradition. This ethos, shared with his co-owners, prioritizes the inherent quality and integrity of each ingredient, steadfastly resisting modern culinary theatrics that might obscure the essence of Japanese cuisine. A significant tenet of Chef Nguyen's approach lies in exceptional ingredient sourcing, with 80% of the restaurant's fish meticulously imported from Japan. This commitment ensures that the raw materials are of the highest possible standard, forming the bedrock of their authentic omakase experience. Furthermore, Nguyen's Vietnamese heritage thoughtfully influences his culinary perspective, subtly integrated into the traditional Japanese framework. This is exemplified by the judicious application of fish sauce to specific preparations, which introduces a distinctive layer of umami and complexity, enriching the dining experience while maintaining an overarching harmony and respect for the ingredients. The overarching vision is to deliver a refined, handcrafted dining journey focused on the pure craft of Japanese fine dining. Chef Nguyen Nguyen's technical mastery, developed during his tenure as a head sushi chef at Uchiko, is characterized by precision, classic restraint, and an unwavering commitment to elevating natural flavors. As a principal artisan at Craft Omakase, he meticulously crafts a 22-course omakase menu, where each nigiri piece reflects his philosophy of subtle yet impactful adornments that enhance, rather than overwhelm, the primary ingredient. A cornerstone of the Craft Omakase technique, in which Nguyen is deeply involved, is an extensive dry-aging program for a substantial portion of their Japanese-sourced fish, conducted in a visible on-site cabinet. This method, which can include two-week dry-aging periods for certain tuna cuts followed by precise soy sauce baths, is pivotal in developing profound depths of flavor and refining textural qualities. A distinctive element of Nguyen’s signature style is the nuanced integration of his Vietnamese heritage. This is particularly evident in the strategic use of fish sauce on select preparations, such as kurodai (black snapper) and sawara (Spanish mackerel), which imparts a unique savory profile that expands the traditional Japanese palate while adhering to the principles of simplicity and balance. Consistent execution extends to essential details like the preparation of fresh rice batches for every service, ensuring optimal tenderness and flavor, and serving fish at room temperature to maximize its sensory impact. While working alongside Chef Wang, Nguyen's specific contributions enrich the menu, making dishes like the kurodai and sawara with fish sauce memorable highlights of their sophisticated, yet unpretentious, culinary narrative.

Career

• Partner, Daily Operations Chef at Craft Omakase, Austin