A familiar face to fans of food television world wide, Chef Katsuji Tanabe has recently expanded his cooking empire across the United States. Tanabe’s Los Angeles base is home to the original Mexikosher, The Nixon Chops and whiskey in Whittier, CA, in Vegas Hussongs Cantina at the Mandalay Bay. In addition, Tanabe debuted a Mexikosher to long lines of eager diners in Manhattan last year, with more New York and queens openings slated for the near future. As well, Tanabe recently debuted his largest and first non-kosher restaurant in Chicago, restaurant Barrio in association with DineAmic Restaurant Group, with menus that pay homage to his family’s heritage that includes both Mexican and Japanese influence.
The son of a Japanese father, and Mexican mother, Tanabe was born and raised in Mexico City. A graduate of LA’s Le Cordon Bleu, Tanabe mentored in traditional Japanese cooking in a remote village outside of Hiroshima, returning to Los Angeles to train in the city’s most acclaimed dining rooms.
No stranger to the nation’s television screens, Tanabe has participated in the Top Chef franchise three times, including Boston, Charleston, and the first Spanish language version in Mexico City. Often enjoying the tagline of “fan favorite,” Tanabe regularly participates in food festivals, events, competitions, and fan events around the globe.