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The Chef of the South Pole
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南極料理人 |
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2009 Golden Award at the Shindo Kaneto Director Awards |
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| © 2009 “The Chef of the South Pole” Film Partners |
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It seems like fine dining is on the agenda at Dome Fuji Station, a Japanese research base in the South Pole. Based on a true story, Chef Nishimura delivers mouth-watering extravagant dishes for the team of eight. Think foie gras, lobster, matsuzaka beef… this is one scrumptious film filled with food, ice and laughter.
Meet Director Shuichi Okita and Author Jun Nishimura for a special Q&A session post-screening.
Date and session time |
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| Director |
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Shuichi Okita |
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| Producer |
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Toshikazu Nishigaya |
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| Original Story |
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Jun Nishimura |
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| Screenplay |
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Shuichi Okita |
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| Cast |
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Masato Sakai, Katsuhisa Namase, Kitaro |
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| Japanese w/English subtitles |
| 2009 | 35mm | 125min | Comedy |
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Sydney Closing Film – Tuesday 1 December, 8:30pm (Lucky Door Prizes to be won)
Melbourne Opening Film – Thursday 3 December, 7:45pm |
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| About the Director |
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 Shuichi Okita
Shuichi Okita graduated from Japan University College of Art, Department of Cinema. After shooting several short films, Pots and Friends (2002) won the Grand Prize at the 7th Mito Short Film Festival. In 2005 Go Ahead! (2005) was nominated for best film at the Akira Kurosawa Memorial Short Film Competition.
In 2006, his first feature film The Wonderful World was shown on a non-commercial basis and won critical acclaim.
The Chef of the South Pole is Okita’s commercial feature film debut.
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| About the Author |
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Jun Nishimura
Jun Nishimura was born in 1952 in Rumoi City, Hokkaido. During his service for the Japan Coast Guard, he was selected as a member for the 30th Antarctic Exploration in 1989, and the 38th exploration in 1997. During the 38th exploration, he spent winter at Dome Fuji Station in hostile climate conditions, with an average temperature of -57 degrees Celsius. Omoshiro Nankyoku Ryōrinin is an explosively funny essay depicting their everyday existence during his time there. It is currently on sale and receiving rave reviews.
Besides his role instructing the young sea monkeys on the training ship Miura at the Japan Coast Guard School in Maizuru, Kyoto, Nishimura gave lectures and cooking workshops, and was active on television and radio until he retired in 2009. Returning to Sapporo, he established the Aurora Kitchen with the aim of exploring various types of communication through food. |
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