CLOSED Lengue: avant-garde last bottle concept at Japanese izakaya in Paris
To fill the gap in the parisian Japanese repertoire, the chef-proprietor Katsutoshi Kondo, ex- l’Atelier de Joël Robuchon and Aïda, opened Lengue izakaya …
To fill the gap in the parisian Japanese repertoire, the chef-proprietor Katsutoshi Kondo, ex- l’Atelier de Joël Robuchon and Aïda, opened Lengue izakaya …
Masaki Sugisaki was born in Japan and working at London’s Nobu was just a Western warm up for this talented chef. After he left the fancy kitchen of Nobu he […]
Sola is an eclectic amalgam of French and Japanese cultures reflected in the gastronomic opus by talented young chef Kosuke Nabeta. Reopened after fire in 2017 the former Maison du […]
Yoko is from Japan, but she has been living in Switzerland for a while. She is a graduate of Tokyo Sushi Academy’s professional course and member of Japan Sushi Instructors Association…
There is nothing comparable to Single Thread in the complex genre of seasonal kaiseki in America. The Chef’s Table famed N/naka in LA, curated by Japan-born chef Niki Nakayama nods […]
Toshiro Konishi was a Japanese chef recognised for his Japanese-Peruvian fusion cuisine known also as “Nikkei”. Already when 16 years-old he worked at Fumi restaurant in Tokyo together with the […]
Ippodo is one of the oldest and most known tea brands in Japan. Their expanding tea houses specialise in Japanese green tea grown around Kyoto. Various grades of matcha, gyokuro, sencha […]
Omakase (お任せ) means “I’ll leave it to you” (from Japanese 任す, entrust)” and in practice it is a tasting menu at a Japanese restaurant in which you entrust yourself and mainly your taste buds into the hand and ideas of the chef.
Nobuyuki Matsuhisa known as Nobu is a legend of the modern Japanese cooking worldwide.
Japanese onsens, the natural hot springs, have been rebalancing the bodies and minds of the zen cultured island nation for centuries. Many of good health seeking Japanese people, who could afford […]