Journeying Through Pastry Excellence with Jimmy Boulay, Head Pastry Chef at Four Seasons Hotel Seoul
Infusing a thrilling blend of French culinary artistry and experimental creativity into the Korean capital, the Four Seasons Hotel Seoul...
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Gen de Art
- Aug 14
- 3 min
Chef Jun Lee's Innovations at Michelin Two-Starred Gem, Soigné
In the enchanting realm of gastronomy, where flavors, cultures, and narratives meld, Chef Jun Lee emerges as an ingenious conductor of...
Gen de Art
- Jul 20
- 3 min
Chef Antonio Guida: Crafting Culinary Masterpieces at Seta, a Milanese Gem
Nestled in the heart of Milan, Seta stands as a culinary gem, renowned for its exceptional Italian cuisine and masterful creations by...
Gen de Art
- Jul 19
- 3 min
Chef Alessandro Negrini: Unleashing the Power of Italian Fine Dining at Il Luogo Aimo e Nadia
Step into the mesmerizing world of Chef Alessandro Negrini, a culinary virtuoso and the visionary co-owner of Milan's acclaimed Il Luogo...
Gen de Art
- May 4
- 4 min
Chef Ichiro Kubota Creates Paintings of the Four Seasons by Making the Most of Ingredients
Born in 1974 in Kyoto. After honing his Japanese cuisine at Tsuruya’s main restaurant, he became head chef at Umu in London in 2004,...
Gen de Art
- Apr 13
- 4 min
“The bowl is a kimono for the meal” Hirokazu Tomisawa’s Artistry in Japanese Cuisine
Born in Yamagata Prefecture, Hirokazu Tomisawa has a kind smile for everyone. His career is flourishing as the head chef and manager of...
Gen de Art
- Mar 26
- 5 min
Hiroyuki Kanda - Unravelling the origins of creativity and craftsmanship
In 1963, Hiroyuki Kanda was born as the eldest son of a family running a high-class Japanese restaurant in Tokushima prefecture. After...
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- Oct 28, 2022
- 4 min
Restaurant Kei - Kei Kobayashi’s Rise to Fame in the World of French Cuisine
Kei Kobayashi is a Japanese chef making French cuisine, born in Nagano prefecture in 1977. Both his parents are chefs, and he decided to...
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- Oct 13, 2022
- 4 min
“It’s about the symphony of ideas”. The philosophy behind artistic creation of Japan’s ESqUISSE
Restaurant Esquisse, opened in Tokyo’s luxury Ginza district in 2012, presents a unique culinary approach combining traditional Japanese...
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- Jul 19, 2022
- 4 min
Kenichi Arimura in Zurich: Crossing Borders with Japanese Cuisine
Kenichi Arimura displays his talents at Sushi Shin, which offers a Japanese kaiseki-style fine dining experience of course menus in...
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- May 26, 2022
- 4 min
Michelin-star chef Jeroen Achtien of Restaurant Sens shares his culinary principles
Quality over innovation. Restaurant Sens at the Hotel Vitznauerhof, located on the shores of the beautiful Swiss Lake Lucerne surrounded...
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- Apr 30, 2022
- 6 min
The Possibilities of "Japanese Cuisine" Seen Through the Life of Toru Okuda
GINZA KOJYU x GINZA OKUDA x Le SUSHI OKUDA Toru Okuda is the head chef of Kojyu in Ginza, and he strives to spread the word of “Washoku”...
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- Apr 8, 2022
- 5 min
Sazenka - The Secret of Cooking: Balancing Traditions, Present, and Future
Awarded three Michelin stars in 2020, Sazenka is a restaurant where you can experience the true fusion of traditional Chinese and...
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- Dec 21, 2021
- 6 min
Kohaku - Fusing New Ingredients with Traditional Techniques to Unlock a New World of Washoku
Kohaku, located in Tokyo’s Kagurazaka district, has been awarded three Michelin stars two years running, in 2016 and 2017. Each visit to...
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- Oct 31, 2021
- 5 min
RyuGin - The Key to Connecting with Japanese Cuisine: Soul
Nihonryori RyuGin is a highly-acclaimed restaurant, awarded with three Michelin stars in the MICHELIN Guide Tokyo for ten years running....
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- Sep 22, 2021
- 5 min
Nagaya - Showcasing Outstanding Japanese Ingredients and Cuisine in Germany
Through his use of Japanese ingredients imbued with the intense passion of the producers, Nagaya hopes to exhibit the supreme quality of...
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- Jul 18, 2021
- 5 min
Hajime - Pursuing Uncompromised Perfection Through Science
Graduating from Kinki University with a degree in electronic engineering, Yoneda originally worked as an engineer. He then attended a...
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- Jul 18, 2021
- 5 min
Kyoto Kitcho - Marrying Tradition and Innovation An Inheritor of Classical Japanese Cuisine
Tokuoka is the grandson of Kitcho founder Yuki Teiichi, from whom he learned the fundamentals of Japanese cuisine. He has been executive...
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- Jul 18, 2021
- 5 min
Kashiwaya – the Epitome of Japanese Culture Expressing That Beautiful Philosophy Through Food
Hideaki Matsuo - Born in Osaka, Matsuo graduated from Department of Physics, Faculty of Science of Kwansei Gakuin University. After...
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- Jul 17, 2021
- 4 min
Azabu Kadowaki - Cooking is a bridge of peace to connect people around the world
I want to make people around the world happy through food Toshiya Kadowaki was born in Hokkaido in 1960. He joined the management...
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