Over the past three decades, master patissier Kazutoshi Narita has worked in half a dozen countries alongside some of the world's most acclaimed chefs.
He is executive pastry chef at one of Tokyo's finest French restaurants, and also runs his own dessert counter in the heart of the Ginza district. Yet somehow he still remains better known abroad than he does in his homeland.
That might very well change. Last month, the 49-year-old Narita was picked as Asia's Best Pastry Chef 2017, and received his accolade at the annual Asia's 50 Best Restaurants awards ceremony in Bangkok. Following his return to Tokyo, he spoke with The Japan Times about his career and the philosophy underpinning his work.