Esterre: Terroir, pedigree and the backing of a French superchef
Location is everything. But that's only one reason why Esterre, the beautiful new French restaurant unveiled last month in the ultraluxury Palace Hotel Tokyo, has so much going for it.
Taku Sekine: Paris, liberty and cocktails
Shifting from a background in political science to studying languages and then training as a chef, Sekine says he only serves a menu degustation at his Paris restaurant Dersou because, "I want to be free, actually ... from everything."
Hideo Furusawa: Toward the shining light of French cooking
Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.
With Le Chocolat, Alain Ducasse expands into the Japanese dessert market
The latest addition to Alain Ducasse's food empire also happens to be a first. Le Chocolat Alain Ducasse opens up in Nihonbashi on March 26 (Mon.), and marks the first outpost of the French-born chef's chocolate operation outside his home country. Besides selling Le Chocolat's ...
Bottura brings Italian 'culinary stories' to Tokyo
Massimo Bottura's enthusiasm is infectious. The Italian chef has a way of speaking that brings you in on his schemes and sends you chasing multiple trains of thought. "You know what we're going to do? We're going to serve an eel in Tokyo — the ...
Top French chef says fundamentals are key to selling washoku to the world
In December 2013, when UNESCO formally recognized washoku (traditional Japanese cuisine) as part of the World's Intangible Cultural Heritage, the reaction here was mixed. On the one hand there was jubilation and national pride. On the other, dismay that the world at large knew so ...
