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It is said that 60-70% of starred restaurants in Tokyo use this duck. Chef Namae of L'effervescence had considerable sessions with Mr. Kato of Iyasaka until he was satisfied with the duck. Each of the three restaurants uses a different part of the duck, and each dish offers a special feeling to the customers.

Alexis MOKO is the chef/owner of a beautiful restaurant in a large converted Machiya townhouse in Marutamachi, Kyoto. In his second year of business, he has received a Michelin star. It seems like a good start, but it is only just beginning to come through the tunnel of trials and tribulations brought on by the pandemic storm.

Chef's review
Chef's review
Chef's review
Chef's review
Daniel BouludChef-owner of DANIEL, New York

"Michel Bras collaborated with Kai of Shun knives to make these out of stainless steel and PakkaWood in Japan. The finest collaboration of expertise between a chef and a steel master, with a beautiful design. The perfect combination of Japanese precision and sharpness, and French balance. While they are expensive, they will last a lifetime." (Jetset Magazine)

Michel Bras with Masaki Kusada

Glass artist based in Kanazawa City, Ishikawa prefecture

Michel Bras with Masaki Kusada

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