Chef's Review

Chef Keisuke YAMAGISHI is committed to local production for local consumption within a 100 km radius of Paris. He felt uncomfortable with the fact that many gastronomy restaurants in Paris use ingredients from similar producers, so he visited and tasted them himself, listened to what kind of feed and pesticides they used, and continues to develop new producers he is satisfied with. “Producers who maintain old-fashioned production methods are not active online”. He visits producers one by one, tracing what he finds at the marche and other places. He has been a Michelin star since 2018, but says he will "just keep cooking and serving the food I believe in".

Chef KOBAYASHI has been cooking in Iwade, Wakayama, using a full range of home-grown vegetables for years. 300 varieties of vegetables and herbs are grown on the private farm surrounding the restaurant. There is no menu presented in advance, but the dishes of the day are decided while looking at the fields. He developed the home-grown-based cooking methods he learnt during his training in Italy by returning to his birthplace and adapting them to the region. His dishes are extremely delicate, with a thorough knowledge of the daily changes of the produce that grows in the seasons, and he makes the best use of this knowledge. Here you will find dishes made while listening to the voice of nature, in a supreme state of harmony between Italy and Japan.