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 Iguchi has an excellent perspective that allows him to combine and balance flavours, textures, temperatures and changes over time. When working as a chef in a restaurant where creative skills are supposed to be the main theme, they can be blurred by factors that seep in from various expected angles.
