Chef's Universe

MOKO Kyoto
MOKO Kyoto

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.

TOUMIN
TOUMIN

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.

NABENO-ISM
NABENO-ISM
Chef Yuichiro Watanabe has been following an elite course all his life. He trained at the Tsuji Culinary Institute in France, at Courchevel and at the two-star Le Chabichou in Saint-Tropez. He then took a position at Le Maestro Paul Bocuse and was appointed chef at the Robuchon Group, but instead of aiming for a higher position, he went to train at other chefs' restaurants and returned to hone his skills, always conscious of the need for rigorous training and improvement.
La Bonne Table / Le Bistro des Bleus
La Bonne Table / Le Bistro des Bleus
LA BONNE TABLE opened about 10 years ago as a sister restaurant of LʼEffervescence in Nihonbashi, a district on the east side of Tokyo that still retains a strong sense of Chinese cuisine. The name was given by Michel at the request of Chef Namae of LʼEffervescence.
French Bar St.Pierre
French Bar St.Pierre
St Pierre is a popular bistro located in Ningyocho, an area on the east side of Tokyo that still retains a rich downtown atmosphere of the Edo period. The restaurant is known for its regular clientele of well-known French chefs, industry professionals, and European flight attendants, all of whom are well versed in French food culture.
UMON Kyoto
UMON Kyoto
Beverage and food pairings. They can be seen already in ancient Egypt, Greece, and Rome, where we can see the refinement and evolution of the times. After the various changes in the world's culinary history, since the end of the 20th century, the evolution of science and the revaluation and belief in terroir have made the act of pairing on the world's gastronomic table a dynamic one. The Covid-19 influence has added to this, creating a new realm of pairing with non-alcoholic beverages. Japan, on the other hand, has been a land of seasons since ancient times.
Claudine Restaurant
Claudine Restaurant
Julien Royer, who has earned three Michelin stars and the highest ranking in the ASIA BEST 50 for ODETTE, named after his grandmother, has shown great personal talent and organizational leadership. With his friend Julien Mercier as executive chef, he stylishly renovated a colonial church, this time naming it after his mother.

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