Chef's Universe

 Héritage by Kei Kobayashi opened on the 45th floor of The Ritz-Carlton, Tokyo in January 2024. Teruki Murashima, who had already collaborated with Kobayashi at AZURE 45, its predecessor at the same location, will serve as head chef. Kobayashi, known as the first Asian chef to win three Michelin stars in France, supervised the restaurant under his own name, making it the first restaurant of its kind in Japan.

Louis Han, who started his first restaurant with the Korean name meaning "fragrance that evokes memories," earned his first Michelin star a few years later at the age of 32. He is off to a good start. He grew up in Gangnam, Seoul, to a lawyer mother. He went to culinary school with a firm determination to become a chef, overcoming his mother's expectations of him to become a doctor or lawyer. Surrounded by a large and kind family, he followed the path his heart led him. He studied French and Italian cuisine, gained experience in the Middle East, and immersed himself in his native cuisine when he landed in Singapore. He honed himself under Sun KIM of META, a senior chef in Singapore and a senior Michelin 1-star chef, and explored what he wanted to do and what kind of chef he wanted to be.

Opened in 2015 on the second floor of Mandarin Gallery, one of the best locations in Singapore, this Michelin-starred restaurant is a must-visit restaurant in Singapore. Chef Yamanaka is an early bloomer who was once appointed to the main dish at L'OSIER, a grand maison in Ginza, Tokyo, by Jacques Borie, the first head chef of the restaurant. Later, he served as Executive Chef of the main dining room at the Ritz-Carlton Hotel in Tokyo, where he was discovered by a client from Singapore and began entertaining guests from around the world in the heart of the city at Orchard Road. Based on solid French culinary techniques and style, he actively incorporates Japanese ingredients to offer seasonal French cuisine in a city without seasons. 

Led by French chef Julien ROYER, ODETTE, a 3-star Michelin restaurant in Singapore, is one of the most sought-after restaurants in the world today, a regular on The worldʼs best 50 list and a regular at the top of Asiaʼs best 50 list. It has been honored with various other international awards. Whatever the search, it is clear to see that he is one of the most highly regarded chefs in the world today.
Hailing from the Cantal department in the far reaches of France, Julien had a solid "French" background when he first arrived in Singapore. He had studied under Bernard Andrieu in the Auvergne region, and he put his knowledge and skills to use in the brasserie of the St. Regis Hotel, where he was assigned to work.

Paris, 16th arrondissement. A restaurant that always provides high quality food and service, supported by its regular customers. The cuisine is always universal, never boring, but at the same time fresh, and the ingredients are carefully selected to make it possible. Étude Paris 16, which since its opening has aimed to be a restaurant that blends quietly into a quiet neighborhood, is a restaurant that, beyond the Covid period, has increasingly strengthened its ZEN-like vibe.

CENTRAL of Lima was awarded first place in the World's best 50 restaurants 2023, the Italian mineral water company's award that has been in existence for more than 20 years. It was a selection that neither made sense to the world's foodies nor was it a surprise to anyone else. It was not a strange selection, except for the world's foodies. They had already been receiving various top-level awards and recognition for the past 10 years, and in 2015 they were ranked 4th in the World's best 50, leading the rise of South America's gastronomy culture and communicating its strength to the world.

The Basque word for "memory" is the name of the restaurant, where Kawashima, who had an epiphany about what it means to serve food while training at Mugaritz, continues to explore the cuisine that lovingly accompanies local ingredients in the ancient Japanese capital of Nara and the dining experience that puts them at the center of it all. The "pleasure principle," which Kawashima continues to pursue despite holding two Michelin stars and being named Chef of the Year by Gault et Millau, is no longer a modern Spanish dish. The dishes, which even his former colleague, a Spaniard, says are no longer modern Spanish, have the aroma of Yamato that evokes unexpected memories in those who eat them.

Chef Dai Shinozuka worked for six years as sous chef under Yves Camdeborde at Le Comptoir du Relais, a very popular bistro in Saint-Germain-des-Prés, before setting up on his own. He set up his own restaurant across the street from the 400-year-old Les Enfants Rouge, serving superbly classic and flavourful bistro cuisine, and making it a firm favorite with gourmands from all over the world. The New York Times named Les Enfants Rouge as one of the 100 best bistros in Paris, and Figaro, Le Monde and others have praised it as the best bistro of all bistros. The restaurant has a great atmosphere and is a perfect example of the 'fun' gastronomic district that stretches around the Marche in the area.