Salmon roe, aged for 2 weeks
Chef Koji Kimura
Sushi Kimura:
Client Futagotamagawa, Tokyo Departures Nov.Dec.2020 issue
Sardine, salted,vinegared and aged for 1week
Chef Koji Kimura
Sushi Kimura:
Client Futagotamagawa, Tokyo 2020
Chef: Koji Kimura
Sushi Kimura:
Client Futagotamagawa, Tokyo Departures Nov.Dec.2020 issue
Carpaccio of see bream with 4types of cucumbers
Chef: Jerome Waag
The Blind Donkey
Client Kanda, Tokyo 2020
Grilled squid with vegetables
Chef: Jerome Waag
The Blind Donkey
Client Kanda, Tokyo Departures Nov.Dec.2020 issue
Roasted chicken flavored with fig leaves.
Chef: Susumu Shimizu
Anis:
Foie gras-filled “Cigar”
Chef Yusuke Namai
Ode:
Client Departures Nov.Dec.2020 issue
Wagyu beef roasted 5 hours on hay on the plancha,
Chef: Susumu Shimizu
Anis:
Chef: Jerome Waag
The Blind Donkey
Client Kanda, Tokyo Departures Nov.Dec.2020 issue
Tutka Bay Lodge, Alaska, US
2013
Client Delta Sky magazine Japan
The caviar mille-feuille
Chef: Natsuko Shoji
été:
Client Yoyogiuehara, Tokyo Departures Nov.Dec.2020 issue
Ukaitei
Ginza, Tokyo
Client Gourmet Traveller, Australia April 2010 issue
BEIGE ALAIN DUCASSE TOKYO
Client Gourmet Traveller, Australia April 2010 issue
Ukai Chikutei
Hachioji, Tokyo
Client Gourmet Traveller, Australia April 2010 issue
mountain vegetable tempura
Oku, Kyoto
2014
Personal work
Simmered dish of vegetables
Oku, Kyoto
2014
Personal work
Podere La Cerreta
Toscana, Italy
Client Forbes JAPAN 2014
by chef, Hayashi Tosei
Italian restaurant "acca"
Setouchi, Okayama, Japan
Client T Japan Oct.25,2018 issue
by chef, Hayashi Tosei
Italian restaurant "acca"
Setouchi, Okayama, Japan
Client T Japan Oct.25,2018 issue
Podere La Cerreta
Toscana, Italy
Client Forbes JAPAN 2014
Podere La Cerreta
Toscana, Italy
Client Forbes JAPAN 2014
Sinfonia del Mare
Al Tuguri
Alghero, Sardinia
2014
Personal work
Fettuccine with Marinated Little Tuna
Al Tuguri
Alghero, Sardinia
2014
Personal work
Al Tuguri
Alghero, Sardinia
2014
Personal work
Genova, Italy
2014
Personal work
Gen Yamamoto (Bar)
Azabu-Juban, Tokyo
Client Delta Sky Magazine, US 2014
arms
Yoyogi Park,Tokyo
Client Delta Sky Magazine, US 2014
Douro, Portugal
2007
Personal work
Tutka Bay Lodge, Alaska, US
2013
Personal work
Handmade Wagashi by Suisei-Kashi-Teseisyo
Client T Japan 2016
Tutka Bay Lodge, Alaska, US
2013
Personal work
Aronia de Takazawa
chef: Takazawa Yoshiaki
Tokyo 2007
Client Departures, US
Aronia de Takazawa
chef: Takazawa Yoshiaki
Tokyo 2007
Client Departures, US
Aronia de Takazawa
chef: Takazawa Yoshiaki
Tokyo 2007
Client Departures, US
Hotel les Pyrenees
Saint-Jean-Pied-de-Port
Basque, France
Client Esquire Japan Sep 2005 issue
Six Senses Yao Noi
Phang Nga Bay, Thailand
Client Harper's BAZAAR Japan Dec. 2015
Mediterranean cruise by SILVERSEA
Civitavecchia, Italy to Barcelona, Spain
Client Forbes JAPAN 2014
Dodin-Miremont
Biarritz, France 2005
Client Esquire Japan
Octopus carpaccio, citrus, olive oil, piment d’espelette
Txikito
Basque restaurant, New York
2016
Personal work
Hostellerie de Crillon le Brave
Provence, France 2001
Personal work
Quinta do Cotto
Douro, Portugal
2007
Personal work
Pâtissier: Toshi Yoroizuka
Tokyo 2007
Client Departures Japan
Padllers Coffee
Hatagaya, Tokyo
2016
Personal work
Pâtissier: Toshi Yoroizuka
Tokyo 2007
Client Departures Japan
Pastis dans l'après-midi
Biot, Côte d'Azur, France 2005
Client Esquire Japan
Asador Venta Burkaitz
Itxassou, Basque, Spain
Client Esquire Japan Sep 2005 issue
NY Bar
Park Hyatt Tokyo
Japan 2006
Client Travel+Leisure, US
KAI Hakone
Kanagawa, Japan
Personal work