Japanese chef photography
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The city’s greatest yakitori chef, Atsushi Kono, can find the flavor in thighs, skin, ovaries — even white meat.
I was born in 1955, and have been working as a cook for 40 years, 25 of which I worked in Japan (my country of origin). Now I’m an Executive Chef of AKA Japanese Cuisine and Lounge. A key element of my work is Wabi Sabi. I’d like to explain to you what it means. These words describe the spirits of Japanese cuisine: the finding of beauty and peace in ordinary things, the chef gives the guests his full attention and does not look down on them. In return, the guests show respect for the chef’s…
Explore La Patisserie by Aman Tokyo, serving elegant French patisserie, homemade breads and cakes to order in Otemachi, Tokyo. Enquire today.
“Prep perfectly, serve perfectly, present perfectly—that is what we are trying to do.”
A staple dish in our home. It may take a little while to prepare the sauces, but I assure you, it's well worth it!
This is the third post in the Tokyo - Kyoto - Osaka series. Other posts in this series include Matsugen (delicious soba) and the intro post: Tokyo, Kyoto, and Osaka. A popular first thing to do in Tokyo following a long, tiring flight is, surprisingly, to get up at 4AM the next morning to visit the daily...
The overview of my omakase dinner at Tokyo's 2 Michelin-starred sushi restaurant.
