Mizuno

The words of his mentor, ‘It’s not just cooking’, are the chef’s guideline. Presentation of dishes, showing the action in the kitchen, and friendly conversation all keep a restaurant flourishing. A chef needs to always remember that dining should be fun, and pay attention to every detail. Dishes rich in imagination that go above and beyond Japanese cuisine lure the diner. Stir-fries are prepared in a wok, while rice is cooked in Western pots. Taking his mentor’s words to heart, the chef seeks out new flavours guided by his own sensitivities.

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