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Kotaro Noda

Chef of the restaurant FARO* in Shiseido Ginza (Tokyo) - Japan

Winning his second Michelin star in 2017, he became the first Japanese chef to gain the Michelin recognition twice. At his restaurant “Faro” in Ginza, Tokyo, his fully vegan dishes embody his experiences in Italy through the lens of the Japanese culture of cherishing the ambience and taste of each season.

GARDEN GASTRONOMY EXPERIENCE

Seasonal ingredients from selected farmers

"We offer cutting edge vegan and a standard course menu assembled upon the seasonal ingredients we receive from specially selected farmers and growers around Japan.

In both courses, guests will be able to experience the seasonality and locality of each ingredients and we strongly recommend the vegan course for the “Full” Garden Gastronomy Experience to pair with La Grande Dame 2012 in particular."

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THE MAIN COURSE

Discover the dish

This Dish is constructed with boiled cabbage leaf stuffed with cashew nuts, amaranthus seeds, fermented cabbage, dry tomatoes, endo beans and kumin seeds that brings slightly sweet and spicy tendency.

Pairing with La Grande Dame

The Silky and creamy texture with very fine and delicate bubbles of La Grande Dame harmonizes with the pronounced vegetal and fresh acid notes of the dish making it softer.

Discover Faro restaurant

"At Faro Shiseido Ginza, we aspire to be a beacon in the heart of Ginza providing a new type of restaurant, creating dishes that transcend cuisine-specific boundaries. The entire team works to establish connections with farmers, fishermen and producers all around the country. The selection of tableware represents original works of fine and traditional artisans Japan has to offer. We combine the traditional and innovative side of Modern Italian cooking with the rich culinary tradition of Japan, to produce highly original, leading edge cuisine."
At Faro in Ginza, I thrive to express what I have fostered in Italy in the Japanese culture of cherishing ambience and taste of each season. It is in a way, an art to create, through my senses and the power of my entire team, a restaurant that is enjoyable for all the guests who chose to come and dine here.
Kotaro Noda

Discover our chefs

April Bloomfield

April Bloomfield

Chef of the restaurant at the Mayflower Inn & Spa’s
Discover the experience

Tadayoshi Kimura

Tadayoshi Kimura

Chef of the restaurant TEPPANYAKI in Kyoto - Japan When it comes to his culinary philosophy, Tadayoshi believes in creating dishes by playing with traditional Kyoto vegetables (Kyo-yasai) and their diversity throughout the year depending on the season. With over 30 varieties in total, his dishes focus on highlighting the beauty of the vegetables and initiating his diners to the terroir of Kyot...
Discover the experience

Iker Erauzkin

Iker Erauzkin

Chef of the restaurant UMA* in Barcelona - Spain Currently, Iker runs UMA Restaurant in Barcelona with his wife Anna Yébenes, a revolutionary hospitality concept that goes against the status quo and where the diner is the main protagonist. Adapting their menu every week cater to the freshest products from the garden, sea or land.
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Amélie Darvas

Amélie Darvas

Chef of the restaurant Äponem - France In 2018, after five years spent at the helm of her Parisian restaurant Haï Kaï, Amélie opened Äponem in the south of France. Shortly afterwards, she obtained a Michelin star making her one of the few Michelin-starred female chefs in France. Here at Äponem, the Auberge du Presbytère, she cultivates her own organic vegetable garden, offering an experience wh...
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Marcel Ravin

Marcel Ravin

Chef of the restaurant Blue Bay* at Monté Carlo Bay Hotel and Resort – Monaco Michelin-starred chef Marcel Ravin is the name behind Blue Bay, the Monte-Carlo Bay Hotel...
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Hironori Sato

Hironori Sato

Chef of the restaurant MELI MELO in Hokkaido - Japan In 2013, Hironori Sato opened "meli melo" in the Maruyama district of Sapporo. Using carefully selected ingredients from Japan and abroad, French techniques, and his Japanese sensibilities to execute each dish, his cooking style expresses a variety of textures, aromas, and flavors. His richly creative cuisine earned him a Michelin star in 20...
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Robin Gill

Robin Gill

Chef of Zebra Riding Club Restaurant at Birch - United Kingdom Working in a capital city as is London, Robin approaches his cuisine in what he calls a “ten-step back approach” – his strong relationships with purveyors and growers, from land to sea, are what form the basis for his menus. Robin’s training as a young chef was spent in rural environments, led by nature, in some of the leading gastr...
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Domingo Schingaro

Domingo Schingaro

Chef of the restaurant DUE CAMINI, Borgo Egnazia - Italy In January 2016, Domenico Schingaro was appointed executive chef at Borgo Egnazia, where he coordinates the entire food & wine offering and leads the gourmet project at the Due Camini restaurant, which won a Michelin Star in November 2018. Exploring the essence, substance and feel of food from land and sea.
Discover the experience

Dario Cadonau

Dario Cadonau

Chef of the restaurant VIVANDA - Switzerland Dario is a Chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the In Lain Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
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  • Garden gastronomy

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  • Vegetable garden of Verzy

    Discover the garden
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