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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 Kyoto.

GARDEN GASTRONOMY EXPERIENCE

Wonderful local ingredients

There are more than 30 kinds of Kyo-yasai and I mix those ingredients with other vegetables to create a dish that highlights the beauty of these vegetable. I believe that Teppanyaki is the most simplest way to cook ingredients but each ingredient needs to be thoroughly looked after once on the hot plate.

The gastronomy at the restaurant has always been the heart of the hotel and Kyo-yasai has always played a important role in it. I enjoy introducing these wonderful local ingredients to the people who come to dine in our restaurant and have them experience the terroir of Kyoto.

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THE MAIN COURSE

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There are more than 30 kinds of Kyo-yasai (Kyoto local vegetables) produced throughout the year and this particular dish I chose to present 11 of them in a colorful and elegant way to pair with La Grande Dame.

Pairing with La Grande Dame

The note of matured dried fruit, nuts and the structure of the champagne that comes from the Pinot Noir dominant blend harmonizes beautifully with the minerality of each 11 vegetables.

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The best ingredients produced in Kyoto
At the first ever Teppanyaki restaurant produced by Michelin Star Chef Dominique Bouchet “Le Teppanyaki by Dominique Bouchet”, guests will be able to enjoy the characteristics of the chef throughout the course from the beginning to the dessert using the best ingredients produced in Kyoto such as local vegetables, Kyoto Beef and Kobe beef.
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"As a Chef, I enjoy creating a dish by playing with the traditional Kyoto vegetables (Kyo-yasai) and it’s diversity throughout the year depending on the season. Whenever I visit the grower of these Kyo-yasai, I am always surprised by the long history and it’s potential for the future."

Discover our chefs

Tohru Nakamura

Tohru Nakamura

Tohru Nakamura discovered his passion for fine dining during a kitchen internship at the age of 15. He has gone on to win many awards, including two Michelin stars and the ‘Chef of the Year’ title. The German-Japanese chef is also an ‘honorary ambassador for Japanese cuisine’. His creations are European with Japanese influences, classic and traditional yet wonderfully creative and cosmopolitan.
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April Bloomfield

April Bloomfield

Chef of the restaurant at the Mayflower Inn & Spa’s
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Iker Erauzkin

Iker Erauzkin

Chef of the restaurant UMA* in Barcelona - Spain Iker Erauzkin was born in Bilbao, in 1976, and learned all the secrets of traditional cuisine from a very young age, from the hand of his grandmother. At just 16 years old, he moved to Paris to train and discover the joys of good food. Despite its Basque origin, Iker has always maintained a close relationship with the Catalan gastronomy.
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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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Kotaro Noda

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.
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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 2017...
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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.
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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

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