Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
March 2023: The Michelin Inspectors Favourite New Restaurants
Discover the latest restaurants added to the MICHELIN Guides to Tokyo, Kyoto and Osaka.
10 Questions For Chef Daniel Calvert of Tokyo's SÉZANNE
Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.
MICHELIN Guide Focus: Fugu, a Winter Food
There’s something winsome about the puffed-up face of the fugu, known in English as the blowfish or pufferfish . Yet it’s also known as a dangerous fish, because of the poison in its organs. Why do Japanese people eat this poisonous fish? Let’s talk about this cuddly-looking fish and the hazard that lurks within it.
Hiroyasu Kawate is the chef of Florilège, a Two MICHELIN Star and MICHELIN Green Star restaurant. From Tokyo, he spreads the word of a new age of sustainability
In the final of a 4-part video series co-produced by the MICHELIN Guide and Audi Japan. Hiroyasu Kawate tells us more about a new age of sustainability — and how the attention to details needed to be a chef is mirrored by the constant and innovative evolution of the Audi e-tron Sportback.
Osamu Matsuura, Owner-Chef of One MICHELIN Star Restaurant Sushi Matsuura, and his Strong Relationships with Brokers in the Toyosu Market
Osamu Matsuura, a One MICHELIN Star sushi craftsman, treks daily to the morning market at Toyosu Market, Japan’s largest fish market. For close on 20 years, since his apprenticeship days, Matsuura has been commuting to Toyosu and its forerunner, Tsukiji. We followed Matsuura on one of those daily errands as he stocked up on kohada (gizzard shad) and prepared it at his restaurant.
5 Restaurant Trends For 2023, According to MICHELIN Chefs
More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.
2022 Year In Review: Top Chefs in Asia On Their 2022 Highlights And Hopes for 2023
Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.