What are your thoughts about life, work, the people and the cultural differences in Japan?
I had the impression that Japan was a unique country with its own culture, and I had always been interested in the country, so I accepted the offer to work as a chef in Tokyo without hesitation. The differences in food culture, national identity, and culture in general between Italy and Japan inspire me when developing dishes. I’ve really enjoyed my time in Japan.We understand you visit markets to deepen your knowledge of ingredients. What is your favourite Japanese ingredient, and why?
It varies from season to season, but my favourite ingredients in springtime are edible wild plants such as Zenmai, and seasonal ingredients. I’ve also had my eyes on the charcoal grilling technique used with binchotan charcoal. I study how to bring out the flavours of various Japanese ingredients by heating them on a daily basis.
Appetizers layered with wild vegetable pesto ⒸGucci Osteria da Massimo Bottura Tokyo
You gained experience in Italy, France, and Denmark. What would you like to take on in Tokyo?
I would like to spread "Vera cucina Italiana" - true Italian cuisine, which is something like the soul of Italy, based on traditional combinations of ingredients, and history, from Tokyo to the world. While incorporating Japanese ingredients and culinary techniques into the creation, I have been seeking out new expressions for Italian cuisine that make everyone who eats our dishes feel, "this is Italian cuisine".Photo ⒸGucci Osteria da Massimo Bottura Tokyo
The sigunature "A Parmiiana that wants to become a Ramen" ⒸGucci Osteria da Massimo Bottura Tokyo
There is a saying that Italian cuisine is "Mamma's taste”, and Japanese cuisine is "Mother's taste". Many renowned chefs believe that nothing beats home cooking. What are your thoughts on this?
I totally agree with this. The foundation of my cooking was nurtured by the home cooking that I learned from both of my grandmothers. I always try to express the essence of Italian cuisine carefully, and I’m sure this mindset is inspired by the home cooking of my grandmothers.Your time spent helping out at your grandmother's trattoria in Rome seemed to have had a great impact on your culinary career. Please share your memories of the time with us.
I spent four years living with my grandmother on my mother's side of the family, while my father was in a hospital in Rome. I was not allowed to visit him as I was only five years old at the time. In order to distract me from being sad, my grandmother would always prepare a large amount of vegetables for me and tell me that she would take me to the hospital once I finished helping her out at her restaurant. I prepared vegetables every day in the hope of seeing him, but I was never able to complete the task before the end of visiting hours. Every day was a challenge for me. Through this daily routine, cooking eventually became a habit, and I naturally began to pursue a career as a chef.
Entrance ⒸGucci Osteria da Massimo Bottura Tokyo
I believe you have faced challenging circumstances in your career. How did you get through those situations?
Although I have experienced many difficulties and successes, I have always set goals. Not dreams, but goals. From my perspective, dreams are like wishes that are hard to reach. I have always worked hard to overcome challenges by setting specific goals.Which piece of advice sticks out in your mind the most, which you received from your mentor, chef Massimo Bottura?
“Key elements in Italian cuisine are cultures, flavours and life memories.”"Do not see Italian cuisine nostalgically, but critically."
I learned from him the following: not to see only the good side of traditional Italian cuisine, but also to seek out even better ways to create Italian dishes using the same ingredients; and the importance of seeing Italian cuisine from a creative point of view.
Another piece of advice from him that I was impressed by was, "work as a team and succeed as a team". I also believe it is essential for chefs to work together as a team.
ⒸGucci Osteria da Massimo Bottura Tokyo
What is your motto or belief?
I take the words of both of my grandmothers to heart. One from a grandmother on my mother's side is that "the most important thing in life is to have deep roots. Study hard and develop friendships so that you will not fall even if a strong wind blows". This also speaks to the importance of teamwork as a chef. The other from a grandmother on my father’s side is that “do what you love. But always face things with love”. Both are my life mottos that I always keep in mind.What does the MICHELIN Guide mean to you?
It is a starting point for my goals and an indicator that proves I am on the right path.
Private Room ⒸGucci Osteria da Massimo Bottura Tokyo
Do you have any advice or message for young people wanting to become chefs?
Never give up and keep challenging yourself. I would like to encourage them to work toward their goals and not let outside opinions deter them.
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Illustration image：ⒸGucci Osteria da Massimo Bottura Tokyo
