Through his cuisine, Chef Shinsuke Ishii encourages conversations about sustainability. Just like the commitment to sustainability that runs through Audi’s electric vehicles.

Nespresso and MICHELIN Guide have partnered to bring you this message for the future. Shuzo Kishida is a role model for chefs today, making a major contribution to the success of the food and beverage industry.

This story is brought to you by MICHELIN Guide and N25 Caviar, an Official Caviar Partner of the MICHELIN Guide Tokyo 2023.

Antonio Iacoviello is the head chef of Gucci Osteria da Massimo Bottura Tokyo, a restaurant awarded One MICHELIN Star in the MICHELIN Guide Tokyo 2023. He pursued a career as a chef after early experiences at his grandmother’s trattoria. He moved to Tokyo in 2021 after gaining experience in Europe. We asked chef Antonio ten questions about Japan, his memories with his family, advice from his mentor, and his message to young chefs.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

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.

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, 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.

Kotaro Noda of modern Italian restaurant FARO talks about creating new things through combining sensibilities and taking away rather than adding

Chef-owners Hideaki Imahashi and Shoko Hirase of one-MICHELIN-starred L’aube in Tokyo share their insights on conveying a multi-sensory dining experience through the use of color and aesthetics - and how this is reflected in the stylish and comfortable experience of driving an Audi Q8.

Eight thousand kilometres from Japan in Dubai, in the United Arab Emirates, you can taste the flavour of true Japanese sushi. Hōseki, listed as a one-star restaurant in the MICHELIN Guide Dubai 2022, brings the ‘made-in-Japan’ sushi of Masahiro Sugiyama to the Middle East.

Motokazu Nakamura of three-MICHELIN-starred Isshisoden Nakamura in Kyoto, Japan, draws parallels between finding harmony in boldness and details in the pursuit of excellence in the kitchen and in driving an Audi A8 car.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

For half a century, Kondo has devoted himself to a single passion: spreading the joy of tempura to the wider world.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

Mentor Chef Award recipient Hiroyuki Kanda says he wants his apprentices to have a clear perspective on life and pursue a goal. What does it mean to him to be a mentor?

When Service Award winner Mayuka Arai of Hommage is asked what customer service means to her, she says, “I want the time customers spend with us to be as pleasant as possible”.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.