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Advice from leading chefs

SPECIAL TALK

Japanese wagyu ― The art of combining aroma, texture and taste

Toru Okuda × Thierry Voisin

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.01

Presenting the allure of Japanese wagyu to the world in various cuts

Thierry Voisin
Chef at Les Saisons, Imperial Hotel Tokyo

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.02

The key to enhancing the essential ‘sashi’ in Japanese wagyu

Toru Okuda
Owner chef at Ginza Kojyu, Ginza Okuda and OKUDA,Paris

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.03

How you heat Japanese wagyu greatly affects its taste and texture

Sun Chengshun
Owne chef at CHINESE CUISINE SUN 中國名菜 孫

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.04

Japanese wagyu expands the possibilities of ristorante cuisine

Stefano Dal Moro
Executive chef at ANTICA OSTERIA DEL PONTE, Tokyo

  • インタビュー記事はこちら
  • 動画はこちら

Pamphlet

Pamphlet

Movie

Full version
Short version
Japanese excerpt version (Chef Sasaki)
Japanese excerpt version (Chef Sanshina)
Chinese excerpt version (Chef Chen)
French excerpt (Chef Michael)
French excerpt (Chef Olivier)
Italian excerpt (Luca chef)