at Michelin Guide and at Gault et Millau
Born in Osaka, Japan, Toshi moved to Paris in 2001 and was introduced to French cuisine by Joël Robuchon, Alain Passard and Philippe Legendre. From these great masters, he learned the secret of juices and deep consommés, the strength of vegetables and the subtle art of roasting. Endowed with a very particular sensitivity, Toshi composes by instinct a pure cuisine of emotions, as close as possible to the products.
Alliance in pictures
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