KOYAMA hirohisa

NAKAMURA komei

ISHINABE yutaka

SAKAI hiroyuki

KOUBE katsuhiko

CHIN kenichi

KUMAGAYA kihachi
KOYAMA
hirohisa

NAMAMURA
koumei

ISHINABE
yutaka

SAKAI
hiroyuki

KOBE
masahiko

CHIN
kenich

KUMAGAI
kihachi




Born in Kanagawa in 1948. At the age of 23 Ishinabe moved to France to refine his cooking skills and sensibility at some of the country's best restaurants: Maxim, Vivaroa, Mulan de Mujeun and Orvergue de Vert Bis. Back in Japan in 1982, he employed his prodigious experience with and knowledge of French food at his own restaurant Queen Alice in Nishi Azabu, Tokyo. Ishinabe's encyclopedic knowledge of French cuisine extends beyond food and cooking to tableware and interior. As a result, each visit to Queen Alice is likely to reveal a new experience.


How did you get started in the rarified world of French cuisine?
When I was a junior high school student, I fancied myself as a tough guy. I skipped class all the time and made money by buying cigarettes and whiskey on a U.S. military base and reselling them on the black market. Usually Ifd spend my earnings at high-class restaurants. That whetted my appetite and when I was 15 I had a chance to do a little cooking at a little French restaurant. I got complimented for a dish I made and, well, that was the start.
Ifve heard that you have studied Japanese cuisine as well as French.
Yes, thatfs right. In Japanese cuisine the ingredients change gradually according to the season. Although the basic dishes and method of cooking donft change, therefs nonetheless a freshness to the cuisine that makes cooking it satisfying. From Japanese cooking I have learned the importance of the turn of seasons and the natural local climate. I believe French cuisine should be similarly influenced. Whether youfre in France or in Japan, the environment should come into play. It should affect the amount of fat you use, and it should steer you to use certain flavors. I think itfs fair to say that my style of French cuisine takes into account these unique Japanese influences.
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