In Tokyo, Paris, and Copenhagen, I’ve trained under some of the most groundbreaking chefs of our generation. What I’ve learned from working with them is that the true calling of a chef today is to constantly question his way of thinking and what he is trying to communicate, and then express that on the plate. Paris has its own distinctive cuisine, as does Copenhagen. And Tokyo? These days, sophisticated diners in this area are not looking for the flavor of nostalgia or cuisine rooted in Tokyo’s past. At L’ARGENT, my aim is to start from scratch and create an entirely new style of cooking.


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