Blending Italian heritage cuisine with Japanese precision
Description
Born and raised in Kyoto, Ken Sakamoto creates Italian cuisine that refuses to be pigeon-holed. He takes inspiration from Japanese cooking and makes effective use of sansho, shiso flowers, yuzu and other herbs that lend their aroma to Japanese dishes. The platter of dry-cured ham, in-season vegetables and fresh cheese, all produced in Japan, is a specialty. Sharing the spirit of the producers, he conveys the ingredients' appeal.
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