This chef is among the elite, Japans new league of contemporary chefs. Chefs that work with precision in a contemporary way, disciples of Marc Veyrat, Michel Bras, and Ferran, the likes of chefs that integrate nature’s essentials.
Hajime Yoneda was born in Osaka, and became a chef in 1998. Working in restaurants in Japan and France, in May of 2008, he opened Hajime and less than two years later, he was awarded three stars.
A signature dish of Hajime’s restaurant, this dish he says expresses the cycle of life on earth, created with respect for nature.
http://www.hajime-artistes.com
