“The chef has worked meticulously to perfect his cuisine for years, gram by gram, ingredient by ingredient. He handles the techniques of the cooking of the past with virtuosity, his subtle interpretation gives new life to culinary classics "
Reviews of Michelin inspectors
“My grandfather was a mason. My father was a mason. I come from a line of modest craftsmen but proud of a job well done. What interests me is not being creative. I don't aspire to be a great artist. I would like to be a good craftsman because my heritage is there. "
From the book: Karen Torosyan, Secrets and Techniques of a Goldsmith Cook, Chihiro Masui