26 September 2019

The world comes to geneva 8th edition — Yoji Tokuyoshi @ La Bottega 29-10-2019 and 30-10-2019 (new date)

Chef Yoji Tokuyoshi at la Bottega on October 29th and 30th. Due to the great demand we added a new date (30/10) to this exclusive event.

Menu 8 Course 180chf

Wine Pairing 8 wines 100chf

Born in Japan, Yoji Tokuyoshi grew up in the small town of Tottori. Coming from a family of pharmacists, his career choice was rather unorthodox. At the age of 18, Tokuyoshi left his hometown to attend cooking school in Tokyo where he, followingly, worked at a number of Italian restaurants. A decade later, and hungry for more, Tokuyoshi embarked upon what would prove to be a life-changing trip to Italy. His trip turned into eight years as sous-chef at Osteria Francescana as well as staging under some of the most esteemed chefs like Adrià Ferran. As the sous-chef of Massimo Bottura, Tokuyoshi learned the long-rooted tradition of the Italian cuisine, and with the desire to create something new he opened his own restaurant, Ristorante Tokuyoshi, in Milan on February 4, 2015. In December 2015, it received its first Michelin star.

Ristorante Tokuyoshi proposes an Italian cuisine interpreted with the eye and philosophy of a Japanese, the merging of two cultures aimed at innovation: the Italian cuisine of Yoji Tokuyoshi. His cuisine takes a starting point in his ideas, his memory and, above all, his creativity, brought to life through Italian ingredients and the craftsmanship and techniques of his native culture. All his dishes, such as the Gyotaku and Pizza Delivery, convey an element of chef Tokuyoshi’s dual personality between the two cultures. On February 4, 2019, he opened his eight-seat restaurant in the Jimbocho area of Tokyo called Alterego. Born out of the idea of Yoji Tokuyoshi’s second self, together with head chef Hidehito Hirayama he serves a different interpretation of his Italian cuisine is expressed through Japanese ingredients. Themed “Equilibrium” at Alterego he serves a tasting menu with a soup pairing: for each dish, a liquid element is paired to balance and exalt the flavours of the dishes.

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