Michihiro Haruta, the Young Chef Shooting for the Stars
At just thirty years old, the Japanese chef Michichiro Haruta has already stacked up his experience within the fine dining domain. Born in 1987, Haruta began his career at Fukuoka on the northern tip of the island of Kyushu. Soon after the young chef began a tour of gastronomic France from Alsace, to the Perigord to Provence, finishing up in 2010 in the three Michelin starred kitchen of Ledoyen in Paris.
Upon his return to Japan he worked at Quintessence in Tokyo, equally endowed with three stars. He equally stacked up stars at Kadeau in Copenhagen and at Maaemo in Oslo, he crafted macarons at the Tokyo Tirpse and made a flying visit to Saison in San Francisco.
Since September 2016 however he’s been resolutely at the head of Crony, a new spot in the chic district of Nishiazabu. Imbued with the spirit of his travels, Haruta has on offer a cuisine which mixes French gastronomy with Scandinavian touches, sometimes with a hint of North America. The space is relaxed, providing the perfect backdrop to beautifully sober dishes that reflect Haruta’s zen. While Crony obtained its first Michelin star in 2018, it’s probable that the others will soon follow.
Sogetsu: The Future of Ikebana?
It’s an assumed fact that art likes to be in a vacuum and tends to resist technical progress. It would seem fair to wonder, then, whether Ikebana is slightly past its prime. However, this form of flow
Yumi Nakamura, Copper Kettle Expert
Born in Saitama prefecture in 1981, Yumi Nakamura strongly believes that objects should be both stylish and functional. She uses the hammering technique.
What’s this Japanese Designer’s Secret? Candle-lanterns.
It’s a clever design, inspired by the traditional Japanese paper lanterns (chouchin) often found outside houses and at doors.
Masahiro, Eternal Gin Producer
Situated in the south of the Japanese archipelago, Okinawa is known for the impressive life expectancy of its residents.
The Designer Turning Food Waste into Tableware
The circle is complete. Thanks to Japanese designer Kosuke Araki, you can eat your vegetables off a plate that’s 100% plant-based, having been made from food waste.