Chef Michihiro Haruta is Shooting for the Stars
Having trained in Europe and the US, the chef transcribes his past experiences into the cuisine at his Michelin-starred restaurant Crony.
© Crony
Since December 2016, Michihiro Haruta and Kazutaka Ozawa have been joint directors of Crony, an establishment in the chic Nishiazabu district that received its first Michelin star in 2018.
Born in 1987, Michihiro Haruta began his culinary career in Fukuoka on the northern tip of the island of Kyushu. As a young adult, he embarked on a gastronomic tour of France (Alsace, Perigord, and Provence) that he concluded in 2010 in the three Michelin-starred kitchens of Ledoyen in Paris.
French cuisine with Scandinavian accents
Upon his return to Japan, he worked at Quintessence, another three-star restaurant, but this time in Tokyo. Other Michelin-starred establishments then called him back to Europe: he worked at Kadeau (Copenhagen) and then at Maaemo (Oslo). After helping Tirpse in Tokyo to secure its first star, Michihiro Haruta made a flying visit to Saison in San Francisco.
Imbued with the spirit of his travels, the chef offers French cuisine with Scandinavian accents at Crony, sometimes with a North American touch. The restaurant is a relaxed space and provides the perfect backdrop to the beautifully sober dishes that reflect Michihiro Haruta’s zen.
More information about Michihiro Haruta can be found on his Instagram account and on Crony’s website.
© Crony
© Crony
© Crony
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