French Cuisine from Takayuki Honjo

Why is it that so many Japanese chefs have a passion for France? At the helm of ES, his Michelin-starred restaurant in Paris, the extremely understated Takayuki Honjo confides that he simply loves cultures in general. Whether French, Mediterranean, Scandinavian or Japanese, all have inspired him, over the course of his career, to perfect his technique and nurture his vision.

Takayuki Honjo arrived in Paris in 2002, and studied at the Grégoire Ferrandi Culinary School. He cut his teeth in the kitchens of a handful of Michelin-starred restaurants in Europe and Japan. He then made his debut as a chef at Astrance in Paris, travelled around Europe (working at Petit Nice in Marseille, Mugaritz in Spain and then Noma in Copenhagen), before eventually settling in Paris again, in his own restaurant with sixteen covers – at the tender age of 33.

Because he has a clear vision of what he wishes to create, Honjo does not indulge in embellishments. It’s perhaps due to this that he received his first Michelin star in 2014. The explosion of flavours he creates is set against a sober background, in Japanese style. His plates are set elegantly, skilfully showcased against the white, refined backdrop of the establishment. The menu is omakase (pronounced ‘omakasay’), at the discretion of the chef. Let yourself be guided…