Sur Mesure par Thierry Marx / France
Piazza Duomo / Italy
After working with renowned European chefs, he spent three years in Japan, where he was impressed by the spirit of Japanese cuisine. His cuisine is based on a fine balance of sensibility, culture, techniques and analysis. The kakugama reflected his light, savory and delicate cuisine.
Central Restaurante / Peru
A key figure in popularizing Peruvian cuisine around the world. He explored all aspects of the outside world to forge his own philosophy and cooking style, and founded the NPO “Mater Iniciativa” to research the concept of gastronomy based on the unique identity of the indigenous Peruvian people.
RAW / Taiwan
His creative reinterpretations of French culinary traditions have made him a world-renowned figure. His creations, which transform seasonal ingredients into modern art, are based on a culinary philosophy of eight principles in pursuit of the memory of human taste. With the kakugama, he merges Chinese, French, and Japanese cuisines.
Ginza Kojyu / Japan
Chef of modern kaiseki cuisine, he was trained in Shizuoka, Kyoto and Tokushima before becoming independent. After further refining his traditional skills and his keen sense of seasonality, he opened Ginza Kojyu in 2003, where he developed his own unique world. He mastered the strengths of the kakugama, which he applied to various types of cooking. He rated ANAORI kakugama to be the best, especially for cooking rice.