Cuisine régionale L'évo | Toyama

French cuisine meets the terroir of Toyama. Born into a family of cooks, Eiji Taniguchi aspired to be a chef and trained in French restaurants. In Toyama, he realized the rich potential of the region's ingredients. In 2020, l'évo relocated and opened as an auberge in Toga village, Nanto city, Toyama. The kakugama resonates with the chef's constant attention on slow heating techniques.

Ginza Kojyu | Tokyo

Kaiseki cuisine at the present tense. After training in Shizuoka, Kyoto and Tokushima, Toru Okuda opened his own restaurant. With an assured technique rooted in tradition and an acute seasonal sense, he expresses his own culinary world at Ginza Kojyu since 2003. He challenged every cooking method with kakugama's particular heating style, and served perfectly cooked rice.

Unis | Tokyo

As a culinary producer conveying both the technique of French cuisine and the knowledge of Japanese food, this chef contributes in manifold ways to culinary literacy. His restaurant unis, newly opened in 2020, is adjacent to Social Kitchen Toranomon, a food incubation facility. It is here that the kakugama was launched in Japan.

Momofuku Seiõbo | Sydney

Paul Carmichael skillfully expresses the culinary culture of his native Barbados through cooking techniques he has acquired working around the world. With the kakugama, he presented a three-course dinner using seasonal produce and paying homage to his Caribbean culture.

n/naka | Los Angeles

A contemporary interpretation of kaiseki cuisine with a California twist: the encounter between the Japanese appreciation of nature and a world-class aesthetic. Niki Nakayama explored the possibilities of low heat cooking with the kakugama, preparing a braised abalone cooked during two hours.

Philippe Restaurant | Melbourne

Born in Normandy, Philippe Mouchel trained in Bordeaux and acquired international experience working for Paul Bocuse. He then lived in Tokyo, and Japanese flavors inspire his generous French cuisine served in a bistro style. The classic French menu he devised showcased the versatility of the kakugama.

Lee Ho Fook | Melbourne

Creative new-style Chinese cuisine by a chef who was formed in a French restaurant. Victor Liong also worked on converging the flavors and techniques of Japan and China into a visionary dining experience. The chef focused on the kakugama's heat conductivity and retention, and steam control, and was particularly sensitive to its perfect rice cooking, a must for Chinese cuisine.

Central Restaurante | Lima

A central figure in spreading Peruvian cuisine globally, Virgilio Martinez has developed his own philosophy and cooking style based on exploring everything there is outside. This spirit is relayed by Mater Iniciativa, a research NPO creating gastronomic concepts with the distinct identities of the indigenous people of Peru.

Aska | New York

Fredrik Berselius bridges his Swedish culinary heritage with New York culture, bringing a taste of nature to his urban surroundings. His extraordinary dishes from mainly locally sourced ingredients offer both new and familiar flavors.

Da Dong | Beijing

A visionary chef with a highly artistic approach who renews the principles of Chinese cuisine for an international culinary audience. Focusing on the kakugama's thermal conductivity and the unique cooking techniques it allows, Da Dong prepared thoroughly cooked abalone in its juice,

Louise | Hong Kong

A new, personal take on traditional French cuisine based on chef Julien Royer's vision. With a rich experience in Asia, Franckelie Laloum associates quality produces and cooking techniques to bridge the gap between fine dining and everyday meals. He experimented on the versatility of the kakugama to offer a minestrone and a delicately grilled foie gras.

Masque Restaurant | Mumbai

Kashmir-born Prateek Sadhu developed a strong bond with his environment before working in some of the world's finest kitchens. His passion for foraging lost ingredients alongside his vision of using purely local ingredients to create seasonal and sustainable dishes has created a world of its own in India's culinary landscape.

Obscura | Shanghai

Born in Hong Kong, raised in Toronto, DeAille Tam has built on her international cooking experience to produce an innovative, contemporary interpretation of Chinese flavors, ideas and culture. Along with chef Simon Wong, she draws on the memories of her many travels throughout China to reinterpret local ingredients and ancient techniques and sublimate them into worldclass fine dining. With the kakugama, she has revisited traditional Chinese recipes, taking advantage of its versatility and of the wooden lid's fine aroma.

Da Terra | London

Born in São Paulo and with a rich career in Europe, Rafael Cagali opened Da Terra as a platform for his experimental cuisine inspired by his Italian origins and diverse background. His cuisine pays tribute to seasonal ingredients, as was shown by the meal he prepared by using many of the functionalities of the kakugama.

The Ritz-Carlton Singapore | Singapore

This maestro dedicated to his craft was trained in Italy before working in many world-class restaurants. Massimo Pasquarelli noticed how the kakugama preserves the flavor of natural ingredients when cooking, and was pleased by its heat retention, uniformity of heat transfer and reduced cooking time. He devised several original recipes, including bread, ossobuco and chocolate fondant.

Piazza Duomo | Alba

Born in Italy, having worked with some of the best European chefs, Enrico Crippa was inspired by the philosophy behind Japanese cuisine during a three-year stay in Japan. Piazza Duomo is the expression of a clear and balanced cuisine based on sensitivity, culture, technical expertise and analytical skills. His creation with kakugama embodies his light, savory and precise dishes.

Tian | Vienna

Vegetarian haute cuisine at its best. In search of the best produce available, Paul Ivić sources regional ingredients from like minded organic producers, and uses the whole crop without producing waste. He still keeps in mind the global aspects of cuisine today. Rooted in this strong stance, his cuisine pulls extraordinary tastes from purely vegetarian ingredients.

Clos des Sens | Annecy

A celebration of the local terroir. Laurent Petit delicately cooks ingredients from his region to produce dazzling tastes. All ingredients are fresh and locally sourced, herbs come from a dedicated garden. The chef used the kakugama to cook some of his traditional recipes, obtaining exceptional flavors.

Raw | Taipei

André Chiang's personal reinterpretation of classic French technique has won him worldwide recognition. His creativity transforms the freshest seasonal produce into contemporary masterpieces. This approach is rooted in his research on our memory of taste and his culinary philosophy based on eight principles. His recipe using the kakugama is an elaborate fusion of Chinese, French and Japanese techniques.

Bo.Lan | Bangkok

The desire to create exceptional Thai food comes to life. Western techniques are fused with Thai culinary culture to create challenging dishes from fresh, organic local produce. A privileged relationship with producers and suppliers guarantees the best of Thai ingredients sublimated in new forms.

Fief | Paris

A chef from the next generation who traveled the world to discover its culinary heritage. The result is a challenging principle: Victor Mercier proposes authentic and sophisticated natural cuisine, solely made from ingredients produced in France. To benefit from the kakugama's high far infrared emissivity, he used natural materials such as shingles and sand to experiment on new cooking techniques.

'La Marine | Noirmoutieren-l'Ile

A unique experience of the culinary identity of an island, between port and vegetable garden. A sophisticated cuisine of the moment, inspired by the morning fish market and the daily produce. Alexandre Couillon is particularly impressed by the characteristic scent of the kakugama's inner lid made of Japanese cypress.

Mume | Taipei

Born in Hong Kong and trained in Australia, Richie Lin chose Taipei to establish his fine casual diner. Driven by seasonality and sustainability, applying modern European techniques to the underrated local resources of Taiwan, the chef is committed in supplying local food supply chains and discovering unique elements still unknown in the terroir of Taiwan.