Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with three Michelin stars.

This is Yamasa’s highest grade of soy sauce, made from three different types of Koji by three-stage mashing process (patented), named ‘Kasane-Shikomi / Oi-koji’.
Its rich taste, plump flavour and aroma will make the dish savory and velvety.

Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled.

Cut the pumpkin into 1cm pieces, add the light honey in a bowl and cook until it is boiled.

Skewer the prawns, cooking for a minute in boiling broth (broth※1 [180cc], ‘Yamasa Honkaiseki’ [20cc], Japanese Sake [15cc], mirin [20cc]).
After boiling let it cool down to room temperature.

Boil the broth, add gelatin [10g]. After being melted, let it cool down until it gets thick. (Hereinafter called “gelatin solution”)

Pour the gelatin solution into a container covered with cling film. Add the okra, pumpkin and prawns, them adding more gelatin solution. Right after, add the same ingredients again alongside the black soybeans and sliced truffles. Squeeze loosely let it cool down until it getｓ solid. (Hereafter called “ambre jelly”)

Puree the sweetcorn in a food processor to make a paste. Mix with Bechamel sauce [20cc] at the ratio of 1:1

Pour the sweetcorn sauce in a bowl. Them serv with the ambre terrine.