SOLA – Kosuke Nabeta
Kosuke Nabeta, a young Japanese chef, does not create Westernized Japanese cuisine any more than Japanese French cuisine. Rather, it draws its inspiration from the French terroir using the Japanese aromatic register to create original agreements, original flavors, close to the fusion food. It follows the tradition of omakase, which means “I defer to you” by offering only two Menus to his guests (twenty), who agree to be surprised by settling in this vaulted cellar looking like traditional Japanese living room.
