Professional
Profile of Chef Kazutoshi NaritaBorn in 1967 in Aoyama Prefecture. He started his career at the one star Michelin restaurant Stella Maris in Paris, and polished his skills working in renowned restaurants such as Enoteca Pinchiorri, Pierre Herme Paris and L'Atelier Joel Robuchon. He won the Best of New York award from the New York Times in the Bread and Dessert category in 2007. He returned to Japan in 2012 where he started working at Esquisse restaurant in Ginza, Tokyo. In 2017, he won the Gault & Millau Best Pâtissier award, as well as the Best Pâtissier award among the Asia Top 50 Restaurants in the Asian region category of the World Top 50 Restaurants, sponsored by the British magazine Restaurant. He is now one of the most exciting pastry chefs to follow.
- 2007 『NY TIMES Journal, Dessert category』
Best of New York Award - 2017 『Asia's 50 Best Restaurants』
Best Pâtissier Award - 2018 『Gault & Millau Japon』
Best Pâtissier Awards