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Chef Kazutoshi Narita

Professional

Profile of Chef Kazutoshi Narita

Born 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.

  1. 2007 『NY TIMES Journal, Dessert category』
    Best of New York Award
  2. 2017 『Asia's 50 Best Restaurants』
    Best Pâtissier Award
  3. 2018 『Gault & Millau Japon』
    Best Pâtissier Awards

Archive

  1. # ISSUE 20

    A rich journey where you can feel tradition and history Kanazawa where you want to visit in winter

    2024.01

  2. # ISSUE 19

    Stop by on my autumn leaves drive to Tochigi “A detour” with full of local charms

    2023.11

  3. # ISSUE 18

    Gift from The Northern Land Give naturally cultivated vegetables from Hokkaido for 5 people!

    2023.08

  4. # ISSUE 17

    Loved for 35 Years! The History and New Era of the Suma Aqualife Park Kobe

    2023.05