In this episode of Tokyo My City, chefs Yoshihisa Akiyama and Katsumi Kusumoto take us on a journey through Tokyo’s culinary landscape, revealing how local ingredients and traditions shape their innovative dishes.
Two celebrated chefs share their culinary journeys through Tokyo.
Michelin-starred Yoshihisa Akiyama of Mutsukari sources seasonal fish from Toyosu Market and fresh wasabi from Okutama.
Saido’s Katsumi Kusumoto creates vegan delights, with a focus on Comachi lemons and plant-based sweets.
Both chefs draw inspiration from Tokyo’s vibrant neighbourhoods, from the tranquil Harumi Port Park to the cherry-lined streets of Jiyugaoka. Their passion for local ingredients and sustainable practices elevates Tokyo’s cuisine and allows diners to taste and connect with the very essence of Tokyo.
Source: Euro News
