A visit to Toyama, Japan, reveals a robust community of exceptionally talented chefs who cook in dramatically different styles and yet are united by a common love of hyper local ingredients. On this episode of HRN On Tour, host Dana Cowin and translator Shima Pezeu talk about three extraordinary local chefs and meals. Oryouri Fujii’s chef, Hironori Fujii, is the son of a local fisherman. He holds swimming fish in a blue plastic tank behind the restaurant, ready to dispatch exactly 6 hours before cooking for optimal flavor and texture. Eiji Taniguchi, at one-star Michelin L’Evo, makes exquisite avante-garde meals from the forest that’s visible from his restaurant—including shabu shabu beaver. And lastly, Hozumi Tanaka at Himawari Shokudo brings a taste of Italy with a modern Italian bistro decorated with bottles of Sassicaia, and serving pasta such as luscious linguini with coriander and squid.
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