The Japanese chef (ex restaurant Botanique) chose France to start his career and perfect his technique. Always driven by the same rigor and endowed with an insatiable curiosity, Sugio Yamaguchi lets the living flourish in his kitchen. He creates, and lets himself be enlightened by the producers of his environment, his ecosystem, whom he keeps close to him.
The chef draws on their shared knowledge and know-how, brings them to light, invents, shares, is enthusiastic and transmits: from their links are born dishes to remember, sincere and vibrant emotions, islands of wonder.
Recently he launched “Niwa”, a new Parisian delivery and take-out brand, with the idea of “good vegetable dishes for everyday meals”