オーシャントラウトと塩昆布 (PHP新書) (Japanese Edition) Book PDF, ePub eBook

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Book Descriptions:
世界で一番有名な日本人シェフが語る“予約が取れないレストラン”の料理哲学。世界各国で賞賛され、アラン・デュカス、フェラン・アドリアと並んで世界三大シェフに数えられる著者・和久田哲也。1987年オーストラリアで「テツヤズ（TETSUYA’S）」を開店、たちまち予約の取れないレストランとなった。世界中からVIPたちが押し寄せるレストランとなり、各国から出店の誘いが後を絶たなかった。断り続け唯一出店を決めたのが、2011年にオープンしたシンガポール「ワクギン（WAKUGHIN）」だった。ここでも新たな挑戦が続く。一番多くメディアに取り上げられた一品は、「オーシャントラウトと塩昆布」。自然豊かなオーストラリアの食材と、UMAMIを含む日本の塩昆布を融合させた、日本人の感覚ならではの発想だった。料理、食材、サービス、ダイニングカルチャー、海外から見た日本について存分に語った一冊。

オーシャントラウトと塩昆布 (PHP新書) (Japanese Edition) by 和久田 哲也

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