- Grand Chefs in prestigious places
- Discovery the secret of preparation techniques
- Tasting high quality Japanese products
- Decoration, traditional and trendy tableware
Chef advisor in major Japanese restaurants in Europe for 30 years. Taught in Dakar, Athens, Lisbon, Moscow. Animate sushi nights, such as for the Prince Regnier in Monaco.
Founder of Culinary Messengers. Architect Designer. Has dealt with management of Sushi-cho, Matsuri and Kunitoraya in Paris. Has animated Japanese culinary art television reports, organized cultural exchange events on Japanese and French tableware in Paris, Tokyo, Nagoya, Osaka.
Mayumi FujiwaraSpecialist of Japanese Art of hosting. Professor of Japanese cuisine at the French Bertin Poiree cultural centre in Paris for 6 years. Organizes cooking classes at home. Her cuisine reflects her multicultural youth spent abroad and her education from a family diplomat.
Hisayuki TAKEUCHIChef and owner of the Labo-resto Kaiseki.com where he composes banquets and recipes according to his artistic modern version. Directs a cooking school “Ecole du sushi”. Invited as a judge for Master Chief on National television program TF1, Teaching at the Cooking School at Alain Ducas. Author of several cookbooks with his wife Elizabeth Paul Takeuchi, who is a linguist, the rendezvous of the new kitchen of all delirious creativity.
Somelier and member of the Association des Sommeliers de Paris Ile-de-France. President of the Sake Service Institute in Europe. Manager of a consulting firm, Kei Paris Gallery, for Japanese restaurants.
Specialist of Shojin Ryori: Buddhist vegetarian cuisine. For over 20 years, she taught Shojin in Kamakura, New York, San Francisco, London and Paris. Author of several books.