37+1 - Sanjuhachi

Chef Toshikazu Kamei had a dream: to open his own restaurant at the age of 37. It happened—with a one-year delay—which explains the name: 37+1. The restaurant itself is a Japanese-Italian “farm-to-table” concept, where the chef cooks with respect for what the garden provides. For him, water is of utmost importance, both in the kitchen and at the table, where only the best will do. The many creative salads are paired with local wines, extending the philosophy consistently throughout the concept. We are curious to see how this project will continue to evolve…