Chef-owner Michihiro Haruta has an in-depth knowledge of Japan's different regions and their exceptional produce, combined with a deep respect for growers and producers. This knowledge provides him with a rich palette of colours and flavours, which he uses with precision and seasonality at Crony – a name that means "lifelong friend". Having trained in leading kitchens in Paris, San Francisco, Oslo, Copenhagen and Tokyo, Chef Haruta has absorbed a wide range of culinary influences and developed a distinctive style of his own. His cuisine is minimalist, refined and pure, with vegetables playing an important role. Respect for the ingredient is at the heart of his cooking, allowing natural flavours to come through with clarity. Every dish is finished with remarkable attention to detail, sometimes to the point where the presentation is almost too beautiful to disturb. But it is worth taking that first bite: the flavours are as impressive as the craftsmanship. A fully pure plant menu is not currently offered, although vegetables take centre stage in many dishes. With this level of talent and understanding of produce, a pure plant menu could become an exceptional expression of Chef Haruta's cuisine. We would love to see it.
