Keichitsu

Chef Yuki Matsumoto truly has the magic touch: the talent to present top-quality ingredients in such a way that guests will fondly look back on their culinary experience. This is, without a doubt, influenced by his time at La Grenouillère in northern France, a We’re Smart 5 Radishes restaurant led by chef Alexandre Gauthier. Here too, vegetables play a key role—sometimes served in their purest form, other times prepared with technical finesse, like in a sauce or through fermentation. And the best part? If you ask for a pure plant menu, Chef Yuki will gladly make it happen. Quite the opposite of a problem—he embraces it!