Seto Sousuke

Seto Sousuke’s cooking is razor sharp, rooted in Japanese tradition and shaped by one hell of a CV. Remember the name.

Inspired by his grandfather to become a chef, he started out at cult Tokyo spot, Celavird, before working on the iconic Cook Japan Project alongside some of the world’s very best (Alex Atala, Yannick Alléno, Dani Garcia). After a successful stint at Kadeau** in Copenhagen, he joined Virgilio Martínez for the opening of MAZ** back in Tokyo, and was most recently part of the kitchen team for Noma’s insanely popular Kyoto project.

Now he’s back home, working on his own very personal project: the opening of an eight-seat counter dining restaurant in Tokyo later this year. There he will serve innovative dishes “inspired by Japanese cuisine with a Japanese aesthetic”. Seto’s Carousel residency is a flavour-packed preview of what’s to come; his menu includes refined masterpieces like ‘Yuzu kosho cured sea bream, fermented daikon juice, lavender oil,’ ‘Miso cured grilled squid, fermented koji and beef fat sauce, grilled turnip,’ ‘Grilled pork, fermented mushrooms, hoji tea sauce,’ and ‘Charcoal ice cream, yuzu, kuromoji infused warabimochi.’

This is contemporary Japanese at its imaginative best. Don’t miss it.