Jul 24, 2021
There is no denying that Tokyo’s nightlife and restaurant scene has taken a hit over the past 18 months. Even after coronavirus restrictions were eased back in March (before the current
With pandemic-related restrictions set to last until Aug. 22, and the future still uncertain for Tokyo’s drinking and dining establishments, you’d be forgiven for assuming there’s a deficit of new eateries joining the culinary scene. Precisely speaking, that hasn’t been the case.
But opening during the pandemic has allowed restaurants to adapt to the “new normal” in advance, designing spaces with built-in takeout windows and distanced tables and, perhaps crucially, planning for limited opening hours.
July 23, 2021
Aven Lau, chef de cuisine at Bâtard, talks about how he got into French fine dining despite having no experience, and why he loves black truffles.
South China Morning Post
What was your childhood like in Singapore?
“My parents were always working so I lived with my grandmother. She cooked every day but was not the best cook. Whenever we ate out or got takeaway food, it always tasted so much better. I kept wondering, ‘What is she doing wrong? Why can’t she make it delicious?’
“When I was nine years old, I started helping her chop vegetables and crack eggs. By the time I was 12 years old, I could crack an egg with one hand. A year later, I went to secondary school and didn’t stay with my grandmother any more and stopped cooking.”
5 Of The Most Innovative Restaurant Openings In Tokyo, 2021 asiatatler.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from asiatatler.com Daily Mail and Mail on Sunday newspapers.
Jul 3, 2021
Uncork the Champagne, fill your glasses and raise a toast. At last, there’s something to celebrate and it’s not just the recent lifting of the ban on alcohol in restaurants. After a long, tortuous gestation, and a considerable drum beat of anticipation, Sezanne has finally opened its doors.
Any new high-end French restaurant in Tokyo is big news among the city’s well-heeled gastronomes. But Sezanne’s official unveiling on July 1 inside the plush Four Seasons Hotel Tokyo at Marunouchi means much more than just the birth of a fine-dining venue. It signals the arrival of a young chef of considerable accomplishment.