Atsushi Tanaka, a Japanese chef based in Paris, has created a culinary style that transcends traditional boundaries. Although his roots are in Japan, his cuisine defies categorization. One of his most valuable experiences was working alongside the legendary Pierre Gagnaire, who has since referred to him as the “Picasso of the kitchen.”

Atsushi’s path to culinary mastery is marked by a deep curiosity and perfectionism. He honed his craft at some of Europe’s finest kitchens, including working with Quique Dacosta in Alicante, Sergio Herman in Sluis, and completing stages at top Scandinavian restaurants like Geranium in Copenhagen and Frantzén and Oaxen Krog in Stockholm.

In 2014, he opened his own restaurant, where his dynamic, artistic, and progressive cuisine quickly garnered attention. Atsushi’s food is difficult to describe in one word, as it combines numerous influences and constantly evolves. His creations are not only delicious but visually stunning, embodying a unique fusion of art and flavor. It’s no surprise his restaurant is regarded as one of the most exciting dining experiences in recent years.