My love for spain is huge and every part of spain is loveable to me and dear for each uniqueness contained in the different culinary traditions, and for its unique qualities in nature and what each part of spain specialises in producing.
Above all of course I love the people and as mentioned many times before I have never encountered such a passionate and forward thinking country as well as active and pulsating food movement in my life.
Spain no doubt is a very important culinary force in the world in regards of Producers, Companies, Restaurant specialists, Restaurants, Conferences and Chefs. It is aw inspiring. I have a very special love also for all the small producers across spain.
In particular I want to talk about Galicia for also many reasons. For me the potential of Galicia is huge.
Relatively still unknown to the masses for what tremendous culinary treasures truly lies within this region, is an exiting prospect for me. To be involved with many different culinary sectores is a big challenge and opportunity inorder to open the future possibilities.
I have very special relationships with people from the hart from Galicia as well.
I feel as if I am the adopted chef by the Nove group ( by Pepe Solla from Solla Restaurant and Javier Olleros from Culler de Pau) on mission to support the awareness of the culinary culture in Galicia .
I have never been so warmly and openly received and it is really important for me to develop future projects and dialogues as well as investigations together.
Without doubt Galicia deserves its place amongst all the other great regions in Spain to be recognised for its esence of greatness world wide.
As a Japanese specialist chef I always felt isolated having to work here in london so far from the pacific and Japan.
Japanese Kaiseki Cuisine in essence is about working with your natural environment and all focus is on the seasos. If this environment changes you need to adapt.
It is not right in my opinion to fly things from japan to cook in london. To some degree this is impossible to avoid completely however it should be minimised.
This initial issue was what brought me to Spain in the first place and I have been travelling and researching 2 years in all the different areas of spain to find products and every element that is usually important in keiseki cuisine japan. My findings were that there is huge potential but also a lot of work involved.
The work is to set up specific productions and resources to customise the techniques and to develop them to be suitable for kyoto cuisine.
It can not be kyoto kaiseki it will become something new however it will be based on ancient traditional principles to not loose the essential essence of Kyoto in spirit. That is important.
Products from the uk which are all good have never lent themselves easily to the japanese cuisine I am developing due to plancton and earth constitutions as well as climate and water issues.
On my first visit to Galicia I saw it straight away. The flavours the food blew me away. They have so many incredible small producers all creating incredible products all of which have inspired me tremendously.
I therefor am involved with many parties as my personal research and needs are not just for my self but is a collaboration that is beneficial to many everyone that are involved. This will of course take some time and small steps at a time.
I am currently initiating several projects with Galicia that are and have become particularly close to my hart since visiting this incredible natural countryside.
The land is so rich and produces incredible vegetables, galicia of course is famously known for it’s fish and seafood as well as wine, meat and cheeses amongst many other unique culinary treasures.
This event was only the beginning and we are looking forward to doing things with the Nove group and with a Kitchen this time to celebrate the great food of Galicia.