Hiroyoshi Ishida is cooking for 40 years. He is a buddhist but not a monk, all his dishes have a spiritual sense. Meditation is, for him and his wife, a daily practice.
The Japanese chef feels devotion to freedom which is a mirror of creativity. Because the architect of Mibu “is a lone wolf, who has maintained the individuality in a kitchen that is also marked by traditional schemes.
Ishida has developed a unique signature cuisine. Ferran Adrià liked his technique and creativity and the fact of being unique. Both reflect his spirit on the plate, as the Impressionists.Mibu his restaurant in barely advertised and in a seemingly normal pedestrian area in Ginza. If you did not know it is there you would not even see it really.
A tiny room 20 m2, a table for eight guests, and a unique exclusivity. This is the avant-garde restaurant Mibu, owned Hiroyoshi, Ishida, renowned Japanese chef. And it is trendy restaurant, situated in the fashionable Ginza district in Tokyo, is all the rage, despite its high cost, a few thousand euros per person.
A booking made months and even years in advance, can give you the luxury of dining at this prestigious restaurant, which is two hours of ritual. Only members and guests have access to Mibu, once a month and already made a reservation in advance. Without reaching questions, Mibu has earned its reputation as a restaurant is complete in all respects.
The menu is based on traditional Kaiseki cuisine, a cuisine that is both food quality and artistic quality, a key role in avant-garde cuisine. They are delicious for the eye as the palate. The menu is updated every month, and in each seasonal the products color, texture and taste is different.
To have a meal in such a unique setting and with such an experienced and artistic chef like Hiroyoshi Ishida is indescribable and unforgettable. This is pure and magic.
Ishida Hiroyoshi prepare your meal with a spirituality that characterizes it, is that Ferran Adria already said once: “The big difference between European and Ishida is that the former can cook with the hands, with the senses, the brain and even with affection, but never with the soul as he does. “