C'est la Chine · Tokyo EP1 | Magical blend: Michelin star chef reinterprets Cantonese recipes with Japanese style

From dim sum, siu mei (barbeque meat), to double-boiled soup and stir-fries, Cantonese cuisine is undoubtedly an outstanding representative of the Eight Culinary Traditions of Chinese cuisine, opening the door to foreigners' imagination of Oriental cuisine. In Tokyo, there is a restaurant featuring Cantonese cuisine that has earned itself a Michelin star with a subtle and delicate blend of Cantonese and Japanese styles. With fresh combinations of local ingredients, innovative cooking procedures, as well as garnishing and food presentation, the fusion restaurant has broken new ground in Cantonese-style fine dining in Tokyo.

Kenichi Takase, a native of Sendai, Japan, is the executive chef of the Cantonese restaurant "En" in Tokyo. Takase surprised our reporter by introducing himself in standard Cantonese. He said that he first set foot in Hong Kong at the age of 25 and was amazed by the authentic taste of the city. Strolling through the streets of HK and tasting various authentic Cantonese dishes, he was deeply inspired. Since then, he has made more than 60 trips to HK and Guangzhou, learning about Cantonese ingredients and cooking techniques, and immersing himself in the profound Chinese culinary culture. "Every time I went there, I was always impressed," he said.

After extensive and in-depth culinary research, Takase incorporated some vegetarian Cantonese recipes into Japanese cuisine. From Hokkaido abalone stir-fried with seasonal vegetables to Japanese spiny lobster with mango mayonnaise, his creative dishes have attracted a constant stream of customers from local areas and abroad.

Watch the video now to learn more about Takase's culinary adventure!