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Secrets Behind the Success | Series Vol. 5: Makito Ishii, President of Henri Le Roux France, Gallery

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Secrets Behind the Success | Series Vol. 5: Makito Ishii, President of Henri Le Roux France, Gallery

Magito Ishii, President of Henri Le Roux France

Henri Le Roux was founded in 1977. Born in the port town of Quiberon in Brittany, France, it is the world's only specialty shop for caramels and chocolates.

Henri Le Roux Quiberon store, located right by the harbor

The store reportedly always offers over 40 types of chocolates.

The new chocolate "Isolde," with ginger marzipan topped with Jamaican pepper ganache.

"When glucose syrup is heated to around 160 degrees Celsius, it caramelizes, and the transparent glucose syrup turns brown and solidifies. This is what is traditionally called caramel. What was innovative about Henri Le Roux was that he changed that method from the ground up."

"Even with the temperature, we simmer it at a much lower temperature, and for ingredients, if it's fruit caramel, we use real fruit. For orange caramel, we use oranges, and for raspberry caramel, we use raspberries."

The tablet "Yuzumatcha," which combines the bitterness of matcha with the aroma of Kochi-produced yuzu. It won the "Innovation Award" at the C.C.C. competition in 2011.

"Brands named after artisans often have the artisan's personality prominently featured. But in Henri Le Roux's case, it's 'team design' that inherits the 'spirit of craftsmanship' of the founder, Henri Le Roux."

Henri Le Roux's laboratory in Quiberon

Julien Guenot, the second-generation chef chocolatier. He succeeded the previous generation in 2010.

"We are like a big family with strong bonds. This is greatly related to the local culture, but it's a place where people are very close to each other. In the lab, we are all together from morning till night. There's very little turnover, so it really feels like a family."

"Even sales staff working in the Paris stores must undergo training in Brittany and participate in chocolate making. They spend two days in the lab, making chocolates with their own hands."

"After they have learned the Henri Le Roux way of making things by hand, they return to the store to interact with customers. Everyone who is hired goes through this process."

"We have what is called the 'Henri Le Roux taste' within us. The ingredients' flavors are distinct, and their combinations are interesting. While interesting, they are harmonized and delicious as chocolates. That is at the core of our craftsmanship."

"We currently have two stores in Paris, and many of our customers there are also fond of Brittany. This is because we clearly have products that can only be found here, which are made with ingredients from Brittany."

"For example, buckwheat from Brittany, known as 'blé noir' or 'sarrasin,' used in our ganaches and pralines. Also, Guérande salt and apples."

The salted butter caramel "C.B.S.", which made Henri Le Roux's name famous worldwide.

At the time, salt was not commonly used in sweets in France, so the novel taste of "C.B.S.," which used salt to enhance sweetness, became popular in Paris. It was praised as 'a taste that transcends borders.'

Quiberon, Brittany, the birthplace of Henri Le Roux.

Quiberon, Brittany. A port town known for its sardine fishing and canned sardines.

Quiberon, Brittany. Population: 5,028 (as of 2011).

Quiberon, Brittany. In the summer, it is a seaside resort that bustles with many tourists.

Currently, there are four stores in Tokyo. The photo shows the flagship store, Henri Le Roux Tokyo Midtown.

"I've always admired France. I became interested in it during high school and always wanted to work in France someday. Finally, at the age of 34, I obtained my French work permit, and my dream of over 20 years finally became a reality."

Lars von Trier's "Nymphomaniac." A shocking film that follows the 50 years of Joe, the protagonist played by Charlotte Gainsbourg, who suffers from nymphomania (excessive sexual desire leading to erratic behavior). Photograph by Christian Geisnaes

"Nymphomaniac." Divided into two parts, with a total runtime of over 4 hours, the film generated significant controversy even before its release due to its explicit sexual content. Photograph by Christian Geisnaes

The "Godfather" series, which he says he has watched countless times.

"I'm not particularly interested in possessions," says Ishii. "I don't wear any accessories, but I always wear this large wedding ring. It makes me feel somewhat protected."

"Berluti shoes come in colors like red, purple, or green, so they don't match every outfit. I often coordinate my outfits around my shoes. My favorite among them is the purple pair I'm wearing today."

Magito Ishii, who says, "Given my profession, I tend to be particular about where I eat and stay," favors the "Four Seasons Hotels." It is a global hotel group based in Toronto, Canada.

Four Seasons Hotel Prague. "Although it's a chain, it has a handmade feel and is very homey." True to these words, unlike large city hotels, it generally has a small number of rooms and is characterized by luxurious facilities and high-quality service.

Four Seasons Hotel Prague. "When I stayed at the Four Seasons Hotel Prague, they had prepared Japanese tea and a yukata in my room. When I asked why, they said, 'Because we saw a Japanese name.' I like that kind of attention to each guest."

At the Four Seasons Hotel George V Paris, Henri Le Roux chocolates and caramels are provided as a "welcome gift" for guests staying in suites.

Four Seasons Hotel George V Paris. "I spend a lot of time traveling for both work and pleasure, so I want hotels to be places where I can relax. In that sense, I never choose design-focused hotels."

Four Seasons Hotel George V Paris. "Relaxation often comes from intangible aspects like the staff's hospitality and the creation of atmosphere."

Four Seasons Hotel George V Paris. "Once I find something I like, I tend to stick with it. That's my style."

When asked about her favorite restaurant, the answer was "Arpège." ©Philippe Vaurès Santamaria

Arpège. "It's the restaurant of the great Alain Passard. It's expensive, so I can't go frequently enough to call it a regular haunt, but I always visit for significant life events." ©Philippe Vaurès Santamaria

Arpège. "My purpose is the 'Green Salad.' It's a simple dish made by mixing green vegetables that Passard himself grows. There's nothing superfluous, and it has a philosophical taste." ©Sandra Delpech

Arpège. "Food can sometimes be a 'measuring stick' for understanding oneself in the present. I can't evaluate myself, but truly delicious food can become that kind of thing." ©Dos Santos Lemone

When asked about her favorite place in Tokyo, she mentioned the bar & lounge "Twenty Eight" on the lobby floor of Conrad Tokyo.

Twenty Eight. The view of Hamarikyu Gardens and Tokyo Bay spreads out below.

Twenty Eight. "France tends to emphasize tradition. Sometimes that feels burdensome. Perhaps as a reaction to that, when I come to Tokyo, I seek out things that are comfortable, beautiful, and urban, detached from tradition."

Twenty Eight. "The ceiling is high, and you can see the Rainbow Bridge from the windows. Every time I visit, it's a great change of pace."

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Secrets behind the Success | Series 5: Gallery of Magito Ishii, President of Henri Le Roux France

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