Patissier Issei Narita Challenges the World of Japanese Desserts

Toru Okuda, an expert in Japanese cuisine, operates from "OKUDA" in the 8th arrondissement of Paris. He is renowned for his handling of fish and has taught Japanese techniques in France, with over 100 chefs having attended his lessons.

Meanwhile, Issei Narita is a Japanese patissier who has mastered French dessert techniques. In 2007, while serving as Chef Pâtissier at "L'Atelier de Joël Robuchon" in New York, he was recognized with the "Best of New York" award in the bread and dessert category by The New York Times.




For this occasion, two top chefs from different genres have embarked on a completely new endeavor. What kind of symphony will emerge when Japanese cuisine is paired with French desserts? With this innovative concept in mind, a special course has been created, combining Japanese cuisine with Japanese-style desserts crafted by Issei Narita.

This intriguing project, hosted at the esteemed "GINZA OKUDA," aims to make a statement in the realm of Japanese desserts. "As the son of a Japanese confectioner, I have a special sentiment for this undertaking," says Issei Narita with great enthusiasm. At "ESqUISSE," he prepares desserts daily that harmonize with the dishes, tailored to the day's menu. One wonders what Narita would create if the main course were Japanese cuisine.

"GINZA OKUDA" + "ESqUISSE" Special Collaboration
Dates | August 3 (Mon) - August 29 (Sat)
*Closed Sundays, August 15 (Sat) temporarily closed
Price | Lunch ¥10,800, ¥13,700, ¥17,000
Dinner ¥18,300, ¥22,600
*All prices exclude service charge
Venue | GINZA OKUDA
Carioca Bldg. B1F, 5-4-8 Ginza, Chuo-ku, Tokyo