"A chef's job is like being an interpreter for producers and nature."

Matsushima moved to France at age 20 and opened his restaurant in Nice at 25 in 2002. In 2006, he became the youngest foreign chef to earn a Michelin star in France, and as the "SAMURAI Chef," he has gained fame not only in France but also in Japan.



In 2009, he opened "Restaurant I" in Jingumae. With "local production for local consumption, seasonal production for seasonal consumption" as keywords, his dishes, which maximize the flavors of seasonal ingredients primarily from the Kanto region, quickly became a topic of conversation, earning a Michelin star in the Japanese guide as well.



This special menu, a culmination of Matsushima's philosophy that "a chef's job is like being an interpreter for producers and nature," is now being offered. Dishes such as "Caviar, Sea Bass Tartare, Ginger Jelly, Wasabi" and "Kuri Pumpkin Bischuit Coulant, Vanilla, Milk Confiture" are featured, conceived by Matsushima, who bridges French and Japanese cultures.



KEISUKE MATSUSHIMA 10th Anniversary Menu

Period | January 11 (Fri) - 16 (Wed)

Venue | Restaurant I

1F Park Court Jingumae, 1-4-20 Jingumae, Shibuya-ku, Tokyo

Tel. 03-5772-2091

Price | ¥12,000

Menu | Caviar, Sea Bass Tartare, Ginger Jelly, Wasabi

Terrine of Foie Gras and Nougat de Provence, Fleur de Sel Cerule, Artichoke and Mussels, Aroma of the Sea

Sea Bass Crues, Mushroom, Black Truffle Sauce

Millefeuille de Boeuf, Saveur "Japonais"

Kuri Pumpkin Bischuit Coulant, Vanilla, Milk Confiture