Kentaro Suzuki, Chef de Cuisine at "Argento" in Ginza, Tokyo, a restaurant operated by the Hiramatsu Group, has joined the "Star Chef Network," a culinary network dedicated to co-creating delicious fish with aquaculture farmers.

The "Star Chef Network" is a network that aims to create new value for farmed fish by fusing the deliciousness of fish, carefully cultivated by aquaculture producers with passion, with the sensibilities of chefs.

Farmed fish, pursued for their "deliciousness," "safety and security," and "sustainability," and meticulously produced, are called CRAFT FISH and are gaining attention as ingredients for a new era.

What we choose to eat, without depleting limited resources. That is the moral question posed to us living today. Eating CRAFT FISH, based on international evaluation standards, directly contributes to resting the oceans and becomes an action to preserve fishery resources for the next generation.

This network implements initiatives such as "evaluation meetings" where finished products are tasted, evaluated, and advised upon, and "product development programs" where products are developed in collaboration with star chefs to reach a wider audience.

Various support is provided to ensure that delicious fish, created with care by aquaculture producers, reaches a greater number of customers.

Mr. Suzuki commented, "Producers put their heart into making meat and vegetables. Then, those products are chosen, their value is recognized, and they become brands. Of course, wild game, natural mushrooms, and wild vegetables – things that are not man-made, the so-called natural products – are also highly valued. Among these, I believe fish alone has had a disparity between natural and farmed until now, but with technological advancements, we are finally moving towards coexistence. Recently, I myself have started using farmed fish. Just like delicious, pesticide-free vegetables grown with care for the soil, or delicious meat raised with attention to feed and environment, when you visit the production sites, the producers have stories behind their dedication. I want to convey the producers' passion to our customers and serve delicious dishes made from these carefully produced, delicious fish in our restaurants. There's no need to hesitate with farmed fish. Rather, I offer them to our customers with pride."

Kentaro Suzuki
After graduating from a culinary vocational school, he worked at French restaurants in and around Tokyo before joining Hiramatsu Inc. in 2009. After honing his skills at French restaurants in Tokyo, including "Savoir" (Marunouchi, Tokyo), he was appointed sous chef at the same restaurant in 2014. Subsequently, he served as chef at "Iconic" in Ginza from September 2016, and from June 2019, he became chef at "Argento," also in Ginza. He consistently focuses on "cuisine that evokes a scene" and aims to convey the beauty of Japan through his dishes.

"Argento" in Ginza, Tokyo
Location | 3-3-1 ZOE Ginza 8F, Chuo-ku, Tokyo
Courses | Lunch from ¥6,000, Dinner from ¥10,000
Tel | 03-5524-1270
URL |https://www.hiramatsurestaurant.jp/argento/

CRAFT FISH
URL |https://craftfish.jp