Chef Motokazu Nakamura
MGM recently had a pop up at Aji and invited the world’s only Michelin three-star chef with a doctorate to present the jewel of Japanese cuisine, Kaiseki. A traditional Japanese cuisine, Kaiseki Ryori places great emphasis on achieving balance. In Japanese Zen culture, stone is seen as a concept for harmony and simplicity. It is a symbol of purity and concentration, two elements that are essential in meditation. In ancient times, Zen monks would put warm stones underneath their robes when they feel hungry after just having a simple meal served in the style of the Japanese tea ceremony.
Kaiseki 懐柯 literally means “a stone in the bosom.” Although this idea might indicate a sense of austerity, the modern day “bosom-stone” cuisine is nothing frugal. Known as an art form, it is an elegant, multi-course meal. Chef Motokazu Nakamura proudly upholds a culinary tradition that spans 180 years at Isshi Souden Nakamura. This prestigious kaiseki restaurant in Kyoto was founded by his ancestors, who once served the city’s nobility and feudal lords. Chef Nakamura’s work continues to be deeply influenced by the history and traditions of his family, as he meticulously preserves the culinary techniques and philosophies that have been passed down through generations. This commitment not only honours his heritage but also ensures the longevity and relevance of Kyoto cuisine in the modern culinary landscape. Following his university education, Chef Nakamura spent 18 months at Kyoto’s Tenryuji Temple and immersed in Zen practices and cultivation of food. His philosophy highlights the importance of mindfulness and the connection to food.
Chef Nakamura’s dishes surprised the palate with nuances and elegance. Elements such as yuzu, shiso, chrysanthemum heightened the main ingredients in an extremely subtle manner. Balance of flavours and attention to details impressed discerning diners who appreciated the creations mindfully.
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