Скачать или смотреть A shared childhood ambition that keeps evolving at the forefront of fine dining

Anyone who reads Japanese manga will understand this feeling. Three basketball buddies who'd been together since elementary school tried to enjoy life together as adults, pooling their strengths. They weren't constantly glued together, and their first jobs after entering society were different. But their promise and desire to work together in the food and beverage world never wavered, and they faithfully carried out their agreement to train overseas at age 27.
It was also the era when El Bulli and Molecular Cuisine were taking the world by storm, so they decided to go to Spain instead of France, where everyone else was heading. They trained at SAUC and ABaC, both Michelin-starred restaurants already at the time.
More than the techniques, the greatest lessons came from the way of life—the freedom and the attitude of never forgetting to enjoy every moment.
They started in Kanazawa on a whim, but it wasn't easily accepted. It wasn't authentic Spanish cuisine; it was the “ambition” and “challenge” of three people that others around them couldn't quite grasp. Still, the three remained tightly united. Their gazes and opinions crossed, they helped each other, and what they envisioned took shape, becoming a viable business.
It didn't take long to earn two Michelin stars. But that doesn't mean they would stop there. How could they incorporate ingredients and culture from Kanazawa, Ishikawa Prefecture, and neighboring regions into their cooking? Or weave them into the shared enjoyment of dining?
The real challenge might just be beginning. The new chapter in they story has only just started.


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