Gelinaz, the chef’s collective, are back in town on the 3rd December. But this time, they are not travelling, they are staying “at home”. What travels this time, are their recipes. Each chef had to submit eight recipes that are typical for him/her, but she/he never served them at the restaurant yet. Those recipes were then shuffled and sent to another chef who will remix them in his/her own way and serve on the 3rd of December, for one night only, dishes inspired by those recipes to her/his guests. The guests and the chef will get to know whose recipes was interpreting the chef only at the end of the dinner through the Gelinaz ambassador who will attend the dinner (I will be that night the ambassador at the Aimsir restaurant in Ireland). Ambassadors will also take care of communication from the restaurants on that night, so if you are curious what is happening on the other side of the world, do follow us on Instagram (mine is here).
Michimasa Nakamura has received the recipes. And now?
What was your first thought when you read the recipes you received?
“Wow, it’s Thai cuisine!” I was not expecting that at all, so I was quite surprised.
What do you think of them now?
It must have been fate that I got these recipes because sushi in Japan developed out of the culture of fermentation that originated in Thailand.
If you had to choose an animal to describe them, what would it be?
Definitely a tiger.
How will you approach it?
I’m going to use coconut and fish sauce, ingredients representative of Thai cuisine, and bring them into the world of sushi. My aim is to emphasize our “Sushi M” style of cuisine – that is to say, creative sushi that respects the ingredients and traditional techniques.
What will be the greatest challenge for you in this Gelinaz project?
This is our first time to participate in such a huge and prestigious event, so we are very honored to join. We wanted to do it because we believe in our concept and the potential for the sushi world to evolve.
And what are you looking forward to?
We respect the craft of sushi, and we want people around the world to appreciate innovations in this field. Two things that are unique to our restaurant are the precise wine and sake pairings created by our sommelier, Yoshinobu Kimura, and the way we express omotenashi (Japanese hospitality) in a modern and more international way. We want everyone to feel comfortable and cared for at our restaurant, no matter where they are from.
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PS Do check also Lukas Mraz, Thomas Frebel, Felix Schellhorn, Luca Fantin, Richie Lin, Jonathan Tam, Prateek Sadhu, Riccardo Camanini, Yoji Tokuyoshi, Gabriela Camara, Chiho Kanzaki & Marcello di Giacomo, Lorenzo, Stefano & Benedetto, Micha Schäfer, Ana Ros, Jose Avillez, Karime Lopez, Angelo Agliano, Philip Rachinger, Niki Nakayama, Jeremy Chan, Niko Romito, Bo Songvisava & Dylan Jones, Antonio Galapito, Christophe Hardiquest, Antonia Klugmann, Jordan Bailey, Selassie Atadika, Rodolfo Guzman, Alberto Landgraf, Virgilio Martinez,Alex Atala, Zaiyu Hasegawa and Santiago Lastra.
