"After a few years training at Barcelona’s L’Esguard, Tetsuya Fujiwara returned home to Osaka in 2003. As the fourth generation to take over his family’s Western-style restaurant, he puts modern Spanish twists on quintessentially Japanese ingredients. Fujiwara’s playful menus, which are based on seasons and memories, have earned him two Michelin stars. In the fall, his nostalgic creations might include toasted brown rice risotto and airy cornbread topped with ricotta inspired by the Japanese countryside." - La Carmina, Michael Sosnick
