Kenichi Tanaka

Chef Tanaka spent several years training in Italy's most celebrated kitchens before returning to Tokyo to interpret Italian cuisine through Japanese sensibility and seasonal awareness. His journey through prestigious Italian establishments shaped his unique approach to blending two distinct culinary traditions.

Italian

Career

• Stagier at Osteria Francescana, Modena
• Chef de Partie at Dal Pescatore, Canneto sull'Oglio

Mentored by Massimo Bottura, Nadia Santini.