Kentan Horibe

Chef Kentan Horibe's culinary philosophy is deeply rooted in the concept encapsulated by his restaurant's name, 'Kentan,' meaning the profound pursuit of self-improvement, exploration, and the cultivation of one's craft. His core ethos centers on sincerity towards food, aiming to contribute to society and elevate humanity through the art of cooking, all for the singular goal of eliciting a 'delicious!' from his esteemed guests. This pursuit extends beyond mere taste, encompassing a holistic approach to dining. His vision is meticulously interwoven with the natural rhythms and rich cultural tapestry of Kyoto. Each monthly changing kaiseki course is a sensory journey, designed to reflect the four seasons of Kyoto through fresh seasonal vegetables, seafood, and local Kyoto produce. The chef harmonizes not just flavors, but also the seasonal interior decoration, exquisite serving ware, and the overarching food culture and history of Kyoto, ensuring every dish is a celebration. Ingredient sourcing is handled with utmost care and respect, with ingredients selected from various regions to ensure unparalleled quality. A cornerstone of his approach is the meticulous preparation of dashi, the very foundation of Japanese cuisine. He uses the famed 'Yanagisui' water, said to have been cherished by Sen no Rikyū, combined with five-year-aged Rishiri kombu, revered as the pinnacle of high-quality kelp, and premium katsuobushi from Makurazaki. This foundational broth is prepared with precise timing to be in its absolute best condition, embodying his dedication to enhancing the natural flavors of every component. Chef Horibe's artistry is defined by a rigorous technical mastery and an aesthetic sensibility that elevates each dish to a sublime experience. He meticulously incorporates the 'five flavors, five colors, and five cooking methods' traditional to Kyoto cuisine, while also embracing modern techniques such as grilling over a low flame to achieve specific textures and depths of flavor. The preparation of his dashi is a prime example of his technical precision, tailored to the moment of serving to capture its peak aroma and taste. Plating is a central pillar of his creative expression, manifesting as a 'beautiful presentation' that evokes a sense of 'Wabi-Sabi' and Japanese aesthetics. Each element, from the ingredients and their seasoning to the bespoke tableware and the final arrangement, is treated with profound respect and crafted to enhance natural flavors. The dishes are designed to stimulate all five senses, featuring subtle fragrances of the four seasons and intriguing decorative elements. A prime illustration of this artistry is his 'Hassun,' a delicate Kyoto cuisine appetizer that artfully arranges diverse seasonal ingredients on a single large plate. While his menu is perpetually evolving with the seasons, exemplary dishes that reflect his mastery include: 'Steamed tilefish with sake, ginkgo tofu soup,' 'Five-color namasu and sea bream,' 'Sea bream and Tanba shimeji mushroom mixed rice,' 'Spanish mackerel shabu-shabu with sesame sauce,' and 'Spanish mackerel cedar-plank grilled with mountain yam and walnut dressing.' These dishes collectively showcase his ability to distill the essence of Kyoto's seasons and traditions into an exquisite culinary form.