Kunihisa Goto

Chef Kunihisa Goto’s culinary philosophy is deeply rooted in a profound appreciation for French gastronomy, which he journeyed from Japan 25 years ago specifically to master. This reverence for classic French techniques and ingredients forms the bedrock of his kitchen at L'Axel. However, his Japanese heritage is not merely an influence but a foundational element that shapes his unique vision, defining his hallmark as a reinterpretation of French classics with a distinct Japanese touch. He articulates this elegantly, stating, “J’adore la cuisine française et c’est ce que je préfère faire, mais je suis aussi japonais. Donc le mélange des cultures m’intéresse et j’ai toujours eu envie de faire découvrir les produits japonais à mes clients.” His ethos prioritizes unwavering product quality and client satisfaction, which he considers the true “secret” to his enduring Michelin star. He is a staunch advocate for seasonal and local produce, deriving inspiration directly from nature to adapt his menus accordingly. Beyond the savory, Chef Goto harbors a childhood passion for pâtisserie, which materialized into L'A Pâtisserie KG during challenging times, showcasing his commitment to diverse culinary expressions. He is also a fervent advocate for Umami, the fifth taste, which he skillfully integrates into his menus, educating and delighting his patrons with its savory depth. This culinary journey is supported by an impressive dedication to wine, cultivated through collaborations with sommeliers and his associate, Vanessa Blondeau, resulting in L'Axel's cellar boasting over 700 references. Goto's philosophy is not just about fusion; it is about a harmonious dialogue between two rich culinary traditions, presented with a visual elegance that is as important as the taste, aspiring constantly to new heights of recognition and guest delight. Chef Kunihisa Goto's signature approach is a masterful confluence of precise Japanese technicality and the timeless elegance of French gastronomy. His extensive training, beginning at the Sakuragaoka Cookery School in Oita, Japan, and honed under French culinary giants like Philippe Etchebest (2-star Michelin, MOF) and Jacques Decoret (1-star Michelin, MOF), has endowed him with a unique savoir-faire and distinctive cooking techniques. He spent formative years perfecting his craft, culminating in his role as chef de cuisine at L’Hostellerie du Cèdre in Beaune before opening L’Axel. His technical style is characterized by “techniques de cuisson uniques” that allow him to reinterpret French classics with sophisticated Japanese influences. This includes precise temperature control, as seen in his iconic Onsen egg. Goto is celebrated for subtly incorporating ingredients from his homeland and distilling the rich, savory depth of 'umami' throughout his tasting menus. Visual appeal and aesthetics are paramount, with dishes presented with style and elegance, complementing the refined, Japanese-inspired decor of L'Axel's dining room. Among his most legendary signature dishes are: * **L’œuf Onsen**: A steamed egg cooked precisely at 64°C, a traditional Japanese technique resulting in an almost transparent white and a runny, flavorful yolk. It is a dish he particularly favors for its adaptability to seasonal ingredients. * **Bœuf Wagyu façon binchotan**: Wagyu beef prepared using the Japanese binchotan charcoal barbecue technique, imparting a distinct smoky flavor and perfect crust. * **Ris de veau cuisson en croûte**: Veal sweetbreads cooked en croûte, showcasing his mastery of French classical preparations combined with his refined technical precision. He also skillfully highlights premium ingredients such as truffles and scallops, incorporating them into his Franco-Japanese repertoire with inventive flair.

Career

• Cook at Restaurant Jacques Decoret, Vichy
• Sous-Chef at Hostellerie de Plaisance, Saint-Émilion
• Chef at Hostellerie du Cèdre de Beaune, Beaune
• Chef-Owner at L'Axel, Fontainebleau

Mentored by Jacques Decoret, Philippe Etchebest.