Masashi Ijichi

Chef Masashi Ijichi's culinary philosophy is deeply rooted in a profound, two-decade-long passion for French gastronomy, seamlessly interwoven with his Japanese heritage and a unique openness to global influences. Born in Osaka and raised in Kagoshima, his unwavering dedication to French cuisine was sparked at 17 by a Michelin-starred Japanese chef. After a rigorous five-year apprenticeship in Tokyo, he immersed himself in France, notably honing his craft under the esteemed Anne-Sophie Pic in Valence before opening La Cachette in 2005, which earned a Michelin star in 2009, and later his bistrot, Le Bac à Traille. His core ethos, encapsulated as "an art of gustative simplicity," prioritizes the authentic expression of local terroir. He champions working with regional producers and respecting the rhythm of the seasons, often incorporating aromatic herbs grown on his own terrace. This foundation in French ingredients is then elegantly nuanced with subtle Japanese flavors, and occasionally, inspired touches from Italian and Spanish cuisines, creating a delicate balance that enhances rather than overwhelms the natural purity of the product. His rigorous Japanese approach, combined with an open-minded seriousness, ensures precision and depth in every dish. Integral to his vision is the harmonious pairing of food and wine, an aspect he deems "very important." His cellar, inspired by architect Tadao Ando, showcases a curated selection of fine wines from Burgundy, Côtes du Rhône, Bordeaux, and Jura, alongside Italian and Japanese sakes, chosen to elevate the dining experience. This holistic philosophy extends to his wife, Sachie, who, as the pastry chef, crafts seasonal desserts that complete La Cachette's commitment to quality and natural flavors throughout the entire meal. Chef Ijichi's technical mastery is characterized by a "Japanese rigor" that manifests in an exceptional command of cooking methods, particularly evident in his treatment of delicate ingredients. He "excels in cooking" and employs painstaking patience to ensure products like wild yellow pollack retain their "pearly flesh," likening the process to a perfectly relaxed bath rather than a stressful, prolonged cook. This precision ensures the authenticity of the product is sublimated, not denatured, reflecting a deep respect for the ingredient's inherent qualities. His approach to flavor and plating is an artful fusion that balances traditional French profiles with unexpected, subtle twists. He masterfully "breaks the richness" of dishes with vibrant Asian notes, as seen in his red tuna tartare with Poké sauce and trout roe. Plating is a deliberate aesthetic exercise, utilizing diverse and artful vessels—from opaline to vintage gold-rimmed raviers and dark stoneware—to complement the dish and "amuse the palate as much as the eyes." The result is an equilibrium of flavors, a delicate interplay of sour, savory, and umami that creates a dynamic and memorable experience. Among his legendary dishes and culinary signatures are inventive amuse-bouches such as creamy parsnip tartlets and surprising white chocolate-potimarron velouté. Notable mainstays include the Bourcefranc-le-Chapus oyster with caviar in its creamy essence, a two-service preparation of Saint-Jacques with abundant truffle (both roasted and raw in a millefeuille), and a remarkable tartelette of smoked peas with binchotan charcoal, ricotta, and mint. He also crafts a sumptuously generous surf-and-turf, and elegantly twists game and beef bourguignon with Japanese ingredients, showcasing his versatile artistry.

Career

• Trainee Chef at Grand Comptoir, Tokyo
• Chef de Partie at L'Ermitage, France
• Chef de Partie at Maison Pic, Valence
• Chef de Partie at Michel Sarran, Toulouse
• Chef-Owner at La Cachette, Valence
• Owner/Executive Chef at Le Bac à Traille, Valence

Mentored by Jamin Corno, Michel Sarran.