Shohei Mori

Chef Shohei Mori's culinary philosophy is profoundly rooted in the celebration and preservation of his beloved hometown, Ohara, Kyoto. Having trained in France, he returned with a deep appreciation for regional cuisine, which he now applies to the unique terroir of Ohara. His overarching vision is to not only showcase the natural bounty and meticulously cultivated ingredients of the area but also to infuse new energy into the community while meticulously maintaining its serene and peaceful essence. He aims to craft cuisine that is ever more deeply intertwined with the specific micro-environments of Ohara, drawing inspiration from daily walks through its fields and satoyama landscapes. A cornerstone of Mori's ethos is an unwavering commitment to sustainability and locality, earning his restaurant, la bûche, a MICHELIN Green Star. He exclusively sources fruits, vegetables, deer, and wild boar from Ohara, creating his menu daily based on what the local market offers, embracing the rewarding challenge of seasonal transitions. His dedication extends to minimizing food mileage, a practice exemplified by his innovative use of vegetable ends in beverages and compost. Furthermore, in a distinctive approach to environmental stewardship, Chef Mori utilizes old broadleaf trees as a heat source for his cooking, thereby returning the carbon dioxide they emit back to nature. He actively champions improved traceability, fostering a transparent connection between producers, hunting grounds, and consumers. Chef Shohei Mori's technical mastery is defined by his artful command of open-fire cooking, a method central to his restaurant, la bûche (meaning 'wooden log'). He perfected this ancient technique during his training, appreciating its unparalleled ability to apply precise heat to each ingredient. This primal cooking method allows him to achieve a symphony of searing, grilling, and smoking, imbuing his dishes with profound depth and complexity. His approach to flavor and texture is meticulous and tailored to the ingredient. For delicate watercress, he coats it lightly with oil and exposes it to the wooden fire for only a brief moment, ensuring its flavor permeates the accompanying oil and spreads exquisitely on the palate. Chicken is treated with a slow, gentle cook at a distance from the flame, while lean meats like venison are cooked rapidly over the fire to about 70% doneness before being finished on a grill to develop rich, flavorful char. A notable example of his artistry is the savoy spinach, which he transforms into a dish rivaling main courses: grilled slowly and gently at a distance from a barely lit flame for twenty minutes, then boiled once, resulting in a delightfully fresh interior contrasted with a flavorful, texturally rich exterior. His French training provides the technical foundation, elevated by the unique resources and culinary spirit of Ohara.