Tetsuo Azuma

Chef Yoshihiro Narisawa trained in Spanish cuisine through a stage at the renowned El Celler de Can Roca. Under the mentorship of Joan Roca, he developed a distinctive culinary philosophy that blends Spanish techniques with Japanese ingredients. His approach results in unique tapas interpretations that bridge two culinary traditions.

Spanish

Career

• Stage at El Celler de Can Roca, Girona

Mentored by Joan Roca.