Yuji Iwasaki

Chef Yuji Iwasaki's culinary philosophy at VELROSIER is built upon the technique of "adding on," a deliberate counterpoint to the subtractive approach often favored by other chefs. Instead of reducing dishes to their foundational flavors, Iwasaki orchestrates a symphony of ingredients, combining them to forge entirely new taste experiences. His meticulous process involves discerning the unique qualities and textures of each component, iteratively refining their interplay to achieve exquisite harmony. His vision is an evolutionary reinterpretation of Chinese cuisine, respecting its rich history and traditions while infusing it with a distinctly Japanese sensibility towards ingredients and an unbridled freedom of expression. He aims to create gastronomy that is unforgettable, pushing the boundaries of what Chinese food can be and delivering flavors previously unexperienced. This relentless pursuit of novelty and growth is a driving force, ensuring that VELROSIER continually evolves and never rests on past culinary achievements. Based in Kyoto, the heart of Japanese food culture, Chef Iwasaki strives to blend the delicate and beautiful aesthetics of French cuisine with cutting-edge cooking methods and equipment, using Chinese cuisine as a foundational backdrop. His kitchen, resembling a French setup rather than a traditional Chinese one, symbolizes his departure from conventional techniques and his commitment to crafting a truly unique and modern dining experience. Chef Iwasaki's technical mastery is defined by his "adding on" philosophy, where he intricately layers and combines seasonal ingredients to develop novel flavors, rather than stripping them down. This approach demands a deep understanding of each component's distinct characteristics and how they interact to form a harmonious whole. He is renowned for his delicate and beautiful plating, presenting dishes with a sophisticated aesthetic akin to French haute cuisine. A cornerstone of his technical style is the "disassembly and reconstruction" of classic Chinese dishes. He breaks down traditional elements into their raw forms, then reassembles them with innovative interpretations, seasonings, and cooking methods. An exemplary illustration of this is his "refined dumpling," where ingredients typically found in a dumpling are prepared using entirely different techniques—chili steamed on leek, fried pork mince and cabbage, steamed and grilled dumpling dough, all topped with a baked cabbage soup jelly and leek ice powder, designed to play with temperature and texture. This results in a surprising and complex experience that is undeniably Chinese in essence but completely re-imagined. His dishes are known for being full of surprises, often blurring the lines between courses; for example, a foie gras dish is presented in a can box resembling high-end confectionery, yet offers a distinctive Chinese fragrance of clove. Another appetizer features salmon within a choux pastry, containing a Chinese-style seasoned strawberry paste, deceptively appearing as a dessert but revealing its Chinese roots upon tasting. His modern kitchen setup, eschewing traditional Chinese woks and steamers for equipment more akin to a French restaurant, further underscores his innovative and untraditional approach to Chinese gastronomy.

Career

• Chef/Owner at Unnamed restaurant, Ashiya
• Chef/Owner at VELROSIER, Kyoto