Yuji Tsuji

Chef Yuji Tsuji's culinary philosophy at Empathie is profoundly rooted in the "Fusion of French Techniques and Japanese Food Culture." This ethos extends beyond mere ingredient selection, permeating his entire approach to flavor and presentation. Having encountered difficulties with French ingredient imports in the past, Chef Tsuji rediscovered the immense quality and diversity of Japanese ingredients, which now form the cornerstone of his current style. His approach is deeply empathetic, reflecting the restaurant's name. Chef Tsuji aims to share not only the refined cuisine but also the compelling narratives behind the ingredients and the unwavering passion of their producers with his guests. This is achieved through direct interaction, making the counter-only seating an integral part of the dining experience, where conversations about sourcing and preparation enhance the meal. He values classical French thought and traditional techniques above all, believing that an unwavering, authentic taste is born from fidelity to these basics, rather than pursuing eccentricity. A fundamental aspect of his philosophy is the meticulous extraction of umami, with dashi serving as the invisible foundation for all his dishes. Chef Tsuji approaches each ingredient with utmost earnestness, coaxing out its full flavor potential. This includes crafting vegetable dashi from skins and cores to concentrate aroma and sweetness, and robust animal dashi from bones roasted until the Maillard reaction yields a powerful richness. This unseen dedication to foundational elements underpins Empathie's distinctive flavor profile. Chef Yuji Tsuji’s signature approach is a masterful blend of traditional French techniques with the seasonality and distinct character of Japanese ingredients. He integrates indigenous Japanese seasonings such as Sake Kasu (sake lees) and Miso (fermented soybean paste) into his dishes, creating unique harmonies that bridge Eastern and Western culinary traditions. While luxury ingredients like caviar, foie gras, and truffles are present, they are utilized with thoughtful restraint, ensuring that the seasonal Japanese produce remains the unequivocal star of each creation. The Michelin Guide accurately describes his style as counter-style French cooking that highlights ingredients with elegant simplicity, yet this undersells the profound sensory experience. A key element of Empathie's experience is the "omakase" format, allowing Chef Tsuji to curate a meal that progresses dynamically, often accompanied by his explanations of the cooking process and ingredient origins from the open kitchen counter. This interactive element, along with personalized wine or tea pairings tailored to guest preferences, is considered vital to the overall completion of the dining experience. A hallmark of his service is the presentation of individually plated, freshly prepared aperitifs, showcasing the restaurant's commitment to immediate culinary delight and meticulous presentation where even the vessels harmonize with each dish. Chef Tsuji's undisputed signature dish is the "Foie gras and Anago Terrine, Kochi Red Beef Consommé and Sake Kasu Sauce." This dish perfectly encapsulates his "fusion" concept: a rich terrine combining creamy foie gras with fragrant, tender Japanese sea eel, elegantly encased in a clear consommé jelly derived from premium Kochi red beef. The crucial accent is a creamy, profound sauce crafted from Japanese fermented seasoning, sake kasu, unequivocally embodying the seamless integration of French technical mastery and Japanese culinary culture. Other seasonal appetizers mentioned include "Corn blancmange with sea urchin" and "Marinated mackerel with watermelon granita," alongside main courses such as "Managatsuo with Nobeji turnip, hebesu beurre blanc" and "French Bigorre pork with Daikoku maitake mushroom, Daitokuji natto red wine sauce," further illustrating his innovative pairings and ingredient-focused philosophy.

Career

• Chef at Liaison, Fukushima
• Chef-Owner at Empathie, Osaka