By

Seiji Yamamoto

Sus platos tratan de capturar la esencia de Japón a través del gusto y los sentidos

Currently considered to be the leading exponent of avant-garde Japanese cuisine, chef Seiji Yamamoto takes his inspiration from harmony, "Wa", and Japanese culture to devise a daring, creative, culinary offer, rooted deeply in tradition. Using highly seasonal, local, raw materials of the highest quality, he creates dishes which seek to capture the essence of his country through taste and the senses. A ritual which begins in meditation, continues in the market, progresses to the table and extends to the emotions.

Experimenta con el aroma, textura y temperatura de los ingredientes

JAPÓN&IBÉRICOS JOSELITO

After graduating from the Kagawa School at the age of 19, he trained in establishments which enabled him to gain a deep understanding of traditional Japanese cuisine and, later, haute cuisine and modern techniques. Anxious to go it alone, in 2003 Yamamoto opened his own small restaurant Nihonryori Ryugin in Tokyo, where he fuses kaiseki ryori with molecular cuisine. By 2008 he already boasted two Michelin stars; two years later, he made it onto the list of the World's 50 Best Restaurants; and in 2013 he rose to 22nd place, thanks to his challenging work.

His is an explosive culinary exercise, based on respecting the natural taste of ingredients to squeeze the most out of each one, experimenting with their aroma, their texture and their temperature... without ever denaturing the product. So, Yamamoto resolved to create a fusion of Japan & Joselito Iberian products in a stimulating challenge, the result of which is the fourth edition of Joselito Lab, a remarkable recipe book.

Seiji Yamamoto y el Jamón Joselito

Joselito, is beautiful

BY SEIJI YAMAMOTO

“The first time I tried Joselito ham I was left in a state of shock. I simply had no idea such a product could exist. It really rocked my common understanding of this product. I find collaborating with the best ham in the world and fusing their products with Japanese cuisine totally fascinating."

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