Three top Japanese chefs to cook at Hertog Jan

Three top Japanese chefs are currently in Belgium and will cook with Gert De Mangeleer, chef of Belgium three Michelin star restaurant Hertog Jan.

The three chefs are Yusuke Takada from La Cime  in Osaka (a 2 Michelin star restaurant), Zaiyu Hasegawa of restaurant Den  in Tokyo which holds 11th place in Asia’s 50 Best and 45th place in the World’s 50 Best Restaurants) and Hiroyasu Kawate, chef of Florilège, 14th in Asia’s 50 Best Restaurants.

They arrived in Belgium on Monday and have been guests of Gert De Mangeleer and Joachim Boudens who have taken the chefs in tow in Bruges and its surroundings together with a few Japanese and international media.

They have been introduced to a few of Gert and Joachim’s favourite suppliers and fellow chefs of both top restaurants as well as brasseries, brewers, chocolatiers from Flanders.

The experience and inspiration that the chefs will have gained during this culinary trip will be put into practice on Thursday 24 August. The Japanese chefs and Gert de Mangeleer will prepare a four-hands lunch and a six hands dinner.   The lunch will be prepared by Yusuke Takada and Gert while the dinner will be in the hands of Hiroyasu, Zaiyu and Gert.

This is Zaiyu’s second trip to Europe in a few months. Last June, he was in Alba for a four hands dinner with Enrico Crippa, chef of three Michelin star restaurant Piazza Duomo.

Asked what he wants to bring with him to Gert de Mangeleer’s and Joachim Boudens’ restaurant, Zaiyu said he wanted to cook with his heart.

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