How Tokyo's ingredients and sights inspire chefs Yoshihisa Akiyama and Katsumi Kusumoto

Two celebrated chefs share their culinary journeys through Tokyo.

Michelin-starred Yoshihisa Akiyama of Mutsukari sources seasonal fish from Toyosu Market and fresh wasabi from Okutama.

Saido's Katsumi Kusumoto creates vegan delights, with a focus on Comachi lemons and plant-based sweets.

Both chefs draw inspiration from Tokyo's vibrant neighbourhoods, from the tranquil Harumi Port Park to the cherry-lined streets of Jiyugaoka. Their passion for local ingredients and sustainable practices elevates Tokyo's cuisine and allows diners to taste and connect with the very essence of Tokyo.