"A" Restaurant

What is your current culinary obsession?

Japanese rice!
Only in Japan can such special and high-quality rice be found.  At home and at work, I pair the rice with many dishes, such as an omelette, or simply accompany it with seaweed. Every time I travel to Japan, I return with at least 4 kilos of rice. If someone close to me travels, I ask, force, or beg them to bring me some rice. It is never enough.

Can you describe any parallels you see between cooking and Music?

Music gives me a lot of tools to produce better food.  As a former musician and during my military service, I was part of the IDF orchestra and played the trumpet for many years. When I think of a dish and when I prepare it, like music, I always look for the harmony and dissonance in the piece.

What are your sources of inspiration?

My sources of inspiration are Southeast Asia, and, in recent years, I have been focused on Japan. It is amazing to see the similarities and differences between the cuisines. From kitchen to kitchen, the raw materials are received and uniquely integrated. Each country uses ingredients in a completely different way. I am amazed every time by how the most basic ingredients like noodles, for example, vary from country to country.

What three things would you take with you on a desert island?

Without a doubt I would take a pot, a chef's knife and a lighter. I believe that these are essentials for cooking and all the other raw materials can be found on the island, such as fish and coconut. With these three tools, it is possible to cook a wide variety of dishes.

What was the most memorable meal you either cooked or ate?

Before I opened Taizu, I visited Southeast Asia and settled in Udaipur. During that time, I fell in love with the city and never stopped thinking about dishes for the restaurant inspired by the ones I ate there. The manager of the local hotel and I became friends. He told me that his wife loves to cook and he would be happy if I could join them for dinner at their home. Of course, I accepted the invitation, and we cooked a wonderful dinner. To this day, I prepare some of the dishes we cooked together in the restaurant. It is amazing how cooking connects people, and it is without a doubt one of the most inspiring experiences I have had as a chef.

Can you describe your first sip of Krug?

Thirteen years ago, I travelled with a local chef to London, and he took me to Dinner by Heston Blumenthal, where I was first exposed to the maison. The chef who was with me told me that it was the best champagne he had ever tasted and that I must try it. The sip was clean, delicate, and precise. I have been a Krug Lover ever since.ince.

What is your favourite Krug food pairing?

I think that caviar with blinid is the ideal pairing for Krug.