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Kenta Kayama

Margotto e Baciare, Japan
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WHEN AND WHY DID YOU DREAM OF BECOMING A CHEF?

When I was playing around at my father’s restaurant during my elementary school days, I aspired to become a Chef just like him.

WHEN AND WHY DID YOU DREAM OF BECOMING A CHEF?

When I was playing around at my father’s restaurant during my elementary school days, I aspired to become a Chef just like him.

The most important ingredient is passion.
How have your recipes changed through your experience as a Chef?
I started with complex French and moved toward simple recipes that bring out the best flavours of local Japanese ingredients.
How and where do you find culinary inspiration?
At night, I cook in my dreams. I also find inspiration while enjoying Krug Grande Cuvée with my friends.
Can you tell us about your early memories of the mushroom?
Ever since I was a child, I loved eating brown beech mushrooms with creamed spring chicken, which my mother would cook.
For you, is the mushroom an opulent or a modest ingredient?
Sometimes it can be a big star, other times it is a skilful supporting actor.
If you could pick only one mushroom for cooking and eating in the future, which would it be and why?
Truffles, of course! You know what we specialise in, don’t you?
Where is the best place you know of to obtain mushrooms? Do you have a secret location or supplier?
There is a great truffle hunter in Alba.
Are there any special methods for bringing out the greatest possible variety of flavours of a mushroom?
Control the moisture and temperature. The most important ingredient is passion.
What mushroom dishes would you serve for yourself or your friends?
Tamago kake gohan (TKG)* cooked with the highest quality rice, the most delicious egg, and Alba Truffles.
*TKG: a rice dish prepared by mixing a raw egg and rice, seasoned with a small amount of soy sauce.
Can you tell us a story about mushrooms from your past?
The first job I did at a restaurant was cleaning a large amount of chanterelles, which was a painful but enjoyable and unforgettable task for me.
Can you share a memory you have of Krug?
I fondly recall sharing a glass of Krug Grande Cuvée with Olivier Krug at my restaurant.

A talk with Kenta Kayama

ALL KRUG Chefs

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Krug Grande Cuvée — Grand Soleil
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