JUNKO KAWASAKI

Formation: Graduated from the Tsuji Culinary School in Tokyo, renowned for training future artists of French cuisine in Japan, Junko is also trained in pastry and oenology.

Career: After working in prestigious establishments such as La Régalade and Brasserie du Bristol (Le 114 Faubourg), she joined La Table du Caviste Bio in 2013.

Culinary Specialty: Junko excels in blending French and Japanese cuisines, with signature dishes such as fish soup, raw fish tatakis, Wagyu beef preparation, and sea bream tartare, which combine the refinement of French cuisine with the exotic flavors of Japan.

Impact: Her meticulous and innovative cuisine attracts a diverse clientele, including a significant Japanese community who appreciate the attention to detail and the warm hospitality she provides to her guests.