Contemporary, creative, bold, relaxed: Tokyo has a new generation of chefs who are changing the way the city eats. Gone are the days when dining out in Japan¡¯s capital was serious and rigid, sometimes intimidating ¡ª at least at the handful of restaurants that form the subject of a new book by U.S. author and photographer Andrea Fazzari.
In ¡°Tokyo New Wave,¡± Fazzari has picked out 31 chefs she feels are defining Japan¡¯s contemporary restaurant scene. She intersperses interviews and short essays with photographs of these key protagonists, not just in their kitchens, but off-duty with their families or relaxing with friends. Here, she talks to The Japan Times about the book.
What does ¡°Tokyo New Wave¡± mean to you? These are the new generation of chefs. They¡¯re much more open, they¡¯re traveling, they¡¯re super into social media. They¡¯re less mysterious. And they¡¯re doing interesting things, interacting with many other chefs abroad. You can see it on the plate. It¡¯s an exciting time in Tokyo.
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