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About Relais & Châteaux
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Relais & Châteaux Chef

Carme Ruscalleda & Yosuke Okazaki

Relais & Châteaux Chef

Carme Ruscalleda & Yosuke Okazaki
Restaurant Sant Pau / レストラン サン・パウ
Member Relais & Châteaux from 2006
Coredo Nihonbashi Annex,
103-0027 1-6-1 Nihonbashi, Tokyo
Japan

RESTAURANT

Restaurant Sant Pau / レストラン サン・パウ

Menus 9000-23000 JPY s.n.i. 10% t. 8% Carte 2000-10500 JPY s.n.i. 10% t. 8%

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

I learnt my craft growing up in a family of farmers and shopkeepers whose values were based on the importance of high-quality work and ingredients, and those values are still with me today. When I decided to open the Sant Pau, I did it because of my determination to use top-quality ingredients and combine them creatively. These are the values that have underpinned my husband Toni Balam's and my work since the day we opened. Working rigorously and respectfully has enabled us to achieve our most important objectives. My cooking is inspired by Catalan recipes based on ingredients from the Maresme region. I try to cook modern, creative Catalan dishes.

When did you discover sea bass?

I tasted this wonderful fish for the first time 10 years ago on the French Riviera. I still clearly remember its flesh, which is both firm and very delicate.

How do you go about selecting your ingredients?

I always buy my sea bass from one of my suppliers at the Tsukiji market, specifying my preferences depending on the menu of the day.

What is your Chef’s secret to preparing your star ingredient?

I love a Japanese sea bass called Hira-suzuki that is only caught in winter. Its delicacy and the fat content of its flesh are quite similar to the sea bass that is eaten in France. I grill it with a trickle of olive oil to allow its skin to become crispy. I might also wrap it in a fig leaf and bake it in the oven. When the raw fish arrives, I always try to decide how it should be cooked rather than how I would prefer to cook it…

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