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What Song Do You Cook To? MICHELIN Chefs Share the Beats They Groove to While in the Kitchen
Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

What Song Do You Cook To? MICHELIN Chefs Share the Beats They Groove to While in the Kitchen
Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!
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The Road to Three MICHELIN Stars: Hideaki Sato of Ta Vie
After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.
One MICHELIN Star Sushi Masashi –Pursuit of Mastery by Masashi Yamaguchi
His pursuit for the essence of sushi resonates with the Audi Q8 e-tron, which attempts to protect the global environment while challenging the status quo with pioneering technology.
Joël Robuchon : Three MICHELIN Stars, Chef Kenichiro Sekiya Inheriting the Robuchon Spirit and the Way Forward
Nespresso and MICHELIN Guide have partnered to bring you this message to the future. Chef Kenichiro Sekiya has inherited the mantle of Joël Robuchon, a colossus in the world of French cuisine. Today, as every day, he is preparing food with the same care he would give a loved one.
Sincère : One MICHELIN Star, Green Star, Chef Shinsuke Ishii Shares His Thoughts on Sustainability
Through his cuisine, Chef Shinsuke Ishii encourages conversations about sustainability. Just like the commitment to sustainability that runs through Audi’s electric vehicles.
Three MICHELIN Star Quintessence : Shuzo Kishida Shaping the Future
Nespresso and MICHELIN Guide have partnered to bring you this message for the future. Shuzo Kishida is a role model for chefs today, making a major contribution to the success of the food and beverage industry.
“Everything we do is for the delight of our customers”. We spoke with the owner-chef of UDATSU SUSHI about his “pursuit of the delicious”.
This story is brought to you by MICHELIN Guide and N25 Caviar, an Official Caviar Partner of the MICHELIN Guide Tokyo 2023.

10 Questions for Head Chef Antonio Iacoviello of Gucci Osteria da Massimo Bottura Tokyo
Antonio Iacoviello is the head chef of Gucci Osteria da Massimo Bottura Tokyo, a restaurant awarded One MICHELIN Star in the MICHELIN Guide Tokyo 2023. He pursued a career as a chef after early experiences at his grandmother’s trattoria. He moved to Tokyo in 2021 after gaining experience in Europe. We asked chef Antonio ten questions about Japan, his memories with his family, advice from his mentor, and his message to young chefs.

Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

10 Questions For Chef Daniel Calvert of Tokyo's SÉZANNE
Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.
Hiroyasu Kawate is the chef of Florilège, a Two MICHELIN Star and MICHELIN Green Star restaurant. From Tokyo, he spreads the word of a new age of sustainability
In the final of a 4-part video series co-produced by the MICHELIN Guide and Audi Japan. Hiroyasu Kawate tells us more about a new age of sustainability — and how the attention to details needed to be a chef is mirrored by the constant and innovative evolution of the Audi e-tron Sportback.

Osamu Matsuura, Owner-Chef of One MICHELIN Star Restaurant Sushi Matsuura, and his Strong Relationships with Brokers in the Toyosu Market
Osamu Matsuura, a One MICHELIN Star sushi craftsman, treks daily to the morning market at Toyosu Market, Japan’s largest fish market. For close on 20 years, since his apprenticeship days, Matsuura has been commuting to Toyosu and its forerunner, Tsukiji. We followed Matsuura on one of those daily errands as he stocked up on kohada (gizzard shad) and prepared it at his restaurant.
Kotaro Noda is Executive Chef of FARO, a one MICHELIN star Italian restaurant in Tokyo. FARO interprets Japanese tradition and ingredients through the prism of Italian cuisine and in ways that care for the environment.
Kotaro Noda of modern Italian restaurant FARO talks about creating new things through combining sensibilities and taking away rather than adding
A Dining Experience for All Five Senses Awaits at L’aube, a One MICHELIN Star French Restaurant in Tokyo
Chef-owners Hideaki Imahashi and Shoko Hirase of one-MICHELIN-starred L’aube in Tokyo share their insights on conveying a multi-sensory dining experience through the use of color and aesthetics - and how this is reflected in the stylish and comfortable experience of driving an Audi Q8.

The Middle East’s First One-Star Sushi Restaurant and the Japanese Hospitality of Masahiro Sugiyama
Eight thousand kilometres from Japan in Dubai, in the United Arab Emirates, you can taste the flavour of true Japanese sushi. Hōseki, listed as a one-star restaurant in the MICHELIN Guide Dubai 2022, brings the ‘made-in-Japan’ sushi of Masahiro Sugiyama to the Middle East.
Three-MICHELIN-Starred Isshisoden Nakamura on Balancing the Bold and the Delicate in the Pursuit of Perfection
Motokazu Nakamura of three-MICHELIN-starred Isshisoden Nakamura in Kyoto, Japan, draws parallels between finding harmony in boldness and details in the pursuit of excellence in the kitchen and in driving an Audi A8 car.

The Knife Techniques and Spirituality of Seiji Yamamoto, Chef of RyuGin, a Three-Star Michelin Restaurant
Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

Fumio Kondo, Owner-Chef of Two-starred Tempura Kondo, and his Tempura Journey
For half a century, Kondo has devoted himself to a single passion: spreading the joy of tempura to the wider world.

Meet MICHELIN Guide Asia's Top Female Pastry Chefs And Their Signature Desserts
We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.