The young Japanese chef is passionate about Italian cuisine and has developed his culinary culture through work experience in several restaurants in Paris (Guy Savoy), Tokyo (Chez Inno), Osaka (Quintocanto) and recently in Yokohama (Salone 2007). It was in Paris, while working at the Guy Savoy restaurant, that Keita Yuge discovered pasta: he found it so "cute", that when he returned to Japan he decided to learn the art of Italian pasta.
Keita Yuge won over the jury with his signature dish combining Japanese culinary knowledge with Italian gastronomic culture, while respecting the ingredients and creating a powerful balance of flavors. The dish also had the particularity of combining typical Italian ingredients, like penne pasta and Gorgonzola cheese, with products from Japan, like sake, sansho and yuzu. Not to mention the iodized taste of oysters, giving a touch of "umami" to the dish. A true work of culinary art prepared in just 35 minutes!