Japan Inspires– Fall 2024 Update

Cutting tuna in Toyosu market in Tokyo.

I’m thrilled to share some incredible experiences from my recent travels in Japan, which have deeply inspired me and enriched my culinary journey.

During my time in Kyoto, I had the extraordinary opportunity to work at the Ace Hotel alongside the team from the renowned 3 Michelin Star restaurant Noma, led by the legendary Chef René Redzepi. It was a month filled with intense dedication, as we worked tirelessly from 7 AM to 11 PM each day, perfecting a single dish for both lunch and dinner services. The process was exhilarating and challenging, as each of the 20 dishes on the menu told a unique story, and were crafted with intricate techniques and the finest ingredients sourced from local farmers and foragers from the Kansai region. This experience will carry with me for the rest of my career.

A particularly memorable experience was my visit to the Hiraigyu ranch, where I learned about the meticulous care that goes into raising Kyoto (A5 Wagyu) beef. The president of the ranch graciously gave me a personal tour, showcasing the pristine environment and the deep respect they have for their animals. (This was not a public tour.) It was a humbling reminder of the connection between food and the land.

After my time at Noma my journey continued on the southern island of Kyushu, where I explored Fukuoka, a city bursting with energy and growth. I relished the vibrant food scene, from Yatai street food carts, Omakase sushi, seafood izakaya to the birthplace of Tonkotsu ramen. Every meal was a celebration of flavors and hospitality, reigniting my passion for creating memorable dining experiences.

Then, I found myself in Tokyo, where I immersed myself in the bustling Toyosu fish market. I had the privilege of spending two days with a Tuna master and an expert in the seafood industry. It was fascinating to witness the evolution of the market and to discuss the intricacies of selecting the freshest tuna each day at the auction. Every encounter has further fueled my enthusiasm for bringing exceptional food to my clients back home.

Salmon and salmon roe served at restaurant in Fukuoka, Japan.

I am beyond excited to return to Montana and share these culinary experiences with you through my private dinners. Each dish will reflect the inspiration I've gathered from the incredible chefs and vibrant food culture of Japan. I can’t wait to bring a taste of this journey to your tables!

Thank you for your continued support, and I look forward to serving you soon!

Warm regards,

Chef LeRoy

A visit with Koji Hayashi for a tour of the Hiraigyu Wagyu ranch facility.