Joël Robuchon

Le Caviar Imperial tops the list in a procession of dishes, each a work of art on a plate. Breads and desserts roll by on a trolley for your selection. Joël Robuchon’s eponymous restaurant is a crystallisation of the great chef’s gastronomy. Carrying the torch for the Joël Robuchon esprit is Chef Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) title. Sekiya is shaping the future of Japan’s culinary landscape, devising new recipes based on the teachings of his famous mentor.