Source of inspiration? Paris and France in general are an inexhaustible source of inspiration, notably through the richness of their regional products, the quality of their fruit, raw materials, etc. I regularly go to Rungis for my produce. I am constantly innovating, trying out new things and I am always inspired by the climate and the seasons. What’s more, I have now lived longer in Paris than in Tokyo and therefore feel as much French as Japanese. From the beginning of my work to today, I feel that the city has not really changed, which has a reassuring aspect.
Secret? A love for work is the key to my success and to any great business. My creations are pure … I often add Japanese flavours (Macha, Yuzu) but with careful attention to proportions and presentation. I feel therefore like the soul of an ambassador. Moreover, in 1999, I was nominated as the person responsible for the Paris office of the federation of Japanese pastry and cake makers, which for me was a great honour and a good way of getting known in the guides. Sadaharu Aoki