Chef Romain Bory
Cooking lessons, private diner courses, and caviar classes by a French chef based in Tokyo.
Profile
- 1983 Romain Bory born in moulins.
- 2001 Advanced diploma in professional cookery.
- 2002 Commis at the Sofitel Lyon Bellecour hôtel.
- 2005 Commis at Restaurant Georges Blanc in Vonnas.
- 2007 Commis at Restaurant Gaya by Pierre Gagnaire in Paris.
- 2008 Skerries.
- 2009 First experience in Japan
Bistro deuxième campagne Sapporo - 2010 Jardin de Bonheur Sapporo.
- 2016 The return to the country.
La Pensée sauvage - 2018 Back to Japan
Terre et Mer gastronomie in Tokyo
- France -
Memories : Pike dumplings, Lyonnaise salads, la cervelle de Canut.
Memories : The brigade of a three star, my first steps with Japanese.
Bresse poultry with cream, Dombes frog legs, Vonnassian pancakes.
Memories : The cuisine of Pierre Gagnaire, meeting with Monsieur Paul Bocuse and Olivier Roellinger.
The black Croque-monsieur, Oyster with foie gras, les meringues "Cristaux de vent".
- Ireland -
Memories : Freshly caught langoustine, Irish stout beef stew, Irish racks of lamb.
- Japan -
Memories : The bistro cuisine, the stocks simmering on the edge of the stove, the menus written in Japanese with chalk.
Terrines, grilled crépinettes, Hokkaido venison with cinnamon.
Memories : The lavish weddings, the dessert carts.
Semi-cooked foie gras with miso, pancakes with maple sugar, strawberry.
- France -
Memories : Hikes in the Vercors massif, Corsican sheepfolds, snowy Valais, vegetable cuisine.
Lactofermentation, vegetable ravioli, Yasmine's vegan lemon tart.
- Japan -
Memories : Learning about products, travels, and unforgettable encounters.
French caviar by Sturia, blue lobster by Alexis Tauget, Racan pigeons by Romain Belloir.
The story will continue, thanks to you...
Gallery
Private diners, cooking lessons and caviar classes
Private dinner
Coming soon
Cooking lesson
Coming soon
Caviar class
In a setting located at Nihonbashi nakasu, close from Sumida River, come and experience a unique moment around caviar hosted by Chef Romain Bory.
You are in love with quality food, so come and spend an unforgettable evening around Caviar.
Amber, bronze, with golden reflections… caviar, an exceptional product, will surprise you with the richness of its flavors. Discover the possible associations with champagne, wines or sake and especially Vodka!
From 5 people
Duration: Evening
Evening program :
- Discovery of Caviar, its history, its origins, and the traditions that surround it.
- The production of Caviar : getting to know caviar better to choose it better, methods and places of production and all its secrets.
- Tasting of caviars and exclusive recipes based on caviar: 4 different caviars.
Welcome drink, homemade cocktail with Vodka
4 caviars for tasting (40g per person):
Oscietra from France | Baeri from France | Japanese caviar | Belgium caviar
1 Person 70.000 yens
(The selection of caviar could change according to availability). - Recipe creation by the caviar expert Romain Bory and tasting with matching drinks to close this evening :
Homemade blinis and its traditional garnish
Scrambled egg and Caviar
Cauliflower mousse, shellfish jelly and caviar
Confit potatoes and caviar
Champagne and caviar
Having a question ? Please contact us !