TOUMIN: Quality Japanese ingredients elevated by fermentation and a contemporary sensibility

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Chef Iguchi has an excellent perspective that allows him to combine and balance flavours, textures, temperatures and changes over time. When working as a chef in a restaurant where creative skills are supposed to be the main theme, they can be blurred by factors that seep in from various expected angles.
Chef Iguchi, who has won numerous major awards for those under 35 and opened his own TOUMIN restaurant concept in autumn 2023 at the age of 35, has so far shown no signs of weakening. The heart is not to be outdone, with a clear and well thought-out composition. Delicious dishes are served at the counter without fail.
His cooking is typical of a chef who loves and is inspired by a wide range of creative categories and writers, including modern Eastern and Western artists with strong craft elements such as Isamu Noguchi and Rosanjin, and translates this into culinary creations.

During the three years he spent in the BRAS TOYA JAPAN kitchen, in the natural region of Hokkaido, he learnt how to bring fresh produce to the plate.
The methods he learned cannot be surpassed in his Tokyo base.
He began to think about what he could do and explored further the methods of devoting time and effort to ingredients. Fermentation’ has always been an important part of Japanese food culture. He examined the complex and potentially limitless relationship between bacteria and ingredients from an innovative perspective, unbound by preconceptions, and applied it to the culture and techniques of French cuisine.

Although a topical subject, the ‘fermented’ flavours and movements that emerge from his innovative and open-ended explorations are certainly new, unique, concise and delicious.

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