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SILENCE IS GOLDEN: "The cuisine is very delicate, and one wrong move can ruin the whole dish. Focus is important, and the quiet environment allows everyone to focus," says chef Fantin.

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Risotto radicchio, salsa amarone and scamorza
GUEST CHEF

Light and clean

The food of Luca Fantin is traditional but transformed to suit contemporary times.
Aug 22, 2015 5:50 AM

WITH the famed Tsukiji Market at his door step, it is surprising to hear Luca Fantin say that seafood is hard to source for in Tokyo.

The executive chef at Bulgari Il Ristorante Luca Fantin in Ginza says: "The fish in Tsukiji Market is good for sushi, but for my cooking, I need to go to

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