Japanese/French chef and owner of Restaurant A.T . Introducing a dynamic, artistic and progressive cuisine with multiple influences to the palates of Paris.
Let’s make one thing clear:
Atsushi Tanaka’s cuisine isn’t Japanese. Neither is it Spanish, Scandinavian nor Parisian, despite the fact that he has spent better half of his life training in the latter and has been highly influenced by a number of European culinary techniques, including molecular, Nordic Cuisine and Classic French.
When asked to categorize his cooking Chef Tanaka simply states “impossible”.
His impressive resume includes Pierre Gagnaire in Paris, Quique Dacosta of Alicante, Pastorale, Antwerpen and Sergio Herman, Sluis, – top-Scandinavian restaurants such as Geranium in Copenhagen, and Frantzén and Oaxen Krog, both of the Swedish capital, Stockholm.
All in all, Atsushi Tanaka is rich in diversity something that has constructed his culinary identity; all of his culinary experiences are a part of him, giving him the edge over both Japanese and French chefs serving up more classic offerings in Paris.
Situated in Paris’s Latin Quarter, A.T. is only a little more than nine months old (it opened in March of 2014), yet it continues to exceed the expectations and progresses in every way possible. Perhaps not surprisingly, it has already been noted as ‘One of the 12 Coolest Places to Eat in 2015‘ by Forbes Magazine.
A.T.’s cooking is light and every dish on the tasting menu tells a story, each as important as the next in terms of the journey it takes you on, and in a sense the dishes are a translation of his Atsushi Tanaka’s own culinary journey.
An advocate for subtle flavours, Atsushi Tanaka can be inspired by something as simple as a shade of green, often limiting his dishes to two or three products of the same colour, creating a number of different textures from just the one ingredient, simply naming a dish ‘Camouflage’.
A.T.s creations are a mixture of poetry, art, colour and taste. It’s base ground of charcoal, topped with flowers and foie gras and, at times, a bit crazy. Today, 16 years after he started cooking at Pierre Gagnaire, the master himself refers to Atsushi Tanaka as “Picasso of the kitchen”.
Atsushi Tanaka exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
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Hungry for more? Have a look Behind the Scenes.
“In a zen and sleek décor, with only a colored wooden sculpture on the walls, Atsushi Tanaka prepares refined and extremely creative courses for his Parisian guests. – Paris Worldwide.
“Atsushi Tanaka’s restaurant has been open for only eight months, so its brilliance is still a secret. Young and innovative, Tanaka turns out playful, delicious and extremely beautiful dishes. “A chef to watch.”
“Tanaka’s plates are conceptual and polished as you’d expect from a Japanese Chef who has been trained by heavyweight Pierre Gagnaire, with a hints of classic French cooking.”
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Whelk, Lovage and Jerusalem Artichoke
Leeks and Brown Butter
Foie Gras, Carotte and Orange
Raspberry, Beet and Timut Pepper
Tonka / Chocolate
(Food Photos by Nicolas Buisson)