Born in Kanawa, Kanzakiâ€™s cuisine is distinguished by the visual and gustative elegance of her dishes, raw materials in their natural state or process that respect the quality of products combined with herbs, spices, roots. She passionately lives the taste variations with the aim of finding perfection in the kitchen and bringing pleasure to her guests. Today, at the age of 38, Chiho does not waste time, learning alongside Mauro Colagreco, has given the total respect of the product. The essence is in the combination of flavors rather than confrontation using precision. Her father was a butcher by trade, Chiho from her childhood wanted to be a chef, when she was old enough to travel, she chose France to learn along with great referents.
106 - WG September 2017