At Cook It Raw Japan, 15 of the world’s most creative chefs were asked to create dishes which both reflected the environment of Japan’s Ishikawa prefecture, where the event was held, and were in harmony with the serving wares made specifically for each of them by local artisans.
PHOTOGRAPHY ERIK OLSSON
Read more about Cook it Raw 2011.
Sake Sake by Rene Redzepi (Noma, Copenhagen), dish by Shohei Yokoyama.
If Pigs Had Wings by Sean Brock (Husk, Charleston), dish by Ilryul Lee.
Polluted by Takahiko Kondo (Osteria Francescana, Modena), dish by Mikio Shina.
Hansei by David Chang (Momofuku, New York), dish by Mayumi Miyawaki.
No Soup Please! by Magnus Nilsson (Faviken, Jarpen), dish by Nahoko Yamazaki.
Norwegian Wood by Mark Best (Marque, Sydney), dish by Conami Aoki.
Dry Your Eyes Sweetheart by Ben Shewry (Attica, Melbourne), dish by Chung Wen Ting.
Strange Fruit by Tokuyoshi Yoji (Osteria Francescana, Modena), dish by Eriko Asano.
Earth Marrow by Alexandre Gauthier (Le Grenouillere, Montreuil-sur-Mer), dish by Jeeah Kim.
Confused Mackerel by Albert Adria (Tickets, Barcelona), dish by Taro Oshima.
Inori (prayer) by Yoshihiro Narisawa (Les Creations de Narisawa, Tokyo), dish by Ryosuke Harashima & Toshiyuki Asakura.
Jewelousy by Alex Atala (DOM, Sao Paolo), dish by Aikawa Shigetaga.
Counterculture by Daniel Patterson (Coi, San Francisco), dish by Yuu Uozu.
Lick The Monk by Claude Bosi (Hibiscus, London), dish by Junei Shioji.
