We Are Tomodachi Spring / Summer 2017

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271. A dish prepared as part of a collaborative haute cuisine dinner prepared by Koyama together with Alain Ducasse, a renowned French chef, using ingredients from the famous Japanese restaurants Aoyagi, Kitcho, and Ten-ichi and from the confectionery Toraya. This “fubako” dish designed by Koyama was subsequently added to the menu at one of Ducasse’s restaurants. 2. A dish called “Naruto-tai no hegi-zukuri”: Naruto tai (sea bream) has firmer flesh than other types of tai. Koyama created and named this dish, in which the fish is sliced thickly parallel to the grain for eaters’ enjoyment. Previously the standard methods of preparation were hira-zukuri (rectangular slicing) and usu-zukuri (thin slicing). 3. Koyama skillfully slices tai using a traditional Japanese single-edged knife. The way the knife is inserted into the slice changes the texture, making it possible to bring out greater flavor from the same ingredients. 4. At Ferrandi, teaching students in their final year about the key points for preparing yaki-zakana, Japanese-style broiled fish, as part of a special class. 5. With the highly renowned French chefs who attended his lecture on Japanese food at the Ferrandi school of culinary arts in Paris. 6. In February 2017 Koyama was appointed as the first non-French member of the Paris Chamber of Commerce and Industry (CCIP)’s Ferrandi strategy committee. He is pictured here with Bruno de Monte, the school’s director.465123