The INNO blog
Kitchen
How the restaurant’s signature dish comes to be. From the fish auction at four in the morning to the chef’s hand slicing it in the dining room, in front of the people about to eat it. A day told gesture by gesture.
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Kitchen
Why we wanted an open counter in the dining room rather than a kitchen hidden at the back. Cutting fish is a gesture, and a gesture is meant to be watched. It is part of the service.
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Kitchen
Ten years ago the chef spent months in a Tokyo restaurant where hardly a word was spoken. Today that silence is how we work. What we learnt.
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