The Yamazato chefs are generous with their tips and provide clear information on the ingredients, utensils, composition of a menu, garnishes and presentation of these gastronomic delights. A choice of alternatives to hard-to-find ingredients ensures that every amateur chef can cook kaiseki.
Pablo Atchugarry – A journey between matter and light
€59.00Pablo Atchugarry’s father, also an artist, instilled in him the love for the trade. Not without result: Pablo held his first solo exhibition in Montevideo (Uruguay) when he was only 18. He developed not only as a painter, but also as a celebrated artist with materials such as cement, wood and metal.