Kinugawa Ramatuelle

I. An open-air restaurant at the crossroads of Provence and Japan

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A. Japanese gastronomic excellence in sumptuous settings

In just a few years of pop-up events, Kinugawa has captivated Saint-Tropez and its surroundings before settling in Ramatuelle. Under the guidance of Chef Kawai, the brand has successfully multiplied its summer engagements by choosing exceptional locations and offering fusion cuisine with a Mediterranean twist this time. Kinugawa Ramatuelle is one of the latest additions to the brand, following openings in other remarkable places. This includes some of the most french sought-after ski resorts in the world, such as the heart of Courchevel or the renovated iconic casino in Megève, but also exceptional locations outside of France, on the Ain Diab corniche in Casablanca or facing the port of Gustavia in Saint-Barthélemy.

This winning formula, combining elegant venues and Japanese cuisine, is the signature of the Blackcode group, which has been working since 2009 to “showcase and reinvent Japan’s cultural and gastronomic heritage, has established and strengthened the group’s reputation as a reference in the world of art de vivre.”. A noble cause and a new successful venture as the restaurant has quickly become an essential meeting place for the discerning clientele of Saint-Tropez and Ramatuelle.

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B. A breathtaking Provencal garden for a timeless moment

Kinugawa Ramatuelle promises an exceptional journey, merging Japanese intimacy with Mediterranean flair. This promise is evident when you witness the venue's remarkable setting. The open-air restaurant is a beautiful Provençal garden with Japanese influences. The terracotta shades of the veined marble and the seating evoke the warmth of Provençal nights under century-old olive trees.

These shades harmonize wonderfully with the wood of the Japanese-inspired latticework, a signature of the Kinugawa brand. Lanterns scattered around create a unique atmosphere, between a temple and al fresco dining. The restaurant's charm is fully revealed at sunset, when the orange hues of the sky add to the garden's colors. It is at this moment in the evening that you realize you are living a timeless experience.

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C. Chef Kawai's signature menu between Japan and the Mediterranean Sea

The menu at Kinugawa Ramatuelle exemplifies a harmonious fusion of French and Japanese culinary traditions. It combines the precision and artistry of Japanese techniques with the richness and elegance of French cuisine. The use of premium ingredients like Wagyu beef and truffles, paired with Japanese staples such as miso and yuzu, creates a sophisticated and unique flavor profile. Additionally, the integration of Mediterranean herbs and spices with traditional Japanese elements results in dishes that are both innovative and deeply satisfying.

Chef Kawai's signature dishes at Kinugawa Ramatuelle reflect his mastery of blending traditional Japanese techniques with contemporary flavors. One standout creation is the crispy taruto cake, featuring delicate slices of salmon enhanced by the earthy richness of white truffle. This dish perfectly balances texture and flavor, making it a favorite among diners. Another highlight is the Yellow Tail carpaccio, a dish that combines the freshness of the fish with the zesty notes of yuzu sauce, green chili, and coriander. The tuna tartare with caviar is a luxurious option, showcasing the chef's skill in elevating simple ingredients to gourmet heights. The smooth texture of the tuna contrasts beautifully with the briny pop of the caviar, creating a harmonious blend of flavors. Chef Kawai’s miso-marinated Black Cod is also a must-try, with its tender, buttery flesh and rich, umami-packed marinade. This dish exemplifies the chef's ability to transform a traditional recipe into a contemporary masterpiece.

The bar at Kinugawa Ramatuelle is also a meeting point of two cultures, offering a unique blend of French and Japanese influences. It features a variety of unique Franco-Japanese cocktails such as Yuzu Purple, Fugu Fish, and Sake-Tini, among others, alongside an exceptional wine list boasting over 100 selections.

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II. When Japanese cuisine embraces french gastronomy

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A. What is Franco-Japanese fusion cuisine ?

Franco-Japanese fusion cuisine is an innovative culinary approach that brings together the distinct philosophies and techniques of French and Japanese cooking. French cuisine is renowned for its emphasis on richness, complexity, and the art of indulgence. It often focuses on creating deep, layered flavors through slow cooking techniques, elaborate sauces, and the use of butter, cream, and wine. French chefs take pride in their ability to transform simple ingredients into sophisticated dishes.

In contrast, Japanese cuisine is characterized by its simplicity, purity, and respect for natural flavors. Japanese chefs aim to highlight the inherent qualities of each ingredient, often using minimal seasoning to allow the natural taste to shine through. Techniques such as grilling, steaming, and raw preparations like sushi and sashimi are common, emphasizing freshness and seasonality. The presentation in Japanese cuisine is equally important but tends to focus on harmony and balance, reflecting the aesthetic principles of minimalism and elegance.

When these two culinary visions merge, the result is a harmonious blend that leverages the strengths of both. The richness and depth of French sauces can enhance the subtle flavors of Japanese ingredients, while the clean, precise techniques of Japanese cooking can add a refreshing counterpoint to the complexity of French dishes. For instance, a dish like miso marinated foie gras exemplifies this blend perfectly. The luxurious richness of French foie gras is enhanced by the umami depth of Japanese miso, creating a melt-in-your-mouth experience that is both indulgent and balanced. Another example is sashimi with truffle oil and soy sauce, where the delicate slices of fresh fish are elevated by the earthy aroma of truffle, blending the clean, natural flavors of Japanese cuisine with the luxurious richness of French truffles.

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B. One of the pioneers of Franco-Japanese fusion cuisine in France

The history of Franco-Japanese cuisine in France is a fascinating journey of culinary innovation and cultural exchange that began to take shape in the late 20th century. This movement was largely driven by Japanese chefs who traveled to France to train under the masters of French cuisine, bringing back with them an appreciation for French techniques and ingredients. These chefs sought to blend the precision and simplicity of Japanese cooking with the richness and complexity of French gastronomy.

One of the seminal moments in this fusion movement was the opening of Kinugawa in Paris in the early 1980s. Kinugawa quickly became a landmark for its innovative approach, marrying French culinary sophistication with Japanese precision and aesthetics. Its success inspired other chefs and restaurateurs to explore the possibilities of this unique culinary blend. Around the same time, Chef Kiyomi Mikuni, who had trained extensively in France, returned to Japan and then to Paris, where he opened Restaurant Yamazaki, further establishing the presence of Franco-Japanese fusion cuisine in the city.

It is no surprise that this cuisine, highly prized by the most discerning clientele, has made its way to Saint-Tropez, a bastion of luxury in France and the world. In addition to the opening of Kinugawa in Ramatuelle, the debut of Nobu Matsuhisa’s restaurant at Airelles Saint-Tropez stands out as a testament to the enduring appeal and sophistication of Franco-Japanese fusion cuisine.