The Zaza Ramen Book
Lannoo (Verlag)
978-90-8989-653-7 (ISBN)
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A year of Zaza Ramen packed with photos and in 12 monthly chapters: from appetisers, to ramen to desserts, but also the Japanese fluids: a specially designed soda and sake, whisky, liquors. Clearly, "simplicity" in this case becomes an achievement: the "combination by subtraction" of two worlds. Ramen in this sense is modern Japanese cuisine in context, a dish made up of three basic elements interpreted in different ways: broth and fresh pasta with a choice of vegetables, meat, or seafood. Zaza Ramen's interpretations are, above all, delicate, and they are all prepared on site with the highest quality ingredients. The first clue is in the name: in the Italian version of the incredibly popular Manga series Lupin III, Zaza is the well-liked Inspector Zenigata, who is often seen eating Ramen. The choice of name is a metaphor, with a touch of irony, for a popular Japanese product proposed to an Italian audience. If it is true that Ramen is the most popular dish in Japan, here, in the heart of Milan, we find a high-end but still authentic version that is rigorous in its approach and clearly aware of the ingredients of Italian gastronomic culture.
Another clue is the logo, which contains no trace of classic Japanese iconography but instead has a contemporary style. A bowl, a spring of wheat, and a drop of water: the raw elements of Ramen symbolise essentials, purity, and authenticity. The same guiding principles are to be found in the design of the restaurant's interior, with natural materials and small details borrowed from Japanese tradition.
The creators of Zaza Ramen are an internationally renowned chef and a Japanese entrepreneur who have chosen Italy as their home. Brendan Becht was born in Holland to a family of contemporary art collectors and began his career at a very early age in London at the Connaught Hotel under the guidance of Michel Bourdin. He then moved on to Paris, where he worked with Pierre Herme at Fauchon and then with Alain Senderens at Lucas Carton. He finally arrived in Milan, working with Gualtiero Marchesi before specialising in the opening of Italian restaurants in Japan. He has created "Italian sushi," the perfect synthesis of a deep understanding of regional Italian ingredients, the techniques of Japanese cuisine, bringing with him the idea of simplicity. Kevin Ageishi, his business partner, is a Japanese entrepreneur from Niigata who has lived in Italy for almost 20 years working in the fashion world and responsible for the financial aspects of the project.
| Erscheint lt. Verlag | 28.12.2016 |
|---|---|
| Zusatzinfo | 150 colour, 20 b&w |
| Verlagsort | Tielt |
| Sprache | englisch |
| Maße | 170 x 210 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Reisen ► Hotel- / Restaurantführer ► Europa | |
| Reisen ► Hotel- / Restaurantführer ► Asien | |
| ISBN-10 | 90-8989-653-8 / 9089896538 |
| ISBN-13 | 978-90-8989-653-7 / 9789089896537 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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