About
An introduction to apothéose
Principles
Continuer à affronter les délices avec sincérité.
The flavors and presentations at apothéose evolve every day. Small adjustments are made to the dinner menu on a daily basis to ensure that no two visits will be the same, and the recipes are changed every year. Even the culinary style might change, which some may find bewildering. However, at the root of every choice is the same principle: to treat exceptional flavors with the seriousness they deserve.
Capture the essence in every season.
Attune the palate to the slightest sensations.
Question common sense that has become hollow.
Detail every condition that needs to be met for completion.
Think outside of food about what food needs.
And provide an experience to remember for life.
Chef
Nos salutations et histoire
Keita Kitamura
In the 15 years I spent in France, the most important thing I learned was that for a society to be happy, it needs a rich food culture and a close community. Today, food that is both safe and of good quality—a necessity in life—is being endangered by the conveniences and focus on efficiency brought about by civilizational advances. I find it alarming that people are beginning to forget what truly delicious food tastes like.
This is why at apothéose, we spend a lot of time and effort to create dishes that pay respect to our trusted suppliers by drawing out the natural flavors of our ingredients. What is truly delicious? What is real richness? The answers lie deep within the land of every location I visit across Japan. I am constantly seeking out these answers and expressing what I discover in the form of the dishes we serve here. My wish is for your experience at apothéose to be one you will remember for life.
History
- 1980
- Born in Shiga Prefecture, Japan
- 1999
- Graduated from Tsuji Culinary Institute,
then for 8 years apprenticed under Yoshihiro Narisawa at La Napoule and then at Les Créations de Narisawa - 2008
- Moved to France and built up experience at Pierre Gagnaire in Paris's 8th arrondissement,
Chez les Anges in the city's 7th arrondissement,
and other dining establishments - 2011
- Appointed chef at Au Bon Accueil in Paris's 7th arrondissement
- 2017
- Appointed chef at ERH in Paris's 2nd arrondissement
- 2019
- Earned one star in Michelin Guide France
- 2023
- Returned to Japan to open apothéose
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