07:53

Nabeno-Ism : ‘If Asakusa/Komagata was located near some region of France...’

04:45

Leading Japanese Knife Expert Meets a Legendary French Chef | Michel BRAS Knives

05:00

Michel Bras on Toyama's craftsmen & agriculture that compose L' évo's universe.

07:19

Michel & André Bras visiting Endo family & KAI manufacturing plant in Seki, Japan.

08:01

SEKI: " Haven of Katana Swordsmiths" with Michel Bras & Kimiaki Sakurada

09:46

Chef Kazunari Nakamura on his approach & the tools that create his ‘farm-to-table salad’.

11:07

Kazunari Nakamura on "farm to table" cooking philosophy & directing a contemporary french bistro

11:19

French Bar St.Pierre: Gaku Takahashi on southern french cuisine & Michel BRAS kitchen shears

10:18

UMON Kyoto: Enjoy the nuances of seasonality through a new realm of mixology

12:45

Claudine Singapore: Versatile & inclusive french neo-brasserie paying homage to Julien Royer's mum

11:45

Héritage by Kei Kobayashi: Modern classical french cuisine for tomorrow at Ritz-Carlton Tokyo

08:13

béni * : Chef Yamanaka's japanese-french cuisine inspired by singaporean ingredients & culture

09:32

Nae:um *: Chef Louis Han's contemporary Korean flavors inspired by family love and french cuisine

15:11

Full course at L' évo ** : A regional cuisine inspired from the mountains of Toga Village in Toyama

22:54

Odette *** : Chef Julien Royer cooks 4 signature dishes telling his journey from Cantal to Singapore

29:16

MAZ Tokyo ** : The Vertical Journey of Peruvian Ecosystems with Chef Santiago Fernandez

11:12

akordu ** : Chef Kawashima's flavors of Nara evoking dear memories of the eater

00:46

Michel BRAS x Takanori Senda Mino Washi Gift Wrap

08:09

Cooking tools born from a strong resonance between two families, cultures & generations.

02:11

Dai Shinozuka's Modern French Cuisine at Les Enfants Rouges | Enhanced with Le Moulin Michel BRAS

19:53

TOYOSHIMA: A Tasty Introduction to Gibier and the Cycle of Life at the Foot of Mount Fuji

03:38

Japan Woodworking Craftsmanship from Hida: Meticulous Minimal Design for the Kitchen

04:58

A Tarte Odyssey: La Voiture | Traditional Tatin apple tarts from Kyoto, Japan with Michel BRAS tools

01:54

Michel's Dream Tool: Precisely Control the Shape & Thickness of Vegetable Cutting | La Mandoline

05:07

Michelin Starred Chef Aihara Cooking Traditionally Treated Akashi Sea Bream using BRAS Kitchenware

04:22

Le Moulin Michel BRAS | How to Crush a Cinnamon Stick or Coffee Beans with 9 Levels of Grain Size

05:00

Restaurant TOEDA * in Karuizawa, Japan | Enhancing Saku Carp & Shinshu Eggplant Dish using Le Moulin

07:38

The World in a Garden: Vegetable Cuisine Pioneer Grows 200 Varieties from Around the World

04:34

World-class Art, Cuisine and Architecture in Southern France : Café BRAS at Musée Soulages, Rodez

02:59

Challenged by Local Producers in Traditional Mountain Resort of Karuizawa, Japan: Chef Toeda, TOEDA

05:14

Cainoya * Restaurant in Kyoto | Challenging Traditions with French & Italian Techniques

03:25

New expression of Traditional Kyoto Nikki Cinammon by Sommelier Uesugi using Michel BRAS Kitchenware

08:39

Parisian Contemporary Art Museum by Tadao ANDO with Spectacular BRAS Restaurant-Café on Top Floor

02:29

The Charm of Parisian Bistronomic: Chef Shin Okusa of TOWA Cooking Veal Tartare using Le Moulin BRAS

03:30

Dream Team Tokyo Cafe by Chef NAMAE｜Michelin 3-star Chef Teams up with Famed Baker & Coffee Roaster

04:20

Maison Sota Atsumi: Original gastronomy hot in Paris without chasing the stars

06:07

A Dessert’s Revolution: Chocolate Coulant told by Michel & Sébastien

11:09

Making Japanese Ceramic | 8th Generation Potter Pioneers Tradition & Innovation at Mino Koubei Kiln

05:34

1300 Years of Japanese Paper Washi Techniques and Today’s Evolution in Mino

08:28

The Secret of Tuscan White Truffles presented by Savini Tartufi

04:20

MiYa-Vie: A Unique Fusion of Japanese & French Cuisine in Hokkaido's Treasure Trove of Ingredients

04:55

A Chef without Borders: Keita Kitamura at Restaurant Erh, Paris

03:53

Curating 1300 years of Japanese Washi paper-making at Washi-nary in Mino, Japan

05:55

Laguiole Cheese for Maison BRAS: Made According to the Traditional "Buron" Technique

03:29

Restaurant ÉTUDE: Contemporary & local gastronomy by Chef Yamagishi sourced in the Parisian region

06:40

From Argentina to Laguiole: Sergio Calderon on his Journey of Wine with the BRAS Family

10:42

Chef Santiago Fernandez presents MAZ Tokyo's concept and two dishes using Le Moulin Michel BRAS

04:22

A Michelin-starred French Chef Popular for his Matured Fish Dishes: Chef Aihara at Simplicité, Tokyo

02:43

Aligot, the Incredibly Stretching Regional Cuisine of Aubrac in France: By Sébastien Bras

06:30

A Vegetable Dish that Influenced Generations of Chefs | Bras' Gargouillou

03:44

Sweets Heaven and Ice Cream Cart: Blissful Desserts at Restaurant Bras

05:34

TOKYO Michelin 3-Star Restaurant L’Effervescence | Chef Namae’s Philosophy and Creativity

04:23

Two Michelin Stars VILLA AIDA in Japan: Bringing out the Best in Home-grown Vegetables

03:36

MOLTEN CHOCOLATE COULANT: Multiple Variations of a Global Dessert from the Bras Kitchen

02:53

Sébastien Bras Cooks 3 Dishes Showcasing 5 Expressions Graters by Michel BRAS Kitchenware