NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Tetsuya Honda was born and raised in Odawara, a bay city surrounded by mountains and pristine sea where he developed a deep appreciation for fresh seafood and locally grown produce. After graduating from culinary school, Chef Honda worked at several Italian restaurants in Tokyo as well as in France and Italy from 1996 to 1998 in search for opportunities to develop his creativity in gastronomy. Upon returning from Italy, he became the executive sous-chef at Al Porto, a renowned Italian restaurant in Tokyo.
With 15 years of experience in the restaurant industry, he took a blind leap of faith and opened his own restaurant at the age of 36. Ristorante HONDA has been awarded a total of 11 coveted Michelin Stars consecutively since 2007 in addition to scoring a top rating among 529 restaurants in the 2019 Yellow Guide by Gault & Millau.
Chef Honda’s culinary skills are described as an extraordinary combination of innovation, passion, tasteful subtlety and originality. His focus is on enhancing the natural flavors of the finest seasonal ingredients.
In 2012 and 2016, he published two recipe books that sold widely and received outstanding reviews. He is also actively involved in a wide range of TV shows and magazines in Japan. Furthermore, he collaborated with Dr. Satoru Yamada, a famous medical doctor and low-carb specialist of Kitazato Hospital in Tokyo, to create a low carb pasta as a healthier alternative. These pastas are served at his restaurant and can also be purchased on their website.