Yamada Chikara, a Ferran expirience

I was invited to go to Yamada Chiakara, a restaurant founded by the chef with same name. Mr. Yamada and his wife offer a Kaiseki course Japanese food, but with the Ferran touch. Ferran’s restaurant elBulli in the Spanish Catalonia region is best well known for it’s science lab type methods of cooking. Powdering liquids with liquid hydrogen, foamy aired liquids and more. Mr. Chikara has studied under Ferran. What makes this restaurant so interesting is Yamada’s use of Japanese elements and Ferran’s methods.

From Wikipedia

El Bulli is a three Michelin starred restaurant run by chef Ferran Adrian in Roses on the Costa Brava in Catalonia, Spain. The small restaurant overlooks the Cala Monjoi bay, and has been described as “the most imaginative generator of haute cuisine on the planet”.[1], with a great deal of work done on molecular gastronomy. Restaurant has judged El Bulli the best restaurant in the world a record four times in 2002, 2006, 2007 and 2008.[2]

The restaurant has a limited season from April to September; bookings are taken on a single day in the previous October. It accommodates only 8,000 diners a season, with 800,000 people calling to try and book places around 400 requests for every table. The average cost of a meal is 250; the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books, and lectures from Adrian.[3][1] As of April 2008, the restaurant employed 42 chefs.[2]

Roger M. Buergel, Director of the Kassel Documenta 12 art show in 2007, designated El Bulli as Pavilion G of Documenta.[4]