08/11/2025
The Art of Fire and Charcoal!
Máster Chef delight us whit the magic of the charcoal , here a little resume:
In a 140-year-old house nestled in the mountains of Mie, Japan, the chef doesn’t just cook — he lives the art of fire. Each ingredient — local fish, meat, and seasonal vegetables — is grilled before your eyes over the pure white glow of Kishū Binchōtan charcoal, Japan’s legendary “black diamond.”
What makes this charcoal so special?
• It’s made from ubame oak (Quercus phillyraeoides) native to the forests of Kishu (today Wakayama Prefecture).
• Crafted through a slow carbonization process that takes several days, then “activated” at nearly 1000 °C to reach extreme density.
• The result: a charcoal that burns cleanly, produces almost no smoke or odor, and emits a steady, high heat that draws out the natural umami of every ingredient.
At the chef’s restaurant, this charcoal becomes the soul of the experience — living fire, noble wood, and artisanal technique blending into one. A culinary performance that connects tradition, craft, and nature.
✨ Ideal for those seeking authenticity, depth of flavor, and a genuine connection with Japan’s timeless cooking traditions.
#炭火
