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From Intern to Three Stars: A Long Overdue Reunion with Amber

I've never been a fan of offal. Perhaps it was simply that I hadn't had good offal before that day. During my university internship, I dined at Amber — my first fine dining experience after stepping into the working world. Looking back now, fourteen years have passed, yet the delicate, exquisite flavour composition of that foie gras lollipop still lingers in my memory. That year, Amber held two Michelin stars.

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The Counter Is the Stage: Forty Years Behind Chef Hiroyuki Kanda's Three-Michelin-Star Performance

It was my first visit, although I had long admired Chef Hiroyuki Kanda through his book 《Spirit of Kanda》. Every page reveals his uncompromising attention to detail—from sourcing ingredients and refining cooking techniques to carefully observing every movement of his guests. It reads almost like a handbook for chefs, and ever since finishing it, I had wanted to experience his cuisine firsthand.

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From Intern to Three Stars: A Long Overdue Reunion with Amber

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More Luxury Brands Are Stepping Into the Dining World

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