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Korean fusion and Middle Eastern modern music is on the rise in France
Celeina: Mr. Nishi, did you go to France recently for business as well?
Nishi: For about a week.
Celeina: I am curious about the latest food situation in France.
Nishi: In the past, I used to go to expensive restaurants, but nowadays, there are many casual restaurants like in Japan. I think it is not only French cuisine, but also Korean fusion. Also, there were many restaurants that served Lebanese and Middle Eastern cuisine in a modern style, so it was a lot of fun.
Takano: I don’t really have an image of Korean food in France.
Celeina: Is there a strong emphasis on diversity in food culture?
Nishi: I think it’s great to see that young people also enjoy this kind of thing and use restaurants.
Takano: Personally, when you go to a restaurant like that, do you try to get ideas from them, not as input?
Nishi: As much as possible, I try to enjoy myself without thinking about it. I do think about how to interpret what I remember in my own way.
Takano: Do ideas sometimes come to you?
Nishi: Yes, I do.
Celeina: Also, today’s program is based on the keyword “Aota-buy,” is there anything else you think we should pay attention to?
Nishi: I don’t know if it’s “aota-buying” or not, but recently I’ve been thinking that shochu is a bit tasty, and I wanted to introduce a shochu called “Tengu Zakura” made by Shiraishi Shuzo.
Celeina: The packaging is very stylish.
Nishi: Yes, it is.
Celeina: But the price is quite expensive (……?).
Nishi: It is a Japanese domestic product, so it is not that expensive. But it is like a natural wine, expressing the goodness of the land. Of course, it is made without pesticides or additives, and it is produced in small quantities, not in mass production, so it is not something you can buy anywhere, but when I drank it, I really enjoyed it.
Celeina: What does it taste like?
Nishi: It’s a potato shochu, but it’s very fruity and a bit floral.
Celeina: I think it might be my type!
Nishi: If it’s watered down, I could drink it forever.
Celeina: “Tengu Sakura”.
Takano: I hope listeners will check it out if they know it or are curious about it.
Celeina: “FIST BUMP” today we welcome chef Kyohei Nishi of the innovative French restaurant “Neki” in Kabuto-cho. Thank you very much.
Nishi: Thank you very much.
