Keisuke Yamagishi

The Essentials French cuisine at étude in Paris, France sits under Keisuke Yamagishi’s direction, with sourcing treated as part of the cooking rather than a separate concern. The work is built on a tight reading of seasonality and on dish temperature as a final variable at the table. His signature work, Surprise de black perle, is described as the only specialty caviar in Paris. Yamagishi’s framework for seasonality is explicit: a dish should track the commodity, the climate, and the temperature it lands at service. That approach keeps the kitchen’s logic practical rather than ornamental, with each decision tied to what can be sourced and how it should be experienced when it reaches the diner. When the supply chain narrows, the menu follows suit. For Yamagishi, the lack of ingredients needed for Japanese dishes leads instead to French dishes, a constraint that shapes the cuisine at étude in direct terms.

Signature

Keisuke’s signature dishes include Wagyu pot-au-feu, porcini mushrooms, brûléed sea urchin, and Tokyo turnip.

In Their Words “I like to cook by not only respecting the seasonality of the commodities, but also by taking into account the seasonal climates and reflecting on the temperature of the dish.” “Since short supply chains do not allow me to get the ingredients needed to make Japanese dishes, I make French dishes. Logical.”