i. Biography
In Goult, France, Le Carillon carries Norio Izawa’s name through the kind of cooking that depends on discipline more than display. The work is built from plain authority: materials handled with restraint, textures kept distinct, and each element given a clear role in the finished plate. In 2025 at Sushi Ii in Newport Beach, California, the same approach is legible in sautéed belt fish, lily bulb cream, blanched tomato, asparagus, Dungeness crab dressed with vinegar, chocolate, green tea, and toasted brown tea—ingredients arranged with measured exactness rather than flourish.
Coming Up
The position points to daily control of service and a working method shaped by consistency. He is also Executive Chef of Le Carillon, where the responsibility extends to the broader direction of the house in Goult, linking his name to a kitchen built on regularity and control.
Where They Are Now
At Le Carillon in Goult, France, Izawa serves as Executive Chef. The title is tied to place and to repetition: the kind of work that turns daily service into a standard of practice. In that setting, Norio Izawa reads as a chef whose craft is expressed through continuity, with the restaurant serving as the clearest marker of his present role. Taken together, the two posts place him across two named addresses and two forms of expression: the French dining room at Le Carillon, and the exact sequence of components in his Newport Beach dishes. The difference is one of register, not method—both rely on precision, control, and a close reading of what each ingredient is allowed to do.
Career - Executive Chef — Le Carillon, Goult, France
Signature
Norio's signature dishes include sautéed belt fish with lily bulb cream sauce, blanched tomato, asparagus, vinegar-dressed Dungeness crab, chocolate au fondant, and green tea cream puffs. The style across them is measured and direct: savory dishes that hold to brightness and clarity, and sweets that finish with the same controlled hand. The naming itself signals the method—components set with care, without excess.
Honors
The strongest named recognition attached to his work is culinary rather than medal-based: the 2025 dishes at Sushi Ii are cited as inventive, including the belt fish with lily bulb cream sauce, the tomato-asparagus-Dungeness crab composition, the monthly chocolate au fondant, and the green tea cream puffs with toasted brown tea. In that framing, the distinction sits in the food itself, in the specificity of combinations that show discipline, balance, and attention to composition.
FAQ What is Norio Izawa's current role? Norio Izawa is Executive Chef at Le Carillon in Goult, France. Where is Le Carillon based? Goult, France. What is Norio Izawa known for? Sautéed belt fish with lily bulb cream sauce, noted as one of the inventive dishes he serves at Sushi II.
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