Ugo Perret-Gallix

Coming Up

Today, Ugo Perret-Gallix leads Esquisse as Head Chef while also serving as chef of KIBUN, bringing a focused, contemporary energy to both tables. The work moves between discipline and expression, with one plate informing the next and each decision held to structure. That balance between inheritance and reinvention is where his pace settles.

Where They Are Now

The current shape of his work runs through Tokyo kitchens. Perret-Gallix is chef of KIBUN, where his specialty is bōzushi. At KIBUN, roll sushi becomes a matter of proportion, handling, and restraint. It is a form that compresses technique into a tight frame, where small adjustments shift the whole bite. For Perret-Gallix, that compression is the point: texture, rhythm, and restraint do as much work as any show of scale. The result is cooking defined less by border-crossing as spectacle than by daily practice. French-born memory, Japanese form, and a style that stays expressive without losing process sit together in a register that feels lived-in rather than staged. The work reads as contemporary, but also intimate—built from repetition, attention, and the confidence to let a single form speak clearly.

Signature

Ugo's signature dishes include bōzushi.

In Their Words “Japanese culture is a very deep and complex culture at the same time but there are a lot of similarities with the French culture we like the same things, drinking, eating, art ect.”