News

On Monday 23rd November, the Basque city of Donosita-San Sebastián opened its kitchens to the delights of Japanese cooking on the first day of the 11th International Gastronomy Conference at the Kursaal. On Monday, Japanese chefs were given a typical Basque welcome, in turn offering an performance of Ryutaro Lijita. This was followed by a sampling of soba (noodles) and sake, the most emblematic of Japanese drinks.

The day began with a luxury offering and free entry: the best of Donosti-San Sebastian''s most cutting edge chefs explained how some of their best dishes could be made at home. The innovative techniques of Ruben Trincado, from the restaurant Mirador de Ulía; Edorta Lamo and Iñigo Cojo, from A Fuego Negro; Daniel Lopez, of Kokotxa, and Xabier Díez and Aizpea Oihaneder of Xarma.

Throughout the day, guests could enjoy culinary contributions from the likes of Martín Berasategi, Carlo Cracco, Juli Soler, Josep Roca, Ferran Centelles, David Seijas and Cesar Canovas, as well as a demonstration from Wylie Dufresne, one of the United States'' best chefs.