Page 86 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

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3) Napoli born Chef Amarante would like to express his
hometown flavors such as “parmigiana di melanzane”
in elevated way. Eggplant ragout was elegantly
wrapped with thinly sliced eggplant, and instead of
beef ragout, he uses fillet of 4 weeks dry-aged wagyu
from small “non-industrial” farm in Hida he visited.
4) Chef Carmine Amarante
Executive chef of La Pergola Heinz Beck, who
consults for nine restaurants around the world, is a
top chef of Italy with a focus on healthy gastronomy.
Amongst all the restaurants under Chef Beck, 29 year
old Chef Amarante is only one who was allowed to
serve his original dishes. Using the finest Japanese
ingredients, he created 80 dishes within 12 months
using less salt and fat even when compared to
La Pergola, a change necessary for the delicate
Japanese palate. “Even if you dine at my place
everyday, you can keep yourself healthy. This is my
Another Italian restaurant that has received responsibility to my diners”, Chef Amarante said.
'Three Forks' in Japan is Heinz Beck Tokyo.
“Chef Carmine Amarante took on the role of While he doesn’t use too many ingredients in his
head chef of Heinz Beck Tokyo in January 2019. dishes, he makes it up by cooking one ingredient in
Since then, I’ve noticed a great consistency many ways. For example, ‘scallop, cauliflower and
in terms of clean flavors and creativity. Super caper sauce’ is made with three elements stated in
service, great wine list, and lots of surprising the name, but the cauliflower was raw, pickled, and
Photography Courtesy of Cook Japan Project
dishes,” was the verdict given by Mr Ruggeri. dried to show the different aspects of its character.
Text By Kyoko Nakyama
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