MICHELIN inspectors in Japan highlight some of the chefs whose work in their MICHELIN Green Star restaurants are setting the pace for sustainable gastronomy.

Tomoya Kawada talks about why he hopes to break new ground by bridging — and building on — the deep-rooted histories of traditional Chinese and Japanese culture.

Journalist-turned-chef Namae Shinobu talks about how he presents Japanese hospitality with Western aesthetics and a love for the environment at L'Effervescence.