Unpacking Japan Why being a chef in Japan is so exciting
Dec 12, 2025
Julien Perinet, a French pastry chef and executive at Park Hyatt Tokyo, shares his culinary journey from France to Japan. He navigates the challenges of adapting French techniques to Japanese tastes while emphasizing the importance of seasonal ingredients like shine muscat and matcha. Julien also discusses the rigorous environment of Michelin-star kitchens and the modernized approach he brings to traditional recipes. Notably, he introduces his beloved 'chocolate mama' cake and reveals how he tailors pastries to local preferences, all while preserving the artistry of pastry-making.
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Capture Ideas Immediately
- Carry a notebook and capture pastry ideas anywhere because inspiration can strike in markets or while falling asleep.
- Prototype ideas quickly the next morning to keep the creative momentum.
Japan Keeps Culinary Classics Alive
- Japan preserves many classic European pastries that faded in France, offering chefs a chance to study and revive older techniques.
- The market values consistency, so shops often keep long-standing signature items.
Pan Covers Everything Baked
- Japanese 'pan' groups many baked goods under one label, unlike France's precise categories.
- Julien says clear communication matters because customers sometimes conflate distinct breads and viennoiserie.