Uppercut

A dish prepared by <n>Chef Niimi</n> at <n>Yoruya</n> in Kurashiki, Japan.

The open kitchen at <n>Ogata</n> restaurant in Paris.

A chef prepares fresh fish at <n>Villa Copenhagen</n>, a hotel focused on local and sustainable produce.

<n>STUDIO 1111</n> in Berlin, a cultural platform with architecture by <n>R O B E R T N E U N ™</n> and furniture by <n>ErtlundZull</n>.

The kitchen at <n>Barangay Toyo</n>. Photo by <n>Geric Cruz</n>.

Chef <n>Brad</n> at his restaurant <n>Bar Le Côte</n> in Los Olivos.

Food photography for a restaurant that received a <n>Mención Michelin Brasil</n> in 2024.

Chefs in the kitchen at <n>Espadon</n>, the gastronomic restaurant by Chef <n>Eugénie Béziat</n>.

A dish at <n>Zaia Restaurant</n> inside the <n>Aethos Milan</n> hotel, from a photoshoot for <n>Aethos</n> in 2023.

A dessert at <n>RØST Restaurant</n>, photographed by <n>Jarle Hvidsten</n> for the publication <n>NORD'</n>.

Blackcurrant Leaf, Dark Chocolate, Honey | The Small Holding

A dessert with Hinoki, Timut pepper, and blackberry by chef <n>Atsushi Tanaka</n> in Paris.

A piece of sushi from the restaurant <n>Robata</n>, photographed by <n>The J Studio</n>.

<n>Sushi Room</n> at <n>The Calile Hotel</n>, designed by <n>Richards and Spence</n>. Photo by <n>Cieran Murphy</n>.

A still life of <n>South Tyrolean cured meat</n> by <n>StudioTusch</n> for <n>Ignant Production</n>.

<n>Chef Niimi</n> preparing a dish at <n>Yoruya</n> in Kurashiki.

Grilled enoki mushroom with egg yolk sauce and black truffle from <n>Inua</n> restaurant in Japan.

<n>Tataki de atún</n> from <n>Robata</n> restaurant.

Photo for <n>Au6eme</n> by <n>Jean-Marc Issa</n>.

Chefs at the restaurant <n>Arva</n> in the <n>Aman Tokyo</n> hotel, designed by <n>Kerry Hill Architects</n>.