“We derive supreme satisfaction from the delicate flavors of Japan and the warmth of Italian cuisine, and we wish to combine these culinary forces.” Even in our interpretation of tiramisu!
The Chef
Born and raised in Canada's capital, with roots in French and Japanese culture, Chef Joël Watanabe embodies the multicultural essence of Vancouver. His cuisine is an expression of his dual heritage and the vibrant diversity for which Canada is renowned, celebrating a culinary approach that transcends traditional boundaries. Watanabe is the creative genius behind two of Vancouver's most acclaimed restaurants. But there's more: for a decade, his Michelin-starred restaurant Kissa Tanto has been skillfully blending Japanese and Italian cuisine, offering innovative and refined dishes.
"We derive supreme satisfaction from the delicate flavors of Japan and the warmth of Italian cuisine, and we want to combine these culinary forces. Why not? Aren't they soul mates with their mutual love of rice and raw foods? Think of fresh, elegant carpaccios, crisp salads, rich and tender pasta and meats. And while we eat, we will drink! We will move from Singapore Sling to Barolo, sip small glasses of fine sake and fresh glasses of beer," reads the restaurant's website. After all, bold creations such as tiramisu with plum-flavored tofu have earned him a MICHELIN star every year since the MICHELIN Guide debuted in Vancouver. His other restaurant, Bao Bei, has been a landmark for 15 years, offering Chinese cuisine revisited with French techniques, so much so that it is also recommended by the Rossa. Both restaurants share a passion for high-quality local ingredients, such as wild mushrooms and local celeriac.
According to the chef, interviewed here by Michelin, Vancouver's gastronomic scene is exceptional, with a density of high-end restaurants that far exceeds the average in relation to the population. He describes Canadian cuisine as “a true melting pot of international food,” reflecting the nation's multicultural identity. When he's not in the kitchen, Watanabe appreciates simplicity. Among his favorite places in Vancouver, he mentions La Quercia for Italian cuisine, the small Vietnamese restaurant Le Pho for comfort food, and Magari by Oca, a pasta shop that was run by his former sous-chef. For a more classic experience, he recommends Bao Bei, often mentioned among the city's five must-visit restaurants.
Looking ahead, Chef Watanabe says he is open to new possibilities and collaborations around the world, driven by his love of travel. His legacy, however, will not be limited to his culinary skills. He aspires to be remembered as a chef who, while demanding, has become kinder and more patient over time, a good leader for his team and a good father. His goal is to leave a mark not only in the restaurant industry, but in the way people perceive food.
