LAYER BY LAYER

Natsuko Shoji, the chef, owner and visionary behind Tokyo’s Été, celebrates a decade of culinary innovation with an exhibition that merges art and gastronomy. Much like her intricate cakes and tarts, her journey is built upon layers of ambition, rippled with challenges, and filled with the rich essence of creativity that has defined her career

By Fontaine Cheng

“I consider myself both a chef and an artist in equal measure,” says Natsuko Shoji. As the chef-owner of Été, an exclusive private dining restaurant in Shibuya, Tokyo, Shoji has spent the past decade blurring the boundaries between food and art. Her accolades, including Best Pastry Chef in 2020 and Best Female Chef in 2022 by Asia’s 50 Best Restaurants, highlight her culinary mastery while hinting at the deeper artistic narrative she weaves into her creations. Shoji’s love for pastry began unexpectedly in a junior high school home economics class, where the simple act of making cream puffs ignited her passion. Captivated by how the dough swelled in the oven, she began experimenting at home, creating batches to share with friends. This early facination laid the foundation for what would…

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Tatler Hong Kong (Digital) - 1 Issue, October 2024

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