Michel Roux (MR): Out of all the three-Michelin-starred restaurants in the world, why did you choose Nihonryori RyuGin?
Luke Selby (LS): I wanted to challenge myself, and being out there in Japan, not being able to speak the language and working with a different cuisine - I don't think there's anything further from my comfort zone. Choosing to train in Tokyo was a huge opportunity and I wanted to make the most of it. It was somewhere that I'd always wanted to go.
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