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PARKHOTEL MONDSCHEIN

A Rich Cultural History Combined with a Refined Design Aesthetic at this Modern Luxe Hotel

FUFU KYOTO

An Intimate Luxury Hotel that Entwines Traditional Japanese Dining, Architecture and Hospitality with Modern Elegance

JACQUEMUS PARIS

A Pure Interior Led By Playfulness and Surprise

The Gdańsk Shakespeare Theatre

The Charred-Brick 'Black Box' Presenting The Beauty Of Theatre & Performance

GAIA

British Artist Luke Jerram’s Explores The Vastness of Our Earth

Honouring ISSEY MIYAKE

The Legacy Remains: Merging Art & Fashion, East & West, Tradition & Technical Innovation

UNITED PLACES BOTANIC GARDENS

Local and Luxurious, A Melbourne Boutique Hotel That Gets It Right

Naoshima Ryokan ROKA

Designed by Okayama-based studio Nottuo, a New Modern Stay on Japan’s ‘Art Island’

Restaurang ÄNG

NORM Architects Creates A Light-Filled Glasshouse For The Michelin-Starred Restaurant

JAPANESE CRAFTSMANSHIP: BAMBOO WEAVING

In The Quiet Backstreets Of Kyoto's South Higashiya, Find A Master Craftsman

HOMME PLISSÉ ISSEY MIYAKE SS23

As Ever, The Joy Of Movement & Ease of Pleats Prevails

Serpentine Pavilion 2022

Artist Theaster Gates Designs the 21st Pavilion

BRUT-AL

Argentinian-Australian Designer Alexander Lotersztain's Ode to Brutalism

Serpentine Pavilions 2000-2021

A Champ Online Retrospective Of Two Decades of The Radical Architectural Event

PURE FORM

The Art Gallery of South Australia Presents Japan's Avant-Garde Ceramics

KABIRA & KANGRI

The Beauty Of Indian Textile Craftsmanship In ISSEY MIYAKE Sub-Brand HaaT's SS22 Collection

White Rabbit Moscow in Tokyo

The Acclaimed Chef Vladimir Mukhin Brings Brings A Taste of Russia To Tokyo

November, 2017
Chef Vladimir Mukhin - White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ

Tokyo welcomed a very special event with acclaimed chef Vladimir Mukhin from Moscow’s White Rabbit restaurant (recently named World No. 23) prepared his contemporary take on Russian dishes in Tokyo, for the first time with all-Japanese ingredients sourced at Tsukiji Market.

The 8 course menu included a starter of corn milk, salted napoleon and caviar, followed by dishes including sea urchin, sea buckthorn, seawater; Wild scallop, green tomatoes and raspberry; to gooseberries with prosecco. A key favourite was the dessert; the “Erifeych” with burnt hazelnuts. Paired wines included Nica Pinot Grigio, Chateau de Lussac Le Blanc and a 2013 Pinor Noir “Mission Ranch Vineyard”.

The visit came as part of a cultural exchange between both countries, for the event ‘Far From Moscowintroducing Russian modern culture to the world. Established by musician Ilya Lagutenko of Russian rock band Mumiy Troll, the festival includes an insight into chefs, artists and musicians currently influencing Russian contemporary culture.

Champ photographer Satomi Yamauchi captured chef Vladimir in action, along with his spectacular dishes prepared for guests at the Roppongi Hills Club on November 14.

Sea urchin, sea buckthorn, sea water. Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
Wild scallop, green tomatoes, raspberry. White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
Chef Vladimir Mukhin - White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
Chef Vladimir Mukhin - White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
Duck, grapes, elderberries. White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
Warm tomatoes, grapes & ham. Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
"Erifeych", burnt hazelnuts. White Rabbit Moscow - Far From Moscow Event in Tokyo © Satomi Yamauchi for Ala Champ
November, 2017