About EZO restaurant
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Immerse yourself in contemporary Japanese dining experience
Neo-Japanese cuisine at EZO signifies a contemporary evolution of traditional Japanese culinary practices, blending global influences and cutting-edge trends. Preserving the DNA of taste and style of Japanese gastronomy, we took the best locally sourced ingredients creating modern Japanese cuisine
The name "EZO" is historically referred to Japanese Island Hokkaido which changed its name from EZO in 1869. From the local language, "EZO" speaks of the majestic wilderness and the profound connection between humanity and nature. EZO reflects our commitment to honoring traditions, embracing nature, and crafting a dining experience as rich as the history that inspired it
Evgeny Vikentev is a devoted chef with a great experience
He is the youngest Michelin star awardee in Russia. As a true enthusiast, he headlines some of the globe's most prestigious gastronomic festivals, while also securing recognition as the "Chef of the Year" with the esteemed Palm Branch award
Having honed his skills at esteemed establishments in Spain and Italy, Eugene trained under the guidance of culinary luminaries such as Albert Adria at 41 DEGREES and in the Michelin Star-adorned IL VESCOVADO in Noli. At the young age of 27, he co-founded the innovative Russian cuisine project Hamlet + Jacks in St.Petersburg, followed by the creation of “Cell" in Germany at 29
With a big love to Japan, Executive Chef Evgeny Vikentev takes you on a Neo-Japanese culinary journey like never before
Monaco
Russian Gastronomical Seasons
Portugal
Peixe em Lisboa
Austria
Chef Days
Russia
Gourmet days
Russia
Omnivore
Russia
Chef's breakfast
Russia
Ikra
He is the youngest Michelin star awardee in Russia. As a true enthusiast, he headlines some of the globe's most prestigious gastronomic festivals, while also securing recognition as the "Chef of the Year" with the esteemed Palm Branch award
Having honed his skills at esteemed establishments in Spain and Italy, Eugene trained under the guidance of culinary luminaries such as Albert Adria at 41 DEGREES and in the Michelin Star-adorned IL VESCOVADO in Noli. At the young age of 27, he co-founded the innovative Russian cuisine project Hamlet + Jacks in St.Petersburg, followed by the creation of “Cell" in Germany at 29
With a big love to Japan, Executive Chef Evgeny Vikentev takes you on a Neo-Japanese culinary journey like never before
Monaco
Russian Gastronomical Seasons
Portugal
Peixe em Lisboa
Austria
Chef Days
Russia
Gourmet days
Russia
Omnivore
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Number of persons
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