Mugaritz, a two-Michelin-starred restaurant located in Errenteria, Basque Country, Spain. This world-renowned restaurant has many Japanese fans, and numerous chefs who have worked at Mugaritz and are now making remarkable achievements in Japan. Leading these chefs was the "genius" chef, Andoni Luis Aduritz. It seems that his path to becoming a chef began with a rather trivial matter. His mother told him to go to culinary school. "My mother had a very difficult time with food during the war, so I think she thought that if I became a chef, I wouldn't have to struggle with food in the same way," he says. Initially, he had no interest, but as he delved into the depths of cooking, he became increasingly voracious for knowledge. His thirst for knowledge didn't stop there, and he spent time at world-class restaurants such as Ramón Roteta, Neichel, Arzak, Zuberoa, and Akelarre. Among them, he describes the time spent with Ferran Adrià at El Bulli as "magical." One of Chef Andoni Luis Aduritz's famous dishes is a dish called "edible stones." This dish combines boiled potatoes coated with kaolin and lactose to resemble pebbles, with aioli made from confit garlic, creating a surprising yet direct flavor experience of the ingredients. His cuisine, like this, is perhaps a result of his experience with fine dining and his pursuit of curiosity. His overflowing sensibility is often influenced by nature, but science, dance, theater, music, and film, all fuel his intellectual curiosity. Like 'muga eta haritza', the Basque oak tree growing on the border of Errenteria and Astigarraga, his growth will never cease. Publisher: PHAIDON 256 pages English Published in 2012 Size: 30cm (height) x 25.5cm (width) x 3cm (depth)