#328
Автор: Conversationwithachef
Загружено: 2025-11-23
Просмотров: 3
I sat down with Culinary Creative Director Michael Stolley and Head Chef Hung Hoa Duong at Disuko, the new terracotta-glowing, disco-ball-speckled takeover of the old Madame Brussels space. Michael is the big-picture force, the one thinking in concepts, mood, music and menus, while Hoa brings a grounded precision shaped by Nobu, Kisumé and a long, steady engagement with Japanese technique. Together they’ve built a venue where omakase discipline meets Shibuya-fun dining, where a fillet-o-ebi sando with prawn katsu, tartare, and American cheese sits happily alongside chicken wings painted in black garlic schmaltz and an udon carbonara. They’re honest about the grind, the joy, the burnout and the strange compulsion that keeps chefs in kitchens long after logic tells them to leave.
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