The Essence of Gourmet: The Journey of Keita Kurusu

The Taiwan Food Exhibition, hosted by the Taiwan Tourism Association, has officially opened today at the World Trade Center Hall 1. “Gourmet” has always been a marketing focus that evokes strong emotions and memorable experiences. However, what truly defines gourmet food has never had a clear operational definition. In Japan, a renowned gourmet named Keita Kurusu, born in Ibaraki Prefecture on Honshu, has his own unique take on what makes food truly gourmet.

A Childhood Spark Ignites a Lifelong Passion

Kurusu’s love for food began in his childhood. At the age of five, a dessert at a French restaurant left an indelible mark on him, sparking his interest in food. Raised by parents who were cooking enthusiasts, his household adhered to the philosophy of “rather eat something truly delicious once than ordinary food ten times.” This environment fueled Kurusu’s passion for gourmet food. As he grew, he continuously explored various restaurants and culinary experiences.

At 20, a serendipitous event changed his life. After buying ten lottery tickets in Tokyo’s Shimbashi, Kurusu won 200 million yen. Faced with this unexpected windfall, he decided to use the money to indulge in gourmet experiences rather than risk losing himself in newfound wealth. He meticulously documented his culinary adventures, which later formed the basis of his book “The King of Gourmet — The Ultimate 167 Restaurants and 180 Dishes.” This book summarizes his visits to approximately 20,000 restaurants, reflecting his journey and culinary philosophy.

A Unique Approach to Food Criticism

What sets Kurusu apart from other food critics is his distinctive approach to food criticism. He relies on his own intuitive impressions rather than traditional interviews to write his reviews. He believes this method ensures the authenticity and personal touch of his critiques. This unique style quickly gained popularity, making his reviews highly sought after. However, as his career progressed, Kurusu began to feel constrained by his role as a food critic. He noticed a…