Italian, Japanese chefs serve up best of both worlds

The techniques he used at the event were mostly Japanese, while the presentation was based on Western styles. He enjoys these kinds of experimental events that entertain diners as they eat and offer a sense of theater.

Takagi usually spends half of the year traveling the world to learn about new ingredients, and discover new techniques and new philosophies, which have a huge influence on his cooking.

He says he can't really describe his cuisine because his dishes are always influenced by his trips. This visit to China will be no different and will influence his dishes in the future.

He likes to link art and food through his cooking. In his mind, art has a more intellectual and emotional effect on people, but food has a much deeper, more tangible impact. "Because you are not going to take a piece of art to put in your mouth and swallow, that's a physical action-art will never be able to replicate that experience," he says.

In Iraci's opinion, Italian and Japanese cuisines both rely on the quality of the ingredients.