Kubo Masaki (久保正樹) received the diploma from the French association AAAAA.

25758 Views 7/03/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 Kubo Masaki (久保正樹) received the diploma from the French association AAAAA. A very serious award... which honors sausage makers. 

 It's been twenty years since chef Kubo Masaki started making andouillette for the customers of his Kyoto bistro. 

 The only producer of quality andouillettes outside of France Kubo Masaki, who was briefly in Paris last week, passed through the Porte de Versailles at the Salon de l'Agriculture to receive the  5A diploma, renewed every two years, which he has held since 2013. 

 Currently, the lucky holders of the holy grail in terms of andouillette are around twenty, all in France, except one in Japan. 

 Nothing surprises us more with our Japanese friends, who excel in all areas of gastronomy. 

 But who knew that chef Kubo Masaki is the only foreigner to win a diploma from 5A (AAAAA), the Association Amicale des Amateurs d'Andouillette(s) Authentique(s)… et d'Andouilles? 

 Not only does he serve an excellent andouillette in his Café-Bistrot in Kyoto “Aux Bons Morceaux”, but, according to the 5A, he is the only restaurateur in the world to make it himself. 

 Originally from Kyoto, Kubo Masaki did his apprenticeship in a French cuisine restaurant at the end of high school. Twenty years ago, during a trip to France, he ate an andouillette for the first time at the Lipp brasserie. The very particular taste and smell did not appeal to him immediately, but for ten years he trained himself to make this charcuterie specialty made from casings with the help of books. 

 Today, sausage and fries, black pudding with apples, fat-double… are on the menu of his bistro in Kyoto. Many French expatriates come to enjoy it, but also Japanese and chefs curious to discover this dish, prepared with respect for tradition and crowned with the most prestigious distinction: the 5As.