Yusuke Matsushita was born in 1984 in Toyama, Japan. After training at pâtisseries and chocolateries in Tokyo, he opened Calme Elan in 2014 at the age of 29 — one of the first restaurants in Japan to offer a full course of plated dessert.
In 2016, he published his book Assiette Desserts of Dessert Restaurant, which has since been sold across Asia, including Korea, Taiwan, and China.
In 2017, Matsushita received an offer to become Executive Pastry Chef at a five-star hotel in Malaysia. Seeking to broaden his experience, he closed his own restaurant and accepted the position. Later that year, he returned to Japan after receiving an offer for his current role. Together with Sachiyo Takagi, he traveled through South America and Europe, drawing inspiration from these journeys to shape RAU’s brand concept and product development, creating innovative confections unlike anything seen before.
“I dont draw. I sculpt the prototype directly from paper, clay, or chocolate, and then cast it in silicone”
“I dont draw. I sculpt the prototype directly from paper, clay, or chocolate, and then cast it in silicone”
Featured in so good #35