Popular Paris Bistro Chef Kazuma Chikuda Releases First Cookbook: Making Everyday Vegetables Taste Like Paris.

KADOKAWA Corporation (Headquarters: Chiyoda-ku, Tokyo; President and CEO: Tsuyoshi Natsuno) will release 'Delicious Ways to Eat Vegetables Loved by the French: Taught by a Popular Paris Bistro Chef' by Kazuma Chikuda on Friday, April 3, 2026.

### French Chef Kazuma Chikuda Introduces Ingredient-Focused Recipes The author, Kazuma Chikuda, is the chef of bistros 'narro' and 'Calice' in the 5th arrondissement of Paris. After being appointed chef at 'narro' in 2020, his dishes—which stimulate both the eyes and the palate by highlighting natural ingredients—gained a stellar reputation among food-loving French people, even during the COVID-19 pandemic. His momentum continues with the opening of 'Baillotte' in 2023 and 'Calice' in 2024.

Chef Chikuda places special emphasis on seasonal ingredients. In France, an agricultural powerhouse where vegetables are incredibly abundant, he has mastered the best ways to enjoy them. In this book, he introduces recipes designed for Japanese homes, using seasonal vegetables to achieve maximum flavor.

### The Most Delicious Ways to Eat Seasonal Vegetables Every vegetable has its season, and even for the same vegetable, there is a 'best' way to eat it depending on the time of year. For example, carrots are best as 'Carottes Râpées' in the refreshing spring and in 'Pot-au-feu' during the peak flavor of autumn and winter. Potatoes are perfect as fries in the spring and as gratin in the colder months when they become richer.

The book features simple French cooking methods such as roasting, 'étuvée' (steaming in its own juice), and confit (cooking in oil). It is packed with dishes where vegetables easily available in Japan take center stage, delighting both the eyes and the palate.

### Table of Contents Chapter 1: Spring Vegetables Dishes featuring herbs, lettuce, asparagus, spring carrots, radishes, baby turnips, spring cabbage, new potatoes, and bamboo shoots.

Chapter 2: Summer Vegetables Dishes featuring tomatoes, eggplant, zucchini, cucumber, paprika, green beans, okra, corn, shishito peppers, melon, and watermelon.

Chapter 3: Autumn Vegetables Dishes featuring pumpkin, potatoes, autumn carrots, sweet potatoes, leeks, bok choy, king oyster mushrooms, shiitake, mushrooms, and enoki.

Chapter 4: Winter Vegetables Dishes featuring onions, beets, cauliflower, turnips, spinach, daikon radish, broccoli, Chinese cabbage, and burdock root.

Columns Tips for a Paris-style finish (ingredients, seasoning, heat control, combinations, plating), the journey of his Paris bistros since opening, and Chef Chikuda's culinary philosophy.

### Bonus Information Amazon.co.jp Exclusive Bonus: Data for two unpublished spring vegetable recipes. Target: Customers who order on Amazon.co.jp by 23:59 on Friday, April 24, 2026.

### Bibliographic Information Title: Delicious Ways to Eat Vegetables Loved by the French: Taught by a Popular Paris Bistro Chef Author: Kazuma Chikuda Price: 1,870 JPY (Tax included) Release Date: April 3, 2026 Format: B5, 96 pages ISBN: 978-4-04-607770-7 Publisher: KADOKAWA Corporation

### Author Profile Kazuma Chikuda Executive Chef of bistros 'narro' and 'Calice' in the 5th arrondissement of Paris. Born in Hakuba, Nagano, in 1986. Moved to France in 2015. His cooking philosophy focuses on bringing out the best in ingredients, earning him a reputation among discerning French diners. He also manages a YouTube channel with over 37,500 subscribers and an Instagram account with over 14,000 followers.