#Japan #Tokyo #PER TE #Jesús Durón #Pujol

PER TE and Jesús Durón: A Culinary Collaboration

In a delightful fusion of culinary art, PER TE, a renowned pizzeria based in Tokyo, hosted a special collaboration event on December 2nd and 3rd, 2025. This exclusive event featured chef Jesús Durón, celebrated for his work at Pujol, a two-Michelin-star restaurant that ranks among the World’s Best Restaurants. The event highlighted not only the magnificence of pizza but also the vibrant tastes of Japanese seasonal ingredients, a theme that resonated deeply with both chefs.

About PER TE

Founded by the creative mind of Ememon Mitomi, CEO of Harapeko, PER TE stands out for its wood-fired pizza concept, crafted by Mitsutaka Suzukawa, acclaimed as Japan’s top pizzaiolo. The restaurant emphasizes simplicity and celebrates the primal flavors of ingredients, delivering a dining experience that invites guests to indulge in each bite of its carefully curated course meals.

Meet the Chefs

Jesús Durón

Jesús Durón began his culinary journey in Mexico City before honing his skills at renowned restaurants across Europe, leading him to his current position at Pujol. His time spent in regions rich in culinary tradition, such as the Basque Country and the Mediterranean, fueled his deep appreciation for local ingredients.

Durón's love for the seasons is reflected in his cooking, where he continually seeks new harmonies amidst the exceptional quality of his ingredients. He brings a unique blend of Mexican cooking techniques integrated with a respect for seasonal ingredients, making him an inspiration for many.

Mitsutaka Suzukawa

Mitsutaka Suzukawa's passion for pizza was ignited during a memorable meal at a renowned Italian restaurant. His commitment to mastering this craft took him to Italy, where he trained extensively. Upon returning to Japan, he has since transformed PER TE into a culinary beacon, recognized for elevating pizza as a fine dining experience.

A Menu Built on Trust in Ingredients

The collaboration between Durón and Suzukawa began with a shared commitment to utilizing the best seasonal Japanese ingredients. Chef Durón, known for his admiration of Japanese cuisine, crafted the courses using traditional Japanese knives, ensuring authenticity in preparation.

Inspired by kaiseki—a traditional multi-course dining style—Durón structured the menu to flow through the themes of soup, grilled dishes, vegetable courses, and raw presentations. This thoughtful layout intertwined his Mexican roots with Japanese cooking philosophies, revealing both cultures' profound similarities through food.

An Enjoyable Collaboration Experience

Reflecting on the collaboration, Durón expressed his joy in not just the cooking but also in the creative process of menu development. He noted the 400-year history of cultural exchange between Mexico and Japan, which fostered a unique culinary dialogue. He found great pleasure learning from Suzukawa, particularly in the way the Japanese master incorporates grains and seasonal ingredients into his cooking.

Suzukawa, equally enthusiastic, shared his excitement about the collaboration. He felt a deep connection with Durón, which enriched the final dishes, blending their cultural heritages into a cohesive experience.

Exploring the Menu

The tasting menu showcased an array of dishes:

1. Satsuma Sweet Potato Corunda
A traditional dish reimagined with sweet potatoes, subtly spiced and served with herb oil—an exquisite opening bite.

2. Tuna Tostada
A fresh and zesty start that engages the palate.

3. Crab Wrapped Pizza
This seasonal offering highlighted local flavors enveloped in a perfect dough.

4. Clam Helikaya
A seafood delicacy that captured the essence of the ocean.

5. Chicken with Peanut Mole
A delectable dish showcasing rich, complex flavors.

6. Tortilla
Authentic and warm, served to complement the flavors.

7. Maitake Quesadilla (Pizza Style)
A play on traditional Mexican cooking, reinvented with pizza dough, reflecting a harmonious fusion of textures and tastes.

8. Margherita 500
A classic that celebrated simplicity and quality ingredients.

9. Squid with Salsa Verde
Bright and flavorful, highlighting fresh flavors.

10. Mont Blanc
A sweet finish that left a lasting impression.

Each dish was a testament to the rich collaboration, embodying the seasonal flavors of Japan while paying homage to the traditional roots of Mexican cuisine.

Future Collaborations

This event signifies a commitment to continuous culinary exploration at PER TE. The restaurant plans to host global chefs, showcasing the beauty of collaborative dining that merges diverse cultures and flavors.

Visit PER TE

Location: 2-12-33 Akasaka, Minato-ku, Tokyo
Hours: 5:30 PM - 8:30 PM (Last orders at 8:15 PM)
Closed: Sundays and Mondays
Capacity: Offers seating for 3 at the counter and 10 in the main dining area.
Instagram: @perte_tokyo

Company Overview

Company Name: Harapeko Co., Ltd.
CEO: Ememon Mitomi, renowned for his contributions to the culinary scene and as a food brain for leading figures such as Yusaku Maezawa. Harapeko operates diverse dining concepts and continues to venture into various food-related businesses.

Headquarters: 1-3-1 Azabudai, Minato-ku, Tokyo