Yoji Tokuyoshi and Kosovec 
Yoji creations 
Caroline Gram
Imagine a Japanese chef who trained in Italy at Massimo Bottura’s Osteria Francescana, a young Danish girl with a great passion for good food and good wines and a small winemaker from Moslovina capable of transforming the Škrlet into a masterpiece.
We are talking about Yoji Tokuyoshi, Caroline Gram and Ivan Kosovec; probably an unlikely trio but for sure also a perfect combination.
Carolina, Danish by birth and “Milanese” by adoption, represents the dynamic and innovative face of the Tokuyoshi restaurant; an enterprising and curious girl always looking for ideas and products to be submitted to a Chef who was able to reach his first Michelin star after only one year of opening by offering an extraordinary cuisine that revisits the classics of Italian tradition in an oriental key.
Last autumn we brought Kosovec wines to Milan for a tasting session with Caroline and it was love at first sight (or rather we should say at first sip) for Ivan’s Škrlet; “I love it, I would drink it every day, and I think it could go with many different types of food. It has this light oxidative pear notes that reminds me a bit of Jura”” was Caroline’s comment ! https://naturavini.com/artist/kosovec/
Today Kosovec wine is served in Milan at Bentoteca and Tokuyoshi plans to take it to his Tokyo restaurant, Alter Ego, as well. https://www.ristorantetokuyoshi.com/bentoteca
For a region like Moslovina, but for all of Croatia, the conversion to organic farming and the totally natural processing of Ivan Kosovec’s wines represent for sure the winning model to follow.