Copy Editor's Note:

By now, you're all familiar with our Chef's Table series, so we'll dispense with the usual introduction. This edition, however, is something special. Shanghai is a city of interlocking circles – you slip into one through a friend, another through an event, and eventually find yourself in a new orbit with its own history, preferences, and secret haunts. Chez Bulizo is one of those places. Beloved by a pocket of expats, it's the definition of "if you know, you know." No English menu. No marketing. Not even a mention in the usual English-language media. Just word of mouth, and a Chef who speaks only in the language of his food. A true find.

Somewhere along the way, we changed this piece over to Shanghai Secrets, because for most expats, this is exactly the sort of discovery you tuck into your "I'm now a Shanghai expert" drawer. How did we stumble upon it? A gentleman in a Beefsteak & Burgundy WeChat group asked for anniversary dinner recommendations. Suggestions flew back and forth, but Scott Pollack – who's been a Chez Bulizo regular for years – made the case to return. Our curiosity was piqued, and here we are.

What makes this piece different is that Chef Bulizo speaks only Japanese and Chinese. To bridge the gap, we turned to our sister publication, the City News Service Japan. Their team usually creates content that seldom crosses over here, but for the first time, we're sharing their work in collaboration. You'll notice the shift in style; we've kept the translation close to the original, which conveys a unique Japanese cadence to storytelling. We hope you enjoy this cross-cultural exchange as much as we enjoyed putting it together.

Chez Bulizo. This is not simply a place to taste food.

It is a stage where stories are woven through cuisine, carrying the intimacy of being welcomed into the chef's very own "home." Recently, we were welcomed into this very "under the radar" Japanese omakase restaurant, which has sustained a very loyal following since it opened in early 2023. Its patrons? Those with an appreciation for giving complete trust over to a chef's whims, no menu needed.

Chef Bulizo explains, "Chez means 'my home.' Bulizo is my name. So together it means, 'Welcome to my home'."

In this warm, inviting space, I listened as he shared his culinary philosophy and the story of his life.

CNS: What is the meaning behind the name Chez Bulizo?

"I want to become friends with my guests. That's why I cook as if I were inviting them into my own home. Here, couples can roll hand-made sushi together, or finish decorating a cake for a special anniversary."

It is not just a place to eat.

It is a place where food serves as a bridge, connecting people. That is the concept of Chez Bulizo.

CNS: What inspires such unique names for your dishes?

"I listen to music, and from there, I create the dishes. For example, 'Love Rain' was inspired by the rainy season. In summer, there's mango; in autumn, sunflower; and in winter, a dish named simply 'Winter'."

What appears on the plate is a story, painted from seasons, scenery, and melody. The menu is designed so that only by reading through to the very last dish does the story truly come to completion.

As a creative artist, he says, "There are almost no forbidden moves. I'll try grapes, or pears, and decide, 'This time mango works best.' For me, what matters most is to experiment."

He calls himself an "artist." To him, cooking is art – a stage where creativity takes form.

"My cuisine doesn't exist anywhere else. That is my selling point."

CNS: If you hadn't become a chef, what kind of work do you think you would be doing?

Chef recounts how he grew up in a rural town rich with nature, and for a time, even dreamed of becoming a teacher. But everyone in his family was a hairstylist – his brother a well-known stylist in London – and the constant comparisons weighed heavily on him.

"I hated being compared. I wanted to choose a path that was mine alone. I believed I could become the best in cooking, so I came to Shanghai."

At just 25, he was appointed as a head chef. In Japan, such youth would be almost unthinkable, but in China, a strict meritocracy prevails: "a chef is simply the one who can cook delicious food."

CNS: What do you feel about the team you work with?

For Chef Bulizo, the staff at Chez BULIZO are like family.

"When the day ends, everyone puts their fists together and says, Otsukaresama deshita or 'Good job today,' before heading home. That's my rule."

His wish is that one day, each of them will have a restaurant of their own. Chez BULIZO is both a school for cooking and a home where they belong.

CNS: Why open a restaurant?

When asked about his decision to set up shop, the chef smiles, recalling the moment he chose the Bund. To him, it wasn't just about location – it was about faith. Faith in the Bund's presence as one of Shanghai's most magnetic destinations, and faith in his own drive to keep pushing forward.

"This is one of the city's liveliest corners," he explains. "I want more people to taste my food. By partnering with an Italian collaborator, I've been able to spark new ideas and discover fresh perspectives."

It is this spirit of collaboration across borders that continues to shape the restaurant's identity – not just as a dining space, but as a place where cultures, flavors, and stories intertwine.

CNS: Any memorable moments with guests?

Chef laughs and says there are countless romantic stories that have unfolded. He has seen many many marriage proposals over the years. Quite proudly, he says:

"No one who has proposed here has ever been told 'no.' Food is the best way to express the heart – and I make sure to lend a hand."

This "100 percent success rate" has become a quiet badge of honor.

CNS: Who has influenced you the most?

The one who led him into the culinary world was the world-renowned NOBU.

"I admired NOBU's fusion-style Japanese cuisine, and that's what drew me into this world. I don't just want to make traditional Japanese food – I want to create flavors that people everywhere can find delicious."

By blending miso with doubanjiang, and incorporating seasonings from China and the West while keeping Japanese cuisine at the core, he composes a unique symphony of Japanese, Western, and Chinese flavors that only he can create.

CNS: So, how would you describe your cuisine?

"If I had to describe my cuisine in a single phrase, it would be: a new experience."

Chez BULIZO is more than just omakase. It is a stage guided by music and story, where love and friendship take root, and where food cultures from around the world converge.

So, how would I express my experience? The cuisine here dares to be bold. Ingredients are paired in ways that seem unexpected at first, yet resolve into a harmony that feels entirely natural – that rare sensation of "surprising, yet perfectly right."

For the chef, cooking is never just the act of preparing food. Each dish is staged like a performance, infused with story, humor, and an unmistakable sense of artistry.

It is therefore no surprise that this is why the restaurant lends itself so well to life's special moments, like wedding anniversaries or marriage proposals. This place makes sense for those occasions. The very dishes themselves carry the spark of surprise, transforming a meal into a shared memory unlike any other.

In the end, every plate challenges convention. More than food, it becomes an experience – a dialogue between chef and guest, layered with playfulness, narrative, and delight. I enjoyed this Shanghai Secret very much.

If you go...

Chez BULIZO 鰤象餐桌 Fusion Omakase. In Didi, search for "Table of Bulizo"

Opening hours: 6pm-11pm

Address: Rm 103, Bldg T11, Changning International, 1398 Kaixuan Rd

凯旋路1398号长宁国际T11栋103室

Rednote ID: BULIZO_鰤叔