I talked to chef Dominique Ansel for Metropolis, as his new shop in Ginza opens this week.

Usually, Dominique Ansel gives the staff working at his bakery based in Tokyo’s Omotesando neighborhood a warning before dropping in. In late 2016, the French-born chef and restaurant operator tells Metropolis that he paid a surprise visit to the staff at his nearly two-year-old shop.

“They were very surprised,” Ansel says. “We wanted to see how they were doing day to day. They were doing very well. Very organized, all the food was right on, no big surprises,” adding a laugh after that last review.

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