【Successfully Held】 Discover Japan: Tohoku’s Exquisite Escape – The Northern Flavors of Tohoku (Feb 7, 2024)

Special Guest｜　Explore Our Gourmet Menu　｜　Reservations　｜　Iwate Tankaku Wagyu　｜　Rising Stars of Tohoku Cuisine

Explore the Culinary Delights of Northern Japan.

Experience a journey of taste and tradition in the rugged winter landscape of Northern Grande Hachimantai. This exclusive winter gastronomy event in Iwate offers an immersion into the essence of local production and consumption. Nestled in a breathtaking landscape, enjoy the local delicacies in a private and luxurious setting, paired with the finest flavor combinations.

A Fusion of Traditional and Modern Gastronomy

Why not immerse yourself in the regional food culture of Northeastern Japan, enhanced by the expertise of world-renowned chefs? We are honored to welcome Mr. Ryan Ratino, the youngest chef to receive two Michelin stars for his Washington D.C. restaurant ‘Jont’, to lead this local gastronomy event.

Savor the Local Delights

Indulge in the region’s unique produce, including Iwate short-horned wagyu, seafood from the renowned ‘Sanriku’ fishing grounds, and other marine treasures. Relish in the distinct flavors of native mountain grapes, grains adapted to the northern climate, and handmade ‘Noda Salt’. This event celebrates the local food culture, intertwined with nature and history, brought to life through the culinary artistry of Chef Ryan.

Connect with Local Producers

On the day of the event, enjoy the opportunity to interact with local producers, sharing stories and knowledge, and experiencing the narrative of Northeastern Japan through its ingredients.

A Feast of Hachimantai Ingredients by Young Michelin-Starred Chefs

This special gastronomy event, led by the Michelin-starred chefs of Jont and Bresca from Washington D.C., is the first of its kind in Northeastern Japan. Witness the culinary talents of these young chefs as they showcase the richness of Tohoku’s ingredients in the stunning setting of Iwate Prefecture, Hachimantai.

Join us for this unique event, where high-quality culinary experiences await. Don’t miss the chance to indulge in the art and luxury of fine dining in this one-of-a-kind gastronomic adventure.

Special Guest

Chef  Mr. Ryan Ratino (Washington D.C. “Jônt”)

We are pleased to introduce our special guest chef for the upcoming gastronomy event: Jônt DC is a unique dining experience located in the heart of Washington D.C. This restaurant features an exclusive 14-seat chef’s counter and offers a tasting menu using the finest seasonal ingredients sourced from around the world. Jônt DC represents a culinary adventure that focuses on ingredients and is operated by a team of young and inspired chefs.

The chef behind Jônt DC, a Michelin two-star restaurant, and Bresca, a Michelin one-star establishment, is one of the youngest to ever earn two Michelin stars. With a deep appreciation for Japanese food culture, this remarkable chef incorporates Japanese ingredients to create an exceptional dining experience.

At Jônt DC, the chef personally prepares and serves dishes that showcase seasonal ingredients, providing a unique and high-quality dining experience. Renowned for its exceptional cuisine, Jônt DC is definitely worth a visit. The upcoming gastronomy event, led by the talented Chef Ryan Ratino, promises an extraordinary culinary experience where the art and luxury of cuisine are taken to new heights.

Explore Our Gourmet Menu

Reservations

Deadline for participation

“Iwate Tankaku Wagyu: Pasture-Raised Japanese Red Beef”

Iwate Tankaku Wagyu, one of the four recognized types of Japanese Wagyu beef, originates from the Nambu cattle bred for agricultural work in the southern provinces of Iwate, Akita, and Aomori. During the Meiji era, these cattle were crossed with the Shorthorn breed to adapt better to mountainous terrains, leading to the creation of the modern Iwate Tankaku Wagyu.

Due to the influence of Yamase, a cold northeastern wind, rice cultivation was challenging in the northern coastal areas. Salt, a crucial product of the region, was transported on Nambu cattle along the “Salt Road” (Beko no Michi) to cities like Morioka and Hanawa. This route passes through Yamagata Village, the home of Iwate Tankaku Wagyu.

Even amidst the rising costs of feed, Yamagata Village Iwate Tankaku Wagyu is still raised on 100% domestic feed. Grazed in nature, alternating between mountain pastures in summer and lowland areas in winter, these cattle are known for their flavorful, lean red meat. Iwate Tankaku Wagyu, naturally bred, offers a unique taste that varies with age, with November and December being the prime months for its flavor.

For our special dining event, we will be presenting 30-month-old Iwate Tankaku Wagyu, carefully aged to enhance its flavor.

Rising Stars of Tohoku Cuisine: Meet the Chefs Behind the Feast

Chef Mr. SHIKAZAWA Yasuyuki （Ristorante SHIKAZAWA）

Born in Morioka City, Iwate Prefecture in 1981, Yasuyuki Shikazawa is the culinary mastermind behind “Ristorante SHIKAZAWA,” renowned for its innovative Italian cuisine that brilliantly utilizes local ingredients. He launched “Trattoria Dacotta” in 2010, and in 2015, he opened his current restaurant, which has quickly become famed for its focus on Iwate’s local produce. His culinary excellence was recognized in Gault&Millau 2023, where he earned three toques – a first for a restaurant in the Tohoku region. Shikazawa is also a distinguished professional advisor for food in Iwate Prefecture.

 Chef Mr. HANADA Hideki （花秀 – Kashu）

 Chef  Mr. WAGA Yasutaka（日本料理 新茶家 – Shinchaya）

 Chef  Ms. ISHII Manami （Ikku）

Born in Shiga in 1987, Chef Ishii began her career as a pastry chef and trained for eight years at a three-star restaurant in Kobe. Her experience in Spain and her role as the female executive chef at Hilton have honed her multifaceted skills. Now based in Gifu Prefecture, she independently manages agricultural education, hunting, food processing, and catering services.

 Chef  Mr. KUWAHARA Hiroharu （AZUMANESOKO_）

Raised in a family involved in the food industry, Chef Kuwahara chose to pursue culinary arts. He learned ice cream making in the USA and Japan before opening a bar in Yokohama, which he ran successfully for a decade. In 2018, he launched AZUMANESOKO_ in Iwate, running a gelateria and a restaurant utilizing local ingredients and non-gas cooking methods.

 Mr. KUZU Yuki （Sakuya Juikuku.）

Born in 1973, from Morioka City, Iwate Prefecture.
Worked at bars in Sendai and Morioka cities.
In 2001, opened ‘Sakuya Juikuku’ in Morioka.
Appointed as the Morioka Branch Chief of the Japan Bartenders Association and later became the Iwate Prefecture Head.
In 2023, received the ‘Best Bartender’ award.
During tenure, promoted the charm of bars in Iwate.
With the support of Shigeru Fujii, Secretary-General of the Nitobe Memorial Foundation, and Keishi Ootomo, a film director from Iwate, created the local cocktail ‘INAZO.’
Certified in ‘Morioka Living Story,’ actively promoting Morioka’s charm in the Iwate Bar Book.
Currently serving as the permanent secretary of the Tohoku Regional Youth Division of the National Association of Drinking Establishments.

Special coordinator  Mr. KIKUCHI Hirohumi（H3 Food Design）