【Cancelled】 Discover Japan: Tohoku’s Exquisite Escape – Exclusive Gastronomy & Cultural Exploration (Feb 5-8, 2024)

Special Guest　｜　Reservations　｜　Iwate Tankaku Wagyu　｜　Rising Stars of Tohoku Cuisine

On the first day, our journey begins with a visit to a sake brewery, where the intricate process of sake-making unfolds before us. After immersing ourselves in the traditional brewing methods, we’ll transition to a mushroom farm that practices sustainable agriculture, utilizing straw from sake production to nourish retired racehorses whose manure, in turn, fertilizes the mushroom crops. Our day concludes with a sake tasting session, savoring the flavors that only a meticulous brewing process can cultivate.

On the second day, we’ll explore the sustainable efforts at Kitasanriku Factory aimed at regenerating sea urchin breeding grounds to combat “marine desertification.” Renowned as one of the world’s three great fishing grounds, Sanriku’s unique “uni ranches” foster a rich marine environment where deluxe Japanese delicacies like sea urchins and abalones thrive. By actively restoring seaweed forests — potent CO2 absorbers — the factory not only nurtures premium sea urchins but also presents a model for environmental conservation, safeguarding our oceans for future generations.

After savoring a local specialty, the salted sea urchin meal for lunch, immerse yourself in an unparalleled cultural experience: the sacred pilgrimage of “Mawari Kagura,” a unique spiritual tradition along the Sanriku Coast. Revered by the fishermen of Sanriku, the “Unotori Shrine” hosts divine messengers performing rituals for bountiful catches and family safety. Join us in witnessing the revival of this profound practice, as performers in lion masks dance to invoke and celebrate the deities. This rare form of “Mawari Kagura,” with its dynamic and bold performances, is a testament to the resilience and enduring faith of the Sanriku people, who have preserved these rituals despite the devastating Tsunami.

On the third day, we will immerse ourselves in the artistry and spirit of Japanese craftsmanship. We will have a special visit to the manufacturing workshop of “Grand Seiko,” a globally acclaimed luxury watch brand representing Japan. At the “Grand Seiko Studio Shizukuishi,” you can observe artisans who draw inspiration from nature and the changing seasons, and whose intricate skills delve into the essence of time. For more details, please refer to the link provided.

Finally, embark on a culinary discovery journey at Northern Grande Hachimantai. This winter-exclusive gastronomy event celebrates the epitome of local production and consumption amidst the picturesque landscapes of Iwate. Enjoy the bounty of Mount Iwate to the fullest complemented by supreme pairings.

Would you like to experience regional cuisine from Northeastern Japan crafted by world-class chefs? At this special event, Ryan Latino, the youngest to win two Michelin stars at Washington D.C.’s ‘Jonto’, will lead the celebration of local gastronomy.

Indulge in Iwate short-horned wagyu beef nurtured in the snow-rich Northeast, the bounty of ‘Sanriku’ – one of the world’s three great fishing grounds, and other seafood delights. The event will showcase local specialties deeply intertwined with the region’s climate and history, including Japan’s native mountain grapes, grains adapted to the northern climate, and handmade ‘Noda Salt’. This event merges nature and gratitude, maximized by Chef Ryan’s global culinary expertise.

On the day of the event, enjoy interacting with producers, sharing the story of Northeastern Japan through their passion and knowledge.

Join the festival of Hachimantai ingredients, led by a two-star American chef and Japan’s rising culinary talents. This unique gastronomy event, led by the Michelin-starred owners of ‘Jonto’ and ‘Bresca’ in Washington D.C., will be held for the first time in Northeastern Japan. This special event offers a wonderful opportunity to explore high-quality dining experiences, the art of cuisine, and luxury.

Please join us for this culminating event of a 3-night, 4-day journey discovering the sustainable, traditional, and technological excellence of Tohoku.

Special Guest

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

Introducing our special guest chef for the upcoming gastronomy event: Jont DC, 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. Jont DC represents a culinary adventure focusing on ingredients, operated by a team of young and inspired chefs.

At the helm of Jont DC, a Michelin two-star restaurant, and Bresca, a Michelin one-star establishment, stands one of the youngest chefs ever to earn two Michelin stars. This remarkable chef has a profound appreciation for Japanese food culture and actively incorporates Japanese ingredients, resulting in an exceptional dining experience.

At Jont DC, the chef personally prepares and serves dishes that maximize seasonal ingredients, offering a unique and high-quality dining experience. Renowned for its exceptional cuisine, Jont DC is certainly 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.

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）