[The Ritz-Carlton Kyoto] MADRID FUSION ATELIER KYOTO 2024
*The Ritz-Carlton Kyoto*
Press release: September 17, 2024
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MADRID FUSION ATELIER KYOTO 2024
*World’s largest culinary conference held at The Ritz-Carlton Kyoto* “Madrid Fusion Atelier Kyoto 2024” will be held for the first time in Kyoto. Held at The Ritz-Carlton Kyoto. Madrid Fusion is one of the world’s largest culinary conferences, which has been held in Madrid, Spain for 22 years.The venue gathers food professionals including star chefs from around the world to learn about the latest culinary trends, techniques, and innovations. This is a place where unique food concepts are introduced.
“Madrid Fusion Atelier Kyoto 2024″ to be held this time is an experiential event that you can enjoy throughout the day, including presentations by Michelin star chefs from Spain and Japan, lectures on gastronomy products, tastings, etc. In the olive oil corner, Spanish Master of Wine “Fernando Mora” and extra virgin olive oil specialist “Alfonso Fernandez” will participate, and wine tasting and presentations will be held.
This is a valuable event where you can experience the techniques and creativity of top chefs from Spain and Japan who have revolutionized the world’s gastronomic scene.
Saturday, September 14th “10am to 5pm” The Ritz-Carlton Kyoto (Kyoto)
Quique Dacosta 3-star restaurant Quique Dacosta (Alicante, Denia, Spain) Quique daCosta’s cuisine is deeply rooted in his hometown of Extremadura and Valencia. He started his career as a chef in 1986 and in 1988.
“El
Started working at “Poblet”. Initially serving Castilian cuisine, under his guidance innovative Mediterranean cuisine from Alicante, Valencia and Spain was born. His cuisine is always inspired by the Mediterranean Sea and El Mongeau Natural Park.
(Alicante, Denia, Spain) Quique daCosta’s cuisine is deeply rooted in his hometowns of Extremadura and Valencia. He started his career as a chef in 1986 and in 1988.
Started working at “El Poblet”.
Three-star restaurant: Quique Dacosta
Two-star restaurant: Mugaritz (Erenteria, Spain)
Born in San Sebastian in 1971, Andoni Ruiz Aduriz is one of the most unique and influential chefs in global gastronomy. He runs a restaurant in Erenteria, Gipuzcoa.
Mugaritz has been wowing critics and foodies alike for years. ” Mugaritz is more than just a restaurant, it is a special place where culture, philosophy and cuisine come together. Mr. Aduriz is constantly exploring new culinary possibilities and has established himself as an innovative chef. Mr. Aduris won the National Gastronomy Award in 2002.
He is also the president of the Euro Talks España Association. Additionally, he has written more than 20 books, his latest being Puntos de
fuga” is an intimate and bold depiction of Mugaritz’s unique culinary experience.
Three-star restaurant: El Celler de Can Roca (Girona, Spain) Joan Roca
João Roca is a world-renowned chef who runs El Seger de Can Roca with his brothers Jordi and Josep. The restaurant has been awarded three stars since 2010 and was ranked number one on the World’s 50 Best Restaurants in 2013 and 2015, and has been recognized as the “Best of the Best”. . The Roca brothers took over their parents’ restaurant, Can Roca, and opened El Seger de Can Roca in 1986.
Mr. João Roca won the “Best Chef Cooking Award” in 2000, and since then he has continued to develop new techniques and equipment such as “Lonar” and “Rotaval.” In 2021, we will open a new restaurant “Normal” in the center of Girona, and we are constantly innovating.
Two-star restaurant: NARISAWA (Tokyo, Japan)
Yoshihiro Narisawa
He has established a unique genre of “Innovative Satoyama Cuisine” that explores the rich food culture of Japan’s Satoyama and the wisdom of our ancestors, and expresses cuisine through his own filter. “Beneficial” is a sustainable gastronomy that respects nature, is beneficial for the mind and body, and is environmentally friendly. and Sustainable Gastronomy”.
The theme “Evolve with the
Forest” (Living with the Forest) was announced in 2010 in Madrid, the world’s top culinary conference in Spain.
He has been selected as “The World’s Most Influential Chef” by Fusion. 2013 UK SRA (Sustainable Restaurant Research Agency) The Sustainable Received the Restaurant Award with the highest score in the world. The “World 50 Best” is called the Academy Awards of the culinary world. Restaurant” has been selected for 14 consecutive years. Since 2016, he has also served as an international advisor for the Basque Culinary World Prize, sponsored by the Basque government in Spain.
Restaurant: Chef`s Table by Katsuhito Inoue (Kyoto, Japan)
Katsuhito Inoue
Starting in Tokyo, he trained at famous restaurants in Italy and Spain. Since 2011, “Bvlgari Il Ristorante”
He is the head chef at “Luca Faten”, which was ranked 18th in “Asia’s 50 Best Restaurants” in 2019 and received 1 star in the Michelin Guide. The Ritz-Carlton Kyoto “Chef’s Table” in 2019 by Katsuhito Inoue”, assumed his current position.
Kyoto is surrounded by an abundance of nature and is home to ancient customs and culture, allowing you to experience the seasonal “signs” and the subtle changes of the seasons with all five senses. “Chef’s Table by
Katsuhito Inoue’s menu is based on the theme of “72 Seasons,” which express the changes in climate and the state of flora and fauna in short sentences, and offers exquisite cuisine prepared with
outstanding skill.
Master of Wine Frontio Winery (Alpartir. Zaragoza, Spain)
Fernando Mora
Fernando Mora is a wind power engineer turned winemaker who is a member of the prestigious Institute of Master of Fine Arts.
Certified Master of Wine (MW) by Wine. There are 384 people in the world with this title, and only 6 in Spain. Since 2013, Mr. Mora has been
He is involved in the production of unique wines at “Frontonio” and is working to revive ancient Aragonese Garnacha in a region where production systems are lacking.
In 2015, we launched a new project “Cuevas de Arom” in Campo de Borja, and Wine & Spirit Education.
I also earned a diploma in Trust.
Currently, Mr. Mora is pursuing these projects in parallel while doing wine consulting, tasting, and educational activities. His expertise and passion have had a profound impact on the wine industry as a whole.
“Morro Fino” Founder Gourmet Expert
Alfonso Fernandez
Mr. Alfonso Fernández is known as a gourmet expert and enjoys the true natural flavors of Spain, its gastronomic characteristics and food. Member of Andalusian Culinary and Tourism Academy, Member of Cobalt Sommelier Association, Wine & Spirit
Education Trust Level 3 Distinguished Member, FCCA Certified Tasting Panel Member (Andalusian Agri-Food Management and Quality Foundation). Over the past decade, he has helped promote Spanish cuisine in the United States, Mexico, Canada, China, Japan, Australia, France, Belgium, Ireland, the United Kingdom, Switzerland, Romania, and the Czech Republic.
* Madrid Atelier Kyoto 2024 Details:* September 14th (Saturday) 10:00 – 10:10 Opening remarks
BENJAMÍN LANA (MADRID FUSION General Manager, Spain)
10:15 – 10:55 Lecture & Show Cooking
ANDONI LUIS ADURIZ (Mugartiz**. Erenteria, Spain)
11:05 – 11:45 Red wine from Spain
FERNANDO MORA (Master of Wine, Spain)
11:50 – 12:30 Lecture & Show Cooking
YOSHIHIRO NARISAWA (Narisawa***. Tokyo, Japan)
12:45 – 13:20 Extra virgin olive oil from Spain
ALFONSO FERNANDEZ (Gourmet Expert, Spain)
13:25 – 14:05 Lecture & Show Cooking
QUIQUE DACOSTA (Quique Dacosta***. Denia, Spain)
14:15 – 14:55 White wine from Spain
FERNANDO MORA (Master of Wine, Spain)
15:00 – 15:45 Lecture & cooking show
KATSUHITO INOUE (Chef’s Table by Katsuhito Inoue. Kyoto, Japan)
15:45 – 16:15 The connection between Spanish and Japanese cuisine: present and future
16:20 – 17:00 Lecture & Show Cooking
JORDI, MARC & MARTÍ ROCA (El Celler de Can Roca***. Girona, Spain)
17:00 Closing remarks
BENJAMÍN LANA, MADRID FUSION General Manager, Spain)
The event is by invitation only. Please click here for details. The Ritz-Carlton Kyoto Restaurant Reservation
rc.kyoto.restaurant.reservation@ritzcarlton.com
* Dinner: * The Madrid Fusion
Atelier continues with a dinner prepared by Michelin star chefs. We will showcase their advanced culinary knowledge and techniques, and celebrate innovation in Japanese and Spanish cuisine.
*About Madrid Fusion*
“Madrid Fusion” has been held in Madrid, Spain for 22 years. It is said to be a culinary academy that guides the world’s culinary world, bringing together food professionals to introduce the latest culinary trends. By sharing new experiments and techniques, we provide a place for everyone involved in food, not just chefs, to learn. Spain is a leading country in gastronomy tourism, where people visit a region in search of delicious food. Through Madrid Fusion, the charm of Spanish food will expand as far as the inquisitive spirit of wanting to try it continues.
* About The Ritz-Carlton, Kyoto *
Japan’s first luxury building on the banks of the Kamogawa River Urban resort. Set on land beloved by Japan’s aristocracy since the 17th century, The Ritz-Carlton, Kyoto continues its heritage of tranquil luxury. Gion, home to some of Kyoto’s best shopping and entertainment, is within walking distance from the hotel. We offer 134 guest rooms that incorporate traditional Japanese motifs befitting a luxury hotel in Kyoto, four restaurants and bars where you can enjoy modern Japanese cuisine, and a spa where you can enjoy the ultimate bliss of relaxation. .
At the Japanese restaurant “Mizuki,” you can enjoy Kaiseki, tempura, sushi, and teppanyaki while looking out at the waterfall, and at the Italian restaurant “La Locanda,” you can enjoy an elegant space created by shoji and tatami mats, and the founder of the Fujita Zaibatsu, Fujita. At “Ehikawa House,” Denzaburo’s Kyoto villa was relocated, we serve authentic Italian cuisine that makes use of locally sourced ingredients. You can also enjoy a variety of activities, from Japanese sweets classes to cycling tours to craft classes. The Ritz-Carlton offers a wide range of menus.
The Spa features 7 treatment rooms, a heated pool, and a 24-hour fitness center. Enjoy the culinary and cultural experiences that The Ritz-Carlton, Kyoto is proud of.