[Cerulean Tower Tokyu Hotel] “Third Lunch Seminar on the History and Food Culture of Toyohashi and Higashi Mikawa”
*Tokyu Hotels*
Press release: September 17, 2024
**
“Third Lunch Seminar on the history and food culture of Toyohashi and Higashi Mikawa”
*Collaboration between “Yamasa Chikuwa” and “Japanese Cuisine Sakuragaoka” founded in 1827! October 27, 2024 (Sunday) Lunch time For one day only*
*Click here for details:* *
https://www.tokyuhotels.co.jp/cerulean-h/event/91039/yamasa2024/index.html*
Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo, General Manager Takashi Takei) will be hosting Japanese Cuisine on October 27th (Sunday). Sakuragaoka” (2nd floor), in collaboration with Yamasa Chikuwa Co., Ltd. (Toyohashi City, Aichi Prefecture, Representative Director and 7th President Motohide Sato, hereinafter referred to as “Yamasa Chikuwa”).
We will be holding a lunch seminar on the history and food culture of Toyohashi and Higashi Mikawa, Honokuni. After a lecture and
demonstration by Mr. Sato, the 7th president of Yamasa Chikuwa, please enjoy a pleasant fall experience with Yamasa Chikuwa, carefully selected ingredients from Higashi Mikawa, and Japanese sake. Japanese Cuisine Sakuragaoka, located in Sakuragaoka, Shibuya, expresses the world-class Japanese culture and beauty of the four seasons through food.
We will be holding a lunch seminar in collaboration with Yamasa Chikuwa, a long-established seafood paste manufacturing and sales company that has been pursuing authentic taste for about 200 years since its establishment in 1827.
In this seminar, Motohide Sato, the company’s seventh-generation president, will give a lecture on the history of chikuwa’s spread from its origin to the present day and the food culture of Higashi Mikawa, including a demonstration of wrapping surimi in bamboo. Everyone will enjoy the experience of baking mochikuwa.
In addition, the Higashi Mikawa region, which includes Toyohashi City, Aichi Prefecture, where the company’s head office is located, is a fertile land blessed with soil, sunlight, and rivers, and is a treasure trove of agricultural products. For this event, we received cooperation from Shinshiro City, Aichi Prefecture, also located in Higashi Mikawa, and the Aichi Higashi Agricultural Cooperative Association, and under the supervision of our hotel’s executive chef Fukuda, we used Higashi Mikawa ingredients carefully selected by Sakuragaoka head chef Tsuruta. We will create a one-day lunch menu. For the event, head chef Tsuruta and the hotel staff will serve rice that has been directly planted and harvested at Yotsuya Senmaida in Shinshiro City, which has been selected as one of Japan’s 100 Top Rice Terraces. I will do it. We will also have a selection of recommended sake from the Higashi Mikawa region, making it a day to share culture through gourmet food. (Non-alcoholic drinks are also available for those who do not drink alcohol.)
“Japanese Cuisine Sakuragaoka” will continue to hold various events in the future in order to become a “base for disseminating culture through gourmet food.”
– *Summary of the 3rd Lunch Seminar on the history and food culture of Toyohashi and Higashi Mikawa, Honokuni*
■Date and time: October 27, 2024 (Sunday) Reception 12:00 – Opening 12:30 ■Venue Japanese Cuisine Sakuragaoka (2F)
■Price: 7,700 yen per person (service charge and consumption tax included) *Advance reservation payment required
■Contents: Lecture by Motohide Sato, chikuwa grilling experience, Japanese cuisine lunch course, 2 types of sake (non-alcoholic also available)
■Cast Yamasa Chikuwa Co., Ltd. Representative Director and 7th President Motohide Sato, Cerulean Tower Tokyu Hotel Executive Chef Yoshihiko Fukuda, “Japanese
Cuisine Sakuragaoka” Chef Takashi Tsuruta
■Cooperation: Shinshiro City, Aichi Prefecture, Aichi Higashi Agricultural Cooperative, Yamasa Chikuwa Co., Ltd., Anything Co., Ltd. ■Reservation TEL.03-3476-3420 (11:30-22:00 direct)
URL: *
https://www.tokyuhotels.co.jp/cerulean-h/event/91039/yamasa2024/index.html* *Due to legal regulations, we do not serve alcohol to those driving a car or to customers under 20 years of age.
*If you have any food allergies, please inform the hotel staff in advance. *Dish contents may change due to purchasing circumstances.
*The number of seats is limited, and reservations will be closed as soon as the seats are full.
*We cannot accept seat reservations.
*All photos are for illustrative purposes only.
* ・Overview of Japanese Cuisine Sakuragaoka*
In addition to Kaiseki cuisine, where you can enjoy seasonal dishes that make the most of the ingredients themselves, with all five senses, we also offer a tempura menu, which is served from a satellite kitchen to a dedicated counter. We express the beauty of each season and the essence of Japan’s proud culture through Japanese cuisine. Store name: Japanese Cuisine Sakuragaoka
(Japanese Cuisine Sakuragaoka)
Number of seats: 84 seats (4 private rooms for 2-8 people, 1 semi-private room for 3-6 people)
Business hours: Lunch 11:30-15:00 (14:00 L.O.), Dinner 17:00-22:00 (21:00 L.O.) Closed on Mondays
Official website *
https://www.tokyuhotels.co.jp/cerulean-h/restaurant/sakuragaoka/index*
* ・Aichi Higashi Agricultural Cooperative Association (JA Aichi Higashi) Overview] *
The company conducts farming support projects in the Okumikawa region, which consists of Shinshiro City, Shitara Town, Toei Town, and Toyone Village, in Aichi Prefecture. The main specialty products are rice cultivation and livestock (breeding Wagyu beef), which take advantage of the climate of the mountainous area, which has a difference in temperature between day and night, as well as fruit trees
(strawberries, persimmons, Kyoho grapes), and vegetables (tomatoes, eggplants, wild yams, fungi-bedded shiitake mushrooms). ), and the production of tea (ordinary sencha) and plums is the highest in Aichi Prefecture.
It ranks first in
Established: October 1, 1993
Representative: Fumiki Unno, Chairman of the Representative Directors Association
Head office location: 6-1 Nakata, Hirai, Shinshiro City, Aichi Prefecture Tel: 0536-22-1225 (Main)
Business details: Farming business, Lifestyle business, Store business, Financial mutual aid business
Official website * https://www.ja-aichihigashi.com*
JA Aichi East character “Ai-chan”
* ・Overview of Yamasa Chikuwa Co., Ltd.*
Even if a lump of gold looks real at first glance, if the metal is lead, it cannot be said to be real. We are particular about the “tastiness” that comes from authentic ingredients, people, and technology. This is the basic spirit behind the taste of Yamasa Chikuwa.
Founded in 1827
Representative Motohide Sato, Representative Director, 7th President Head office location: 30-1 Hashiguchi, Shimojicho, Toyohashi City, Aichi Prefecture
(Main)
Head office location: 97 Uomachi, Toyohashi City, Aichi Prefecture (Main)
Business details Manufacturing and sales of fish paste products Food and beverage business
Official website * https://yamasa.chikuwa.co.jp/*
* ・Anything Limited Company Overview*
After working on kanji T-shirts, he came across Toyohashi City, Aichi Prefecture, which is the only production area of ’aprons’ in Japan, and started planning and selling aprons. He is active not only in Japan but also overseas such as the United States and the United Kingdom.
Representative Kazuhiro Nishimura
Address: 902 Grand Maison Motoakasaka, 1-7-10 Motoakasaka, Minato-ku, Tokyo Business content Planning, manufacturing and sales of sail aprons Official website * http://www.anything.ne.jp/* – * profile*
*Yamasa Chikuwa Co., Ltd. Representative Director, 7th President* *Organizer of “Wealth, Food, and People GEN-B”*
*Motohide SATO*
Born in 1959 in Toyohashi City, Aichi Prefecture.
Graduated from Keio University Faculty of Law in 1982.
Joined Yamasa Chikuwa while attending university.
In 2005, he became the seventh president and representative director of Yamasa Chikuwa.
He also works on a daily basis with outside organizations, such as vice president of the Toyohashi Chamber of Commerce and Industry and chairman of Honokuni Higashi Mikawa Tourism Bureau. With the motto of “Putting one’s heart and soul into one meal,” he lives a gluttonous life (*pronounced “Genbi” in Mikawa dialect), with no boundaries between work and hobbies, such as focusing on “deliciousness” day and night, imagining flavors, and searching for ingredients. Until recently, it was only sold in the four Tokai prefectures, without going beyond Hakone or Hiei, but we are currently expanding our sales channels by valuing our relationships with customers who share our delicious taste.
-Organization Officer-
Vice Chairman, Toyohashi Chamber of Commerce and Industry / Chairman, Honokuni Higashi Mikawa Tourism Bureau / Chairman, Toyohashi Tourism and Convention Association /
Toyohashi City Sports Association Chairman/Toyohashi Handball Association Chairman/Aichi Prefecture Management Association Toyohashi Branch Branch Manager
*Cerulean Tower Tokyu Hotel Executive Chef*
*Nobuhiko FUKUDA*
In 2001, he became executive chef when Cerulean Tower Tokyu Hotel opened. Since then, he has led and supervised the food and beverage department as a general producer regarding hotel food. The dishes created from his rich sensibilities are aggressive and passionate, and his attitude of never forgetting the spirit of challenge and aiming for heights has earned him more support than his customers. With the theme of “cultural exchange,” we have close relationships with celebrities from various fields, including not only the culinary world, but also cultural figures, opera singers, wine brewers, etc., and have held many collaborative dinner parties with them. We are also actively involved in food education activities that aim to help children achieve food independence and develop their five senses through food.
2017: Appointed the 7th president of the Japan Escoffier Association 2018 Received “Agriculture Merit – Official” from the French Republic government 2019: Received the “Modern Master Craftsman Award” from the Minister of Health, Labor and Welfare in 2019 for outstanding technicians. 2021 Inauguration of the 6th president of the French Agricultural Merit Association (MOMAJ)
In the same year, received the Outstanding Technical Advisor Award from the All Japan Chefs Association.
2022: Appointed as Senior Managing Executive Officer of Tokyu Hotels Co., Ltd. 2024 Appointed honorary chairman of the Japan Escoffier Association * Japanese Cuisine Sakuragaoka / Restaurant “Cerulean Tower Sukiya” Head Chef* * Takashi TSURUTA *
Born in Tokyo in 1972.
While helping his family in the kitchen, he learned the joy of cooking. I felt happy when people told me it was delicious, and decided to pursue a career as a chef. After graduating from high school, he trained at famous restaurants in Shiga prefecture, Ishikawa prefecture, and other areas.
Joined The Capitol Hotel Tokyu in 2010 when it opened. Further honed his skills at the Japanese restaurant Suiren.
In March 2021, he became the head chef of Cerulean Tower Sukiya, a Japanese restaurant at Cerulean Tower Tokyu Hotel. In June of the same year, Japanese Cuisine
Appointed as head chef at Sakuragaoka.
With the spirit of “Learning from the Past,” we strive every day to combine the traditions of Japanese cuisine established by our predecessors with evolution that suits the times. We put the spirit of hospitality into our seasonal dishes and have a firm belief in making our customers happy.
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