Ishikawa Jushi Kogyo Co., Ltd. Tableware ARAS that delivers a rich food experience was used for the French c uisine event “Diners Club France Restaurant Week 2022”.

Ishikawa Resin Industry Co., Ltd.
The tableware [ARAS], which delivers a rich food experience, was used for the French cuisine event “Diners Club France Restaurant Week 2022”.
During the event period, special food experiences using ARAS were provided at several special events such as “200% No Food Waste Dinner” starring Alain Ducasse, a master of French cuisine.

The French cuisine event “Diners Club France Restaurant Week 2022” was held from September 23 (Friday / holiday) to October 16 (Sunday). This event will be held for the 12th time this year, and is a very popular event where you can easily enjoy French cuisine with a high-end image at a reasonable price. About 550 stores from all over Japan
participated. Ishikawa Resin Industry Co., Ltd. (Representative Director: Akira Ishikawa, Headquarters: Kaga City, Ishikawa
Prefecture), which develops the tableware brand “ARAS”, also provided tableware to participating restaurants as an official sponsor of this event.
During the event period, ARAS will be used at several special events, such as the “200% No Food Waste Dinner” starring Alain Ducasse, a master of French cuisine. it was done.
The events where ARAS was adopted are as follows.
● “SDGs Sustainable” gastronomic experience ~ 200% no food waste dinner ~ The restaurant week launch event was held on September 22nd (Thursday) at the French restaurant “Estelle” in Palace Hotel Tokyo. Mr. Alain Ducasse, the founder of “Diners Club France Restaurant Week”, visited the restaurant with the title of “200% no food waste dinner” by using up all the ingredients that make up the course, such as the
ingredients used, the cooking method, and the utensils provided. Under the sun, it was a gorgeous feast.
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▲ Appetizer: Yamanashi Fujinosuke gravlax sea urchin saffron-flavored jelly Tableware used in the photo above: “ARAS” Sustainable Collection “Deep Plate Scoop Seawater”
Click here to purchase →
https://aras-jp.com/collections/sustainable-collection-kaisui/products/scoop-kaisui Please also see here for “200% no food waste dinner”.
Press release URL: https://www.atpress.ne.jp/news/328352
Date: Thursday, September 22nd
Venue: Palace Hotel Tokyo 6th Floor Esther (1-1-1 Marunouchi, Chiyoda-ku) Starring: Martin Pitalc Palomar (Estelle) / Alain Ducasse
●Enjoy the Hidden Harvest Festival – Japanese Wine + French, French Wine + Japanese Food!
The event was held on August 31st (Wednesday) at the Cerulean Tower Tokyu Hotel (Shibuya, Tokyo) prior to Restaurant Week. There are a total of 6 types of pairings, including 2 types of Japanese wine from Yamanashi Prefecture, one of Japan’s leading wine producing areas, and 1 type of sparkling sake from secondary fermentation in the bottle, paired with 3 French dishes, and 2 types of Bordeaux wine. Enjoy one type of champagne with three Japanese dishes. The combination of Yamanashi wine and French cuisine, Bordeaux wine and Japanese cuisine, made for an unprecedented special pairing dinner where the gastronomic cultures of both countries intersected.
[Image 2d55992-11-6ccd41760f2c8a7bd22a-1.jpg&s3=55992-11-2450055e1ecc626e95d4000ff9c6106c-3900x3012.jpg
▲Yamanashi famous sake “Alain Ducasse Sparkling Sake” known for “Wasabi and Foie Gras Presse ~Blessings of Water from Mt.Fuji~” and “Shichiken”
Chef Kumagai, who appeared at the same event, used plenty of wasabi from Shizuoka, his hometown. Even with the same method of secondary fermentation in the bottle, it has a fuller flavor derived from rice than champagne, and the cherry-like sweet and sour taste goes well with French foie gras. The wasabi was a wonderful accent, and its impressive taste became a hot topic.
Tableware used in the photo above: “ARAS” large plate wave (smoke blue) Click here to purchase →
https://aras-jp.com/collections/all/products/aras-waveplate
For more information on the Hidden Harvest Festival, please see here. Press release URL: https://www.atpress.ne.jp/news/324693
Date: Wednesday, August 31
Venue: Cerulean Tower Tokyu Hotel 39th floor Lunar (26-1
Sakuragaoka-cho, Shibuya-ku, Tokyo)
Starring: Frédéric Cayuela (Lecturer at Académie du Vin) / Tomohiro Kumagai (Cerulean Tower Tokyu Hotel Coucagno) / Takashi Tsuruta (Cerulean Tower Tokyu Hotel Japanese Cuisine Sakuragaoka) / Yorihiko Fukuda (Cerulean Tower Tokyu Hotel Coucagno)
Event details: https://francerestaurantweek.com/vendanges
●-Japanese Chef x French Chef-Expression Dinner
An event held prior to Restaurant Week at Conrad Tokyo (Shiodome, Tokyo) on Friday, September 9th. We welcomed a special guest from the Japanese cuisine world, Chef Toru Okuda of “Ginza Koju”, and together with two talented French chefs from the East and West, it was a miraculous dining session that brought together the ingenuity of the three. The dinner event, which was reserved for 18 groups (36 seats) for the general public, was quickly filled, and while customers gathered in their own elegant clothes, the ambassador of “Diners Club France Restaurant Week 2022” continued from last year. Mr. Florent d’Abadie, who was appointed to He touched upon memories of the cuisine of Mr. Alain Chapelle, who was also called the Da Vinci of the culinary world, and introduced the gastronomic culture of Japan and France. rice field.
[Image 3d55992-11-191e980da125bd7d634c-0.jpg&s3=55992-11-0a7914d6238da8196093b16da6686225-1605x1033.jpg
▲ “Sharan duck tortellini lemongrass and orange” (Chef Kageyama) https://www.atpress.ne.jp/releases/326041/img_326041_6.jpg
The novelty of eating the tortellini in a bowl with chopsticks has become a hot topic. Sharan duck is generously used with confit, foie gras, and fond, and the tortellini is wrapped in dough with an orange sauce underneath. As you eat, you will become addicted to the refreshing scent and sourness of the orange, and the white wine and lemongrass espuma is fragrant. The idea of ​​chef Kageyama, who is full of curiosity and is not bound by genre, was praised.
Tableware used in the above photo: “ARAS” large plate moire (black), chopsticks (black)
Click here to purchase →
https://aras-jp.com/collections/all/products/aras-moare
https://aras-jp.com/collections/all/products/aras-hashi
See also “Expression Dinner”.
Press release URL: https://www.atpress.ne.jp/news/326041
Date: Friday, September 9th
Venue: Conrad Tokyo 28th Floor Modern French “Collage” (1-9-1 Higashi-Shimbashi, Minato-ku, Tokyo)
Cast: Toru Okuda (Ginza Koju) / Hiroki Aikawa (Restaurant Eye) / Takuma Kageyama (Collage)
Event details: https://francerestaurantweek.com/chefevent
“ARAS” is a tableware developed by Ishikawa Resin Industry Co., Ltd. (Representative Director: Akira Ishikawa, Headquarters: Kaga City, Ishikawa Prefecture), and has received a great response since its release in 2020. The concept of ARAS is to overturn preconceived notions of tableware and reconsider the materials, manufacturing methods, shapes, and everything from scratch. We have developed a new material that combines glass and resin so that it can be used for a long time. It will not break even if it is dropped 1,000 times. We are declaring mold production.
“Diners Club France Restaurant Week 2022” is an event that promotes the enjoyment of French food culture and supports activities to preserve Japan’s rich food culture for future generations. One of this year’s main themes is “sustainability.” In a panel talk show in which Mr. Alain Ducasse, a master of the French cuisine world, will take the podium, he will discuss how eating habits will change in the future under the title of “Global Gourmet Panel Talk Show -Thinking about Future Cuisine-“. What should change in the culinary world for the future? Many opportunities were provided to think about
sustainability, such as discussing about sustainability. The sponsorship of “ARAS” this time was also realized by resonating with the proposals and possibilities for a fun and rich food culture that have been transmitted throughout Restaurant Week.
“ARAS” will continue to aim for growth as a brand that can deliver a richer food experience to everyone.
・ARAS EC site: https://aras-jp.com/
・Official Instagram account (@aras.japan): https://instagram.com/aras.japan ・Official Twitter account (@ishikawajyushi): https://twitter.com/ishikawajyushi ・secca inc official website: https://secca.co.jp/
Corporate information
Company name: Ishikawa Resin Industry Co., Ltd.
Head office location: 1-8 Uyachota, Kaga City, Ishikawa Prefecture 922-0312 Representative Director: Akira Ishikawa
Business description: tableware business, industrial products business, Buddhist altar fittings business, OEM business
Restaurants introduced in this article
■ – Marunouchi, Tokyo – “Estelle”
Palace Hotel 6F, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo
https://www.palacehoteltokyo.com/restaurant/esterre/
A restaurant partnered with Ducasse Paris, founded by Alain Ducasse, a master of French cuisine. The chef is Martin Pitalc Palomar, who appeared in “200% No Food Waste Dinner”. Awarded 1 star in the world-famous restaurant guide book
■-Shibuya, Tokyo- “Towers Restaurant Coucagno”
Cerulean Tower Tokyu Hotel 40F, 26-1 Sakuragaokacho, Shibuya-ku, Tokyo https://www.tokyuhotels.co.jp/cerulean-h/restaurant/coucagno/index.html Chef Yorihiko Fukuda, who appeared in the Hidden Harvest Festival, is the head chef. Tomohiro Kumagai, who also appeared in the “Hidden Harvest Festival” and was selected as the youngest focus chef at “French Restaurant Week 2022”, will serve as the chef.
■-Shibuya, Tokyo-「Japanese Cuisine Sakuragaoka」
Cerulean Tower Tokyu Hotel 2F, 26-1 Sakuragaokacho, Shibuya-ku, Tokyo https://www.tokyuhotels.co.jp/cerulean-h/restaurant/sakuragaoka/index.html Takashi Tsuruta, who appeared in the Hidden Harvest Festival, serves as head chef
■ – Ginza, Tokyo – “Ginza Koju”
Ginza Carioca Building 4F, 5-4-8 Ginza, Chuo-ku, Tokyo
http://www.kojyu.jp/
Toru Okuda, who appeared in “Expression Dinner”, is the head chef. Received two stars from the world-famous restaurant guidebook ■-Kyoto/Shijo-「Restaurant ai」
AMI Shijo Karasuma B1F, 139 Zenchoji-cho, Shimogyo-ku, Kyoto-shi, Kyoto https://ai-kyoto.jp/
Chef Hiroki Aikawa, who appeared in “Expression Dinner”
■-Shiodome, Tokyo-「Collage」
Conrad Tokyo 28F, 1-9-1 Higashi-Shimbashi, Minato-ku, Tokyo
https://conrad-tokyo.hiltonjapan.co.jp/restaurants/collage
Chef Takuma Kageyama, who appeared in “Expression Dinner”

Details about this release:
https://prtimes.jp/main/html/rd/p/000000011.000055992.html


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