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Amuse Co., Ltd. Chefs from Mitoyo, Kagawa Prefecture and the foot of Mt.

Amuse Inc.
Chefs from Mitoyo, Kagawa Prefecture and the foot of Mt.
April 11 (Tue), 13 (Thu), 14 (Fri), 16 (Sun), 2023

Amuse Co., Ltd. (Headquarters: Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi Prefecture; President and CEO: Masaki Nakanishi), which develops a general entertainment business, will open on April 11 (Tue), 13 (Thu) and 14 (Thursday), 2023. For four days (Friday) and 16th (Sunday), at four venues in the Mitoyo area of ​​Kagawa Prefecture, four unique chefs who are active in Kagawa and Yamanashi prefectures will collaborate to create special original dishes for this event. We will hold “Chef’s Collaboration Dining-Mariage connecting Mitoyo x Mt. Fuji with flames-”. One person will serve as the main chef each time, and on all dates, collaboration dishes with different concepts will be realized only on the day. The theme that runs through the entire event is “flame”. Each chef expresses the fire that is indispensable to food in a unique way, such as grilling, salt making, pizza oven, wood fire on a private beach. We will deliver a special 4 days where you can witness the moment when the two regions are connected and a new community is born.
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Background of the event
In 2021, Amuse Co., Ltd. moved its headquarters functions to Fujikawaguchiko-machi, Yamanashi Prefecture, and started a business that revitalizes the region and coexists with the region. Surrounded by mountains, forests and lakes, discovering and disseminating the rich nature and ingredients of the foot of Mt. Fuji with local chefs, interacting with various regions with unique charms all over Japan for further brushing up. I came to feel the importance of stimulating each other. Therefore, we will start “Chef’s Collaboration Dining” as a collaboration project between the foot of Mt. Fuji and other areas. The first event will be held in Mitoyo City, Kagawa Prefecture, which is blessed with seafood and is also known as the “Uyuni Salt Lake of Japan”. Realized. Please enjoy the chemical reaction caused by the chefs and exchanges between regions at the venue full of individuality and the spectacular view of Mitoyo City.
Event overview
■Event name |Chef’s Collaboration Dining ~Marriage connecting Mitoyo x Mt.Fuji with flames~
■Date|April 11 (Tue), 13 (Thu), 14 (Fri), 16 (Sun), 2023
■ Reservation reception|TRAPOL official LINE registration https://onl.sc/aX6zN32 ■ Sponsor | Amuse Co., Ltd.
■ Cooperation | URASHIMA VILLAGE, TRAPOL LLC
■ Planning and operation|Amuse Co., Ltd.
■ Inquiries|info@trapol.co.jp
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Event details

[DAY 1 URASHIMA VILLAGE plan “Gastronomy at the foot of Mt. Fuji x Mitoyo with wood fire”]
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The first day is a dinner course with Masaya Toyoshima, who is based at the foot of Mt. Fuji, as the main chef. Based on the concept of “the gastronomy of Mt. Fuji x Mitoyo that is conveyed with firewood fire”, dried mullet roe made from wild forest ingredients such as game meat such as venison, edible wild plants, and white birch sap, which is Teshima’s lifework, and sake from Yamanashi.・Fusion of delicate flavors such as olive oil and wine, and ingredients from the Seto Inland Sea, which Mitoyo boasts, through “wood fire” as a medium. After having a toast and the first amuse bouche on the beach in front of URASHIMA VILLAGE, you will move to the dining room of URASHIMA VILLAGE for the second half of the course. For the main dish, we will prepare a “Tamatebako” using seafood related to the legend of Taro Urashima, which is passed down in this area. Please spend a
heart-moving moment in a dynamic location where the sun sets. [Image 4

■ Schedule | Tuesday, April 11
■ Time | 17:45 start / 18:00 cooking start
■Venue|URASHIMA VILLAGE (1712 Otsu Ohama, Takuma-cho, Mitoyo City, Kagawa Prefecture)
■Capacity|16 people
■Price|20,700 yen per person (including tax and drinks)
* URASHIMA VILLAGE special accommodation plan (limited to 3 groups): 116,400 yen per room (accommodation and meals included/for 2 people); 34,700 yen for each additional person (accommodation and meals included); up to 4 people per group can stay ( Amount includes tax) ■ Reservation | Meal only plan https://trapol.jp/plans/rnmspo?browsable=1 Plan with accommodation: https://trapol.jp/plans/37ysn7?browsable=1 [DAY2 ku;bel plan “Unforgettable social gathering”]
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On the second day, there will be a hands-on dinner course led by Hiroyuki Namikoshi, who runs the restaurant and guesthouse “ku;bel” in Mitoyo City. Chef Namikoshi, who also makes salt himself, not only allows you to see the process of bringing out the charm of the ingredients with wood fire and homemade salt up close, but also seasonal vegetables, locally produced olive oil, Nio vinegar, You can feel the richness of Mitoyo’s blessings such as Nio honey. After gathering at Chichibugahama, which is also known as “Uyuni Salt Lake in Japan”, and experiencing a coastal walk and a chef’s presentation of salt, we will offer a course around the table at ku;bel. Please enjoy the “enjoyment that you will never forget for the rest of your life” that fills your body and soul.

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■Date/Time|Thursday, April 13
■ Time | 18:00 Meet at Chichibugahama Port / 18:45 Start cooking ■Venue | ku;bel (165-1 Niotsu, Nio-cho, Mitoyo-shi, Kagawa Prefecture behind cafe de flots)
*Meeting place: Chichibugahama Port (203-3 Niotsu, Nio-cho, Mitoyo City, Kagawa Prefecture, inside Chichibugahama Beach)
■Capacity|16 people
■Price|20,700 yen per person (including tax and drinks)
■Reservation|https://trapol.jp/plans/jwesv3?browsable=1
*If you wish to stay at ku;bel, please contact ku;bel directly. Official site: https://douxflamme.com/kubel/ Telephone: 0875-82-4525 [DAY3 SUN CAFE Plan “Rich Garden Party”]
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The third day will be a “rich garden party” that encourages
interaction among participants. The main chef is Shizu Sasaki, the owner of the hidden café “SUN CAFE” in Mitoyo City. In addition to the fish he caught himself and several kinds of meat dishes, the whole grilled wild boar, grilled seafood, and large dishes using Nio’s lemons and honey, It’s a casual moment surrounding pizza and panini baked in an authentic Naples pizza oven.
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■Date/time|Friday, April 14
■ Time | 18:00 set-up / 19:00 cooking start
■Venue|SUN CAFE (326 Ienoura, Niomachi, Mitoyo City, Kagawa Prefecture) ■Capacity|30 people
■Price|11,500 yen per adult, 1,000 yen for elementary school students, 3,000 yen for junior high school students, 5,000 yen for high school students to 19 years old (all prices include tax and drinks) ■Reservation|https://trapol.jp/plans/q34s13?browsable=1
[DAY 4 Teshima / Mikogahama Plan “Wild Outdoor Picnic on a Secret Private Beach”]
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The final day will be the only lunch event, set in Teshima, an art island floating in the Seto Inland Sea. Based on the concept of a “wild outdoor picnic on a secret private beach”, this is a picnic for adults to enjoy while basking in the spring sunshine on a specially constructed wooden deck on Mikogahama, Teshima’s most beautiful private beach. You can see Ogijima, Naoshima, and the Great Seto Bridge from the beach where the sand is smooth and comfortable. The main chef is Sho Kojima, who moved to Teshima after training in various places in Tokyo and is working on local production for local consumption (island island consumption). On the day of the event, after visiting the sun-dried salt farm, we will offer a blissful lunch time that invites you to get tipsy with a menu that combines mountain ingredients such as wild plants and bamboo shoots with sea ingredients such as cherry sea bream and octopus, and local beer.
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https://trapol.jp/plans/dp7sgk?browsable=1
Participating chef introduction
Masaya Toyoshima
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Born in Shizuoka Prefecture in 1984. Started cooking at the age of 20, and after training at hotel main dining in Shizuoka and Aichi, joined Hoshino Resort in Karuizawa. Worked as a sous chef at Yukawatan. In 2015, he moved to Fujikawaguchiko Town to launch Hoshinoya Fuji. Fascinated by hunting, he became independent in 2017 and opened “TOYOSHIMA”. Engaged in hunting, beekeeping and agriculture, won the 2021 Goemiyo 3 Tocque Award and the 2022 Goemiyo 3 Toque Terroir Award. Mt.Fuji-roku gastronomy, which is expressed on plates using French cooking techniques, is attracting attention.
Official Instagram: https://www.instagram.com/toyoshima2017/ Hiroyuki Namikoshi
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Born in Nio-cho, Mitoyo City in 1977. After entering the world of eating and drinking in 2001 and training at several restaurants, he returned to Nio in 2005 and opened the cafe “cafe de flots”. Since 2018, we have planned and implemented various food events to create a “space for empathy through food” that will be necessary for the future era and region. At the same time, we started selling “THIRD RICH SALT”, starting with self-sufficiency in salt using seawater from Chichibugahama. In 2019, to celebrate the 14th anniversary, we established a joint company Doux Flamme (meaning “gentle flame” in French) to start a new business. bel” opened.
Official site: https://douxflamme.com/kubel
Shizu Sasaki
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Born in Zentsuji City, Kagawa Prefecture. At the age of 21, he moved to Australia on a working holiday, and after returning to Japan, gained experience at a number of restaurants. After working for 5 years at Pieroth Japan, a German wine maker, in 2004, he was appointed as Chief of Staff for the new opening of Sun Resort Nio SUN CAFE. In 2013, he learned Neapolitan pizza in Nagoya and became a pizza craftsman. In 2018, he purchased “Sun Resort Nio SUN CAFE” himself and became the owner, and he continues to bake one pizza at a time. The next goal is to become a BBQ pit master at the BBQ house in the facility.
Sun Resort Nio SUN CAFE Official Website: https://www.sun-cafe.net/ Sho Kojima
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Born 1986 in Ichikawa City, Chiba Prefecture. In 2006, he was a member of the 24th class of the Kodo Cultural Foundation. After graduating, studied cooking for two years at L’Ecole Vantan Comprehensive Course. After gaining experience at “Tateru Yoshino”, “IVYPLACE” and “Hygge”, he became the chef of Asakusa Amuse Cafe Theater in 2014. Since 2019, he has moved to Teshima and is active in serving guests from outside the island daily with dishes centered on ingredients from the island and Setouchi under the theme of local production for local consumption (island island consumption). He has the skill to cook anything, including French, Italian, Japanese, Spanish, Chinese, outdoors, and sweets.
About URASHIMA VILLAGE
A rental inn with a total of three buildings that opened in Shonai Peninsula, Mitoyo City in 2021. Enjoy the eternal flow of time through the spectacular view of Maruyama Island, an uninhabited island where the legend of Urashima Taro is handed down, and the rich food of the Seto Inland Sea. It is operated by Setouchi Village Co., Ltd., which is invested by 11 companies, mainly local companies. . On April 11th, the first day of this event, it will be the venue for the URASHIMA VILLAGE plan “Food at the foot of Mt.
Official website: https://urashimavillage.com/
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About Mitoyo City, Kagawa Prefecture

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Located in the western part of Kagawa Prefecture, it is a scenic area consisting of the Shonai Peninsula protruding into the Seto Inland Sea, islands floating in the sea, and plains surrounded by the mountains of the Sanuki Mountains. It’s warm all year round, so you can enjoy a spectacular view of seasonal flowers, seafood, fruits such as mandarin oranges and olives, and abundant agricultural products. Chichibugahama Beach is a long sandy beach that stretches for about 1km in the southwestern part of the Shonai Peninsula. At low tide, you can see a spectacle like a mirror reflecting the sky in the tide pools that form on the sandy beach. It has become a hot topic.

Yamanashi Prefecture Mt.Fuji Foot Area
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Located in the southern part of Yamanashi Prefecture, on the north side of Mt. Fuji, it is characterized by rich nature surrounded by Mt. Fuji, Aokigahara Jukai, and Mt. Fuji. With an altitude of over 850m, it is one of the best summer resorts in Japan. You can also taste vegetables grown in the famous water of Mt.Fuji, edible wild plants, and wild game such as deer and wild boar that live at the foot of the mountain.
*Cooking, ingredients, and contents are subject to change due to weather and other circumstances.
Details about this release:
https://prtimes.jp/main/html/rd/p/000000484.000002883.html



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