[Food HEROes Co., Ltd.]
[Challenge of an up-and-coming 30-year-old chef] A one-month limited restaurant in Nishiazabu! An incubation restaurant set in Fumio Yonezawa’s introduction-only dining restaurant “NoCode” will start on October 10th, where notable chef SOUYA will demonstrate his skills. *Food HEROes Co., Ltd.*
Press release: September 2, 2024
**
[Challenge of an up-and-coming 30-year-old chef] A one-month limited restaurant in Nishiazabu! An incubation restaurant set in Fumio Yonezawa’s introduction-only dining restaurant “NoCode” will start on October 10th, where notable chef SOUYA will demonstrate his skills. *For a limited time only, a restaurant has opened where you can enjoy the cuisine of SOUYA, which attracts VIPs in various scenes such as celebrities, foodies, and corporate parties, and produces 120 types of original course meals a year! *
*Food Co., Ltd. aims to solve the problem of a chronic shortage of human resources in the food and beverage industry through the power of a community where young people working in the food and beverage industry gather and the media that communicates this.
HEROes (Representative Director: Ichiro Erokumae, Headquarters: Meguro-ku, Tokyo, hereinafter Food
HEROes) is a referral-based dining restaurant in Nishiazabu, Tokyo called “NoCode” (operated by Co., Ltd.
NoCode) will open an incubation restaurant “SOUYA” for one month from October 10th (Thursday). The chef is a member of the online community “Food” operated by our company.
HEROes U-30
Mr. SOUYA, a member of “COMMUNITY” and active as a private chef (on-call chef), will be in charge. This incubation restaurant is fully supported by NoCode chef Fumio Yonezawa, and will create an
opportunity for SOUYA to realize his dream of owning his own restaurant. *
* NoCode web page: * * https://nocode.co.jp/* * Food HEROes U-30 COMMUNITY: * * https://community.foodheroes.jp/about/*
* Instagram: * * https://www.instagram.com/foodheroes.official/*
* X (old Twitter): * * https://twitter.com/FoodHEROes_jp*
【table of contents】
*Event overview*
* Background of the event *
* Image of course meal *
* What is incubation restaurant “SOUYA” *
*Message from SOUYA: Profile*
* Message from Mr. Yonezawa: What is NoCode? *
*What are Food HEROes*
*Event overview*
Event name/SOUYA INCUBATION RESTAURANT
Event date and time: October 10th (Thursday) to November 10th (Sunday), 2024 1st part 17:00-19:30 / 2nd part 20:00-22:30
Closed on Tuesdays and Wednesdays
Price/1 part course 18,000 yen
2nd part short course 13,000 yen
*All tax included, 10% service charge excluded
How to make a reservation/Please make a reservation from Table Check. https://www.tablecheck.com/shops/no-code/reserve
Number of seats: 8 seats each time
Venue: NoCode
Cuore Nishiazabu 2-25-31 Nishiazabu, Minato-ku, Tokyo 110-0005 https://nocode.co.jp/
Sponsored by Food HEROes Co., Ltd.
* Background of the event *
Mr. Yonezawa wanted to use the month-long closure of NoCode as an incubation stage for young chefs and an opportunity to make their dreams come true.
HEROes U-30
This project was born from the idea that we would like to collaborate with “COMMUNITY” (hereinafter referred to as the “Neumi
Community”) and choose from among its members. Mr. Yonezawa has been supporting the Hei community since its establishment.
The person selected from the community was Mr. SOUYA, who has a French background and currently works as a private chef in Tokyo. This project was made possible after Mr. Yonezawa gave a passing grade to the tasting event, which was based on the course that would actually be offered.
Mr. Yonezawa (photo left) and Mr. SOUYA (photo right)
* Image of course meal *
Amuse Shiitake Mushroom Black Shari
Swordfish Potato
Foie Gras Anko
Appetizers Squid and Jerusalem artichoke
Matsutake Mushroom
Fish dishes Conger conger XO sauce
Meat dishes: Biei beef, straw
Pasta Shrimp Pistachio Lungetti
Cheese Jersey milk Persimmon vinegar
Dessert Coffee Carbonated
*About 10 items are planned.
*Menu contents are subject to change.
Appetizer｜Squid Jerusalem artichoke
Appetizer｜Matsutake Mushroom Rikkao na
Fish dishes | Conger conger with XO sauce
Meat dishes｜Biei beef, straw
* What is incubation restaurant “SOUYA” *
* 1. A 30-year-old chef who works as a private chef is a chef* Born in 1994, Mr. SOUYA is currently a chef who cooks for companies and brands, on-site meals for celebrities, and at events for gourmets and food companies. This way of working is called a private chef or traveling chef.
Mr. SOUYA’s dishes, which he presents at 120 locations a year, change based on client requests, so no two dishes are ever the same. In other words, we have created 120 courses in a year.
Sometimes, at the request of a client, I went to a sushi school to learn how to make sushi. We have even responded to requests for courses made with only beef or eel. SOUYA will use all of the various resources he has acquired during his four years as a private chef to create courses that only SOUYA can create over the course of one month.
2. Expressing SOUYA’s life through cooking
The theme of Mr. SOUYA’s course meals is “a chef’s resume.” After graduating from culinary school, SOUYA worked at a Michelin-starred French restaurant in Ashiya, Hyogo. After that, I also experienced Italian cuisine and moved to Sicily, Italy, where I worked at a local star restaurant.
The course menu includes not only French cuisine, which is his roots, but also Sicilian cuisine, which he learned in his home country, as well as Chinese cuisine, sushi, tacos, and Japanese sweets, which he introduced through his private chef. You will be able to enjoy it. 3. Telling the world how to work as a private chef
Mr. SOUYA became interested in becoming a private chef after cooking at a music industry event. The experience was something that SOUYA, who had only known working in restaurant kitchens, could never have imagined.
I want to cook while seeing a wider world.
Private chefs, who started working as a result of the coronavirus pandemic, are often compared to restaurant chefs, and because it is a new profession, it is a way of working that is still unknown to the world. On the other hand, it also serves as a social infrastructure that supports people with various circumstances that prevent them from going out through cooking.
Mr. SOUYA hopes that through this project, he will spread the word about the existence of private chefs and use it as an opportunity to improve the status of other chefs of his generation who are also pursuing careers as private chefs.
* Mr. SOUYA’s message: Profile *
Mr. SOUYA
Message from Mr. SOUYA
I come from a French background, but when I became a private chef, I was able to make sushi. I have also experienced unusual requests such as making a course using only beef and eel.
As I continued to respond to customer requests like this, I
surprisingly became a chef unlike anyone else.
There is no genre for the cuisine of the private chef “SOUYA”. Please enjoy the dishes that only I can make, packed with all my experience. * profile*
*SOUYA*
Born in 1994 in Osaka Prefecture. Food and beverage producer. Graduated from Ecole Tsuji Vocational School Italy France Master College. As a new graduate, I got a job at a French restaurant in Ashiya, Hyogo. After going to an Italian restaurant in Osaka, I went to Italy. Worked at the restaurant “VOTAVOTA” in Sicily. After returning to Japan, he worked at a famous wedding hall in Osaka before becoming independent. Currently, he is active in a variety of fields, including store launches, on-site cooking, e-commerce sales, Iberian ham wholesale, store consulting, medical-related health food development, and event business. Food
4th member of HEROes U-30 COMMUNITY.
https://www.instagram.com/souya.creator/
* Message from Mr. Yonezawa: What is NoCode? *
Mr. Fumio Yonezawa
Message from Mr. Yonezawa
When I decided to leave No Code open for a month, I wanted it to be used as a place for young chefs to try their hand at it.
This time, we decided to entrust the restaurant to SOUYA, who works as a private chef from the young chef community “Food HEROes.”
You’ll be surprised if you say, “You don’t work at a store, right?” SOUYA’s cuisine, which has delighted 120 VIP guests each year, is exciting and fun.
profile
* Fumio Yonezawa *
Born in Tokyo in 1980. After training at ILBOCCALONE in Ebisu, he moved to New York alone at the age of 22. After interning, he became the first Japanese sous chef at the three-star Michelin restaurant “Jean-Georges.” After returning to Japan, “Jean-Georges”
Appointed as Chef de Cuisine of “Tokyo”. In the fall of 2018, he opened a grill restaurant “The
Became head chef at “Burn.” Currently, as the representative of NoCode Co., Ltd., he is exploring the possibilities of the food and beverage industry every day.
What is NoCode?
NoCode, located in Nishiazabu, Tokyo, is an innovative restaurant run by Fumio Yonezawa, the owner and chef. A literal translation of Code means rules, regulations, codes, etc., and it also represents the country code. The store name reflects our desire to “create new value without being bound by all of that.”
Furthermore, Mr. Yonezawa aims to build good relationships and create the future by stepping out of restaurants and getting involved with companies, producers, artisans, organizations, etc. involved in food. We continue to expand the scope of chefs by actively engaging in activities that cross over industries and genres. “NoCode” is not only the name of the restaurant, but also Mr. Yonezawa’s own outlook on life.
Inside NoCode
*What are Food HEROes*
The number of births for people aged 38, who are now in their prime, was 1,431,577 when they were born in 1985. Then, in 2015, the number of births among 23-year-olds (born in 2000) who graduated from university this spring and entered the workforce was 1,190,547, a decrease of about 17%.
Five years later, the number of births for current 18-year-olds (born in 2005) has decreased by 11% to 1,062,530, and the number of births for current 8-year-olds (born in 2015) has decreased by 17% since 2000. There are now 1,005,721 people.
While it is known that the working population will definitely decrease in the future, the restaurant industry is also an industry that has been heavily affected by the coronavirus pandemic. The population of the accommodation and food service industry was 4.2 million in 2019, and in 2020 it was 3.91 million (down 7% from 2019), and in 2021 it was 3.69 million (down 12% from 2019). (Source: Ministry of Health, Labor and Welfare “Vital Dynamics Survey” 2021).
On the other hand, the number of hotels and restaurants is increasing due to the revival of inbound demand, and securing and training human resources has become a major issue.
To begin with, the shortage of human resources in the restaurant industry is not new. How to solve the long-standing chronic shortage of human resources involves multiple overlapping issues, making it difficult to find a solution.
Food Co., Ltd.
HEROes will provide human resources under the age of 30, who have traditionally trained, guided, and built their careers within a single store, a point of contact with society through the community and online media (currently in preparation for opening). We aim to create an era in which society as a whole can participate.
[Food HEROes U-30 COMMUNITY]
This is an online community where young people under the age of 30 (U-30) working in the food and beverage industry gather (operated by Food Co., Ltd.)
HEROes). Not only those working in restaurants or hotels in the city or as freelancers, but also vocational school students and working adults working for food creators and food and beverage-related companies can participate.
Participation fee: 3,300 yen/month (tax included), salon members are recruited every month (deadline is the 27th of each month)
https://community.foodheroes.jp/about
35 members (as of January 9, 2024)
*Food HEROes Co., Ltd.*
[Business content] Online salon, event management, media/advertisement management
Head office location: Meguro-ku, Tokyo
Representative Director Ichiro Eroki
Capital: 1 million yen
Established July 2023
Food HEROes U-30 COMMUNITY: https://community.foodheroes.jp/about/ LINE: https://lin.ee/HLgsffK
Instagram: https://www.instagram.com/foodheroes.official/
X (old Twitter): https://twitter.com/FoodHEROes_jp
* inquiry*
Food HEROes Co., Ltd.
Representative: Ichiro Erokumae
Phone: 090-8770-9268
Email: info@foodheroes.jp