[Caribbean Latin America Street Executive Committee] Chef’s Festival 9/21 (Sat) and 9/22 (Sun)
Sumida Park is filled with delicious smells! Embassy chef appearing, gourmet and world miscellaneous goods booth announced – Free admission international food festival “Bon Appétit”
Sheftival”
*Caribbean Latin America Street Executive Committee*
Press release: September 12, 2024
**
Chef’s Festival September 21st (Sat) and 22nd (Sun) Sumida Park will be filled with delicious smells! Embassy chef appearing, gourmet and world miscellaneous goods booth announcement
Free admission international food festival “Bon Appétit Cheftival” *From the kitchen to center stage! Get to know the world through food and meet chefs you don’t often have the chance to meet. Not only do they make delicious food, but the way they make them is also cool. The chef’s cooking performance on stage is a must-see! *
First time held
Caribbean Latin American Street Executive Committee (Representative of Meguro-ku, Tokyo)
Junichiro Mori) will hold “Bon Appétit Chef Tival” with the keyword “Delicious is Fun” on Saturday, September 21st and Sunday, September 22nd, 2024 at Sumida Park Breeze Plaza in Sumida Ward, Tokyo.
Venue image
Since 2013, we have been holding outdoor festivals themed around Caribbean and Latin American countries.
People living in this area speak a variety of languages, including English, Spanish, French, Dutch, Portuguese, Patois, Creole, and Papiamento.
Taking a cue from Caribbean countries where foreigners have good relationships even though their mother tongues are different, even in Japan people who don’t have a common language can understand each other, interact with foreigners, discover the charms of other countries, and learn about themselves. We continue to hold the festival with the hope of creating an opportunity for people to rediscover the charm of this country.
Venue map and booths
The main theme this time is “food”, with a particular spotlight on “cooks/chefs”.
There are many places to eat as you walk around town, the number of restaurants offering takeout and delivery is increasing, and the food prepared by machines is of a high standard, cheap, fast, and delicious, making it a convenient time to satisfy your hunger. In these times, this is a new challenge for chefs to pursue the joy of cooking dishes made with love.
Our aim is to help people learn about the world through food and the memories of local dishes they tasted while traveling overseas, and to expand the circle of international exchange.
In order to learn about cuisines from around the world, cooking demonstrations will be held on stage, mainly by embassy chefs and chefs from famous hotels.
Chefs who are rarely seen in the kitchen will take center stage and present representative dishes from their respective countries.
stage program
* Stage schedule *
*Saturday, September 21st*
*12:00*
Former Ozeki Tochinoshin Levan Gorgadze
Former Ozeki Tochinoshin Levan Gorgadze
* Embassy of Georgia *
*Georgia Culture and Sports Advisor*
Souzi
*13:30*
Diego López Farias/Mexico Embassy Chef
Diego Lopez Farias
*Mexico Embassy*
*Mexican food PR representative*
Chef Diego López Farias has solid experience in traditional Mexican cuisine and regional cuisine, and is distinguished by his talent for combining tradition and creativity.
In addition to being well-versed in traditional cooking methods, he also has an ability to incorporate traditional Mexican ingredients into contemporary cuisine.
He is one of the experts in inheriting traditional Mexican cuisine, and through his work as a chef at the Mexican embassy in Japan and a Mexican cooking instructor, he focuses on spreading and preserving the diverse flavors and traditions of Mexican food culture.
tacos al pastor
Aguachile (marinated shrimp)
*15:00*
Taro Kimura/Chef at the Embassy of Jamaica
Taro Kimura
* Embassy of Jamaica *
Studied French cooking at Le Cordon Bleu Sydney School in 2000. After returning to Japan, he worked at international, Italian, and Japanese restaurants such as Daikanyama Tableau.
After that, he moved to a food trading company and worked as a buyer of seafood mainly in Southeast Asia, but was shocked by his encounter with Jamaican cuisine and opened a Jamaican restaurant in 2020. Served as Jamaican Embassy Chef from 2021
jerk chicken
festival
*Sunday, September 22nd*
*12:00*
Roberto/ AHINAMA owner
roberto
He came to Japan with a brilliant career as a professional dancer representing Cuba, and this year marks his 23rd year in Japan. After coming to Japan, she worked as a dance instructor and performer all over the country, from Hokkaido to Okinawa.
As a long-awaited food and beverage business, we opened “Cuban Cuisine & Bar AHINAMA” in Akasaka in 2012, and opened “Cuban Sand & Deli” in Ueno in 2020.
AHINAMA” opened and AHINAMA kitchen car business started in 2023. AHINAMA’s Cuban cuisine is based on the flavors of his own mother, and is a gentle and deep Cuban cuisine.
cuban sandwich
13:30
Ubenson/ Haitian Embassy Chef
Ubensson
* Embassy of Haiti *
Born in Porto-au-Prince, the capital of Haiti
13 years ago, I came to Japan to study at Waseda University. Her mother, who ran a cooking school, helped her cook from a young age, so the kitchen is her favorite place.
After working as an interpreter at Le Cordon Bleu Japanese School, he started missing Haitian cuisine and started cooking seriously, working as a chef at embassy receptions.
Griyo
*15:00*
Hugo Rueda/ Peruvian Embassy Chef
Hugo Rueda
* Embassy of Peru *
1st place: Most delicious ceviche
3rd place: Awarded the most delicious causa in Japan, etc.
2011:
elBulli Spanish restaurant experience
Moved to Chile in 2012:
Acting as a chef in charge of 5 restaurants HANZO
2016:
Listed as a “promising young chef” by Medio.cl
2017:
Appointed as responsible chef at 5-star Radisson Blu hotel
After that, he continued to work at famous hotels and popular restaurants. He continued to receive various awards.
June 2024:
Appointed as Chief of the Embassy of Peru in Japan
ceviche
Tiradito
*16:30*
Loida Ozaki/ New Sanno Hotel Sous Chef
Loida Ozaki
* Sous Chef/ New Sanno Hotel *
Living in Japan for over 20 years
As a Filipino, I pursue the fusion of the flavors of my childhood and the flavors of Japan, where I can feel the passion and creativity. After working as an instructor at ABC Cooking Studio, he currently works as a sous chef at New Sanno Hotel.
On stage, we will be performing chicken adobo.
Move when you eat! DJ TIME!
*Saturday, September 21st*
*16:30*
『Dancer In The Silence』
Rent headphones at the headquarters (rental fee is free) and have a dance time! DJ Carlos brings Latin music to your ears.
Apply for headphone rental here
https://forms.gle/REcpLQ8HZakswk1r7
Three flavors made by everyone
Pretaste…the taste you imagine
Contents: taste of food
Aftertaste: Satisfying taste
The chef will prepare delicious food!
Just like in a restaurant, the taste is created by the many people involved, such as the pleasant service, smiles, interior design, menu presentation, and cleanliness.
The venue, Sumida Park, has a large view of the Tokyo Skytree, and the vast lawn area is very beautiful.
Enjoy your time eating and drinking in this location.
Let’s create delicious flavors together.