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Azabudai Iki Inaba
The main location of the establishment where I currently work has offered breakfast for some time, which made devising a new breakfast dish a…
Ryugujo Spa Hotel Mikazuki
The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…
Kagurazaka Shimakin
As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…
The Kahala Hotel & Resort Yokohama
With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…
Meiji Memorial Hall Restaurant Hanagasumi
Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…
Akasaka Dormitory
Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…
Saryo Ichimatsu
'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…
Akasaka Godaigo
I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…
Tokyo Baycourt Club
I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…
ELECOM Co., Ltd. Atami Club
My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…
Hiratsuka Fujimi Country Club Boyotei
I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…
Kappo Ikkon
The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…
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