Open-country-style cuisine
Kutsukake Stay Nakakarui
Open-country-style cuisine
This is an attempt to develop ambitious Japanese cuisine by flexibly incorporating overseas tastes into Japanese food — which has a distinctive…
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Food Development Lab
- Raising the Added Value of Ingredients
Kutsukake Stay Nakakarui
Raising the Added Value of Ingredients
We add value to ingredients rarely used in high-end dining and develop dishes that can be served at fine restaurants without any sense of compromise…
- The Potential of Porcini Mushrooms in Japanese Cuisine
Kutsukake Stay Nakakarui
The Potential of Porcini Mushrooms in Japanese Cuisine
Porcini mushrooms are a popular ingredient in Western cooking. Can this fragrant mushroom also be used to create new dishes in Japanese cuisine? Two…
- Expanding the Possibilities of Seasonings
Mugen
Expanding the Possibilities of Seasonings
Blended seasonings have long been widely researched and developed, but what kind of seasoning truly suits modern Japanese cuisine? Without being…
- Exploring New Possibilities for Dried Ingredients
Suitengumae Royal Park Hotel
Exploring New Possibilities for Dried Ingredients
This time we've taken "dried ingredients" as our theme. Dried ingredients have long been one of the indispensable traditional ingredients of Japanese…
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Rising young chefs develop dishes based on a theme! Why was this dish created? With concepts like the value of creating this dish and why it can satisfy customers, the dishes born from these young chefs' one-of-a-kind imagination (creativity) are well worth a look!