Go e Miyo 2022," published on March 16, 2022!
The sixth edition of the Japanese edition, Go e Miyo 2022, will be available at bookstores and online stores nationwide from March 16, 2012 (Wednesday). It introduces 477 restaurants and eateries in 41 prefectures, including Kyushu and Okinawa regions, which are featured in the book for the first time.
Finally, on Wednesday, March 16, the latest edition of "Go e Miyo 2022" will be published!
Features of "Go e Mijo 2022
Focusing on the spirit of Gault et Millau, "Discovering New Talent" and "Terroir," the food culture of each region, Gault et Millau presents a selection of 477 restaurants in 41 prefectures, including those in Kyushu and Okinawa, which are being featured in the magazine for the first time.
In addition to the "Chef of the Year Award," which attracts much attention every year, the magazine also includes the "Grand Chef of Tomorrow Award," the "Up-and-coming Young Chef Award," and interviews with 15 winners of nine awards, including sommeliers and patissiers.
This book is designed to provide an opportunity to encounter new impressions of "food" and "time".
Areas covered in "Gault et Millau 2022
Total 41 prefectures
Tokyo, Hokkaido, Hokuriku (Toyama, Ishikawa, Fukui), Tokai (Shizuoka, Aichi, Gifu, Mie)
Kansai (Osaka, Kyoto, Hyogo, Nara, Shiga, Wakayama), Chugoku (Okayama, Hiroshima, Yamaguchi, Shimane, Tottori)
Shikoku (Tokushima, Kagawa, Ehime, Kochi), Kanto Koshinetsu (Ibaraki, Tochigi, Gunma, Saitama, Chiba, Kanagawa, Yamanashi, Nagano, Niigata)
First time on the list】】 Kyushu and Okinawa (Fukuoka, Saga, Kagawa, Ehime, Kochi)
Kyushu and Okinawa (Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima, Okinawa)
What is "Gault et Millau"?
Gault & Millau, one of the two leading restaurant guides in France, is a magazine published by two French journalists, Henri Gault (Gault) and Jean-Philippe Millau (Millau), who have been working in the restaurant industry for more than 20 years,
Gault & Millau is a Parisian restaurant guidebook published in 1972 by two French journalists, Henri Gault and Christian Millau.
It not only guides you to quality chefs, ingredients, and service, but also focuses on "terroir," the French word for "land" or "region.
It evaluates not only the restaurants, but also the producers and artisans who support the chefs.
Although it takes the form of an evaluation book, it is said to be highly trusted by chefs because of its emphasis on being close to the restaurant.
In particular, it is known for its "discovery of new talent" and for its foresight in spotting up-and-coming chefs such as Joel Robuchon and Guy Savoie before they are discovered.
Characteristics of Gault et Millau's reputation
The Gault et Millau evaluation is based on a set of criteria common to the 15 countries in which it is currently operating, and focuses on the professionals who support the entire restaurant experience, from the moment a reservation is made to the moment a customer is escorted out of the restaurant.
Although the evaluation is based on a score of 0.5 out of 20 points and the corresponding number of toques (French for "cook's hat") (1 to 5 toques), the basic idea is that the mission is to convey the joy and excitement of eating.
[Bibliographic information
Book title: Go e mijo 2022
Release date: March 16, 2022
Price: 3,000 yen (tax included)
Format: A5 size
ISBN: 978-4-344-95438-0
Number of pages: 312
Published by: Gastronomy Partners, Inc.
Publisher: Gentosha Corporation
About the book
The book can be purchased at bookstores nationwide and online.
Click here to purchase from Amazon
Click here to purchase from Rakuten Books
