[NEWS] 10-Month Limited “COOK JAPAN PROJECT” Launches

For 10 months from April 2019 to January 2020, “COOK JAPAN PROJECT” will be held in Nihonbashi, Tokyo, where about 30 star chefs from the world's hardest-to-book restaurants serve special menus that make the most of Japan's seasonal ingredients.

From famous chefs to rising stars, star chefs from around the world develop “dégustation menus” created on the theme of “Japan” using Japanese ingredients – a restaurant project well worth watching.

Leading it off is Yannick Alléno, the renowned French star chef behind “Alléno Paris au Pavillon Ledoyen” (Gault et Millau 19 points, 5 toques) and “Le 1947 au Cheval Blanc” (Gault et Millau 19.5 points, 5 toques), who runs as many as 16 restaurants across 5 countries.

Chef Alléno values the “sauce,” which could be called the essence of French cuisine. With sauces and soups made using his patented “extraction” technique, he draws out the appeal of Japan's seasonal ingredients.

At the opening reception held on Friday, April 5, the organizer – Yuji Shimoyama, president of Granada Inc. – appeared on stage with Chef Yannick Alléno and Chef Carme Ruscalleda. President Shimoyama spoke of his aspirations for the project: “By using ingredients from across Japan, we aim to ‘discover Japan' through cuisine.” Running for about 10 months, its appeal lies in being able to taste Japanese ingredients across all four seasons.

The venue is the COREDO Nihonbashi Annex, the former site of “Sant Pau,” which relocated to Hirakawacho this April. Looking back on more than a decade carrying “Sant Pau” in this place, Chef Carme shared her hopes for the new project.

■ COOK JAPAN PROJECT ■
Period: Fri Apr 5, 2019 – end of Jan 2020 *Days and hours vary by chef.
Venue: COREDO Nihonbashi ANNEX, 1-6-1 Nihonbashi, Chuo-ku, Tokyo
Seats: 40
Price: from 25,000 yen / person *Course price and content vary by chef.
Reservations: via the official site (https://cookjapanproject.com/) or phone (03-6821-5689, weekdays 10:00–19:00).