Press release for "Go e Mijo Tokyo, Hokuriku, Setouchi 2018

Press Release &. nbsp; &nbsp ; & nbsp; &nbsp ; & nbsp; December Yoshi, 2017.

Dear members of the press

The secondissue of " Gault et Millau," France's innovative gastronomic guide, is finally published!

～This year, a Japanese chef also won an award!

　Gault et Millau" is a historic gastronomy guide published in 20 countries around the world. The second issue of the Japanese edition is finally published. Gastronomy Partners K.K. (Location: Minato-ku, Tokyo; President: Hervé Kraai) will publish the Japanese edition of the French gourmet restaurant guide's yellow guide "Gault et Millau Tokyo, Hokuriku, Setouchi 2018" on December 12. In addition to evaluating quality ingredients, chefs, and service, Gault et Millau aims to make known the value of food culture, ingredients, and other producers with the keyword "terroir". This second edition of the guide introduces a total of 470 restaurants in Tokyo, Hokuriku, and Setouchi, from the best to those that are expected to make great strides in the future.

◆About the2018 Gault et Mill au Japon Awards
Gault et Millau Japon has been awarding prizes to professionals in the food industry every year, and 19 chefs and producers were honored at an awards ceremony and gala party held at the Westin Tokyo (Ebisu, Tokyo) on Monday, December 4, 2017. In conjunction with the gala, Chef Pascal Barbot (Paris-Astrance), who was named "Chef of the Year" in the 2005 French edition of Gault et Millau, also came to Japan to celebrate the completion of the 2018 edition of Gault et Millau. See below for each award and the names of the winning chefs/restaurants (titles omitted). The Yellow Guide also features interviews with the winning chefs.

<Chef of the Year Award>.
The chef who has demonstrated his/her talents in all aspects of the restaurant surveyed, and has served the most innovative, complete, and impactful dishes.

Lionel Beka / Esquisse

Koizumi Koji / Tiger White

Sora Kawashima / Acordou

＜Grand Chef of Tomorrow Award
A chef who contributes to the restaurant with solid basic skills and whose talent is recognized as having the potential to become a future Grand Chef.

Shinsuke Ishii / Cynthia

Yusuke Ikui / Aude

Yoshiaki Hoshino / Shinbashi Hoshino

<Expected Young Chef Award

An up-and-coming chef whose talent, passion, and technique show great promise for the future.

Eiko Shibuya / Le Petit Boudon

Koji Tamura / Tilps

Rihiro Haruta / Cluny

Shigeaki Nagashima / Amiral

＜Best Patissier Award

This award is given to a patissier who creates restaurant desserts, and who demonstrates proven skills and talent in creating desserts that are a fitting conclusion to a course meal.

Issei Narita / Esquis Cinq

<Transmission Award
A chef who has been recognized for his/her significant contribution in transmitting the knowledge and techniques he/she has cultivated, sometimes across countries and generations.

Ken Yoshino / Restaurant Tateru Yoshino Ginza

<Best POP Award

The 2018 Guidebook has established this award for the best restaurant in the POP category, which showcases restaurants that are noteworthy and can be enjoyed in a casual atmosphere.
The best restaurant in the POP category, which showcases restaurants that are noteworthy and can be enjoyed casually.

Bistro Marx.

<Innovation Award

A chef who has chosen to take on a challenge in his/her career, culinary philosophy, restaurant concept, etc., and has taken a step forward with a new approach.

Koji Sakashita / Les Coups

<Hospitality Award
An accommodation facility that has a style of hospitality that cannot be experienced anywhere else, based on a unique philosophy, and that is so attentive to the environment surrounding the facility, as well as the interior design, that it surpasses the expectations of the visitors.

The Sound of Firewood / Toyama Prefecture

Villa Otoshin / Yamaguchi, Japan

＜Terroir Award

A chef or a producer who has respect for the local climate, ingredients, and culture that have been nurtured in the region, and who aspires with conviction to convey the culture of the region and the thoughts of its creators through its cuisine and ingredients.

NOTO Taka Farm / Ishikawa Prefecture

Yoshida Farm / Okayama

<Tradition Award

Craftsmen who protect the traditional culture nurtured in the region, sometimes attempting challenges, and tirelessly continue to refine their knowledge and skills to pass them on to the next generation.

Takamura Cutlery / Fukui Prefecture

◆Go & Millau Japon2018Selection Overview

This year's Highly Rated Restaurants
The second edition of the Yellow Guide introduces 47 restaurants as "Highly Rated Restaurants" that have received a rating of 4 tok 17 or higher. 8 restaurants received the highest rating (5 tok 19) in 2018: Esquis, Cantensans, Joel Robuchon, Akasaka Matsukawa, Kagurazaka Ishikawa, Torahaku, Japanese Cuisine Kan Japanese Cuisine Kan, and Japanese Cuisine Ryugin. In Hokuriku, Chef Eiji Taniguchi's Revo, which won last year's "Chef of the Year" award, Asadaya in Kanazawa City, Ishikawa Prefecture, Kibune, Suginoi Hoto, Tsubajin, Tsuruyuki, Japanese Cuisine Senya, and Japanese Cuisine Yamazaki from Toyama Prefecture received 4 tokus and 17 points. The highest score in the Setouchi region, newly added to the list, was 4tok 17 for Seasonal Cuisine Nakashima in Hiroshima City, Hiroshima Prefecture.

A new genre, POP

　　Starting with this second issue, a new genre, POP, has been established. It features restaurants that have the spirit of gastronomy, but which are more easily accessible and a part of daily life. The articles are not based on a total evaluation of the restaurant, but rather on the most noteworthy points.

Number of stores in each prefecture

Tokyo＞ ＜Okayama＞ ＜Tokyo＞ ＜Okayama

Western Cuisine 157 & nbsp; Western Cuisine nbsp; Western Cuisine & nbsp; 3

Japanese Cuisine 70 & nbsp; Japanese Cuisine nbsp; Japanese Cuisine& nbsp; 4 nbsp; 4

Sushi & nbsp; Japanese Cuisine nbsp; 33 &nbsp; Japanese Cuisine nbsp; & nbsp ; Sushi & nbsp; 5

POP 38 &nbsp ; POP 0

＜Ishikawa

Western Cuisine 11 & nbsp; &nbsp & nbsp; & nbsp; Western Cuisine 21 nbsp; Western Cuisine 21

Japanese Cuisine 19 & nbsp; & nbsp; Western Cuisine 21 nbsp; & nbsp ; & nbsp; & nbsp; Western Cuisine nbsp; Japanese Cuisine 14

Sushi & nbsp; & nbsp; Japanese Cuisine nbsp; & nbsp; & nbsp; Japanese Cuisine 8 & nbsp; & nbsp; Japanese Cuisine ; Sushi & nbsp; & nbsp; Japanese Cuisine nbsp; 5

POP 3 POP & nbsp; 11

＜Toyama, Yamaguchi

Western Cuisine 7 Western Cuisine & nbsp; 6 nbsp; 6

Japanese Cuisine 8 & nbsp; & nbsp; 6 Japanese Cuisine 1 nbsp; Japanese Cuisine 1

Sushi & nbsp; & nbsp; Japanese Cuisine 1 nbsp; 3 &nbsp; Japanese Cuisine nbsp; Sushi & nbsp; 1

POP 0 POP & nbsp; 3 & nbsp; Sushi & nbsp; 1 nbsp; 5

<Fukui

Western Cuisine 6

Japanese Cuisine 9

Sushi & nbsp; 2

POP 18

What is ◆Go & Millot?
Gault & Millot was founded in 1962 as a Parisian restaurant guide created by two food journalists, Henri Gault and Christian Millot. Passionate from the start about discovering new talent, they were quick to recognize up-and-coming chefs such as Paul Bocuse, and in 1973 they published their famous "Nouvelle Cuisine Manifesto," which became the starting point of a major movement in French cuisine, and Gault & Millau was Gault & Millau established a reputation as "pioneers in the discovery of new culinary talents. Since then, Gault&Millau has continued to recognize and introduce star chefs of the era ahead of other guides, such as Joel Robuchon, Guy Savoy, Marc Veyrat, Régis Marcon, and Yannick Alléno. As such, it has international reach and an international food platform, with a strong international network, having already been published in 20 countries, including France, Germany, Australia, Canada, and Morocco.

About the"Gault et Millau Tokyo, Hokuriku, Setouchi2018" Evaluation
The Yellow Guide features approximately 470 Western and Japanese restaurants in Tokyo, the three Hokuriku prefectures (Fukui, Ishikawa, Toyama), and the three Setouchi prefectures (Okayama, Hiroshima, Yamaguchi). The survey takes into account not only the food, but also the entire restaurant experience, from the phone call to make a reservation, through the meal to leaving the restaurant, and finally provides an overall rating and score for each restaurant. As in France, the ratings are expressed in terms of the number of toques and the number of points (on a scale of 0.5 to 20).

The Gault et Millau Yellow Guide research is conducted by anonymous researchers who are well versed in the food and beverage industry and love food. In addition to the globally common evaluation criteria, Japon has adopted its own evaluation criteria (not disclosed) in cooperation with its home country in order to strictly evaluate its unique food culture with regard to "Japanese cuisine". The number of toques and scoring are measured and adjusted to the standards of the home country of France to ensure that the level is the same in all countries where Gault et Millau is present.

◆Outline of release

Gault et Millau Tokyo, Hokuriku, Setouchi 2018
Release date: December 12, 2017
Price] 2,500 yen + tax

Size] A5

Number of pages】 364 pages
ISBN ] 978-4-9909335-1-7
Publisher】 Gastronomy Partners, Inc.

Company Profile
Company name Gastronomy Partners K.K.
Established March 2015
Representative Director Hervé Kreis Patrick
Location J.C. Bldg. 1F, 3-6-22 Shiba-Koen, Minato-ku, Tokyo 105-0011, Japan
Tel: 03-6809-2426
Fax 03-6809-2427
jp.gaultmillau.com

◆go et millau

Gastronomy Partners K.K. (Gault et Millau Japon Office)

tel : 03-6809-2426 fax : 03-6809-2427

support@gm-p.co.jp