“Gault et Millau Guide Hokuriku” to Be Published on April 13

Press Release – 2018.03.26

The first Hokuriku terroir guidebook, to be published on April 13

– Discover the appeal of the professionals with the Gault & Millau Guide Hokuriku –

Gastronomie Partners Inc. (President: Hervé Claï) will publish its first Hokuriku guidebook, “Gault et Millau Guide Hokuriku,” on Friday, April 13.

“Gault et Millau” is a gourmet guide created in France in 1972 by two journalists, Henri Gault and Christian Millau, and is known in its home country as a gourmet guide on a par with Michelin. In Japan too, to further spread the food-cherishing “gastronomy” culture, we have published restaurant guidebooks – the 2017 edition (February 2017) and the 2018 edition (December 2017). This “Gault et Millau Guide Hokuriku” is our third publication and our first regional edition.

The defining feature of this book is that it is a guidebook focused on the terroir of Hokuriku. Terroir, in a word, is “a region's food culture and the climate and land that support it.” Respect for this “terroir” is so important a culinary element that Gault et Millau makes it one of its criteria when evaluating restaurants.

Highlights!

1. Trusted producers and recommended sake & ingredients, as told by food professionals – the chefs

For this publication, we asked the chefs of the selected restaurants about producers they trust and ingredients they recommend, and we introduce those who received many recommendations. Terroir professionals chosen by culinary professionals: learning about each one's commitment and the appeal of these connections may lead to a rediscovery of terroir that is hard to see in everyday life.

2. Diverse appeal selected by “food” keywords

Within this guide, we propose a total experience of food – from creation to the table – covering restaurants, lodgings such as ryokan and hotels, ingredients like vegetables, meat and fish, sake breweries, traditional-craft artisans and more.

3. Even deeper appeal, sent overseas

With the opening of the Hokuriku Shinkansen, Hokuriku has seen an increase in guests not only from within Japan but from overseas. Conveying its appeal centered on food, and strengthening tourism, links directly to inbound benefits. This guide includes partial English translations and can serve as a communication tool for domestic travelers, overseas guests and even within the region.

4. Gastronomic evaluations too

While the guidebook aims to convey Hokuriku's appeal from a culinary perspective to a wider readership, it also reintroduces the restaurants listed in the December 2017 guidebook with toque (chef's-hat) and point evaluations. By spotlighting the region, the aim is to raise attention to local restaurants.

Listed genres and number of listings by prefecture

Toyama / Ishikawa / Fukui
Restaurants: 16 / 40 / 35
Ryokan & hotels: 7 / 8 / 7
Ingredients: 6 / 8 / 7
Sake breweries & wineries: 4 / 6 / 5
Traditional crafts: 6 / 6 / 6

[Publication overview]
[Title] Gault & Millau Guide Hokuriku
[Release date] April 13, 2018 *may vary by bookstore
[Price] 1,200 yen + tax
[ISBN] 978-4-9909335-2-4
[Publisher] Gastronomie Partners Inc.

[Inquiries]
Gastronomie Partners Inc. (Gault et Millau Japon Secretariat)
TEL: 03-6809-2426 / FAX: 03-6800-2042 / Email: support@gm-p.co.jp