Gault&Millau's news
Introduction of stores featured in "Gault et Millau 2025" Tohoku Region & Reception in Sendai
On Monday, April 14, a reception was held at the "Co-restaurant" "KAMOSUBA Joba" in Sendai City for all the restaurants featured in "Go & Miyo 2025" Tohoku. We would like to report on the reception.
Gault et Millau 2025" will go on sale on March 18! Introducing 563 restaurants and eateries in Japan that you should visit now!
(Group CEO: Yuji Onodera, Location: Chiyoda-ku, Tokyo) published "Gault et Millau 2025," the ninth issue of the Japanese edition of the international gastronomic guide "Gault et Millau" on March 18 (Tuesday).
Gault et Millau 2024" Award Ceremony Winners
On Tuesday, March 19, we published the 8th issue of the Japanese edition of "Gault et Millau 2024". To commemorate the publication, an award ceremony and gala party was held on Monday, March 18 at Aoi, the 2nd floor of the Palace Hotel Tokyo, and we would like to introduce the winners and report on the event!
Go e Mijo 2024" was published on March 19!
Gault et Millau Japon, an ONODERA GROUP company in the Gault et Millau publishing business, will publish "Gault et Millau 2024" (published by ONODERA GROUP Co., Ltd. and released by Gentosha Ltd.) on Tuesday, March 19. The restaurant guidebook "Gault et Millau" was first published in France in 1972. Japan is the only country in Asia to publish the guidebook, and this year marks its eighth edition. The 2024 edition, the second national edition, will introduce 532 "must-visit" restaurants in 47 prefectures.
Gault et Millau 2023" has been published.
The restaurant guidebook "Gault et Millau" was first published in France in 1972. The Japanese edition of "Gault et Millau 2023" (published by ONODERA GROUP Co., Ltd. and released by Gentosha Co., Ltd.), the seventh issue of the guidebook, will go on sale at bookstores and online stores nationwide on March 15 (Wednesday).
We are pleased to introduce you to the winners of the "Gault et Millau 2023" Award Ceremony!
ONODERA GROUP (Group CEO: Hiroshi Onodera, located in Chiyoda-ku, Tokyo) is pleased to announce the launch of the 7th edition of the Japanese edition of the world-renowned beauty guide "Gault et Millau 2023" on Wednesday, March 15th. To celebrate the publication, a press conference was held on March 13th at the Sustainability Communication Lab "Re+Izm" on the 16th floor of the Tatemachi Head Office. The "Chef of the Year" award was presented to Hirokuni Kinda of Nisshin Ryori Kanda, Tokyo, for the most innovative, high quality and impactful dish by a chef who has demonstrated his/her talent in every aspect.
Gastronomy event "GENUSS-MESSE" in Vienna with the participation of Japan's representative, Chef Keiko Kuwakino = Part 1
In September, Chef Keiko Kuwakino of Satoyama Jucho - Sanae Feast - represented Japan at "Genuss-Messe" organized by Gault et Millau Austria. In this two-part series, food writer Shifumi Eto will tell you about the event and her encounters with people and foodstuffs during her stay.
Gastronomy event "GENUSS-MESSE" in Vienna with the participation of Japan's representative, Chef Keiko Kuwakino = Part 2
In September, Chef Keiko Kuwakino of Satoyama Jucho - Sanae Feast - represented Japan at "Genuss-Messe" organized by Gault et Millau Austria. In this two-part series, food writer Shifumi Eto will tell you about the event and her encounters with people and foodstuffs during her stay.
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.
Gault et Millau on the current state of the restaurant industry from various countries.
One of Gault et Millau's unique features is its network of about 20 countries around the world. Now that the whole world has experienced this unprecedented situation and is returning to a new normal, we would like to share with you a message from each country on how the restaurant industry is doing in each country.
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