2nd World Culinary Science Conference in VISON Online reservations OK

Bringing together the feelings of everyone involved in food
The World Culinary Arts Conference, which was well received last time, will be held again in Mie.

“I want to treasure it”
Japan's traditional food culture and ingredients, memories of the original way of life, and the wonders of the power of nature.
At VISON, where you can experience these things all at once, top chefs will talk about food.
Stay tuned until the day of the event to see what topics will be talked about, such as the current state of food in the world, his personal taste in cooking, technical theory, and the future of the food and beverage industry.
Many exciting encounters and experiences await you at this academic conference, where chefs interact passionately.

The World Culinary Arts Society was founded in 2009, with a focus on chef Koji Fukaya, who runs a Spanish restaurant in Hakodate, Hokkaido, based on the efforts of San Sebastian, a small city in the Basque region of Spain, which is known around the world as the city of gastronomy. It has been open since.
At the event, chefs talked about the climate and ingredients behind their dishes, and gave presentations on cooking techniques, helping to develop Japan's food culture, improve the creativity of chefs and restaurants, and promote the prosperity of all food-related industries. is aimed at.

The last World Culinary Conference was held for the first time in Mie thanks to the efforts of Mie chefs who sympathized with the significance of the event. For the second time, up-and-coming chefs will gather from all over the country to passionately talk about their cooking philosophy and expressions, using videos and other materials.

“2nd World Culinary Studies Conference in VISON”
◆ Academic conference
[Date and time] Tuesday, April 16, 2024 Reception at 9:30 / Doors open at 9:45 Opening at 10:30 / Closing at 17:00
(*Times are subject to change.)
【place】AT CHEF MUSEUM(At Chef Museum)
[Capacity] 320 people (seated), 100 people (standing)
[Price] Seated: 5,000 yen (tax included) Standing: 3,000 yen (tax included)
【schedule】
10:30~ Opening
10:35~ Greetings from the organizer
10:50~ Lecture (*Lunch break from 12:30 to 14:00)
13:00~ Lunch time
Exhibition (a roundtable discussion will be held)
14:00～ Lecture
16:00~ Closing
*The general public can also participate.
*Schedule is subject to change.

[Application] Ticket sales page “PassMarket”​

Introduction of speakers

Makoto Ishii(Makoto Ishii)/ Le Musée (Sapporo, Hokkaido)

Born in Hokkaido in 1973. His relatives ran a restaurant next door to his parents' house, so he grew up familiar with cooking from an early age. After graduating from culinary school, he worked at Prince Hotel before moving to France. My goal is to open a restaurant called "Le Musée" because I want to experience real art and be a place for my own expression. After returning to Japan, he acquired a sommelier qualification and was later selected as a chef at Enoteca, which opened in Sapporo. In 2005, I opened [Le Musée] as per my long-held goal.

Kazuki Enomoto(Kazuki Enomoto)/ Restaurant Ao (Kumano City, KumanoCity Prefecture)

Born KumanoCity Prefecture in 1994. He grew up surrounded by nature from an early age and enjoyed fishing and fishing. After traveling all over the country in search of a place to train, he met his master at a long-established fish tank restaurant in Ehime Prefecture, where he seriously learned how to catch and cook fish. In order to gain more specialized knowledge, he studied at many other restaurants and opened a Japanese restaurant in New Zealand for a limited time in 2018. In 2020, he returned to Kumano, a world heritage site, and opened "Shokudo Ao". Using his unique style of hunting at the sea, rivers, and mountains, he provides ingredients that cannot be found on the market.

Shinichiro Shimizu(Shimizu Shinichiro)/ Shimizu Seizaburo Shoten Co., Ltd. (Suzuka City, SuzukaCity Prefecture)

He worked hard to develop the national brand sake ``Saku'' and the local brand sake ``Suzukagawa,'' winning various awards at the IWC (International Wine Challenge) and the National New Sake Appraisal. In addition, he has led the Japanese sake industry through aggressive overseas expansion and advanced management such as the realization of four-season brewing, and is contributing to the development of the Mie Prefecture Sake Brewing Industry as chairman of the Mie Prefecture Sake Brewers Association.

Shinichiro Takagi(Shinichiro Takagi)/ Japanese Restaurant Zeniya (Kanazawa City, Ishikawa Prefecture)

Born in June 1970 in Kanazawa City, Ishikawa Prefecture. After graduating from university and training at Kyoto Kitcho Co., Ltd., he returned to Zeniya and became the second owner. He has been invited by hotels and restaurants around the world, including a banquet held at the Japanese Consul General's Residence in New York in 2008, and is working to spread and develop Japanese cuisine around the world. He is also involved in food education for children, mainly at local elementary schools.
In 2015, won the 6th “Cooking Masters” award under the Ministry of Agriculture, Forestry and Fisheries Chef Award System.
Joined "Relais & Châteaux" in 2016.
In 2017, he was appointed as a "Goodwill Ambassador for the Promotion of Japanese Food" by the Ministry of Agriculture, Forestry and Fisheries.

Hajime Maeda(Maeda Motoi)/ Restaurant MOTOÏ (Nakagyo Ward, Kyoto City)

Born in 1976, from Kyoto Prefecture. My parents' home is a long-established used bookstore in Kyoto. I grew up reading cookbooks instead of picture books. After graduating from high school, he got a job at a hotel in Kyoto, but was assigned to the Chinese cuisine department instead of the French department he had hoped for. After studying Chinese cuisine for about 10 years, at the age of 29 he went to France for a year to train in French cuisine. After returning to Japan, he worked hard at a hotel in Kyoto and the restaurant ``HAJIME'' in Osaka, and in 2012 opened ``MOTOÏ'' in Kyoto, where he was born and raised. In its first year of operation, it became the first French restaurant in Kyoto to receive a Michelin star. Since then, he has continued to protect the stars.

Tadashi Michino(Michino however)/ Michino Le Tourbillon (Osaka City, Osaka Prefecture)

Born in 1954 in Amagasaki City, Hyogo Prefecture. After graduating from Doshisha University's Faculty of Theology, he entered the career of a chef. Trained at the three-star French restaurant "La Côte d'Or" and other restaurants, and after returning to Japan, worked at "Chez Wada". In 1990, ``Micino Le Tourbillon'' opened in Toyonaka, Osaka. In 2009, moved to Fukushima Ward. As the restaurant's name, Tourbillon (whirlwind), suggests, even after more than 40 years as a chef, he continues to bring new life to the world of French cuisine.

Hidetoshi Yoda(Yoda Hidetoshi)/ Recette (Kobe City, kambe Prefecture)

Born in 1960, from Osaka. Graduated from Ritsumeikan University College of Industrial Social Sciences.
He runs two French restaurants, Recette and Recipe, in kambe Kobe.
He is the chairman of the Kansai chefs' association ``Ichikkai Osaka,'' and a member of the Western Japan regional committee of the ``Totsuku Blanche International Club.''
Received the Bronze Award at the 12th Ministry of Agriculture, Forestry and Fisheries Culinary Arts Masters.
As a book, he has published ``Exploring Gibier Cuisine'', which introduces gibier dishes and desserts that go well with gibier dishes, which he has created after 30 years of research.

Yuko Imagawa(Yuuko Imagawa)/ Yotsuba Farm (Kato City, Hyogo Prefecture)

Moved to Himeji City, Hyogo Prefecture → Tokushima City, Tokushima Prefecture → Kato City, Hyogo Prefecture.
In 2015, he began cultivating abandoned farmland and at the same time began training for masters.
In 2016, he trained for one year as a new farmer training trainee at Hyogo Prefectural Agricultural College, and began farming in 2017.

[Moderator] Toshimi Inaba/Freelance announcer (former Tokai TV announcer)
[Supervision] Koji Fukaya/Restaurant Basque
[Executive Committee Chairperson] Tsuyoshi Kawase/Bon Vivant

Moderator: Toshimi Inaba

Supervised by Koji Fukaya

Executive Committee Chairman Tsuyoshi Kawase

[Sponsor]
・Vison Taki Co., Ltd.
·ever green
<Representative> Bon Vivant: Tsuyoshi Kawase
Eel Chiyoyuki: Koichiro Izumi, Hiramatsu Co., Ltd.: Masato Imamura, ShimaMediterraneanVillage Riasbaikococha: Yutaka Ota, Grill Katayama: Akira Katayama, Kappo Daiki: Yoshinori Sakata, Handmade Soba Kakiemon: Teppei Nishimura, Campagne : Takeo Higashi, Shima Kanko Hotel: Hiroe Higuchi, Le Bain Boche: Ryuichi Fukui, Sangen Ise: Kyosuke Matsubara, Sushidokoro Kimie: Kazushi Yamaguchi

◆Community party
An exchange party attended by speakers from the World Culinary Institute.
Let's talk a lot and deepen our exchanges.
You can enjoy AT CHEF MUSEUM's food menu.
[Date and time] Tuesday, April 16, 2024 Doors open at 18:00 / Banquet begins at 18:30 / Ends at 20:30
【place】AT CHEF MUSEUM(At Chef Museum)
[Fee] 7,000 yen (tax included)
[Application] Ticket sales page “PassMarket”​

Facebook page
Facebook “World Culinary Studies Association in VISON”