VISON 's dining hall in Taki-cho, TakiTown Mie Prefecture will be reopened this summer! I went to "AT CHEF MUSEUM"!

●Article creation: Mie Travel Ambassador RISA

▼Table of contents

• About “AT CHEF MUSEUM”
• Tickets and discount information
• All 18 stores will be revealed at once!
• “le squtnik” -Ise GreenTea air-in-ice citrus
• "Mons St.Clair" - Seasonal fruit brûlée crepe
• “Konbu Yamagobei” - Shaved ice parfait made by a pastry chef
• “Roan Onmi” - Shrimp kakiage bowl
• ``Nasubitei'' - Fried sunfish with sleet sauce
• "An Di" - Green curry with mekabu and seaweed from Mie Prefecture
• "Itsuka" - Dandan noodles
• "RestaurantRestaurant MOTOI" - Motoi Gyoza
• “No Code” – Mie Prefecture Octopus and Herb Bolognese Potato Pasta
• "RESTAURANTE VASCU" - Matsusaka Beef Caldosso
• "Bon Vivant" - Clock Bush
• "Al che-cciano" - seafood pasta from Ise Bay
• "Restaurant PAGES" - Hamburger steak with Matsusaka beef
• "Yakitori Ichimatsu" - Fried chicken
• “Pros and cons” – minced chicken bowl
• "Hakkoku" - Hand-rolled tuna yukke
• "Osteria lucca" - Shrimp and tomato bruschetta
• "Sommelier produce by Okoshi" - Drink booth
• About “WASARA”
• AT CHEF MUSEUM Basic information
• VISON recommended spots

About “AT CHEF MUSEUM”

VISON a commercial complex located in Taki-cho, TakiTown is one of Japan's largest gatherings of food and culture. Wavison's dining hall will be renovated this summer, and AT CHEF MUSEUM will open on July 24th as a food museum where you can enjoy delicious dishes supervised by seven Michelin-starred chefs and famous chefs from all over the country at reasonable prices. open. Each chef uses plenty of ingredients from Mie Prefecture in their dishes, and with the aim of becoming Mie's culinary mecca, it is a space where you can experience gastronomy that promotes Mie's charms.

It can be difficult to bring children to restaurants where reservations are difficult to make, but here you can easily have fun with your children. Introducing 18 stores and revealing all the menus you can actually get at AT CHEF MUSEUM! If you read this article, you will understand completely♪

VISON is a huge commercial facility boasting a site area of 119 ha (the size of 24 Tokyo Domes) and is divided into 9 areas.

``AT CHEF MUSEUM'' is located in the ``Japanese Vison'' area, and is indoors, so you can spend a comfortable time even on extremely hot or rainy days.

The nearby parking lot is "P3" behind Sweets Village or the parking lot in front of "Mokuiku Hiroba".

Tickets and discount information

The system is such that you purchase a ticket at the reception and enter.

The prices you are interested in are: Ticket that can be exchanged for 1 product: 700 yen Ticket that can be exchanged for 3 products: 2,000 yen.

You can save 100 yen by purchasing a ticket that can be exchanged for 3 products.

We will introduce all 18 stores!

AT CHEF MUSEUM has 18 restaurants supervised by famous chefs from all over the country.

Each menu has only one item, and after purchasing the dish you are interested in, you can eat it at the large food booth in the middle.

The food and beverage booth has 60 tables and 240 seats.

It's a luxurious moment to be able to enjoy dishes prepared by famous chefs that are hard to get reservations for at the same time.

Now, let's start by introducing the types of dishes served clockwise from the left after entering the entrance.

“le squtnik” -Ise GreenTea air-in-ice citrus

Le Sputnik is a restaurant opened in Roppongi, Tokyo in 2015 by Yujiro Takahashi, who trained at a three-star restaurant in Paris, and earned one Michelin star in just six months. .

The menu I received this time was "Ise GreenTea air-in-ice citrus".

A dessert with a new texture made with Mie Prefecture's specialty Ise GreenTea jelly, fresh citrus, and light, melt-in-your-mouth air-in ice cream. The ice cream, which was chilled at -200 degrees Celsius, was perfect for this time of year, with all the different textures and flavors blending perfectly in my mouth.

"Mons St.Clair" - Seasonal fruit brûlée crepe

Mont St. Clair is a general patisserie that can be said to be the ``origin'' of Mr. Hirohiro Tsujiguchi, a pastry chef and chocolatier who has won numerous world confectionery competitions.

The menu I received this time was "Brûlée crepe with seasonal fruits".

A chewy crepe filled with plenty of whipped cream, fragrantly caramelized with homemade custard cream, and topped with seasonal fruit (white peaches from Mie Prefecture).

VISON 's Sweets Produced by pastry chef Hirohiro Tsujiguchi in the Village area, this is a menu only available here that is not available at "Confiture H VISON" and "Mariage de Farine VISON" ♪

“Konbu Yamagobei” - Shaved ice parfait made by a pastry chef

"Konbuya Magobei" in Fukui City has been around for over 240 years since the Edo period. Mr. Tomonari Konbu, who gained experience as a first-class pastry chef at famous Western confectionery shops in France and Tokyo, has taken over as the 17th generation, and is a long-established Japanese confectionery shop that is breathing new life into a confectionery shop that combines Japanese and Western style.

The menu I received this time was "shaved ice parfait made by a pastry chef."

We use Meyer lemons from Mie Prefecture and milk ice cream to make shaved ice into a parfait.

It was a refreshing shaved ice parfait where you can enjoy a variety of aromas and textures from top to bottom like a parfait, such as Meyer lemon, ice cream, and pistachio cream.

“Roan Onmi” - Shrimp kakiage bowl

Roan Onmi is an 8-seat counter kappo restaurant located in the hot spring resort "Aquaignis" in Komono-KomonoTown, Mie Prefecture. Sadaaki Nakagami became the head chef of Roan Onmi when Aquaignis opened in 2012. We received one star in the Michelin Guide Aichi/Gifu/Mie 2019 Special Edition.

The menu I received this time was "Shrimp Kakiage Don".

A shrimp kakiage bowl made with shrimp caught along the coast and offshore of Ise Bay. The crispy and fluffy kakiage is on top of the rice, making it extremely filling.

``Nasubitei'' - Fried sunfish with sleet sauce

​Ebisu Nasubitei is a Japanese restaurant located in a residential area in Ebisu, Tokyo. The restaurant was opened in 2000 by Hidehiro Yoshioka, who was also in charge of serving food at the Prime Minister's official residence, with the concept of ``a restaurant where people can casually enjoy Japanese food,'' and it has been awarded a star in the Michelin Guide Tokyo for two years in a row.

The menu I received this time was ``deep-fried sunfish with sleet''.

Fried sunfish, a specialty of Mie Prefecture, is boiled in a broth carefully made from kelp and bonito flakes. A generous amount of grated yuzu is sprinkled at the end, giving it a very aromatic and refreshing taste.

"An Di" - Green curry with mekabu and seaweed from Mie Prefecture

​An Di, a modern Vietnamese restaurant located in a quiet corner of Gaienmae in Shibuya Ward, Tokyo, is a restaurant where you can enjoy cuisine and pairings from Japan to the world.

Chihiro Naito, a former French chef, was appointed head chef in the spring of 2018, and has been serving dishes based on Vietnamese cuisine using seasonal Japanese ingredients. This is a popular restaurant that has been listed as a Bib Gourmand in Tokyo.

The menu I received this time was "Green curry with mekabu and seaweed from Mie prefecture".

You'll definitely be addicted to the green curry, which can only be eaten here, with the harmonious aroma of Mie Prefecture's special seaweed, herbs, and spices.

"Itsuka" - Dandan noodles

Jika is a Chinese restaurant that combines the long history of Chinese cuisine and culture with Japanese sensibilities and Japanese terroir.

Mr. Ryosuke Tamura grew up in an environment where his family owned a Chinese restaurant and aspired to become a chef. After training at the Sichuan restaurant ``Azabu Nagae'' for about 10 years, he moved to Taiwan and studied Taiwanese, Sichuan, and vegetarian cuisine. In 2019, we opened "Jika Itsuka" in Minami Aoyama, Tokyo, and received one star in the Michelin Guide Tokyo 2021, 2022, and 2023 for three consecutive years. This famous restaurant has also been selected for Gault & Millau GUIDE Japan2021.2022.2023.

The menu I received this time was "Tandanmen".

The fragrant special chili oil and rich white sesame soup intertwined well with the flat noodles, giving it a mild spiciness. It's such a luxury to be able to enjoy this exquisite dish in Mie without having to go to Tokyo. I was so excited that I wanted to buy two tickets ♪ (I love tandan noodles)

"RestaurantRestaurant MOTOI" - Motoi Gyoza

​MOTOI is a restaurant located in a renovated kimono store that was built in Kyoto during the Taisho era. We offer a gourmet time with the theme of ``subject unity,'' which values the ``Japanese'' feeling created by the unity of the feelings of guests and staff, and the cuisine is ``currently French.''

Chef Hajime Maeda prepares the ingredients with his own hands, and his dishes are truly a feast. This famous restaurant has been awarded one Michelin star for 11 consecutive years since opening in 2012. “Motoi Gyoza” is the second brand of “MOTOI” and has been awarded Bib Gourmand in the Michelin Guide Kyoto/Osaka 2023 for the second consecutive year.

Motoi Gyoza was created by Hajime Maeda, who is busy with work and doesn't get to see his daughter very often.He wanted to see his daughter's smile, so he thought of making gyoza that his daughter loved, and he repeated his efforts every day to create Motoi Gyoza, a product filled with love for his daughter. It's called gyoza.

Instead of using garlic, the overall flavor is adjusted with ginger, and a small amount of coriander is used as an accent. We use additive-free seasonings to make it as safe and secure as possible, making it a flavor that even children can enjoy.The gyoza served with olive oil and salt is a masterpiece.

“No Code” – Mie Prefecture Octopus and Herb Bolognese Potato Pasta

​No Code, located in Nishiazabu, Minato-ku, Tokyo, is a high-end restaurant where you can enjoy fusion cuisine using carefully selected ingredients and original ideas and techniques.

Mr. Fumio Yonezawa moved to New York alone at the age of 22, worked as an intern, and became the first Japanese sous chef at the three-star Michelin restaurant Jean-Georges. After returning to Japan, he was involved in the establishment of "Jean-Georges Tokyo" and worked as the head chef. Currently, as the representative of No Code Co., Ltd., he is exploring the possibilities of the restaurant industry every day.

The menu I received this time was ``Mie prefecture octopus and herb Bolognese potato pasta.''

Octopus bolognese with lots of herbs and finished with tomatoes. We use octopus instead of meat, and potatoes instead of pasta, making this an appetizer-like dish with a very fun texture.

"RESTAURANTE VASCU" - Matsusaka Beef Caldosso

​``RESTAURANTE VASCU'' is a long-established Spanish restaurant located in Hakodate City, Hokkaido.

Long before the Basque Country was attracting attention as a gourmet city. Mr. Koji Fukaya is Japan's leading expert on Basque cuisine, having traveled to Japan about 40 years ago and brought back the authentic taste. In the Japanese version of Gault & Millau 2023, he received the "Transmission Award", which is given to chefs who have contributed to the passing on of knowledge and techniques over a long period of time.

What I received this time was "Matsusaka Beef Caldosso".

Caldosso is a Spanish rice dish and is also known as Spanish rice porridge. Made with Matsusaka beef, shiitake mushrooms, and Spanish jamon serrano ham. At Restaurant Basque in Hakodate, it is said to be one of the final dishes of the omakase course. It had a gentle flavor that permeated your body.

"Bon Vivant" - Clock Bush

Along the approach to Geku of IseJingu, the white walls and red tiled roofs stand out. Bon Vivant, the oldest French restaurant in Ise, is located in a building built in 1922 that was once used as the telephone branch of the Yamada Post Office of the Ministry of Communications.

tabika, who was originally from Shibuya Chez Johnny and was greatly influenced by Mr. Mitsuharu Haruta, opened French restaurant Bon Vivant in 1983. In 1997, it moved to IseJingu Geku mae, and it is truly a restaurant worthy of being called "Ise French."

Published in Michelin 2019 special edition. Published in Gault & Millau for 5 consecutive years from 2019 to 2023. We also supervise the business class in-flight meals for the JAL Nagoya Centrair-Honolulu flight.

This time I received "Clock Bush".

We use gentle and delicious pork raised with Mie rice. The pork is marinated and roasted, marinated in ``Koji Drink,'' an amazake made by Kojiya in front of IseJingu Geku which was founded in 1816. Very tender pork served with white sauce and bread. My cheeks almost fell from the combination of the deep salty taste of Kojizuke and the mild sauce♪

"Al che-cciano" - seafood pasta from Ise Bay

"Al che-cciano" is an Italian restaurant based on the original ingredients of Masayuki Okuda, who has devised and served a variety of menus using carefully selected seasonal local ingredients such as native vegetables and seafood. is.

Mr. Okuda has been recognized for his great contribution to the promotion of Japanese food culture, and has been awarded the ``Agency for Cultural Affairs Commissioner's Commendation'', and has been active in many places around the world, including at the Davos Conference.

What I received this time was "Ise Bay Seafood Pasta".

Pescatore from Ise Bay combines the aroma of sea lettuce, which brings the rich nutrients of Ise Bay, and the flavor of seafood with tomatoes.

You can enjoy the pasta of Mr. Okuda, whose "New Ways to Boil Pasta: Boiling Theory" won two categories at the Gourmand World Cookbook Awards 2022.

"Restaurant PAGES" - Hamburger steak with Matsusaka beef

A restaurant on the Champs Elysées in Paris, France. Ryuji Teshima opened Restaurant PAGES near the Arc de Triomphe in 2014 at the age of 37. The following year, in 2015, he was awarded the "Grand Chef de Demain" (Future Master) award at Gault & Millau. A year and a half after opening, it received one star in the French Michelin Guide. In the same year, he was appointed by the City of Paris as the French Gastronomic Ambassador.

The menu I received this time was "Hamburger Steak with Matsusaka Beef".

A hamburger steak made with Matsusaka beef, a specialty of Mie Prefecture. Served with milk froth, quail eggs, and jaggery. The style is modeled after Mr. Teshima's specialty ♪ As soon as you put it in your mouth, the milk foam sauce melts and spreads throughout the whole dish, and it goes perfectly with the hamburger steak! I couldn't hide my surprise!

"Yakitori Ichimatsu" - Fried chicken

​Yakitori Ichimatsu, located in Kitashinchi, Osaka, offers course meals packed with passion that bring out the flavor and meat characteristics of chicken to the fullest, and captivates diners with pairings with sake and wine. I am.

Mr. Hideto Takeda was fascinated by the depth of yakitori and started his own restaurant in 1996. In 2007, he opened Yakitori Ichimatsu, which mainly uses Hinai chicken. Received one Michelin star for several years in a row.

The dish I received this time was "True Tang made with delicious chicken from Mie Prefecture."

We use ``Umashi chicken'' from Mie Prefecture, which is also home to VISON, and coat it with Bincho charcoal powder.

A truffle-style fried chicken that looks like the world's three major delicacies, truffles, and a topping that expresses the majestic nature that surrounds VISON. You may be surprised at the appearance, but this fried chicken is sure to please children as well.I would like to enjoy it with all five senses, but my child who loves fried chicken might take over all of it. lol

“Pros and cons” – minced chicken bowl

"I don't have to be liked by everyone. I just want people who like my cooking and the way I do it to come..." Reservations in Ebisu, Tokyo, was named after the owner Masahiro Kasahara's thoughts. A popular restaurant that can't be beat, `` pros and cons.''

Mr. Kasahara serves as the representative of the Japanese School Lunch Support Group East Japan and has written many cookbooks. VISON also has ``Kasaan Pros and Cons VISON'' supervised by Mr. Kasahara♪

The menu I received this time was "chicken minced rice bowl".

A two-colored minced rice bowl with minced pork made with minced chicken from Mie Prefecture and a mild fried egg made with soy milk as a secret ingredient. This is the secret recipe of Mr. Kasahara's family's yakitori restaurant. It has a gentle taste and is recommended for everyone from small children to adults!

"Hakkoku" - Hand-rolled tuna yukke

The restaurant name `` Hakkoku'' was chosen with the idea of ``clear black and white,'' and the courses offered are Edomae-style nigiri. Hakkoku was opened in 2013 by Hiroyuki Sato, who was the manager of Sushi Tokami in Ginza and led it to one Michelin star within a year. They mastered tuna and quickly became a hot topic with their unique red vinegar sushi.

What I received this time was "tuna yukke hand roll."

We use red vinegar sushi made with aged red vinegar, raw tuna from Wakiguchi Suisan, seaweed from Norimomo, and rice from Mie Prefecture to create hand-rolled sushi that can only be tasted here. You can enjoy a large piece of tuna yukke that won't fit in your mouth in one bite.

"Osteria lucca" - Shrimp and tomato bruschetta

Osteria is an Italian word that means a place where customers can casually enjoy food and drinks in a lively and fun atmosphere. As the name suggests, `` Osteria Lucca'' provides a place where customers can enjoy Shuichiro Masutani's Italian cuisine in a casual and unpretentious atmosphere.

In addition to running his own restaurant, Mr. Masutani is always trying new things, such as producing Konya in Ebisu and hosting the summer festival, a cooking event that attracts 50 to 60 chefs every year.

What I received this time was "Small shrimp and tomato bruschetta".

Bruschetta made with plenty of POMONA TOMATO mini from Mie Prefecture. I want my kids to eat it too! That's why they added shrimp, which everyone loves, to make it not spicy. The bread is lightly fried in olive oil and becomes crispy. Why not try bruschetta, which looks beautiful and is good for your body? ♪

"Sommelier produce by Okoshi" - Drink booth

After working as a chef sommelier at Ginza Lecan, Mr. Motohiro Okoshi became independent as a wine taster/sommelier in 2013.

He is a consultant for various industries such as Japan Airline, famous restaurants, casual restaurants, importers, wine shops, etc., as well as a lecturer and author, and also serves as a wine and sake judge at the international competition IWC.

He is also the manager of the green curry restaurant "An Di" that I introduced earlier.

This is a drink booth where Mr. Okoshi offers wines and non-alcoholic drinks selected from all over the world.

The menu includes red wine, white wine, sparkling wine, lemon squash, and spiced Japanese black tea.

Please enjoy the dishes created by each chef♪

About “WASARA”

The plates used at each booth are "WASARA".

By using "WASARA", which is light, durable, and has a great design, it enhances a variety of beautiful dishes.

“WASARA” is a compostable and environmentally friendly container made from plant fibers.

AT CHEF MUSEUM Basic information

How was it? AT CHEF MUSEUM is a gathering of 18 specialists, including Michelin-starred chefs.

The food at every restaurant is so appealing that you'll be confused about what to eat.

This is the only place where you can enjoy delicious dishes from famous chefs from all over the country at a reasonable price, all for 700 yen without a reservation!

You can enter and exit as you like, and you can purchase additional tickets at any time, so please come and visit us.

AT CHEF MUSEUM - A museum where chefs' dishes are works of art -

[Area] Wavison

[Business hours] 11:00-17:00 (L.O. 16:30)

*Some booths may be closed depending on the date and time.

[Telephone number] 0598-67-2921

There are no restrooms inside AT CHEF MUSEUM, so be sure to do so beforehand!

VISON recommended spots

In the Wavison area where AT CHEF MUSEUM is located, there is also a fair booth and a free pool only available in summer♪

There is a wooden education area next to the Wavison area, and children can play and move their bodies to their heart's content in the indoor kids playground (for a fee). We recommend that parents take turns enjoying shopping at VISON while having fun with their children!

Tree and forest experience facility Kiond

Experience places and programs that you can enjoy, such as wood workshops, forest activities, a playground made of wood, a library cafe where you can read specialized books and picture books about trees and forests, and fairs where you can instantly return to your childhood.・This is a facility where you can experience the experience.

Check out more about Kiond here!

in conclusion

Please come and visit VISON where you can enjoy delicious food, fun, and shopping♪

Please check out this article for all about VISON!

VISON commentary article