On Thursday, November 18, 2021, we held a social event to commemorate the 10th anniversary of our foundation at Akasaka Prince Classic House.

10 years have already passed since the Great East Japan Earthquake and Tsunami that caused enormous damage in March 2011. The foundation was established in response to a request from chefs who attended the Worlds of Flavor conference held at the Culinary Institute of America (CIA) in California the previous year, who wanted to help those affected by the disaster. We are celebrating our 10th anniversary this year, and we would like to hold this party to express our gratitude for the great cooperation and support we have received from our members. Normally, we only invite our corporate members, but this time we invited individual members as well, bringing the total number of attendees to 92. We asked Hirotaka Takeuchi, Professor of Harvard Business School, to give a lecture on the day, and it was very memorable to see many executives taking notes with great enthusiasm.

Following the lecture, participants enjoyed a commemorative bento box lunch prepared by chefs who support the Foundation’s activities. The lunchboxes were filled with a total of 16 different dishes prepared by chefs from various fields who put their heart and soul into their special bento boxes.

The event began with a report on the Foundation’s activities for the current fiscal year by the Representative Director, Hiroo Chikaraishi, followed a toast by Mr. Kurokawa, Chairman of Toraya Corporation, a video letter by a chef who unfortunately was not able to attend the event, and explanations of the dishes by the chefs who were present, the event ended on a high note.

We would like to express our sincere appreciation to all those who participated.

Chefs who participated in the 10th Anniversary Special Lunch Box Making(honorifics omitted, in alphabetical order)

Hitoshi Arai of  Tenkou

Mitsuharu Kurokawa of Toraya

Yoji Satake of Kyo-Kaiseki Minokichi Main Restaurant: Takeshigero

Yasumasa Takagi of Le Patissier Takagi

Yoshihiro Takahashi of Nanzenji Hyotei

Yoshinori Tezuka of Omori Kaigan Matsunozushi

Kunio Tokuoka of Kyoto Kitcho

Hisato Nakahigashi of Yasouichimian Miyamasou

Shinobu Namae of  L’ Effervescence

Hiromitsu Nozaki of Waketokuyama

Daisuke Nomura of Shojin Sougo

Yoshinori Horii of  Sarashina-Horii Head House

Kiyomi Mikuni of Hotel de Mikuni

Katsunori Yashima Yakitori Hachibei

Naoyuki Yanagihara of Kaiseki KINSARYU; Yanagihara School of Traditional Japanese Cuisine