Detailed Information

In honor of its opening day on February 20th, Cotoshiere holds its "Chef's Day" on the 20th of every even-numbered month.
In April, we will be offering a special course featuring dishes prepared by Matsumori (former chef at Cotosiere), who has returned to Japan after six months of training in France and taken on the role of the new chef at Gozan Nozomi, and by Chef Kawamoto of Cotosiere.
Chef Matsumori and Chef Kawamoto will talk about the dishes they will be showcasing and their enthusiasm for the event.

 
"Chef's Day" began as a way to give back to our customers and producers who have supported us on a regular basis.

Each time, we invite one producer as a guest, and they will enjoy a special one-day-only course prepared just for the occasion, sitting at the same table as our customers.

This time, instead of a producer, we've invited Matsumori, who has been the chef at Cotoshiere since its opening and is now the chef at Gozanbo, as our guest for a new endeavor: a culinary collaboration with Kawamoto, the current chef at Cotoshiere.

Using a variety of ingredients from producers we work with, we will present a special one-night-only course menu where you can enjoy the cuisine of both of us.

Chef Matsumori spent six months in France from June 2019, training at two- and three-Michelin-starred French restaurants, and has now returned to Japan with even more refined culinary skills.

"For the past six months, I've been immersed in cooking every day, and I've been able to learn a lot while working under wonderful chefs. I learned a lot in terms of technique, but the biggest takeaway from this training was realizing that my own culinary philosophy and that of top chefs are the same. Both chefs at the restaurants I worked with had a great deal of respect for producers, and their stance was to let customers enjoy French cuisine that made the most of locally sourced ingredients. It gave me a lot of confidence to realize that what I had been doing up until then was not wrong," said Chef Matsumori.

Chef Kawamoto is looking forward to collaborating with Chef Matsumori, who has acquired a new culinary approach in France.

"By cooking together, I hope to experience the new techniques that Chef Matsumori learned in France. We want to stimulate our customers' five senses with the individuality of each of our dishes, from the combination of ingredients to the presentation, and through our service."

To allow for free expression of what I learned in France, I set the theme as "Free-Style French Cuisine."

"My approach of bringing out the flavor of the ingredients remains the same, but I want to combine the approach I learned from French chefs with my own approach to create dishes that will impress our customers. I hope to serve each dish while sharing memories of my time in France. The details will be a surprise until they are served," says Chef Matsumori as he contemplates his culinary vision.

Chef Kawamoto is also planning to try out new dishes that he doesn't usually serve at Cotosiere.

"I also have experience training in France, so I want to express what I learned there. I want to work together with the kitchen staff to deliver challenging and meaningful dishes to our customers."

How will these carefully selected ingredients be presented in dishes? Please look forward to the new French cuisine born from the synergy of these two chefs.