Detailed Information

"Chef's Day" is held on the 20th of every even-numbered month, in honor of the opening day of Cotoshiere, February 20th.
We invite producers who we work with regularly as guests and treat our customers to a special one-day-only course.
Chef Kawamoto and General Manager Tsuda will share their thoughts on "Chef's Day" from the perspectives of cuisine and service, respectively.

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

Each time, we invite a group of producers as guests, and we provide an opportunity for them to enjoy a meal and conversation together around the table with our customers.

"We want to offer our customers an experience where they can not only enjoy the food, but also hear directly from the producers and receive explanations from the chefs who prepared the dishes, so that the view beyond the plate changes," says manager Tsuda.

The special one-day-only course we offer is created by chefs working in the Cotoshiere kitchen, each with their own role, and consists of 12 dishes.

Inspired by a chef's table setting, Chef Kawamoto will be presenting the dishes and explaining them right in front of the customers, creating an opportunity for them to get to know the chef's personality.

"On June 20th, I hosted my first Chef's Day as the main dish. With the intention of introducing my cooking, I made the first three dishes Japanese cuisine and presented a large 3.5-kilogram lobster right in front of the guests. For the Japanese dishes, I used ingredients that were in season at the beginning, the peak season, and the end of the season, and made conger eel jelly, greenling soup, and mackerel sushi. For the mackerel sushi, I cooked the vinegared rice with sherry vinaigrette and combined it with cheddar cheese instead of kelp, creating a dish that blended Western ingredients with Japanese techniques. It was a challenge, but the guests were very pleased. Chef's Day is a learning opportunity for me because I can get feedback and reactions directly from the guests on the spot," said Chef Kawamoto.

In October, we will be inviting Yoriki Suisan, a company in Kochi Prefecture that we rely on for our seafood procurement, as our guest.

Chef Kawamoto visited fishing grounds in Kochi Prefecture to inspect what kinds of fish are caught and how they are processed and transported to maintain their freshness.

I'm determined to serve dishes that I can only create after seeing the local area firsthand!

"Next time, I'd like to use fish that aren't commonly found in the market to create dishes that our customers have never tasted before. In the area where Yoriki Suisan is located, there are auctions in the afternoon and evening, and the fish caught in the evening arrive in the morning, so they're very fresh. I feel the love for the fish every time it arrives," says Chef Kawamoto, who is expanding his culinary ideas by stepping out of the kitchen and deepening his knowledge of ingredients.

"This will be the third time that Yoriki Suisan has come as a guest, and we are preparing to make them even more satisfied than last time. The bar is getting higher and higher, but Chef Kawamoto has a keen sense for cooking and can serve with confidence, so we on the service side just need to support him so that he can serve the dishes he wants to make," said General Manager Tsuda.

When asked what he would like to try on "Chef's Day," Chef Kawamoto replied, "There are many other talented chefs at Cotoshiere, so it would be interesting to have a different chef prepare and serve each dish."

Please look forward to future "Chef's Day" dishes, as well as any new developments.
 
 

　
　

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