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(Vol. 8) Expressing our gratitude for our 3rd anniversary with special cuisine and a special atmosphere.
"Chef's Day" held on February 20, 2020.
In honor of its opening day on February 20th, Cotoshiere holds its "Chef's Day" on the 20th of every even-numbered month.
We will invite one producer who we regularly work with as a guest, and treat them to a special course meal just for this day, as a token of our gratitude.
To celebrate our 3rd anniversary, we invited all of our producers to participate in this special "Chef's Day."
Executive Chef Morita and Chef Kawamoto will discuss their thoughts on the 3rd anniversary "Chef's Day" and the future vision of Cotoshiere as a restaurant.
To express our gratitude for our 3rd anniversary, we will treat you to a special meal and atmosphere.
"Chef's Day" began with the desire to give back to the customers and producers who have supported us.
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.
To celebrate our 3rd anniversary, we've invited all the producers who regularly supply us with ingredients, and we'll be holding a special "Chef's Day" by renting out a portion of the restaurant.
"We are only able to cook because of the producers. With gratitude and respect for the producers, we want to make the most of the carefully selected ingredients and create a place where our customers' five senses can be satisfied with the cuisine at Cotocière," says Executive Chef Morita.
For meat, they use "Izutsuya," which handles Tanba beef and Kyoto beef; for fish, they use "Yoriki Suisan," which delivers delicious fish from Tosa; for vegetables, they have a selection of fresh Kyoto vegetables and seasonal vegetables delivered directly from the producers at "Tawawa Asagiri"; and for carefully selected seasonings and imported ingredients, they use "French F&B."
The dishes at Cotoshiere are made possible with the support of various producers.
"For this 'Chef's Day,' there are no restrictions on ingredients, so I want to freely conceive of dishes and create a special course. We'll be renting out part of the restaurant, so as a way to make the most of the spaciousness, I'd like to prepare some dishes right in front of the customers. For example, I'd like to fillet and cook large fish like salmon or sole right in front of them. It's common in Japanese cuisine, but I'd like to try something that hasn't been seen much in French cuisine," said Chef Kawamoto, full of enthusiasm.
At the "Chef's Day" event held in October 2019, we stimulated our customers' senses with creative dishes that made the most of the ingredients, such as recreating Japanese cuisine using French techniques.
As Cotoshiere celebrates its third anniversary, Executive Chef Morita has high expectations for the dishes that Chef Kawamoto will create.
"There are many types of chefs, but Chef Kawamoto is positive, challenging, and creative. He has a firm grasp of how to approach cooking and his philosophy. He has a deep curiosity for ingredients and spares no time visiting the producers he works with. It is because of this daily accumulation that he is able to create dishes that only he can make, bringing out the deliciousness of the ingredients."
For future Chef's Day events, we plan to take on new challenges, such as collaborating with local chefs specializing in French, Italian, Chinese, and Japanese cuisine, going beyond the boundaries of the hotel.
To continue being a restaurant that satisfies a wide range of customers, we aim to evolve further by valuing both expertise and diversity. Please look forward to our future developments.