Announcements: Banquets, meetings, and events
2026年10月9日（金）「岡山ガストロノミー」～美作国・津山の郷土と歴史を紡ぐ～
Hotel Granvia Okayama aims to be a hub for sharing Okayama's climate and culture with the rest of Japan and the world, and to be a bridge between the region and visitors.
This autumn, we will be holding an experiential dinner event that condenses the rich cultural and culinary heritage of Mimasaka, passed down through generations, into a single evening.
Please experience with all your senses the "untold story of gourmet food" woven from carefully selected ingredients nurtured by the rich land of Mimasaka and stories of history.
From the history of "health-promoting eating" to Tsuyama Wagyu beef
During the Edo period, when meat consumption was prohibited throughout Japan for religious reasons, it is said that beef consumption was exceptionally permitted in Mimasaka (present-day Tsuyama) in northern Okayama Prefecture.
In modern Tsuyama, a unique meat-eating culture has taken root, as beef consumption has been specially preserved and passed down as a form of "health-promoting eating."
Furthermore, the article explains how flood control utilizing the abundant water resources of Showa Pond saved local agriculture and fostered the rich food supply we have today.
This event is a special one-night-only event that will unravel the "untold story of Mimasaka" and offer a delicious and intellectually stimulating experience.
See, hear, and taste: The local culture and history of Mimasaka
| 18：30 | Show begins |
|---|---|
| 18：35 | [Part 1] "Chapter on Knowledge and History" Local historian Mr. Takeuchi: "Tsuyama's Meat Culture and the Flood Control History of Showa Pond, Connected to Health-Promoting Eating" (Antipasto and Tsuyama Wagyu Beef) We have invited local historian Yuuki Takeuchi, who has a deep love for the history of Mimasaka, as our guest to talk about the way of life of the people at that time and the background of "health-promoting eating." The historical narrative elevates the flavor of the dishes, making them even more profound and special. |
| 18：55 | [Part 2] "Chapter on Food and Interaction" Interaction between Executive Chef Matsumori and producers Enjoy the savory aromas and sounds of cooking wafting from the live kitchen, while listening to talks by Executive Chef Yasuki Matsumori and producers. |
| 19：30 | Chapter 1: Life in the Mimasaka Forest (Steamed Vegetables and Soup) |
| 19：50 | Chapter 2: The Yoshii River Connects the Mountains and the Sea (Fish Dishes) |
| 20：10 | Chapter 3: The Ultimate Cooking Technique and the Bounty of the Earth (Tsuyama Wagyu Beef) |
| 20：30 | Chapter 4: The Climate and Future of Mimasaka (Dessert) |
| 21：00 | Closing |
予定メニューのご紹介
・津山干し肉と岡山秋果実のコンフィ ミルフィーユ仕立て
・美作ジビエとキノコのパテ・アン・クルート
・つやま和牛の藁焼き肉寿司
・つやま和牛「そずり肉」のダブルコンソメスープと秋茸のフラン
・瀬戸内産平目と帆立貝ムースのプレゼ 新見キャヴィアのブールブランソース
・つやま和牛の岩塩包み焼き 山椒味噌のラケ 赤ワインソース
・和栗のしぼりたてモンブラン
・蒜山バターのココットブリオッシュ
・美作 作州オリジナルブレンドティー
お料理に合わせ美作地方の日本酒や、銘醸ワインなど、この夜だけの特別なマリアージュをご用意いたします。
A local historian shares "History and Stories Revived at the Dinner Table"
歴史の物語が、料理の味わいをより一層深く、特別なものへと昇華させます。
Profile of Yuuki Takeuchi
As a local historian, he plays a central role in community development, engaging in a wide range of activities from researching and collecting works and historical documents to writing and publishing.
They carefully interpret the aspirations and lifestyles of the people of that time, and continue to disseminate information in a variety of styles, including chronological collections of documents and essays.
Known for its activities aimed at the continued use of local history research, such as collaboration with research institutions like the Tsuyama Local History Museum and the bulk donation of research materials, it has made a significant contribution to local history research and regional development in Okayama Prefecture.
Executive Chef Yasuki Matsumori Profile
1997年にホテルグランヴィア京都に入社後、フレンチ・イタリアン・鉄板焼・宴会調理など多彩なジャンルで料理長を歴任。
2019年にはミシュラン2つ星・3つ星レストランでの海外研修（フランス）に選出される。J.S.A.ソムリエおよびSAKE DIPLOMAの資格も取得し、料理とペアリングの双方を深く理解するシェフとして、2023年よりTHE OSAKA STATION HOTEL, Autograph Collection 総料理長を務めた後、2026年より当ホテル総料理長に就任。
| Date and time | 2026年10月9日（金） 受付／17：30〜 開場／18：00〜 |
|---|---|
| venue | Crystal Banquet Hall, 3rd Floor |
| Fee | General admission: ¥20,000 JR Hotel Membership /WESTER Member Rate: ¥19,000 |
| Reservation | Orders can be placed through the hotel's online shop or by phone. |