Event Report: Food Event Experiencing Shintomi Town, Miyazaki Ingredients Held at Restaurant 'Cassolo' (Toranomon, Tokyo) on April 13!
On April 13, a special food event was held at 'Cassolo', a restaurant in Toranomon, Tokyo, operated by Chef's value. Co-hosted with the Koyu Foundation, the event featured a unique course menu showcasing ingredients from Shintomi Town, Miyazaki, accompanied by networking opportunities for attendees.
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The event 'Taste of Shintomi Produced by Cassolo' was held at the restaurant 'Cassolo', operated by Chef's value, a food-sector subsidiary of CREEK & RIVER Co., Ltd., in collaboration with the Koyu Foundation, a regional trading company of Shintomi Town, Miyazaki Prefecture!
At this event, guests enjoyed a one-night-only course menu prepared by the chef of Cassolo, featuring ingredients cultivated in Shintomi Town, a town known for food and agriculture where various crops are harvested. Along with savoring the dishes, there was networking time to deepen interactions among participants. The event was lively throughout, bringing together the Mayor of Shintomi and town representatives, corporate figures, food industry professionals, media personnel, and individuals interested in food and regional revitalization.
[Event Highlights]
Momoko Hidaka from the Koyu Foundation introduced the event's purpose and schedule, followed by greetings from Takashi Kojima, Mayor of Shintomi Town, and Hirokazu Aoki, CEO of Chef's value.
After Mayor Kojima's toast, the course dishes were served sequentially, and participants enjoyed cheerful conversations.
Finally, Chef Makoto Sato addressed the participants. He explained that the ingredients had strong natural flavors, requiring minimal intervention, and his approach to creating the dishes was more about subtracting flavors. Participants expressed high satisfaction, noting the distinct textures—for instance, describing the eel as thick, fluffy, and highly satisfying.
[Course Menu Introduction]
Anti: Organic Carrot Terrine
A puree made from carefully selected carrots grown without pesticides or chemical fertilizers at an organic JAS-certified farm.
Farm details: https://www.organicfarmzero.com
Caldo: Smelt Fritti with Rice Flour from Miyazaki, served with Ravigote Sauce
Pasta: Spring Cabbage Aglio e Olio with Shirayaki Eel
Exquisite shirayaki eel raised at an aquaculture farm with a history of over 40 years across three generations. The eel was cultivated for 7-8 months, or up to a year for larger ones, in a well-managed environment concerning temperature and feed.
Eel details: https://kodamaunagiya.com/
Second: Mille-feuille of Shirayaki Eel and Couscous
Using the same premium eel as above.
Dolce: Matcha Cheesecake
Featuring matcha from a Japanese tea specialty store loved locally for over 60 years. It holds an illustrious record, winning the Minister of Agriculture, Forestry and Fisheries Award at the National Tea Competition four times and being adopted for ANA international first-class flights.
Matcha details: https://shinryokuen.net/
Cassolo plans to offer a carefully selected dish from this menu in limited quantities in the future!
Please check Cassolo's official Instagram for upcoming announcements.
https://www.instagram.com/cassolo_cv
[Participant Comments]
- "It was my first time attending a dinner event, and time flew by. I enjoyed everything from the introduction of Shintomi Town to the food. I had never thought about going to Miyazaki Prefecture, but this event made me want to visit. Thank you for such a wonderful event."
- "It felt a bit extravagant to eat eel in this style, but I was extremely satisfied in the end. Usually, local charms are about abundant nature or delicious food, but I also felt the charm in the warm smiles of everyone, including the Mayor of Shintomi. Events like this make me want to return to my own hometown sometimes."
[Comment from Keiji Okamoto, Representative Director of Koyu Foundation]
"I am truly delighted that we had the opportunity for everyone to experience the rich food culture of Shintomi Town.
We hope you feel a sense of familiarity with Shintomi and continue to deepen our connection in various ways. We wish to build wonderful relationships with more people by continuously creating such opportunities."
[Comment from Hirokazu Aoki, CEO of Chef's value]
"While we have held numerous events before, this initiative themed around a local government is our first attempt. I have long felt a strong affinity between chefs and local ingredients, and I am extremely pleased to have created an opportunity to connect them. Providing chefs with a chance to engage with new ingredients while promoting the appeal of local foods to a highly interested audience is one of our strengths.
We will continue to strengthen initiatives in collaboration with local governments,"
At this event, guests enjoyed a one-night-only course menu prepared by the chef of Cassolo, featuring ingredients cultivated in Shintomi Town, a town known for food and agriculture where various crops are harvested. Along with savoring the dishes, there was networking time to deepen interactions among participants. The event was lively throughout, bringing together the Mayor of Shintomi and town representatives, corporate figures, food industry professionals, media personnel, and individuals interested in food and regional revitalization.
[Event Highlights]
Momoko Hidaka from the Koyu Foundation introduced the event's purpose and schedule, followed by greetings from Takashi Kojima, Mayor of Shintomi Town, and Hirokazu Aoki, CEO of Chef's value.
After Mayor Kojima's toast, the course dishes were served sequentially, and participants enjoyed cheerful conversations.
Finally, Chef Makoto Sato addressed the participants. He explained that the ingredients had strong natural flavors, requiring minimal intervention, and his approach to creating the dishes was more about subtracting flavors. Participants expressed high satisfaction, noting the distinct textures—for instance, describing the eel as thick, fluffy, and highly satisfying.
[Course Menu Introduction]
Anti: Organic Carrot Terrine
A puree made from carefully selected carrots grown without pesticides or chemical fertilizers at an organic JAS-certified farm.
Farm details: https://www.organicfarmzero.com
Caldo: Smelt Fritti with Rice Flour from Miyazaki, served with Ravigote Sauce
Pasta: Spring Cabbage Aglio e Olio with Shirayaki Eel
Exquisite shirayaki eel raised at an aquaculture farm with a history of over 40 years across three generations. The eel was cultivated for 7-8 months, or up to a year for larger ones, in a well-managed environment concerning temperature and feed.
Eel details: https://kodamaunagiya.com/
Second: Mille-feuille of Shirayaki Eel and Couscous
Using the same premium eel as above.
Dolce: Matcha Cheesecake
Featuring matcha from a Japanese tea specialty store loved locally for over 60 years. It holds an illustrious record, winning the Minister of Agriculture, Forestry and Fisheries Award at the National Tea Competition four times and being adopted for ANA international first-class flights.
Matcha details: https://shinryokuen.net/
Cassolo plans to offer a carefully selected dish from this menu in limited quantities in the future!
Please check Cassolo's official Instagram for upcoming announcements.
https://www.instagram.com/cassolo_cv
[Participant Comments]
- "It was my first time attending a dinner event, and time flew by. I enjoyed everything from the introduction of Shintomi Town to the food. I had never thought about going to Miyazaki Prefecture, but this event made me want to visit. Thank you for such a wonderful event."
- "It felt a bit extravagant to eat eel in this style, but I was extremely satisfied in the end. Usually, local charms are about abundant nature or delicious food, but I also felt the charm in the warm smiles of everyone, including the Mayor of Shintomi. Events like this make me want to return to my own hometown sometimes."
[Comment from Keiji Okamoto, Representative Director of Koyu Foundation]
"I am truly delighted that we had the opportunity for everyone to experience the rich food culture of Shintomi Town.
We hope you feel a sense of familiarity with Shintomi and continue to deepen our connection in various ways. We wish to build wonderful relationships with more people by continuously creating such opportunities."
[Comment from Hirokazu Aoki, CEO of Chef's value]
"While we have held numerous events before, this initiative themed around a local government is our first attempt. I have long felt a strong affinity between chefs and local ingredients, and I am extremely pleased to have created an opportunity to connect them. Providing chefs with a chance to engage with new ingredients while promoting the appeal of local foods to a highly interested audience is one of our strengths.
We will continue to strengthen initiatives in collaboration with local governments,"
FAQ
What is Taste of Shintomi?
A limited dining event at the Tokyo restaurant 'Cassolo' featuring ingredients from Shintomi, Miyazaki.
Where is Cassolo located?
It is located in Toranomon, Tokyo, and operated by Chef's value.
What is the goal of the event?
To connect chefs with new local ingredients and promote regional charms to an interested audience.