Resorttrust Reaches 150th Milestone of 'Uchiyama Cuisine Story' Gastronomy Series: 18 Years of Regional Revitalization, Social Contribution, and Talent Development through Fine Dining
Resorttrust celebrated its 150th 'Uchiyama Cuisine Story' at Laguna Baycourt Club on March 26, 2026. The event featured Kumamoto ingredients to support post-earthquake recovery, a charitable donation, and emphasized the development of its 1,800 chefs as human capital.
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Resorttrust, Inc. (Headquarters: Nagoya, Aichi; President: Yuki Fushimi) held the 150th 'Uchiyama Cuisine Story' gastronomy event on Thursday, March 26, 2026, at the exclusive membership resort 'Laguna Baycourt Club.' The event is produced by Grand Chef Toshihiko Uchiyama (Senior Executive Officer, Food and Beverage Division).
This series began in 2008, the year Uchiyama turned 60. Over the past 18 years, it has traveled through the company's hotels across Japan, finally reaching the commemorative 150th session. This initiative serves as a practical implementation of the group's materialities: 'Providing services that resonate with individual lives,' 'Contributing to regional revitalization,' and 'Development of capabilities and careers.' The event welcomed 110 members and featured special artistic performances and a cocktail demonstration by Takahashi, a world-champion bartender at '#Hennessy my way 2024.'
■ Regional Revitalization through Kumamoto Ingredients
For this session, Uchiyama and the chefs of Laguna Baycourt Club visited Kumamoto to select local ingredients such as 'Kumamoto Aka-ushi' beef and 'Amakusa Daio' chicken. A 9-course meal titled '150th Spring Celebration: Breath of Higo, Praising the Spring' was served. 'Kumamon,' Kumamoto's promotional mascot, appeared to promote the ingredients. A 14kg chocolate statue of Kumamon, crafted by Pastry Chef Sudo, was also unveiled. As April marks 10 years since the 2016 Kumamoto earthquake, the event shared stories of previous aid and sent warm support to the ongoing recovery.
■ Charitable Activities with Members
The event continues charitable activities by returning part of its proceeds to society. During the session, 500,000 yen was donated to the Chunichi Shimbun Social Welfare Project. Additionally, proceeds will be allocated to the 'Muginoho Gakuen' children's home.
■ Practical Training for 1,800 Chefs
The series serves as a career development ground for the company's 1,800 chefs. Under the production of Uchiyama, who received the Ordre du Mérite Agricole Officier from the French government in 2013, the event embodies 'Gastronomy.' The process of chefs from different culinary backgrounds—Japanese, Western, Chinese, and Pastry—collaborating on a menu provides invaluable 'practice and study' for the next generation of culinary talent. Uchiyama was also awarded the 'Officier Commandeur' title by the Chaîne des Rôtisseurs in 2025 for his contributions to French culinary culture in Japan.
This series began in 2008, the year Uchiyama turned 60. Over the past 18 years, it has traveled through the company's hotels across Japan, finally reaching the commemorative 150th session. This initiative serves as a practical implementation of the group's materialities: 'Providing services that resonate with individual lives,' 'Contributing to regional revitalization,' and 'Development of capabilities and careers.' The event welcomed 110 members and featured special artistic performances and a cocktail demonstration by Takahashi, a world-champion bartender at '#Hennessy my way 2024.'
■ Regional Revitalization through Kumamoto Ingredients
For this session, Uchiyama and the chefs of Laguna Baycourt Club visited Kumamoto to select local ingredients such as 'Kumamoto Aka-ushi' beef and 'Amakusa Daio' chicken. A 9-course meal titled '150th Spring Celebration: Breath of Higo, Praising the Spring' was served. 'Kumamon,' Kumamoto's promotional mascot, appeared to promote the ingredients. A 14kg chocolate statue of Kumamon, crafted by Pastry Chef Sudo, was also unveiled. As April marks 10 years since the 2016 Kumamoto earthquake, the event shared stories of previous aid and sent warm support to the ongoing recovery.
■ Charitable Activities with Members
The event continues charitable activities by returning part of its proceeds to society. During the session, 500,000 yen was donated to the Chunichi Shimbun Social Welfare Project. Additionally, proceeds will be allocated to the 'Muginoho Gakuen' children's home.
■ Practical Training for 1,800 Chefs
The series serves as a career development ground for the company's 1,800 chefs. Under the production of Uchiyama, who received the Ordre du Mérite Agricole Officier from the French government in 2013, the event embodies 'Gastronomy.' The process of chefs from different culinary backgrounds—Japanese, Western, Chinese, and Pastry—collaborating on a menu provides invaluable 'practice and study' for the next generation of culinary talent. Uchiyama was also awarded the 'Officier Commandeur' title by the Chaîne des Rôtisseurs in 2025 for his contributions to French culinary culture in Japan.