Food Director
Knowing altruism,
we would like to offer you
the joy and happiness of eating.
Three of us are chefs living in Ishinomaki, and we are thankful and proud that we can prepare dishes using rich local ingredients to serve them to our customers.
The environment in which we can make the most of and present a variety of fresh ingredients produced locally is valuable to us, chefs.
Through participating in the Reborn-Art Festival, we have decided to make a challenge of probing into the attractiveness and potential of Ishinomaki food and spread them far and wide. We invite chefs working hard in various genres from around Japan to Ishinomaki, for them to get to know local rich foodstuffs, and while exchanging ideas and inspirations, we will be able to create dishes unknown yet. We would like visitors to experience the joy and happiness of eating and try to find a clue to the “new normal” and “sustainable society” that applies to Ishinomaki.
As we have survived the Great East Japan Earthquake with the spirit of altruism and we are chefs facing food materials with “flowing” lives every day, we believe that there is something we can do now.
Coordinator
H3 Food Design
Hirofumi Kikuchi
Representative
Born in Yamada-machi, Iwate Prefecture. After working at ANA Hotel Tokyo, Four Seasons Hotel Tokyo and Gucci Japan, he moved to Karuizawa and started to work at Hoshino Resorts in 2001. After having been involved in bridal development at Karuizawa Hotel Bleston Court, he was in charge of starting up Yukawatan which opened in 2011. In 2015, he was in charge of procuring food materials in Nagano Prefecture for Noma Tokyo Mandarin Oriental. He left Hoshino Resorts in 2016 and was awarded Good Design Award for “Mou hitotsu no daidokoro” that he produced in the same year. He founded H3 Food Design in 2018 and has been working on social designs originating in gastronomy from rural areas in Japan. He is a licensed chef, a J.S.A. certified sommelier, and food tourism Meister.
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Session Dinner
The chefs of restaurants representing Ishinomaki and renowned chefs from around Japan will have a session using food materials from Ishinomaki in Miyagi. While the experience of exchanging knowledge on foodstuffs and cooking techniques leads them to learn of new things and create connections for the future, guests would realize the richness of local food culture and feel the joy and happiness through the dishes.
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Symposium
Lectures and music programs with the theme of food/eating and panel discussions with producers as speakers will create a place for participants to perceive food in multifaceted ways and think about them. Eating is a daily behavior, but here one can acquire knowledge and hints to imagine a sustainable society.
Supported by Kinoshita Group
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Night Market
Food materials from Ishinomaki are utilized and new recipes are created with guest chefs while they try to solve problems such as unused resources. The local restaurants cook a-la-carte dishes and offer them at the stall to create bustle on the riverbank at night. The participants can casually and directly experience local charms while enjoying conversations with the stallstaff.
Supported by Kinoshita Group
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Ishinomaki Food Adventure
The knowledgeable local guide will take people around Ishinomaki and the Oshika Peninsula known for rich nature and the treasure of various food materials. Participants will walk around, sharpen their senses and experience the charm of food culture and history of Ishinomaki. It is a food adventure in which people can discover and learn a lot of things.
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Reborn-Art DINING
Dishes will be served with Ishinomaki’s seasonal ingredients and appealing attractiveness of food materials that Ishinomaki wants to spread while working on environmental problems. Guest chefs will be invited not only from Miyagi Prefecture but also Tohoku Region and all over Japan. At this dining occasion, they will create inspiring and delicious dishes one by one and bring visitors surprises, pleasure and realization.
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Hama-saisai
It is a cheerful and energetic eatery using local ingredients. With staff who love the beach (hama), they gather knowledge nurtured in their daily lives near the beach, offer tasty food that is specific to this place and aim to create a new and prosperous place for people to meet others.
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