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芦磁鶴挙祖圃膵む

Welcome to Relais＆Ch畠teaux

穐猟師も袖薗s

WOrldwide conference F00d for

byReIais＆ChateauxThought．Through this event，WeWish to provide an effective
COntributiontounderstandingand
S01ving

theplanets

f00d

Challenges．To discuss these

MORNINGlNSFIlRATlONALCONF：ERENCE

issues，Wehavegatheredourmost

lO：00AM−01：00pM

PreStigiousChefsandinternationaJ
experts，reSearChers，Writers andTblks，lectures，discussions around theRelais＆Ch畠teaux values for today′andjournalists．

tomorrow．

ln Linewithitsstrongcommitment
totheFineArtsofLiving，Relais＆Chateaux shares，through theStrOng VOices of Chefs andinternational

hlternationalexpertsandRelais＆Chateaux

Chefs share their perspectives on theinfluence ofJapanese cuisine and key
issues on the Future of Food．

speakers，its

PerSPeCtive on the Future ofF00d，With a focus on preserving
resources and health，enhancing
taste，reinventingexceLlence．

Weinviteyouto reflectand share

F：lNEARTSOFLIVINCMARKET

With our taLented speakers，tO

Ol：00pM−03：30pM

discover our chefs＆craftsmensknow−howandinnovations，andto
actfortomorrovv．

TheJapanese＆lnnovative

Marketisauniqueopportunitytotastethefinest
cuisines from Relais＆Chateaux Chefs

inJapan whiLe discovering selected

PHILIPPE GOMBERT
Presidentof Relais＆Chateaux2

PrOducts and crafts from various
regions ofJapan．

3

tt癖車症占OPENlNG
HerImperiaIHighnessPrincessTakamado
MASTERS OF CEREMONYMASTERS OF CEREMONY

MdindaJ00

MetindaJ00

JournaListbasedinTokyo，SPeCiaLizinginf00d，drinkandtraveL．

JournaHstbaSedinlbkyo，SPeCializinginf00d，drinkandtraveL

01iviorRt絵Ilingor

PatrickOIConndlVicepresidentofRelais＆Chateaux，Chef＆ownerof
deBricourt

lesMaisonsDelegate for the US East Coast ReLais＆Chateaux members，Chef＆ownerof，Brittany，France．

The Lnn at LittleWashington

in Washington，鞄鞠如け 〟〟‰〟d呵純減録聯
Jean・RobertPitte

TimLan9Vid00

Member ofthe French Moraland PoliticalSciences Academy．

Founder of the Centre for Food Policy at City University ofLondonandprofessorofF00d P0licy．

RyokoSokiguchi
Japanesepoet．Authorofseveral

books

onJapanese

JoannaMcMiMan−HEALTH＆WELL−BEING
Doctorin Nutritional Science．0ne of Australi∂

gastronomyandculture．

s best knownhealthexpertsandfounderofGetLean．

Piorro￠agnairo
Chef＆ovvnerof

PierreGagnaire

in Paris，France．

6no−EXTRACTトON＆FERMENTATLON

Chef＆ovvnerof

MkhelBras
Chef＆ownerof

YinnickA

LeSuquetin LaguioIe，France．

LePav＝On Ledoyen

in Paris，France．

YuichiMori−NEW TECHNOLOGIESJapanese researcher speciaHzingin new ways of growing

MiCha01800th
Authorandjournalistfor777e Guardian，Monoc／e，777e T／mes・

PlantsandvegetablesusingnewtechnoIogies・SpeciaHzingintravelandfood．

ANexandreGauthier−David KinCh

Chef

La Grenoui目白reChef＆ownerofMontreuil，France．

Manresain Los Gatos，USA．

＆owner of

NEW FINE DINING
in La Madelaine−SOuS−

TetsLJyaWakuda
Chef＆ownerof

4TetsuyaS

inSydney，Australia．

5鞠廃嘩琴げRelais＆・L・十・■￣

Chateauxinvites you toexperienceJapan throughllChefs．
their cuisine and their producers．

Walkaroundthe FineArtsofLiving
Market and discover craftsmanshipdemonstrations，lifestyle productexhibitions and showcases．

●chofs，Pav毒HOm＄
Chef Mikuni

ChefMatsuo／軋り

ChefOtowa
Chef Nakamichi

ChefKoyama

ChefYamagucM
ChofOkazaki
ChefTanabe
ChefShibuya
ChefTakagi

Chef Bouchet◎showcaS￠S

67卵が慧 翻せ払抽
PavilionChefKiyorniMIKUNI，RestaurantH6teldeMikuni

Pavilion Chef，Ybsuke OKAZAKl，Restaurant Sant Pau

77Taditiona／7bkyovegetab／eratatoui／／eβ／∂C々Tokyovegetables，TokyoJapanese tea f／avored boui／／on with SanshoJapanese

PaviLionChefHideakiMATSUO，Kashiwaya

PeP／つer斤 Omレ俺ゆ∂m∂SanshoJapanese pepper，YAMAMOTO KATSUNOSUKEPoachedcodroefromHokkaido withSakef／avor turnip

5∂fsum∂C／1／C〟enかom／ね905加m∂，bro〝n r／ce′

SHOTEN，Wakayama∂ndl／bSわ〟10−∂∩5∂UCeCodroe，MARUHIRAKAWAMURASUBSAN，Hokkaido
FIavilionChefKazunoriOTOWA，Otowa Restaurant

Poached／Watebeefandvegetab／es什om7bchigi

rr々豆∂U／∂／と〝〝／抽sr帽〝berr／es什om7bc／）也／

PavilionChefMasahiroTANABE，Hikariyanishi

por∂U危U〝〝肋触m／um NOb po／★b∂CO／つ∂nd∽e／1／1∂

5∂US∂ged正々enわm伝わぬ〝∂∂ndmusわmoms什omN的∂nO〃∂r／∩∂rede99yO／〟什om／S仙女∂〝∂Mushr00mS，NAGANO PREFECTUREAGRlCULTURE
twatebeef，TAEK00NODERA．lwate

DIVISlON，Nagano

StraWberries，TAKASHIARAl，Tochigl

Egg＆chicken，YAMANNAKATAMAGOFARM，lshikawa

PavilionChefHiroshiNAKAMICHl，RestaurantM0日breCre∂／nyPOねgeOfs∂止／かPo∂C／1ed〝／／d〟レbu胎

PavilionChefYbshinoriSHIBUYA，LaBdcasse

Agar−agar，lNAF00DINDUSTRY，Nagano
FIavilionChefHirohisaKOYAMA，Aoyagi
Matsuzakabeefgrisl／eandkonjac

Premium Notoporkbacon＆viennasausage，

SHOKUKOBO FAMILIE，lshikawa

AQyagisty／eMatsuzaka beef，SUGlMOTOSHOKUNIKUSANGYO＆TAKEUC卜‖FARrvl，Mie
PavilionChefHiroshiYAMAGUCHl，KobeKitanoHotel
RoastledKobe−7台kamibeef々edpo長巾）什om7台nb∂，S加mon／ね／ee〟∂nd々○毎∂C什om
Gu／1m∂〝／帥swS∂UCe〝∂VOr

CroquetteofbeeflongueandKaga／otusroot，tribesd／amode Os∂々∂
MarinatedNotoye／／owtai／withseaweedteaandvinegar
ge／eesKagalotusr00t，HASU DAYORl，Ishikawa

PavilionChefShinichiroTAKAGl，Zeniya

S∂5伽m／Ofsmo々edOわmon／1∂ね他力什om〝oc／1／〝／抽sqy
ふ∂UCe舶ⅣOr
Ohmonhatafish．YORIKISULSAN，Kochi

Kobe−Takamibeef，KOBETAKAMIFARM，Hyogo

PavilionChefDom］nlqueBOUCHETl

Shimonita Leek，ZENICHITOMIZAWA，Gunma

Dominique BouchetToky0Konjac．SADAOKOGANEZAWA，Gunma0／1／0nSh斤bd〝／抽β／∂C〟pork什om〝∂gOS加m∂
Pork TAMARIFARM，Kagoshima，OKITA FARM．Kagoshima，

FUKUDOME FARM，Kagoshima

89厨翻終噂稽嘩齢脚触卵t峨鵬農芸軸erね∂〃dJ∂p∂〃ぬye作ね収め0Ufeおe′はね／p用dUC鴨と相が〟oJl∂〃dcIJ／拍ra／SpeCfガC抒／e5．

DISPLAYCORNERS

01」15pM−SEAWEED＆GRE：E：NTE：AS
Keita Maruyama，Maruyama NoriCEO
ExploreandtastethemostsoughtafterJapaneseteas（crus

EchizenWashiPaper−Sugiharawashipaper，lnc．
grands）aswellasthebestofNoriand Kombuseaweed．

Nanbu TekkHronware−Oigen

TbkyolbshigotoCraftsmanOrganization
JapaneseCeramicJewelry−BlancBijou Paris01．40pM−E）UVAL．・LEROYCHAMPAGNE
Honda Yasushi，Chef Somme＝er−Restaurant Faro Shiseido−

OribanaArt−Oribana Chisato−ryUJapaneseCeramicTablevvare−NikkoCompany

Ginza，Tokyo
TheperfectionofpairingChampagnewithJapanesedishes．

CRAFTSMEN CORNERS
JapaneseKnife−Takamura Hamono

01．50pM−FERMENTAT10N
ChefNobuakiFUSHIKl，DirectorKAMOSECo．，LtdリTokyo

Yuzen Painting−MoriakiTeraSaWa

Hakko−ryOri，‖tera‖y means

Kaga MakieGold Lacquer−Shouitu Nishimura川

fermentation cuisine

・Learnabout miso，Shoyu and other traditionalingredients，Which

Edo MokuhangaW00d BlockPrinトIbkahashiKobo

havebeenattheheartofJapanesecuisineforcenturies．

Edo Kiriko Glassware−Shimizu GLass

JapaneseLacqueredGlass−Maruyoshi−Kosaka

02．10pM−SAKE
M．FabriceSommier，GeorgesBlancsommeIier，MOFSomme‖er
2007−MasterofPort2010，FranceBlancpain Mdtiersd

Art

FoodCreation−AyakoSuwa

lmmerse yourseifin the depth of Sake：its complexity，its

F00d Fermentation−NobuakiFushiki

moments，itsidealpairings．

Seaweed＆Greenteas−JugetsudobyMaruyama Nori
Film Farming−Dr．Yuich＝Mori

02．25pM−FISH
Chef Hirohisa Koyama．RestaurantAoyagi，ReLais＆Chateaux，DRINKS

Minato−ku，lbkyo

JapaneseHokkaidoWine−HirakawaWinery

Discover how to prepare a fresh fish from catching throughChefsandfishermen

stechniques．

JapaneseSAKE−Kokuryu−Fukumitsuya−DoiShuzoqToshimaya−HikamiSeishu

02．50pM−SAKE

JapaneseBioTea−Shimodozono

M．LouisRobuchonAbe，BordeauxWineBarPlusownenFukuoka

Japanese

DeIveinto SakeJs finest secretS．

MiyazakiShochu−KurokiHonten

SALTCiderGOLD Leaf−SALT

Chanmery−Ante

KagoshimaShochu−KirishimaShuzo

03．05pM−WINE
M．AtsuoHirakawa，rePreSentativedirectorofHirakawaWinery，
Yoichi，Hokkaido

JapaneseNaganoWine−MannsWines
Japanese Koshu Wine−KatsunumaWinery

Myidealwineis one that can be enjoyed with the cuisine of
Hokkaido，a kingdom of culinary deIights．Jintend to create

WjththespecialsupportofourpartnersWinesthatpairsuperblywithf00datrestaurantsandathome，
inadditiontobeingappreciated ontheirown．

10…廿十C聖．協AH竺〜∫帖「虐電算il