The Marunouchi Chefs Club, which has been engaged in diverse activities in Marunouchi with the aim of realizing a better society through the lens of "food," is starting a new initiative starting from the everyday scene of lunchtime. A food truck offering original menus devised by three chefs will be linked with a radio program that delivers thoughts and backgrounds related to food, and will communicate the possibilities of food from multiple perspectives. The aim is to deliver hints to think about the future of "eating" to everyone working in the city.
01. A popular chef's lunch curry will be featured on a monthly basis!
Enjoy a different lunch curry each month, created by a popular chef.
We will be launching a "Curry Kitchen Car" project featuring chefs participating in the Marunouchi Chefs Club. By offering a different menu each month created by the chefs, we aim to alleviate congestion during lunchtime, and we will also be sharing the thoughts and stories behind the menu development.
Masakazu Iwasawa
Pizzeria Gtalia da Filippo, Representative, Owner Chef, Gtalia LLC
Born in Kanagawa Prefecture in 1979 and raised in Nakagawa Town, Tochigi Prefecture, he is one of Japan's leading Neapolitan pizza chefs. He began his Cuisine training at the age of 18, and in 2002 traveled to France and Italy, where he discovered his passion for Neapolitan pizza. After returning to Japan, he joined "SALVATORE CUOMO" and won the top prize at the World Neapolitan Pizza Championship in 2006, earning the title of "world's best." In 2012, he became independent and opened "PIZZERIA GTALIA DA FILIPPO" in Shakujii Park, Nerima Ward. More recently, he has been actively involved in various projects that go beyond the confines of Restaurant, such as community collaboration, support for healthcare workers, and food development.
Takahiro Higuchi
Born in Tokyo in 1976, he moved to Italy in 2002 and trained in Sicily for three years. After returning to Japan, he joined the Salone Group in 2005. In 2006, he served as Cuisine chef of "RISTORANTE SICILIANO" in Ginza, and then developed "SALONE 2007" in Yokohama into a popular restaurant as Cuisine chef. Subsequently, he held various positions within the group, including launching restaurants and serving as head Cuisine, before becoming the executive Cuisine in charge of all group restaurants in 2011 (the Salone Group currently operates six restaurants in Shibuya, Nihonbashi, Minami-Aoyama, Osaka, and other locations). In 2018, he became the executive chef of "SALONE TOKYO" in Hibiya, concurrently serving as executive Cuisine.
Fumio Yonezawa
Born in Tokyo in 1980, he trained for four years at an Italian Cuisine Restaurant in Ebisu after graduating from high school. In 2002, he moved to New York alone and was appointed as the first Japanese sous chef at the three-Michelin-starred "Jean-Georges (hereinafter JG)" flagship restaurant. After returning to Japan, he served as executive Cuisine at several renowned restaurants. With JG's first expansion into Japan, he became Restaurant 's chef de cuisine. In 2018, he became the head Cuisine of "The Burn" in Aoyama. In 2022, he established No Code Co., Ltd., and in July of the same year, opened "No Code," Restaurant in Nishi-Azabu that operates on a referral-only basis. He also engages in food-related consulting and social contribution activities.
From May 26th - First installment: Chef Iwasawa's menu
Chef Iwasawa, who advocates "recipes to restore the Earth," offers classic European-style curry infused with the rich flavor of Matsusaka beef, the breed from which it originated, in the "Original Dish: Yaesu Western Western Food Matsusaka Beef Curry with Yamagata Prefecture Safflower Rice (using Haenuki rice)," as well as a soup set featuring "Filippo's Special Nerima Fermented Minestrone with Yamaguchi Farm Tomatoes," made using only the moisture from vegetables, and "Filippo's Special Focaccia," which is good for the body. The rice is "Marunouchi Rice Mill We use rice from "[brand name]".
As the weather gets warmer, we're introducing a curry set that uses the aroma of spices to stimulate your appetite, along with a soup set that provides a balanced diet.
*You can substitute focaccia for the rice in the curry.
02. "Food Switch" podcast, featuring chefs' words, will be released. *Scheduled for release at the end of May.
Using food as a starting point, to provide new insights to the working generation.
In conjunction with the food truck project, a podcast program will begin airing. Chefs from the Marunouchi Chefs Club will share their perspectives on their work, their thoughts on food, and their journeys so far, offering listeners an opportunity to re-examine their everyday eating habits. By touching upon the values and lifestyles behind Cuisine, the podcast will provide insights into the daily lives of working adults, parents, and those in the food industry.
Podcast "Eating, Connecting, Living, and Power - by Marunouchi Chefs Club" (scheduled for release at the end of May)
https://open.spotify.com/show/1txPxQXvwuv9tdNFb0onE1
