Now, the number of restaurants with Michelin three-star rankings in Tokyo has outstripped that of Paris. This city has become the centerpiece of a culinary culture gathering together delights from all over the world, with many feature article magazines and restaurant guides you can find in the bookshops.
The Japan Restaurant Week is a gourmet festival giving large numbers of people the chance to relish the world-beating culinary culture of eating out in Japan.
“I don’t usually get the chance to eat out there, but I’ll certainly make the best of this one.”
“I never knew such great restaurants existed.”
Restaurant Week serves to encourage consumers to visit a variety of restaurants and gives these establishments a chance to encounter new customers, for the further development of the culture of eating out in Japan.
Restaurant Week is a perfect opportunity for restaurants and customers to share new encounters . We sincerely hope you discover wonderful new places to enjoy delicious cuisine and expand your circle of favorite establishments to visit again and again.
Japan Restaurant Week Committee
-
Committee Chairman: Yukio HattoriDoctor of Medical Science, Principal of Hattori Nutrition College
-
Chairman’s Message
Tokyo must now be ranked as one of the premier gourmet capitals of the world, thanks to the superb raw materials gathered from all corners of Japan and the sensitive yet unerring skills of its chefs. In terms of the chefs and consumers involved, the raw materials, environment, hospitality and style, the culinary culture centered here in Japan is of level that equals anywhere in the world in terms of its quality and techniques. Its sheer brilliance and potential deserve to be showcased to the entire globe.
The Japan Restaurant Week is a gourmet festival intended to allow as many people as possible to enjoy the wonders of a diverse range of good cuisine and to make Japan's proud culinary culture known to the world, providing opportunities for consumers to eat out and invigorating the culture of restaurant going.
It is my personal hope that the Japan Restaurant Week will bring together people and places through the creation and communication of Japan’s culinary culture, contributing to the cultural practice of preparing and enjoying food. Make the most of this opportunity to visit restaurants and experience at first hand the depths of wonder to be found in food.Japan Restaurant Week Committee
Committee Chairman Yukio Hattori
Mamoru KataokaRistorante
Al Porto
Owner and Chef
Seiichiro KuboPresident and Representative Director
Gurunavi, Inc.
Kinya KomodaSzechwan Restaurant Group
Head chef
Takashi TamuraTsukiji Tamura
President and Representative Director
Kiyomi MikuniHotel de Mikuni
Owner / Chef
(In no special order)
