2024.11.28
1st Cross Dining Interview with Performers ＜Part 2＞
We will be holding a one-day only premium lunch/dinner event, "CROSS DINING 1st CROSSOM MORITA x Yamanashi Producers," on Saturday, November 30, 2024.
CROSS DINING is a local restaurant that opens for a few days in the area where LOOF is located. It is a new form of regional revitalization that invites top chefs from all over Japan to cross paths with key players in the area and add high value to the dining experience unique to the area.
With the first event approaching, we interviewed five of the performers. They talked about what made them decide to participate and their outlook for the future.
This time we will be introducing interviews with key figures Kitahara of Shichiken and Kuninori of Yoda Farm.
■Yamanashi Meijo Co., Ltd. President and CEO, Kitahara Tsushima
2283 Daigahara, Hakushu-cho, Hokuto-shi, Yamanashi Prefecture https://www.sake-shichiken.co.jp/
<Biography>
After graduating from university, he worked for a Japanese food wholesaler in the United States for three years before returning to the family business and serving as representative since 2018.
He will serve as chairman of the Japan Sake Brewers Youth Council from 2024.
Kitahara Tsushima is the 13th generation head of Yamanashi Meijo, a sake brewery representing Yamanashi Prefecture.
For about 300 years, we have been brewing underground water from Mount Kaikoma in the Southern Alps, which has been selected as one of Japan's 100 famous waters. Many people may know us for our famous "Shichiken" sake, a local sake from Hokuto, which is made in Hakushu, an area blessed with abundant nature, and uses rice grown under contract by local farmers.
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-What was your impression when you first heard about "CROSS DINING"?
Kitahara: I was delighted to be able to enjoy a feast with Yamanashi's wonderful producers and to be able to meet Morita-san again.
– What made you decide to participate?
Kitahara: Of course with this group of people!
–What are your expectations for the “CROSS DINING” event?
Kitahara: I'm looking forward to seeing how the regional food cultures will blend together and create a chemical reaction.
– Please tell us about this menu, what aspects are being implemented for the first time, and what special features do you have in mind?
Kitahara: I'm looking forward to seeing how the sparkling Mori no Kanade wine, designed to be paired with Wagyu beef, will harmonize with Morita's cuisine.
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When asked what the appeal of Yamanashi is, President Kitahara replied, "It's a basin surrounded by deep mountains, which is why the area has an abundance of powerful spring water."
While respecting the origins of sake brewing in Hakushu, which continues to produce sake that is unique to Yamanashi Prefecture, the company has been boldly reforming its management and undergoing major rebranding to keep up with the times. It continues to take on new challenges with a flexible attitude, not being bound by industry constraints or common sense, such as product development in collaboration with world-renowned chef Alain Ducasse. We are excited to see what new dining experiences will emerge from encounters with Chef Morita's cuisine at Cross Dining!
■Yoda Farm Co., Ltd. President and CEO Takayuki Kuninagi
1520 Fujimaki, Chuo City, Yamanashi Prefecture https://yodafarm.jp/
<Biography>
After working for the Yamanashi Prefectural Welfare Agricultural Cooperative Association for 10 years, he started farming and incorporated Yoda Farm two years ago, serving as its representative.
The second person is Takayuki Kunugi, the president and son-in-law of Yoda Farm, a farm that has been dedicated to tomatoes for half a century. Alongside farming, he is in charge of PR activities and has been actively spreading his passion for tomatoes, including attempting crowdfunding 10 times. He has a designer create gift packaging for tomatoes, and in August of this year opened a cafe, Yoda Farm Kitchen, just two minutes' walk from the fields as a place to spread the word. He is a notable figure who is steadily gaining fans while challenging himself with new forms of agriculture.
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– What was your impression when you first heard about “CROSS DINING”?
Kuninori: I felt that this was an opportunity to fully demonstrate the charm of Yamanashi at its finest, and it was a great honor to be able to participate.
– What made you decide to participate?
Kuninoo: It's a place where we, the producers, can spend time together in the same space and communicate about the care we take in our vegetables.
–What are your expectations for the “CROSS DINING” event?
Kuninori: Improving Yamanashi's regional appeal and added value.
–What is the appeal of Yamanashi?
Kuninori: The amount of sunlight and the temperature difference between day and night are advantages for growing crops. The people are warm and the community ties are strong.
– Not just in Yamanashi, but are there any projects or events you would like to do in the future?
Kuninori: I think it would be good to collaborate with neighboring prefectures and other regions on projects like this one! I don't know what form it would take, but I'd like to do a market selling freshly picked vegetables and fruits!
– Finally, please tell us what you are particular about.
Kunugi: We grow tomatoes from seeds using 60 years of wisdom and experience!
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With a lovely smile, Takayuki Kunugi tells us about the charms of agriculture and Yamanashi. The tomatoes, grown with love and care using a particular cultivation method, are so delicious that even those who dislike tomatoes will be overcome with their simple flavor and beautiful appearance. We are looking forward to experiencing the new charms and value of tomatoes at the hands of Chef Morita of "CROSS DINING"!
Event details here
