TIE-UP
Collaboration with leading companies Product development
Tie-ups with first-class companies while still a student.
Aiming to become a chef who leads the times through planning, proposals, and practice through cooking
Through cooperation with companies and local communities, students will acquire the ability to create new value and communicate it to society while attending school.We aim to become a chef who can bring about innovation by acquiring the ability to solve social issues, propose ideas, and plan.
Tokyu Plaza Shibuya
Business trip restaurant with sustainable menu
Implemented a business trip restaurant at a popular commercial facility in Shibuya We devised dishes that consider the global environment and delivered sustainable food.I was also interviewed by Fuji TV's "Mezamashi XNUMX".
Futako Tamagawa Area Management
Italian food served in a kitchen car
An Italian menu using local Setagaya vegetables is sold on the riverbed of Futakotamagawa.I learned the know-how of the kitchen car business practically.
Tamagawa Takashimaya
Sales of high-brand ehomaki rolls
A student from Tokyo Yamate sells Ehomaki in a food street where famous stores gather from all over the country.All ingredients were prepared and sold 1000 bottles in XNUMX days. It was also aired on TBS N Star.Learn from here.https://youtu.be/C9Pa3iDrxEU
Miyashita Park
Hong Kong-style melon bread pop-up store opened
Opened a pop-up store at the popular Miyashita Park in Shibuya
Asian sweets Hong Kong-style melon bread sold and became a hot topic
Japan Sustainable Restaurant Association
Creative Chef's Box 2030
to finalists.
Thinking from a creative perspective about how food should be in 2030, and creating and disseminating “future recipes” as solutions, we entered the contest twice in a row. A student from Tokyo Yamate was selected as a finalist for the second year in a row, along with a chef from