— The reservation starts from February 18th (Monday) 2019 —

TOKYO–(BUSINESS WIRE)–Granada Co., Ltd. (Location: 1-9-6 Shintomi, Chuo-ku, Tokyo, CEO Yuji
Shimoyama) invites about 30 star chefs from around the world to Tokyo
and opens a limited-restaurant called “COOK JAPAN PROJECT”. It will be
held from April 2019 to January 2020 and approximately 30 star chefs
from Europe, Latin America, U.S.A., and Asia will come to Japan in turn.
About 3 chefs come to Tokyo each month and each chef offers an original
course using the best Japanese ingredients.

Now the reservation for the 3 chefs’ events in April are available from
February 18^th 2019.

HOW TO MAKE RESERVATION

Reservation start date:

– February 15^th (Fri ) 2019 at 12:00 PM for membership
customers* (refer to membership service)
– February 18^th
(Mon) 2019 at 12:00 PM for general customers
– It is first come
first served basis
– Please understand each event has a limited
number of seats available
– We ask guests to make reservation with
even numbers of seats in order to make the event available to maximum
number of people. We apologize for any inconvenience this may cause, and
appreciate your cooperation and understanding

URL: On-line reservation will be available on COOK JAPAN PROJECT website
https://cookjapanproject.com/

MEMBERSHIP SERVICE*

COOK JAPAN PROJECT offers a membership service to those who support the
project. Membership customers will have access to advance reservation
system. Membership customers will be able to make reservation three days
prior (72 hours) to the general reservation at each chef’s event.

Membership can be applied from below (¥ 300,000) excluding tax
https://cookjapanproject.com/category/select/cid/45/pid/32

CHEFS COMING IN APRIL (Reservations start on February 15^th
& 18^th 2019)

1) YANNICK ALLÉNO

CHEF: Yannick Allenó, France
“Pavillon Ledoyen” Paris, France
Michelin 3 stars No.29 World’s 50 Best
“Le 1947” Courchevel,
France, Michelin 3 stars
DATE: April 5^th (Fri) – April 7^th
(Sun) 2019
HOURS:
Lunch from 12:00, 12:30, 13:00
Dinner
from 18:00, 18:30, 19:00
PRICE: Degustación course ¥ 69,000 per
person (excluding tax, including service charge)

The opening chef of this historical event is Chef Yannick Allenó, who is
the only person to hold two Michelin 3-star restaurants in France. He is
a master of modern French and is also an recognized international chef
who developed restaurants in five countries, including Morocco, Dubai,
Hong Kong, Korea and China.
In recent years, he holds a patent
technique called “Extraction” that extracts pure taste and mineral of
the ingredients, and is pursuing research on “fermentation” as a way to
express terroir. The cuisine of this grand master does not stop evolving.
https://cookjapanproject.com/category/select/cid/93

2) THIBAULT SOMBARDIER

CHEF: Thibault Sombardier
“Antoine” Paris, France Michelin 1 star
DATE:
April 12 (Friday) – April 17 (Wed)
HOURS: Dinner from 18:00, 18:30,
19:00
PRICE: Degustación course ¥ 39,000 per person (excluding tax,
including service charge)

The second chef of “COOK JAPAN PROJECT” is Chef Thibault Sombardier, who
has experience working under Chef Yannick Allenó. He is the chef of
“Antoine,” Michelin 1 star restaurant famous for its fish and seafood
dishes. Chef Thibault’s gifted hands will create delicate dishes using
best Japanese ingredients.
https://cookjapanproject.com/category/select/cid/90

3) JACOB JAN BOERMA

CHEF: Jacob Jan Boerma
“De Leest” Vaessen, Netherlands Michelin 3
stars
DATE: April 25 (Thu) – April 30 (Tue)
HOURS: Dinner from
18:00, 18:30, 19:00
PRICE: Degustación course ¥ 59,000 per person
(excluding tax, including service charge)

Jacob Yan Boerma, owner chef of “De Leest”, a Michelin 3 star restaurant
in Netherlands . He is a master of aromatic cuisine who has been
exploring the taste and fragrance of various ingredients. He creates
artistic dishes with a fine tuning of acidity, spices and fresh
vegetables.
https://cookjapanproject.com/category/select/cid/63

**************************************************
Beverages: Wine
/ alcohol pairing selected by the chef in accordance with the
degustación course will be available at ¥ 20,000 per person (excluding
tax).
Wine /alcohol pairing will be 10% OFF if ordered on our
website in advance.
Various wines and drinks will be also available
on site.
**************************************************

CONCEPT of “COOK JAPAN PROJECT”

“COOK JAPAN PROJECT” , as shown in its title., is a project in which the
world renowned chefs create new dishes using Japanese ingredients. The
chefs with highest level of skills from around the world come to Japan
for only a couple of days and meet seasonal ingredients in Japan, and
create an original course using their techniques. It is a unique
gastronomic experience, which will be only available on that particular
moment at that particular place.

ACCESS

1-6-1 Nihonbashi, Chuo-ku, Tokyo Coredo Nihonbashi ANNEX
1 min.
walk from Exit b12 of Nihonbashi Station on the Tokyo Metro Ginza
Line/Tozai Line/Toei Subway Asakusa Line
6 min. walk from Exit
Nihonbashiguchi of JR Tokyo Station

COOK JAPAN PROJECT related URL

Homepage: https://cookjapanproject.com
Instagram:
https://instagram.com/cookjapanproject
Facebook:
http://facebook.com/CookJapanProject
YouTube:
https://www.youtube.com/watch?v=XKatBh_3DNo&list=PLgJrf5s4NZIPUNyU0ppda1zw45LIVnfRX

Company profile:

Granada Inc.
Address: 104-0041 Chuo-ku, Shinfuku 1-9-6 6F
CEO:
Yuji Shimoyama
Establishment: June 12, 2000
Business
description: restaurant management
URL: http://www.granada-jp.net

Contacts

Inquiries concerning this event
Granada COOK JAPAN PROJECT
Miho
Matsuda
Tel: 81- 3-6280-3044
info@cookjapanproject.com