From the Editor Food Diversity With the growth in numbers of foreign travelers to Japan in recent years, “food diversity” has become a hot keyword in industries such as tourism, food manufacturing, and food service, as they look to deal with food tourism. Of course, with differences in culinary culture, dietary habits, religion, and other aspects around the world, there is a huge variety of characteristic foods and dishes. Other than religious and geographic characteristics, for vegetarian and vegan recipes. In this there are also health-based preferences and issue, we have devoted the largest share medical restrictions. Food diversity means of our pages to this event. developing an environment that respects The Cabinet Secretariat canteen has and accepts those differences. It means been offering a vegan menu since April taking action to broaden the range of meal 2017. The Cabinet Secretariat canteen options available to foreign tourists, by has even been featured on the ”Meat developing and providing diverse menus Free Monday” (Eat vegetarian / vegan that consider the various constraints. once a week), which is promoted by Halal foods for Muslims have been in the Paul McCartney. From this May, it has spotlight in Japan, but compared to the jumped from “veggie once a week” to growth in numbers of foreign travelers to “veggie twice a week”. The canteen at Japan and the diversifi cation of domestic Tokyo Metropolitan Government Offi ce culinary culture, support for food diversity started offering a vegan set menu in in general hotels and restaurants etc. has October 2018. been lagging behind. The Japan Tourism Mr. Norio Kojo of the Cabinet Agency and the Ministry of agriculture, Secretariat, appearing at a special Forestry and Fisheries have prepared and talk session of the audition event, published a manual on the subject, to said “Events like this are valuable promote the spread of food diversity. opportunities for the government side In that context, the second “Natural Food: to demonstrate its position of working Audition to Discover New Recipes” event together with the private sector. It was took place as a program highlight at the also good for the Cabinet Secretariat 47th International Hotel and Restaurant and the Metropolitan Government to Show. The event’s slogan was “Creating appear together and get our message healthy and delicious recipes to offer across directly. Vegetarian / vegan food in bars, restaurants and stores”, and its may appear inaccessible and hard to Grand Prix, determined by judges and understand, but it’s nothing special and general show attendees, was joined by can be eaten without worrying, so I hope the “Judges’ Special Recognition Award” people will all relax and enjoy trying vegetarian / vegan food”. 1 FUKUSUKE HORIKAWA Sushi Ginza Fukusuke Sunshine 60 The Restaurant Chain That Carries On the Spirit of the ORIGINATOR OF CALIFORNIA ROLL ­ ­ ­ ­ ­ ­ Tempura Horikawa ­ ­ Hotel New Otani Tokyo ­ ­ ­ ­ ­ ­ ­ ­ ­ Sushi Ginza Fukusuke The Main Japanese Restaurant Horikawa Odakyu Hotel Century Southern Tower ­­ ­ ­ ­ ­ ­ ­­ ­ ­ ­ ­ ­ ­ ­ ­ ¡ ¡ 2 3 Spring- Summer 2019 VOL. 8 *Information on this booklet was updated May 2019. Some information may change without notice. deliciousJapan® Contents Markings 13 Serves alcoholic Vegetarian menus Halal menus Free Wi-Fi drinks available* available* 08 20 Non-smoking Types of menus Recommended available menu 01 From the editor Special Features *In many cases, reservations are required for vegetarian and halal menus. 08 Exclusive Interview: Atsushi Kojima Please ask each restaurant for more information. Chairman, Ganko Food Service Co., Ltd. 10 Carrying on the Spirit, The Originator of California Roll Hiroshi Horikawa, President, Fukusuke Corporation Don't forget to follow us! 12 Chef Q&A Akira Takahashi, Executive Chef of Yokohama Royal Park Hotel 13 Second "Natural Food: Audition to Discover New Recipes” Show Report 20 Global Kitchen: Series 5 - Australia @deliciousjapan @deliciousjapan Tokyo Area & Restaurant Information https://www.instagram.com/deliciousjapan/ https://www.facebook.com/deliciousJapan/ 6 Transportation Information 46 Ginza 22 Shibuya / Harajuku / Omotesando 50 Marunouchi / Nihonbashi 28 Shinjuku 56 Akasaka / Roppongi 34 Ueno / Akihabara 62 Shinbashi / Shiodome Publisher: Global Media Corporation 38 Asakusa 66 Ikebukuro 7-2-2F, Nihonbashi Kobuna-cho, Chuo-ku, President & CEO: Masanori Tonegawa 42 Oshiage / Ryogoku 70 Odaiba Tokyo 103-0024 Editor in Chief: Taiko Niimi 1312 44 Yanaka / Nezu / Sendagi Tel: 03-5623-6550 Fax: 03-5539-3539 Editor: Masanori Tonegawa, Yasuna Tonegawa, www.delicious-japan.com Alisa Nishimura www.gm-group.net Translator: Matthew Kinnersly Hotel & Useful Information 74 Hotel Information delicious Japan へのお問い合わせは、日本語でお気軽にどうぞ。 80 Casual Restaurant Chains in Tokyo! [email protected] 82 Useful Phone Numbers 4 5 TRANSPORTATION Access Accessfrom Haneda from Haneda Airport Airport Access Accessfrom Narita from AirportNarita Airport Asakusa Asakusa Oshiage Oshiage JR YamanoteJR Yamanote Line Line 35 3835 38 Skyliner Skyliner Ikebukuro Ikebukuro 35 Ueno 35 Ueno min. min.min. min. Terminal 2 Airport Terminal 2 Airport min. min. Narita Narita Aoto Aoto Narita International Airport Narita International Airport 47 47 Airport Airport JR YamanoteJR Yamanote min. Oshiagemin. Oshiage 33 33 30 30 Line Line Shinjuku min.Shinjuku min. Akihabara Akihabaramin. min. Ikebukuro Ikebukuro Nippori Nippori51 51 Keisei-uenoKeisei-ueno min. Asakusamin. Asakusa NihombashiNihombashi 41 41 Tokyo 25 Tokyo 2425 24 min. min. 30 30 min. min.min. min. 56 56 44 44 min. min. T- CAT T- CAT min. min. min. min. JR Chuo LineJR ChuoAkihabara Line Akihabara JR Sobu LineJR Sobu Line Shimbashi Shimbashi Shinjuku Shinjuku Shibuya Shibuya 47 58 47Nihombashi58 Nihombashi Tokyo min.Tokyomin. min. min. 63 63 T- CAT T- CAT 14 14 airport airport min. min. ShinagawaShinagawamin. 20min. 20 limousinelimousine Shibuya Shibuya min. min. HamamatsuchoHamamatsucho Shimbashi Shimbashi Access ExpressAccess Express airport airport limousinelimousine 72 72 ShinagawaShinagawamin. 53min. 53 Haneda AirportHaneda AirportHaneda AirportHaneda Airport min. min. InternationalInternational Terminal TerminalTerminal 1Terminal 1 HamamatsuchoHamamatsucho Haneda AirportHaneda Airport Tokyo MonorailTokyo Monorail Terminal 2Terminal 2 Keikyu-KamataKeikyu-Kamata Keikyu LineKeikyu Line Tokyo MonorailTokyo Monorail 1000 Haneda1000 AirportHaneda AirportHaneda AirportHaneda AirportKeikyu-Kamata Keikyu-Kamata Haneda Haneda Keikyu LineKeikyu Line Airport Airport Yokohama YokohamaY- CAT Y- CATInternationalInternational Terminal TerminalDomestic DomesticTerminal TerminalYokohama YokohamaY- CAT Y- CAT 1000 1000 6 7 Atsushi Kojima different starting points. I thought that like that, the true character of Ganko was fading away. Chairman, Ganko Food Service Co., Ltd. Just as I was thinking that, we were asked about a merger, and we resolutely sold off those chain stores. We kept the street-level stores and the Ganko reaches its 56th anniversary this year. Where do you get busiest store, sold the rest, and put the capital the drive to keep pushing forward? into making our new main branch at Juso. That appears to have been a strategically successful I’m a bit of a glutton and I love to eat, and also I love to do business. My move. But it was tough to let the employees go foundations are in those two loves. The family business was a general together with those branches. Together with the store. Family circumstances suddenly made me the store manager when branches, I had to give away the people who had I was a sophomore in high school, so trading in general goods became said “let’s work with Kojima of Ganko” or “let’s my main business. That experience made me love trading, and gave me a make a branch together”. There were times when great opportunity for my future. I couldn’t settle down to work. As I kept losing relationships of trust with employees, I thought that was the end. What made you change course from that Back then, what did you take the most care general store to food service? over when developing your restaurant? Over 56 years, what psychological changes What kinds of food experiences do you want have there been in your restaurant overseas customers to have at Ganko? I graduated from university at 27, and a year While I was managing the family store for five management, and in the philosophy of food later, I decided to start my own business. With years after taking it over as a sophomore in service? The wonder of Japanese culture is in the shifting no capital, no credit, and no social experience, high school, I had nobody to teach me, so all I of the four seasons. It’s Japanese culture to what could I do by my own efforts alone? I came could do was learn from the customers and have There are fashions and preferences that change get close to nature and to unify with it. The to the conclusion that food service was what I them teach me my job. I learned that if I did my with the times, but the principles do not change. arts derive from that, as well as haiku with its could do with so little capital. best, people would help me out, and for those “Provide goods that are better than anywhere seasonal words. Religious faith in Japan also five years, I studied trade and people’s hearts.