Exploring Culinary Creativity: Highlights from NEXT TABLE Vol.2 Event in Tokyo

Introduction

On February 8, 2026, the culinary scene in Tokyo witnessed an exciting event, NEXT TABLE Vol. 2, where three distinguished young chefs took the stage to present their original dishes, each telling a unique story. This immersive dining experience, organized by nocs in collaboration with Chef's Value, brought together food enthusiasts and industry professionals to discover the passion and vision behind each dish presented.

Event Overview

Hosted at the Italian restaurant Cassolo in Toranomon, the event attracted 15 guests, including gastronomes and food industry professionals. The evening was filled with anticipation as the chefs - Ken Tsuboi, Yoshinori Fukuzaki, and Jihun Myung - showcased their creativity and technical skills.

As part of the experience, an MVP chef was chosen through voting by special judges and attendees alike. The honor went to Yoshinori Fukuzaki, whose dish will later be featured on the Cassolo menu. Following the presentations, a networking session allowed for valuable exchanges between the chefs and guests, fostering a sense of community and collaboration.

Chef Presentations

The essence of NEXT TABLE lies in how each dish encapsulates the chef's insights, techniques, and worldview. These plates are more than mere meals; they embody stories and emotions pulled from their creators' experiences.

Ken Tsuboi

- Specialty: French Cuisine
- Dish: "White Fermented Salad with Turnip and Cuttlefish"

Tsuboi aims to convey that true richness comes not from expensive items but from the local agriculture and culture. The dish featured fermented turnip and sake yeast, with hints of kalamansi, highlighting the local flavors and freshness. Tsuboi encouraged guests to rediscover the essence of food through simplicity and mindfulness.

Yoshinori Fukuzaki

- Specialty: French Cuisine
- Dish: "Smiling Pappillon Wrapper"

Fukuzaki’s culinary philosophy revolves around the idea that joy is not simply given but created by our actions. The dish was a treat for the senses, featuring steamed fish wrapped in film, allowing the aroma and warmth to entice the guests. His journey as a chef began when he realized the joy food could bring to others.

Jihun Myung

- Specialty: Korean Cuisine
- Dish: "Buerre Blanc with Sake Lees – a Contrast of Ages"

Myung's mission as a Korean chef in Japan is to demonstrate that tradition can remain relevant and appealing. This dish combined Korean fermentation techniques with Japanese ingredients and French methods, aiming to celebrate the richness of diverse culinary cultures. Myung urges diners to appreciate the value of time through food.

Participant Feedback

Guests were thrilled by the creativity behind each dish, noting that the meals felt more like art pieces than just food. The event not only provided a gourmet experience but also an insight into the chefs' philosophies and commitment to their craft. They expressed a desire for more diverse beverage options in future events.

Organizer Commentary

Tomohiro Ogawa, the head of nocs, expressed confidence that young chefs articulating their philosophies through food would steer the future of hospitality. Both he and Hirokazu Aoki, CEO of Chef's Value, highlighted the importance of fostering such talent in today’s evolving dining landscape.

Conclusion

As the NEXT TABLE event unfolded, it not only celebrated culinary innovation but also built community ties within the industry. With a backdrop of challenges like rising costs and shifts in consumer behavior, showcasing the creativity of young chefs is more important than ever. NEXT TABLE aims to create a platform where emerging talents can shine and redefine dining experiences.

For more information about the chefs and event, please visit the following links: