A Culinary Journey Through Okayama's Gastronomic Heritage in Tsuyama

Hotel Granvia Okayama is presenting a unique dining experience titled "Okayama Gastronomy: A Special Dinner Weaving the Local Culture and History of Tsuyama". Scheduled for October 9, 2026, this remarkable event aims to introduce the rich cultural heritage of the Mimasaka region of Okayama, which will also host the upcoming 2027 "Forest Art Festival in Okayama". Through this dinner, guests will be afforded the opportunity to immerse themselves in the local food culture, deeply intertwined with history and tradition.

In the Edo period, it is noted that despite a nationwide ban on meat consumption due to religious reasons, the northern part of Okayama, particularly Mimasaka (now Tsuyama), enjoyed an exemption allowing them to consume beef. This practice, rooted in the necessity of maintaining health through what is known as "yōjōgai" or nourishing food, preserved this unique meat-eating culture, which still influences Tsuyama’s culinary landscape. Additionally, the event will shine a light on the region's water management system, which has played a crucial role in supporting local agriculture and fostering the rich food culture we enjoy today.

The attendees will experience an evening filled with culinary delights while also learning about Mimasaka's unknown stories. The event allows guests to see, hear, and taste the region's culture through a curated series of courses paired with local beverages.

Event Schedule

- 18:30: Doors Open
- 18:35: Part 1: "The Chapter of Knowledge and History" - Local historian Mr. Takeuchi discusses Tsuyama's meat culture and the historical irrigation systems (tasting appetizers with Tsuyama Wagyu)
- 18:55: Part 2: "The Chapter of Food and Interaction" - Interaction between Head Chef Matsumori and local producers
- 19:30: Chapter 1: The Life in Mimasaka's Forest (Warm appetizer and soup)
- 19:50: Chapter 2: Yoshii River: Connecting Mountains and Sea (Fish dish)
- 20:10: Chapter 3: Supreme Cooking Techniques and the Gifts of the Earth (Tsuyama Wagyu)
- 20:30: Chapter 4: The Soil of Mimasaka and the Future (Dessert)
- 21:00: Event Concludes

During Part 1, Mr. Takeuchi, a local historian renowned for his love of Mimasaka's history, will elaborate on how people lived in those times and the background of "yōjōgai." This storytelling will elevate the culinary experience, making each bite resonate with historical significance.

In Part 2, guests will have the chance to experience the enticing aroma and sounds from the live kitchen, featuring discussions led by Head Chef Matsumori alongside local producers. This immersive approach promises to deepen the understanding of the food being served.

Menu Highlights

The dinner will showcase a full course meal crafted from the unique culinary traditions and local produce of the Mimasaka region, honed with the skills and sensibilities of the Head Chef. Here’s a glimpse of what diners can expect:

- Tsuyama Dried Meat and Okayama Autumn Fruits Mille-Feuille
- Mimasaka Game and Mushroom Pâté en Croûte
- Tsuyama Wagyu Sushi with Straw Burns
- Tsuyama Wagyu "Sazuri Meat" Double Consommé Soup with Autumn Mushrooms
- Setouchi Flounder and Scallop Mousse with New Mine Caviar and Beurre Blanc Sauce
- Rock Salt-Baked Tsuyama Wagyu with Japanese Pepper Miso Red Wine Sauce
- Freshly Squeezed Mont Blanc with Japanese Chestnut
- Hiruzen Butter in a Brioche Casserole
- Mimasaka Sakushu Original Blend Tea

To complement the dishes, a selection of local sake and exquisite wines will be available, featuring pairings exclusive to this special evening.

Profiles

Mr. Takeuchi Yuuki: A local historian and advisor to the Tsuyama Tourism Association, Mr. Takeuchi plays a pivotal role in regional development through research, publication, and community engagement, significantly impacting Okayama's local history and cultural promotion.

Head Chef Matsumori Yasuki: Becoming a pivotal figure at Hotel Granvia Okayama after extensive experience encompassing diverse culinary genres, Matsumori has garnered accolades including participation in Michelin-starred restaurants. His commitment to both culinary arts and pairing excellence has shaped his esteemed reputation.

Additional Information

- Date: October 9, 2026
- Time: Reception starts at 17:30, venue opens at 18:00
- Location: Crystal Hall on the 3rd floor
- Price: Regular ticket - ¥20,000 / JR Hotel Members - ¥19,000
- Reservation: Available via the hotel’s online shop or by phone.
- Contact: Sales Department TEL. 086-233-3494 (10:00-17:00, excluding Sundays and holidays)

This dinner embodies the spirit of the "Forest Art Festival in Okayama" by celebrating local resources through food, making it an event not to be missed. Immerse yourself in history, culture, and exquisite taste!

For more information, visit Hotel Granvia Okayama.