#Japan #Tokyo #Chef's Value #Next Table #Nocs

Discover Your Favorite Young Chef at NEXT TABLE Vol.3

On September 6th, 2026, the excitement of culinary creativity will arrive at the dining presentation event "NEXT TABLE Vol.3," hosted at the renowned restaurant Cassolo in Toranomon, Tokyo. This event is a special collaboration between Chef Tomohiro Ogawa of the French restaurant Elblanche and Chef's Value. In this third edition, four promising young chefs will showcase their culinary skills, aiming to impress attendees with their original creations.

The chefs participating this year include Michio Wada, Yuta Sasaki, Yoshiyoshi Tanizawa, and Takuma Isayama. Each chef will present a thoughtfully crafted dish, which attendees will taste before voting for their favorite based on taste, concept, and storytelling. The dish with the highest votes will later be featured on Cassolo’s special menu, allowing everyone to experience the winning chef's culinary vision.

A Unique Culinary Experience

The NEXT TABLE event is not just about observing; it is about deeply engaging with the chefs and their food. Attendees will have the opportunity to taste each dish, as young chefs pour their thoughts, techniques, and unique worldviews into their creations. Each plate tells a story laden with the passion of its creator.

Participants can expect to:

• - Experience a presentation with profound meanings behind each dish.
• - Verbally interact with the chefs during a networking session.
• - Savor multiple courses prepared by the next generation of culinary talent.

Event Details

• - Date and Time: September 6, 2026, from 1:00 PM to 3:00 PM (Doors open at 12:40 PM)
• - Location: Restaurant Cassolo, 4-1-1 Shimbashi, Minato, Tokyo
• - Tickets: 7,000 JPY (including four dishes and drinks)
• - Capacity: Limited to the first 30 participants, reservation only

Participating Chefs and Their Themes

1. Michio Wada
- Profile: Michio Wada has honed his French culinary skills over four years in a course-dedicated restaurant and a charcuterie. His work at prestigious establishments like the Four Seasons Hotel and Moryère has shaped his culinary vision.
- Theme: The Potential of Japanese Fermented Cuisine

2. Yuta Sasaki
- Profile: A graduate of a culinary school, Yuta began at Keio Plaza Hotel, quickly becoming a champion in a cooking competition for under-35s. He believes in connecting farmers with diners through his dishes.
- Theme: Moving Hearts Through Food

3. Yoshiyoshi Tanizawa
- Profile: From training at various genre-based restaurants, Yoshiyoshi strives to create plates that shift the diners' perceptions through innovative food. He recently embarked on a freelance culinary journey.
- Theme: Rethinking the Value of a Dish

4. Takuma Isayama
- Profile: An accomplished chef who transitioned rapidly to lead a Michelin-starred restaurant in Ginza at a young age, he combines Japanese and Italian culinary arts with passion.
- Theme: The Isolation from Food Culture Due to Modernization

The Meaning Behind NEXT TABLE

In the backdrop of a critical time for the dining industry, where closures have reached historic highs due to inflation, labor shortages, and changing consumer behaviors, NEXT TABLE aims to uplift the dreams of young chefs. The community, known as nocs, supports future culinary stars while highlighting their sustainable philosophies and solid techniques through this event.

It is not just an event; it is a movement—a celebration of culinary artistry that encourages everyone, from food enthusiasts to industry professionals, to connect, support, and share the joy of exceptional creations.

For more details and registrations, kindly visit Cassolo Reservation. Be part of a culinary journey that promises unforgettable memories and gastronomic delights!