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

NEXT TABLE: A Culinary Journey of Young Talents

On August 31, 2025, the restaurant "Cassolo" in Tokyo hosted an inspiring dining presentation event titled "NEXT TABLE~The Challenge of Young Chefs." Organized by Chef's value, a subsidiary of Creek & River Company specializing in professional agency services and birthed from a collaborative effort with the culinary community nocs, the event shone a spotlight on four emerging chefs who are passionately navigating the challenges of the food industry. The record number of restaurant closures, reaching 894 in 2024, served as the backdrop for this motivating gathering, illustrating the resilience of culinary talent even amidst adversity.

The evening filled with culinary creativity started off with the attendees—30 enthusiastic food lovers and industry professionals—hearing heartfelt presentations from each chef. They shared personal anecdotes about their motivations, emotional ties to their dishes, and their aspirations for the future.

Unveiling Young Culinary Voices

The chefs featured at NEXT TABLE included:

• - Toshimasa Kiriyama - Owner Chef at "Grolla"
• - Rina Togami - Plant-based Cuisine Chef
• - Yusuke Saito - Culinary Artist & Food Analyst
• - Yuka Goda - Pastry Chef

Each chef's dish was not just a meal but a narrative filled with elements of their experiences and aspirations. It’s a testament to the unseen stories hidden in each of their meticulously crafted plates, symbolizing the essence of their cooking philosophy.

A Peek into the Chefs' Creations

• - Toshimasa Kiriyama, specializing in Northern Italian cuisine, showcased a dish titled "Battuta e Polenta". He narrated his experiences studying local traditions while living in Northern Italy, expressing that cooking reflects the essence of historical and cultural stories of the land. His dish is a fusion of raw horse meat tartare and traditional polenta, bringing the spirit of Northern Italy to life on a plate while emphasizing sustainability and reconnection to gastronomy.

• - Rina Togami brought to the table her piece called "Natsu no Yoka" (Summer's Aroma), merging flavors that represent the transition from summer to autumn. Her plating was an invitation to experience the changing seasons through taste, coupled with a message about connecting people back to nature and the essence of seasonal ingredients.

• - Yusuke Saito's dish, "Chevreuil d’Été et Légumes Grillés, Jus Noir", encapsulated a commitment to recognizing the value in often overlooked ingredients like venison, which are not always appreciated in the culinary marketplace. His journey from a band member to a chef underscores the transformative power of food as he aims to introduce unique ingredients to diners.

• - Yuka Goda inspired the audience with her wellness-oriented dessert, "Kusahana Momoka", focusing on care for both body and mind. Even without the use of conventional baking ingredients, her dessert evoked warmth and connection, a tribute to love and kindness.

Culinary Community Connection

The event concluded with a networking session allowing participants to interact with the chefs, fostering exchanges of ideas and encouragement. Many expressed a newfound appreciation for the young chefs' dedication and artistry, with aspirations to support their endeavors in any way possible.

This remarkable initiative was born from a shared vision to promote sustainability and innovation, especially in an industry grappling with significant economic challenges. The founder of nocs, Chef Tomohiro Ogawa, emphasized the importance of nurturing young talent and fostering community ties to inspire future culinary visions.

As Chef Hirokazu Aoki from Chef’s value remarked, the event spotlighted the social impacts of chefs and underscored the need for a supportive environment to ensure their flourishing careers. The NEXT TABLE event not only provided a platform for the chefs to share their culinary stories but also radiated a collective belief in the power of food to connect cultures, communities, and people.

Conclusion: A New Culinary Chapter

Amidst tough times, NEXT TABLE serves as a beacon of hope, proving that the culinary future is in capable hands. The event was more than a display of culinary skill; it was a vibrant narrative, a crafting of stories, and a celebration of dreams that push boundaries. Through these dedicated chefs, we experience not just food, but a glimpse into a sustainable and innovative future in the culinary world. In the words of Chef Ogawa, this is where the first steps towards transforming the future of gastronomy begin.

For more about the event and the participating chefs, visit the official webpage at Chef's Value.