#Japan #Tokyo #Japanese Cuisine #RH Group #Hiromitsu Takematsu

RH Group's Achievement at the 34th National Japanese Cuisine Competition

Hiromitsu Takematsu, CEO of Adreep, affiliated with the RH Group, has recently won the coveted Foreign Minister Award at the 34th National Japanese Cuisine Competition. This prestigious event was held in Tokyo on March 20, 2025, and was organized by the Japan Cuisine Study Association. The theme for this year’s competition was 'Sustainable - Thinking of the Future of Japanese Cuisine.' Takematsu presented stunning dishes that prioritized not only taste but also sustainability and environmental concerns.

About the National Japanese Cuisine Competition

The National Japanese Cuisine Competition aims to promote the development and dissemination of Japanese cuisine through new ingredients and techniques while ensuring food safety and sustainable food culture. Participants can showcase their culinary creations in three categories: 'Local Cuisine,' 'Modern Japanese Cuisine,' and 'Sustainable - Thinking of the Future of Japanese Cuisine.' Hiromitsu Takematsu participated in the sustainable category, where he emphasized the origin of ingredients and made mindful decisions to minimize environmental impact, considering all 17 Sustainable Development Goals (SDGs).

Takematsu's Reflections on the Competition

As both a Japanese chef and a hunter, Takematsu is acutely aware of the agricultural damage caused by deer, boar, and monkeys around Tokyo. To protect the crops from these animals, he ingeniously incorporated game meat into his dishes, expressing a narrative of nature and agriculture through his culinary art. This approach aligns with his mission of promoting food education and gratitude for food resources, advocating for a sustainable circular society and local consumption.

Dishes Featured in the Competition

Takematsu's pièce de résistance, titled 'Connecting Life – A Sustainable Plate that Coexists with Nature in Tokyo,' includes several innovative creations:

1. Snow-Melted Turnip with Botan Shrimp
Ingredients: Tokyo-grown lemon, Shinagawa turnips, Nerima daikon peel.
This specific dish highlights the potential of using produce that would typically be discarded, showcasing the Japanese value of 'mottainai,' which signifies a philosophy of waste reduction and conservation.

2. Grilled Spring Deer with Mountain Sprouts
Ingredients: Game meat deer, Tokyo-grown burnished burdock, bamboo shoot, garlic.
The firewood utilized to prepare the deer was sourced from thinned wood, contributing to responsible forest management and emphasizing the importance of sustainable practices in forestry.

3. Blossoming Spring Botan Black Rice Sushi
Ingredients: Game meat wild boar prosciutto, Tokyo-grown black rice.
This dish mirrors the balance needed between maintaining the ecosystem while recognizing the contributions of edible game in Japanese dining culture.

Takematsu's Acceptance Remarks

In his acceptance speech, Takematsu expressed immense gratitude toward his supporters, attributing his success to them. He highlighted that this project was a pioneering effort to explore the use of meat and game in traditional Japanese cuisine, which has often taken a backseat in traditional culinary narratives. He emphasized the importance of blending innovation with tradition, suggesting that moving forward, RH Group will continue to champion sustainable practices while furthering its culinary reach.

About RH Group

The RH Group operates a chain of eight restaurants across Tokyo and Ishigaki Island, offering a wide range of culinary experiences. In addition to its restaurant operations, RH Group also engages in wholesale distribution of meat, kitchen equipment, and ceramics, contributing significantly to the food industry while promoting sustainable practices.

Conclusion

Hiromitsu Takematsu's award-winning achievement is not only a personal triumph but also a significant step toward reshaping the narrative around Japanese cuisine. By advocating for sustainability and delicately integrating traditional techniques with modern culinary concepts, he is setting a precedent for future generations of chefs.