Latest news with #JapaneseCuisineGoodwillAmbassador
New York Post
22-04-2025
- Business
- New York Post
Wegmans serves up its first NYC eatery to lure devoted shoppers
Wegmans is betting that the cult-like devotion of its shoppers will carry over from the supermarket aisles to its first restaurant in the Big Apple. The Rochester, NY-based chain – which opened in Astor Place in 2023, with lines that began to form at 4 a.m. – will launch a Japanese-themed eatery adjacent to the store called Next Door on April 30. The opening comes despite anxiety over the unpredictability of the Trump tariffs, which currently slaps Japan with a 10% levy on all imports. 5 The Champagne bar at Wegman's Japanese-themed eatery. The restaurant will also feature a sushi counter. Nico Schinco 5 Wegmans in Astor Place opened in 2023. NDZ/STAR MAX/IPx 'As with most new restaurants, we'll see how it all settles, and look at our sales mix. You can project all you want, but how it works out financially will be determined in the next few weeks,' said John Emerson, Wegmans' senior vice president of restaurant foods, who was also named a Japanese Cuisine Goodwill Ambassador by the Japanese government. The restaurant will feature a sushi counter – and champagne bar (the latest trend to hit Manhattan) – with a menu offering delicacies sourced from Tokyo's Toyosu Fish Market, which Wegmans has partnered with for 14 years. 'It was always the dream to open a restaurant in New York City, but we knew we couldn't eat the elephant in one bite and open both [the grocery store and the restaurant] at the same time,' said Emerson. The privately-owned chain, which opened its first Big Apple location in Brooklyn, in 2019, operates 112 grocery stores across the East Coast. Next Door – just the third restaurant Wegmans has opened, with the other two located in Rochester – will be helmed by chefs Kazuya Matsuoka, formerly of Toronto's Aburi Hana, and Oliver Lange, formerly of Zuma. 'We're a contemporary Japanese concept, with a philosophy of embracing the quality of the ingredients and the techniques,' Lange said. 5 Next Door will open on April 30. It will be just the third restaurant Wegmans has opened. Nico Schinco 5 It will be just the third restaurant Wegmans has opened. 5 Seared wagyu carpaccio and koji marinated cauliflower Nico Schinco Signature dishes include koji marinated grass-fed ribeye — and king salmon pate with crudites and rice crackers, Lange said. We hear … On Thursday, Venice import La Piazza is opening in Rockefeller Center in a space that was formerly occupied by Casa Limone, at 20 E. 49th St. Brothers Juljan and Ledjo Musabelliu launched the flagship eatery La Piazza by Venice's iconic Piazza San Marco 10 years ago. There's now three locations in Venice, and another is opening in Mykonos this summer. 'New York has some of the best Italian food outside of Italy. We are excited to bring authentic Venetian to our customers and we are not concerned about the tariffs as New Yorkers are willing to pay for real Italian ingredients or 'la materia prima,'' Juljan Musabelliu said. The 5,000 square foot eatery will be helmed by executive chef Fabrizio Bresciani, who has worked with La Piazza group's various restaurants, including Al Poggio, Ai Due Fratelli, Vesuvio, La Piazza, and La Piazza Zone. The menu will feature imported Italian seafood, premium cuts, and wood-fire oven pizza, along with a large international wine list. Signature dishes include purple shrimp tartare and burrata; Venetian-Style spaghetti with squid ink, and Pizza La Piazza with mozzarella, tomato sauce, garlic, scallops, lobster, basil and oregano. The bi-level space seats 133 people and features floor to ceiling windows, a marble bar– with 12 additional seats — and olive green booths. There's an additional two tables outside and they are currently applying for the outdoor dining permit.
Yahoo
25-03-2025
- Business
- Yahoo
New Project by JCDC: Support for Opening Japanese Cuisine Courses and Dispatching Instructors to Overseas Culinary Schools
Japanese chefs were dispatched to culinary schools in Türkiye and India to hold Japanese cooking classes in collaboration with local chefs. TOKYO, March 25, 2025--(BUSINESS WIRE)--While Japanese restaurants overseas continue to proliferate (According to the latest survey, there are 187,000 stores, which is about a 20% increase since 2021.), there is a shortage of chefs with the specialized knowledge and skills in Japanese cuisine, as well as instructors capable of teaching the techniques of Japanese cooking at culinary schools order to make up for this shortage and further promote Japanese cuisine, food culture and ingredients, JCDC (Location: Tokyo, Representative: Yoshihiro Murata) has started a project to dispatch Japanese chefs to overseas culinary schools and other institutions that want to set up Japanese cuisine courses with the aim of teaching correct knowledge and cooking methods for Japanese cuisine, food culture and ingredients, with the cooperation of local Japanese Cuisine Goodwill Ambassadors, the Certification Body and graduates of past JCDC program. In this first year of the project, we have taken this ambitious initiative to Turkey and commented that "until now I thought that ramen and sushi were the only traditional Japanese dishes, but now I finally understand how important dashi is!", "it was completely different from what I had imagined. This lecture has changed the way I look at Japanese food", "I want to know more about Japanese food and how it has evolved to the present day", and so on. [Countries where events were held in 2024]A. Istanbul, Türkiye-Title: "Japon Mutfak Sanatlari Egitimi Ozel Semineri" * Held as part of the events commemorating the 100th anniversary of the Establishment of Japan-Türkiye Diplomatic Relations - Location: USLA (Ulslararast Servis & Lezzet Akademisi) - Dispatched instructor: Kimio Nonaga (Third generation owner/chef of Nihonbashi Yukari, Japanese Cuisine Goodwill Ambassador, A regular member of All Japan Food Association) - Cooperative local instructor:Shun-ichi Horikoshi (Owner/Chef of Itsumi, Japanese Cuisine Goodwill Ambassador) Sinan Damgacioglu (Partner of Uzakdogu Mutfak Akademisi Eğitim ve Danışmanlık A.Ş., Japanese Cuisine Goodwill Ambassador; A graduate of the JCDC program for 2016.)Didem Yalçınkaya (Chef & Owner, Oishii Wok & Sushi; A graduate of the JCDC program for 2022.) - Organized byJapanese Cuisine and Dietary Culture Development Committee (JCDC) Uzakdoğu Mutfak Akademisi (The Certification Body) USLA (Ulslararast Servis & Lezzet Akademisi) - Sponsored byMinistry of Agriculture, Forestry and Fisheries of Japan (MAFF) - Cooperated byAll Japan Food Association (AJFA) B. Goa, India- Title: "Honoring Nature's Gifts -- Introduction to Traditional Japanese Cuisine" - Location: IHM (Institute of Hotel Management), Goahttps:// - Dispatched instructor: Kiyoyuki Ichimaida (Professor of Japanese cuisine at Hattori Nutrition College) - Cooperative local instructor:Brehadeesh Kumar (Japanese Cuisine Goodwill Ambassador, Chief chef of Ginkgo (Japanese Food and Ingredient Supporter Store); A graduate of the JCDC program for 2022.) - Organized byJapanese Cuisine and Dietary Culture Development Committee (JCDC) - Sponsored byMinistry of Agriculture, Forestry and Fisheries of Japan (MAFF) - Cooperated byEmbassy of Japan in IndiaInstitute of Hotel Management, GoaHattori Nutrition CollegeHal YamashitaKai India, etc. [The certification program of Japanese Food and Ingredient Supporter Stores Overseas] [Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries] View source version on Contacts Japanese Cuisine and Dietary Culture Development Committee (JCDC) Aya HamasunaMail: aya@ TEL: 81-80-5682-0463
