Jewish and Arab Israeli female chefs collaborate in Japan

Jewish and Arab Israeli female chefs collaborate in Japan

Cuisines created by Israeli chefs with unique originality and variety of roots, are highly regarded internationally societies such as London, Paris, NY and so on. Two popular Israeli female chefs (Arab and Jewish) will visit Japan ahead of the trend that will soon land in Japan.

[Schedule] October 21-29, 2018 (Miyagi, Fukushima, Niigata,Tokyo)

1. Exchange with Israeli drip irrigation technology farmers (October 26-28) 3rd JA Festival (Minamisoma City) / Farm visit / Exchange event at 2020 Tokyo Olympics host town Watari Town 

Immediately after the Great East Japan Earthquake, an Israeli company Netafim donated a "hydroponic cultivation system" to areas where there was concern about soil contamination due to radioactivity. This time, with the cooperation of the producer, Israeli cuisine will be provided free of charge at the 3rd JA Festival using high-quality vegetables and fruits produced by that technology. The chefs will also interact with local farmers.

2. The “Kosher” collaboration with Hakkaisan Brewery Co., Ltd. (October 23-24) 

Japanese popular sake brand "Hakkaisan" is expected to be further expanded worldwide with the Kosher certification (certification that conforms to Jewish food regulations) which the brewery gained recently. The chefs visited the sake brewery in Niigata to learn about the tradition of sake and the local climate and history, and held a workshop using fermented foods escorted by a famous Japanese chef Fumio Yonezawa from "Jean Georges". An unprecedented pairing of sake and Middle Eastern cuisine!

3. Collaboration with Nishi-Azabu's stylish bistro "HOUSE" (October 25)

 Nishi-Azabu's hideaway bistro "HOUSE" is a purveyor to trend-conscious people. Collaboration with charismatic chef Yuji Tani, who brings out the full potential of ingredients by simply combining them without using seasonings based on a technology of French cuisines. A one-night celebrity dinner is held (invited only) with the concept of healthy cuisine using Israeli "special" ingredients. Drinks are provided by Hakkaisan, Sodastream, and Julius Distillery (http://jullius.com/). After that, a collaboration menu will be available for a limited time for general customers.

4. Press lunch at the Israeli Ambassador's residence (October 29)

 Chef Yonezawa will be the guest, and two chefs will introduce Israeli creative food culture exclusively to the press. A dishes by two Israeli chefs will be paired with various items of Hakkaisan. You can also enjoy Sodastream carbonated water.

【Israeli Chefs】

NOF Atamna-Ismaeel

The winner of Season 4 (2014) of the Israeli version of "Master Chef" (*). * A mother of three children in the Israeli version of a reality show from England where genius cooks battle. She was born in the Arab town of Baqa al-Gharbiyye and studied at a Jewish high school in the nearby town of Hadera. After graduating from high school, she moved to Tel Aviv, where she completed a bachelor's degree in biology from Tel Aviv University and then a master's degree in microbiology and biotechnology. Her PhD is from Technion-Israel Institute of Technology in Marine Microbiology. She has since she completed three postdocs at Oranim College, Technion University, and Hebrew University. In addition to writing recipe books for companies, posting on websites, cooking advisors, artistic managers of the Arab Cooking Festival (A-Sham), teaching at chef training schools in Israel, lectures on Arab cuisine, and catering services. , Serves as a board member of the Perers Center For Peace And Innovation to contribute to peace through culinary projects. 

Hilla Alpert 

One of the most well-known figures in the Israeli culinary world. Born and raised in Kibbutz near Jerusalem, Alpert has the influence of the variety of culinary traditions, including a Kibbutz dining room with an Eastern European influence, Mediterranean cuisine in a neighboring Arab village, her paternal American cuisine, and maternal Moroccan cuisines. A chef, food journalist, instructor, cookbook author, and actress, Alpert approaches food from a pure curiosity about the ingredients and history of cooking. Her cooking incorporates the inspiration that she received from her childhood familiar cooking and the various culinary traditions she learned throughout her career. She tells the story of Israel, which is a mixture of diverse cultures, through food.

Yuji Tani (The owner chef of "House")

CEO of Gather Inc. Trained for 7 years at a long-established French restaurant in Kyoto from the age of 21. After joining the company, Welcome Co., Ltd. served as the general manager and general chef of the food service department, opening Jiyugaoka "TODAY`S TABLE" and Nishi-Azabu "HOUSE". He is also involved in menu production as a food director for "REVIVE KITCHEN" in Aoyama. Independently established Gather Inc. in 2015. Beside the owner chef of "HOUSE", producing all-day dining of TRUNK (HOTEL), salad shop of apparel brand "KOE", cafe cafeteria "HOUSE MADE", regional production such as Wakasa Bay in Fukui Prefecture and Shimokita Peninsula in Aomori Prefecture. There are a wide variety of activities such as participation in projects and food coordination for various events. A new store will open in Brooklyn, NY in the spring of 2019.

"HOUSE" Basic Information

Minato-ku, Tokyo 2-24-7 MS Building 4F

Tel. 03-6418-1595

Mon-Fri 18: 00- (Lo.24: 00)

Saturday, holiday 18: 00-24: 00 (Lo.23: 00)

Regular holiday Sunday, New Year http://www.housestaub.jp

Fumio Yonezawa, (Guest Chef for the Press event)

Born in Tokyo in 1980. After studying at Ebisu [Il Boccalone], he moved to New York alone at the age of 22. After working as an intern, he became the first Japanese sous-chef at the Michelin three-star restaurant [Jean-Georges]. After returning to Japan, he worked as a chef at several restaurants in Tokyo, and has been active as a chef de cuisine since the opening of [Jean-Georges Tokyo]. In the fall of 2018, he produced [The Burn] and worked as a chef.