Head Chef from Japan Takes the Helm – Beitou Kagaya Presents a Masterful Culinary Demonstration for the First Time

By MOOK Scenic Spots Editorial Team
 
Beitou Kagaya’s “2016 Noto Taste Festival” is here – From November 17 to November 20, the hotel invites the Head Chef of “Wakura Onsen Kagaya,” which has been ranked No. 1 in Japan’s Top 100 Ryokan for 36 consecutive years, Ushio Fujitou, to make a special guest appearance in Taiwan. Locally unavailable ingredients from Ishikawa Prefecture and local Hokuriku sake will be flown in fresh, offering the “Noto Feast” luncheon and an evening performance of the traditional Japanese “Hōchō Ceremony” originating from the Heian period.

Ushio Fujitou, the fifth-generation Head Chef of Kagaya in Japan, is one of the ten designated Japanese cuisine instructors appointed by the Japan Ryokan Association. With 45 years of culinary expertise specializing in traditional Noto cuisine, his exceptional skills have earned recognition from the Japanese Imperial Family and played a key role in Kagaya’s 36-year streak as No. 1 in Japan’s Top 100 Ryokan. During his visit to Taiwan, he will collaborate with Taiwan’s Head Chef Tetsu Shibasaki’s team to present the “Noto Feast” luncheon, featuring the “Drum Banquet – Three-Tier Bento Box Kaiseki,” along with Hokuriku sake, at NT$3,000+10% per person.

Additionally, every evening from 6:00 PM during the same period, Ushio Fujitou will present Taiwan’s first-ever traditional Japanese “Hōchō Ceremony.” Dating back a thousand years to the Heian period, this ritual requires top-tier chefs with unwavering focus to use a knife and long chopsticks to cut ingredients before an audience, following the principle of “one cut, one bow,” expressing reverence for life and gratitude, while praying for a bountiful harvest.
 
[Info]
Nikken Sekkei Kagaya
Phone: 02-2891-1111 
Address: No. 236, Guangming Road, Beitou District, Taipei City

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