ABOUT

Supporting Chef-in-Residence
Activities Nationwide

The Japan Chef-in-Residence Support Association is a non-profit general incorporated association that supports 'Chef-in-Residence' activities. We particularly support regions, chefs, business operators, and others who aim to realize 'Chef-in-Residence' that meets three conditions: 'continuous', 'open to both local residents and tourists', and 'having a mechanism for natural integration between chefs and the region'. By spreading such forms of 'Chef-in-Residence' throughout Japan and becoming a 'brackish zone between the everyday and extraordinary' that nurtures 'creative regional culture', we aim to make regions more interesting and energetic, and Japan as a whole more interesting and prosperous.

What is "Chef-in-Residence"?

"Chef-in-Residence" is a restaurant activity that welcomes traveling chefs from Japan and around the world to regions for limited-time operations. This activity aims to create new encounters and creativity in regions. Through interactions between traveling chefs and local people, ingredients, culture, and climate, regions can (re)discover their charms, further enhancing and spreading their appeal. For chefs, this provides unique regional experiences. The Japan Chef-in-Residence Support Association supports the sustainable implementation and spread of such activities throughout Japan.

From concentration to connection—reaching every corner

Chefs travel to regions, diners follow. Hidden local value is discovered and shared beyond. Experiences accumulate and pass to the next. Why does so much move when chefs move? Chef-in-Residence spreads this circulation throughout Japan. Currently, tourists concentrate in a few famous destinations. Despite wonderful ingredients and culture in rural areas, their value remains unknown. Chef-in-Residence is a system where chefs visit various regions, discovering local charms and sharing them through cuisine.

Value Delivered to Everyone Involved

Chef-in-Residence from four perspectives

A chef stays in a region and cooks with local ingredients. This simple act delivers value to everyone involved. For chefs, it offers encounters with new ingredients, exchanges with local producers, and opportunities to expand their culinary range. For producers, hidden ingredient values are discovered, leading to new sales channels and recognition. For diners, it creates reasons to visit the region and provides special dining experiences. And for the region, external stimulation and internal pride intersect, creating new vitality.

What is "Creative Regional Culture"?

参考：ディスカッション・ペーパー｜「創造的地域風土」を生みだすiCモデル（innumerable Cs Model）　（2024, UNIVERSITY of CREATIVITY）

"Creative Regional Culture" refers to the values, mindsets, and behavioral patterns commonly shared by the people who make up a region, and represents an environment where creativity naturally flourishes and new challenges and exchanges continuously emerge. By establishing such an environment, we can form communities where local people can easily participate in new endeavors and grow together while stimulating each other. We believe that Chef-in-Residence functions as a "brackish zone between the everyday and the extraordinary," thereby enhancing creative regional culture.

※Brackish zone: A water area formed where rivers and seas meet, referring to an environment where fresh and salt water mix. By extension, this term refers to places, spaces, opportunities, and environments where people, things, and matters of different natures come together.

WHAT WE DO

1. Information Dissemination and Research

We investigate and analyze the challenges and attractions faced by traveling chefs and the regions and kitchens that welcome them, sharing the results widely to present solutions and success stories.

2. Awards Implementation

We celebrate chefs, regions, and kitchens that realize ideal Chef-in-Residence activities, hosting awards to further promote such activities. This aims to revitalize activities in various locations and encourage initiatives in more regions.

3. Support for Traveling Chefs and Host Regions

We support traveling chefs and host regions to collaborate effectively and smoothly. Specifically, this includes advice and practical support for regional kitchen operations, accommodation support for traveling chefs, and inviting foreign chefs to promote international exchange.

4. Foreign Chef Invitation Program

We conduct activities aimed at inviting foreign chefs to verify the impact and identify challenges when foreign chefs work as 'traveling chefs' in regions.

MEMBER

Masato Hidaka

Representative Director & Co-founder

Born in Kanagawa Prefecture. Worked as a director and planner at a major IT services company, handling SaaS business promotion, company-wide knowledge activation, and new business development. Also serves as a director of the general incorporated association Mitsumeru Tabi, which addresses regional issues in the Goto Islands, Nagasaki Prefecture. Since 2024, has also been active as a certified management consultant.

Yumika Nishikido

Director & Co-founder

Born in Fukuoka Prefecture. After working in advertising production and as an IT planner, handled product planning and regional revitalization projects at a long-established craft manufacturer. After serving as an executive at a D2C venture, became independent and currently works as a freelance editor and director. Director at SHIZEN Co., Ltd., which addresses environmental and regional issues based in Hokkaido.

Naoki Shugo

Director

Born in Ibaraki Prefecture. After working at a judicial scrivener corporation in Tokyo, became independent and now serves as an executive at a judicial scrivener corporation. Specializes in corporate commercial registration consulting services, with over 300 clients annually. His love of dining led to his current position.

Manabu Osato

Co-founder & Operations Support

Born in Ono City, Fukui Prefecture. Works at an advertising company in Tokyo. Fellow of the US-Japan Leadership Program (USJLP) by the US-Japan Foundation. Provides support activities for the association from an external position.

ORGANIZATION

Japan Chef-in-Residence Empowerment Association (General Incorporated Association)

3F, Mutsumi Building, 2-10-48 Kita-Saiwai, Nishi-ku, Yokohama-shi, Kanagawa 220-0004, Japan

Email: info@cire.or.jp

This association is a non-profit general incorporated association operated with grants from the US-Japan Foundation.

Our activities and organisation

Read about our activities and how the association operates.

Activity reports Information disclosure

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