JAL, which has bases throughout Japan, has been continuously implementing regional revitalization initiatives (currently the “JAL Furusato Project”), and in August 2020 launched the “JAL Furusato Ambassadors,” cabin crew members selected through an in-house recruitment process who move to the area to promote initiatives in their respective regions. In December of the same year, JAL appointed “JAL Hometown Cheering Troops” who are involved in regional revitalization while serving on board. The aim is to develop products and solve regional issues for hometowns and other regions with which they have connections, utilizing the knowledge they have accumulated as flight attendants.
We spoke with Hiroko Kanekawa, a JAL Furusato Ambassador who is involved in dinner events in Tokushima.
–What can you tell us about your initiatives?
Hello everyone! This is Kanekawa, JAL Furusato Ambassador for Shikoku.
The beauty of the Seto Inland Sea and the warmth of the local people attracted me to Shikoku, and although I have no connection to it, I moved to Shikoku where I felt a connection. I hope this article will encourage you to visit Tokushima.
In the past, events have been held at Ore no French Grand Maison Otemachi in Tokyo to enjoy regional foods with the aim of rediscovering the charms of the region, and this is an extra edition of that series!
This event was held exclusively for participants of the JAL Pack 60th Anniversary Special Tour. Usually a place to enjoy art, it was transformed into a special dinner venue for this occasion.
A flute performance was also featured, bringing together “art, food, and music” in a powerful space that allowed visitors to enjoy the charms of Tokushima through all five senses.
The Otsuka Museum of Art is one of the largest exhibition spaces in Japan, exhibiting elaborate “ceramic board” reproductions of world-class paintings.
This was the first time for a dinner event to be held in an exhibition room that reproduced the entire space of the “Scrovegni Chapel” in Northern Italy.
The Otsuka Museum of Art also offers a unique production.
A curator gave a commentary on the paintings and introduced art related to the course meal, creating a collaboration between food and art.
While I was hosting the event, I was also entranced by the space surrounded by beautiful paintings. I enjoyed this extraordinary time with the guests.
–What is the charm of Tokushima through “food”?
The dishes prepared by Chef Ryo Kamiki of Ore no French Grand Maison Otemachi were beautiful to the eye and graced the table with carefully selected ingredients such as Awa beef, Naruto sea bream, and sudachi, all of which Tokushima Prefecture is proud of.
Junichi Hasegawa, sommelier, then served wines selected to match the dishes and Tokushima’s local sake. In addition, explanations of the menu and trivia related to wine and art made the meal more enjoyable.
–Please tell us the story behind the event.
Unlike previous dinner events in Tokyo, this year’s event, held in Tokushima, was a new challenge.
Sommelier Hasegawa, who has won awards in various service competitions, gave a special service lecture to the restaurant staff of the Otsuka Museum of Art for this event.
Chef Kamiki, who trained at a Michelin-starred restaurant overseas, was also one team with the chefs and kitchen staff of the Otsuka Museum of Art. Everyone worked together to make this event a success.
–What is your message to travelers?
Tokushima offers a rich culinary culture, wonderful tourist attractions such as the Otsuka Museum of Art, as well as beautiful nature and activities!
Please visit Tokushima and feel the charm that can only be experienced there.
© Source travel watch
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