株式会社 GFC Tokyo

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Notice list

  • From today GFC Tokyo’s main activities will be conducted out of a new location in Akasaka. Including cooking lessons and dinners, unless there is a compelling reason to do elsewhere, we will meet in our new kitchen in Akasaka: 3-16-2-B1, Akasaka, Minato-ku, Tokyo. The kitchen is a new home of the Japan Gastronomy Association and has a restaurant license, which should enable us to expand our activities.
  • On the last day of the Autumn Fest held between September 15 to 30 at the Odori Park in Sapporo, CEO assisted Chef Miyakoshi of Food Craftory Amoir cooking over 1,000 dishes for park visitors. With non-stop from 10 am to 8 pm, everything the chef assorted for the day was cooked and sold completely.
  • Premium Bulgarian Wine and Fine French Cooking ended with great success. These wines we opened are not sold in retail. They are sold at Tokyo’s top French, Italian and wine bars, and Michelin star Japanese restaurants in Tokyo and Kyoto. Participants had a benefit of placing orders directly to the exclusive importer and dealer TAI & Company.
  • We have organized an event for August 3 to taste high-quality premium Bulgarian wine with French food. Instead of pairing wine with food, we are pairing food with wine to truly appreciate the growing attention and popularity of Bulgarian wine. Since the start of marketing late last year, already top-name restaurants in Tokyo and Kyoto have bought these wins to include in their wine lists. If you are interested in signing up for the event, please go into Japan Gastronomy Association’s Facebook and click Event to see details.
  • Our CEO’s interview article appeared in a website called “gaishishukatsu.com”. The sight was owned and managed by HowTelevision K.K. As a follow up, a talk-event is scheduled for early August for the benefit of university students, particularly the ones who are interested in working for a foreign financial institution.
  • Tokyo Keizai Online had an article on the objectives and activities of the Japan Gastronomy Association.
  • Western cooking classes using Japanese ingredients and dashi stock started primarily for Japanese participants.
  • GFC’s cooking class vouchers were auctioned at Nishimachi International School’s Annual Fund Raising Dinner. Already many parents from Nishimachi International School have attended GFC’s Washoku cooking classes.
  • Over 2 pages, the Sunday edition of Nikkei introduced the background and objectives of the Japan Gastronomy Association (“JGA”). GFC played a key role in JGA’S establishment. GFC’s CEO is one of 9 founding members.
  • From March, we will resume monthly regular cooking classes. We will continue to accept requests for tailored cooking lessons. For the time being, we plan to offer cooking lessons on the 2nd or 3rd Wednesday of each month between 9:30 am to 1:30 pm. For our scheduling, please check our English Cooking Class website.
  • Japan Gastronomy Association (“JGA”), Asaka Club and GFC Tokyo have entered an agreement to designate the Asaka Club as JGA’s homebase for its activities in 2018. GFC Tokyo will continue to offer cooking classes using Asaka Club’s rental kitchen space.
  • We provided a catering service to the newly opened gallery in Minami Azabu, MYD Gallery, for its first reception. It was the opening of Katsutoshi Yuasa’s woodprints exhibition. Yuasa is today one of the most globally appraised woodprint artists. He calls his woodprints Image Media. His works are picturesque, semiotic and impressionistic, which creates the depth in space and distance. A promising yet a young artist who is drawing much attention from global art critics.
  • As planned, the Japan Gastronomy Association was established on December 21. Kotaro Kashiwabara from Bungei Shunjyu assumed the Association’s Chief Representative. With other distinguished board members including Japan’s top foodie Mackey Makimoto, internationally acclaimed pastry chef Takahiro Tsujiguchi and the editor of Tokyo’s Best Restaurant, Atsuo Oki, there is a huge expectation on the Association’s future activities. GFC Tokyo’s CEO is taking part in the Association’s activities.
  • Being invited by a foreign financial institution to their Diversity Month. GFC spoke about the importance of eating balanced food for sustaining a healthy life. Keeping good health is critical to respond to the management objective to introduce the work-life-balance practice. We catered two dishes: one to reduce the stress level and the other to increase the concentration in work. The dishes were paired with Bulgarian white and pink wines both of which have been imported to Japan for the first time. The audience listened to our presentation while eating the food and drinking the wine.
  • From January 2018, GFC will resume regular cooking classes mainly for foreign residents and travelers in a new framework. We will start offering classes at night and weekend days. Please continue following our English cooking class website for updates.
  • GFC will assume the administrative responsibilities for the activities of the Japan Gastronomy Association (“JGA”). Japan’s top foodies, restaurant critics, a globally known pastry chef and gourmet enthusiasts are preparing for the establishment of JGA before the year end. GFC’s CEO will join JGA as a director.
  • The owner of the studio kitchen in Kojimachi Ichibancho, Tokyo, has decided to covert the kitchen into a commercial office space. We can continue using the studio until a tenant is found. For our future cooking class activities, please follow our cooking class website.
  • From October, we will simplify our company name from GFC Tokyo, Inc. to GFC Tokyo. This change reflects our growing activities outside on top of the cooking classes. By simplifying our name, we will have more flexibility, which will enable us to grow our business. Home Page will be soon updated reflecting this development.
  • GFC Cooking Classes are closed for summer in July and August. Please contact us if you are interested in hosting a cooking class-style dinner or arranging a class for your friends visiting Tokyo from overseas.
  • We are planning to organize a few cooking classes in Tateshina, Nagano Prefecture in late July. Tateshina is famous for growing high-land summer vegetables. Similarly in August, we wish to offer a few cooking classes in Sapporo using freshly caught fish and shellfish. Summer in both Nagano and Hokkaido is gorgeous and should not be missed. Information on these classes will be posted in the cooking class homepage no later than in June.

Message form the Chief Executive

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GFC Tokyo, Inc. (“GFC”) was established in the spring of 2015 to help people achieve a long healthy life with focus on food. Many industries continue to globalize attributable to the growing application of internet and the improving efficiency in logistics. The food industry is no exception. As a result, the food heritage of many countries is exposed to unprecedented challenges. It is therefore inevitable for the food industry and consumers to develop abilities to select food for both pleasure and safety.

Needless to say, along with good sleep and regular exercise, good diet is indispensable to our lives. Should we wish to live a long healthy life, we must develop a habit of consciously eating well. Filling an empty stomach without thinking of nutrition balance and calorie control shall no longer be anyone’s choice. We must stay with a good and balanced diet.

The average longevity of combined Japanese men and women has topped every other country in the world. Advanced medical technologies and care is unquestionably contributing the longevity. Many people believe including doctors and nutritionists that the Japan’s longevity is also attributable to her diet which is known as Washoku.

In 2014, UNESCO authenticated Washoku as an Intangible World Cultural Heritage. Since then, the Japanese government and private sectors have joined their hands to globally propagate Washoku. GFC hopes to take an active part in this effort through offering Washoku cooking classes in English and by participating in cross-border Washoku culture projects.

Vision

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GFC will help people develop and sustain health through cooking. GFC will contribute to the growth of Tokyo as the crossing point of global food cultures. GFC will be a forerunner of promulgating Washoku culture.

GFC’s activities will be in line with the principles and objectives of the Basic Law of Food Education, Shokuiku, which was enacted in 2005. Our activities will respond to Shokuiku’s three principle objectives: i) develop the ability to choose food, ii) appreciate the benefit of eating with companions, and iii) understand the global industrial and environment issues of food for sustainability.

Company’s Symbolic Painting

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GFC chose a strawberry painting by Rimako Horikawa for its corporate image as a branding strategy. The vivid red with brush details of the fruit and the tablecloth of this tempera painting gives anyone a strong impression. GFC hopes that overtime people will instantaneously connect the strawberry with its activities.

Business Activities

  • 1) Cross-Cultural Food Exchange and Advisory
    • ・Promotion of Washoku and its heritage overseas through planning, consultation and execution
    • ・Assisting companies in the food industry and restaurants planning to enter Japanese markets
    • ・Planning, participation and support for the exchange of food cultures
    • ・Translation of materials and publications used in food related events, conferences and exchanges
  • 2) Cooking Classes
    • ・Cooking classes in English for non-Japanese
    • ・Cooking classes in English for Japanese
    • ・Private lunches and dinners
    • ・Catering
    • ・Shopping assistance on groceries and kitchen utensils
    • ・Catered cooking classes for tourists

Expansion outside of Japan

in preparation.

Contact

If you have any enquiries or questions, please feel free to contact us. We will get back to you within 24 hours.

Chief Executive’s Background

Aiuchi Yasukazu
  • <Education>

    Denison University, Granville, Ohio (Bachelor of Arts in Political Science)
    ICU, Tokyo (Master of Public Administrations)
    Hattori Nutrition College, Tokyo (Licensed Chef by the Japanese Government)

  • <Work Experience>

    1977 – 1998 Corporate Finance, J.P. Morgan
    1998 – 2003 Chief Country Officer, Bank of America Group in Japan
    2003 – 2014 Chief Representative and the Tokyo Branch Manager, Deutsche Bank AG
    2014 – Apprenticeship at Le Recamie
    2015 – Chief Executive Officer, Global Food Crossing of Tokyo