EDITORIALS
Bringing a New Breeze to the Hokkaido Brand! Delicious Challenge "Sakkamusetanai" Starts from the Spectacular View of the Sea of Japan
Taking the Hokkaido brand to the world on the back of local support
It has been three and a half years since the Takahashi family moved to the town of Setona, and with the support of many local residents and past customers since they decided to build a workshop here in 2022, they are finally on track for a grand opening in the spring of 2024. On the other hand, due to the Corona disaster of the past few years and the rising cost of goods and materials due to the international situation, we have not been able to maintain all of our equipment as we had hoped.
Mr. and Mrs. Takahashi have overcome a great deal of difficulty and anxiety in the year since they decided to set out on their own. They are aiming to create products that can be introduced to the world from their home town of Setona, Hokkaido. They strongly hope to add unheated meat products such as "domestic dry sausages" to Hokkaido's new food culture, just like "domestic wine" and "domestic cheese.
Therefore, we would like to create a new food culture in Hokkaido not only with our own products, but also in cooperation with producers of agricultural products and marine products, as well as food, restaurant, and alcoholic beverage businesses.
Preparations are underway today for the grand opening in the spring of 2024, followed by the production and sale of the meat processing section in February 2024.
We want to create a new wind for the Hokkaido brand!" Please look forward to the "delicious challenge" of "Sakkamusetanai" starting from the spectacular view of the Sea of Japan.
We are now preparing for the grand opening of "Sakkamusetanai" in the spring of 2024.
Construction of a workshop for making cured ham and salami in a natural environment for a new Hokkaido food culture!
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■Profile
Kodai Takahashi
Born in Setonamachi, Hokkaido. After graduating from Tokai Culinary School of Cooking and Confectionery, he worked in Italian cuisine at Argento ASO in Tokyo, became a cooking teacher at Chateau de Vigny SAS, and went to France to train at Michel Bras (Laguiole), TAILLEVENT (Paris), Christopher COUTANCEAU ( After returning to Japan, he studied natural cuisine at Michel Bras Toya, and then went back to France to study under chef Michel Bras at Michel Bras (Laguiole) and meat processing at Maison Conquet (Laguiole). He also studied meat processing at Maison Conquet (Laguiole).
After that, he participated in the establishment of "Kyoto Ito" as head chef of the French Cuisine Department, and was awarded a Michelin star.
In 2020, he made a U-turn to the town of Setona and worked at his family's company, Takahashi Chikusan, in the pig and meat processing industries, gaining experience in raising pigs.
Yurina Takahashi
Born in Kyoto and raised in Hamamatsu. After studying French pastry at Chateau de Vigny for half a year, she worked as an apprentice at Le Chardon Bleu (Saint Just Saint Rambert), a member of Relais Desserts, and Christopher COUTANCEAU ( After working at Le Chardon Bleu (Saint Just Saint Rambert), Christopher COUTANCEAU ( La Rochelle), a starred French restaurant, he returned to Japan.
Worked at Patisserie Abondance in Hamamatsu, Japan, and was in charge of the dessert department at Michel Bras Toya Restaurant. After having a baby, she worked at Lion Cafe in Kyoto, Japan. She experienced product development and marketing, and in 2020, she joined Takahashi Chikusan Co.
She knows the agricultural industry well, and is committed to developing and manufacturing products that contribute to the food loss problem behind the delicious local food products.
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Author: Katsuhiro Yamamoto
Domingo Local Topics" brings you the charms of the local area through the "real voices" of local residents. The content varies from region to region, including unique local stores, student initiatives, and events created by everyone. We will bring you topics from the region that will make you feel more familiar with the local area and want to visit it.
