Japan-U.S. Public-Private Partnership for Reconstruction
The Visit to Japan by NY Cooks for Tohoku

July 2011

Japanese

1. New York Cooks for Tohoku

(1) Purpose of the visit

On July 3, a group of renowned New York chefs led by Mr. Daniel Boulud ("NY Cooks for Tohoku") visited the city of Kamaishi, Iwate Prefecture, one of the areas most devastated by the earthquake and tsunami of March 11, 2011. The purpose of their visit was to serve a meal for the evacuees as well as to demonstrate the safety of Japan and Japanese food to the world.

(2) Participating Chefs

Daniel Boulud (from DANIEL), David Bouley (from Bouley), Floyd Cardoz (from North End Grill), Craig Koketsu (from the Fourth Wall Restaurants Group), Patrice Martineau (from Peter at the Peninsula), Tadashi Ono (from Matsuri), Francois Payard (from Francois Payard Bakery), Michael Romano (from the Union Square Hospitality Group), and Bill Telepan (from Telepan)

2. Meeting between State Secretary for Foreign Affairs Chiaki Takahashi and NY Cooks for Tohoku (on July 2)

On July 2, Mr. Chiaki Takahashi, State Secretary for Foreign Affairs of Japan, visited and talked with NY Cooks for Tohoku at the Sheraton Grande Tokyo Bay Hotel in Maihama, Chiba Prefecture, where they were doing advance culinary preparations for the meal. The following is a summary of how the meeting went:

1. (1) Mr. Boulud introduced State Secretary Takahashi to the other chiefs working in kitchens in separate rooms. State Secretary Takahashi talked with them while receiving explanations from Mr. Boulud.
2. (2) The gist of the remarks made by State Secretary Takahashi:
   1. (a) I appreciate your visit to Japan and your support for the people in the affected area. Your action strongly encourages not only those affected but also the Japanese people as a whole.
   2. (b) It gives those affected great pleasure to be able to enjoy the superb dishes that you will prepare with Japanese ingredients.
   3. (c) Japan is working hard to prevent damage caused by harmful rumors. The most important of all is to demonstrate to the world that Japan and Japanese food are safe. I hope that more people from all over the world will come to visit Japan. Your activity is extremely positive in this light as well. I hope that after returning home, you will emphasize that Japan is safe and open for business.
   4. (d) The recent visit to Japan by Lady Gaga, who left the country just yesterday, made quite an impression on the world. Your visit is just as significant.
   5. (e) I hear that hot weather is prevailing in Iwate Prefecture, the place you will visit tomorrow. And you are preparing food in hot kitchens. Please take care of yourselves. Good luck.
3. (3) The gist of the remarks made by NY Cooks for Tohoku:
   1. (a) We came to Japan to serve a meal to people in the affected area and bring them some enjoyment as well as to demonstrate to the world that Japanese food is good and safe by using Japanese ingredients.
   2. (b) We are also accommodating the tastes of senior citizens among the affected people by adding Japanese elements to the flavor and texture of the dishes.
4. (4) After the meeting, State Secretary Takahashi and the chefs posed for a commemorative picture in front of a refrigerated truck that will carry the ingredients to Kamaishi.

3. The Goodwill Lunch in Kamaishi (in the Kamaishi municipal athletic field, from 11:30 to 14:30, July 3)

The following is an overview of the Goodwill Lunch held on July 3 in the Kamaishi municipal athletic field.

1. (1) The event attracted an impressive turnout: more than 2,000 people attended as against the anticipated number of 1,000 to 1,200. Even before the start of the event, long lines formed in front of the tents where the dishes were served. The lines did not disappear until the event finished.
2. (2) The chefs proactively engaged with local people. They voluntarily carried dishes to other tents to serve visitors who were eating there. Some chefs even helped senior citizens carry dishes.
3. (3) Many of the visitors expressed their feeling of gratitude to the chefs, saying, for example, that this was the first time that they had such a sumptuous meal since the March 11 disaster.
4. (4) The event was also supported by many volunteers at the site, including foreign chefs living in Japan; Japanese chefs; employees of the Nippon Steel Group; players of the Kamaishi Seawaves, the local rugby team; members of the rugby clubs from the University of Tokyo and Tohoku University, and civil society volunteers.

The event in action

A group photo of the chefs and volunteers