The Story Behind SHOTOEN
In the spring of 2021, a renewal plan was set in motion for “Wafu Bekkan Shotoen,” a venue that had hosted significant life events since its opening in 1983 within Palace Grandeur.
Operated by Food Creation Japan (FCJ), Shotoen has been a site for weddings, betrothals, memorial services, tea ceremonies, business meetings, and exhibitions.
FCJ’s mission is to create a joyful society through food, which inspired the decision to renovate Shotoen while honoring its 39-year legacy.
“Shoto” meaning “the sound of wind through pine treetops, likened to waves,” was named by sculptor Seibo Kitamura. To preserve and enhance this legacy, the “SHOTOEN Project” was launched.
The Search for Team Members Nationwide
As the project progressed and our vision became clearer, we began searching for team members to help bring it to life. Nihon Shigoto Hyakkei covered our story, capturing our goals and staff’s thoughts, which helped unify our team.
We reached out nationwide to find individuals who shared our vision: Chef Matsuda, who creates innovative Japanese cuisine with spices; Pastry Chef Harada, known for health-conscious sweets; Chef Goto, dedicated to sourcing the best ingredients; and Sommelier and Manager Ishizawa, experienced in Tokyo and Kansai.
Having grown up in a family of chefs, I discovered my passion for Japanese cuisine early on. Guided by my upbringing and influenced by experiences such as the 2011 Tohoku earthquake, I explored various culinary paths, including catering and food styling. Eventually finding my home in Yamagata, I played a pivotal role in launching several dining establishments.
Fueled by a profound appreciation for authentic local flavors, I am drawn to the timeless allure of cooking with firewood, a practice that honors our culinary heritage and invites reflection on true richness. Through my culinary creations, I aim to awaken primal instincts and offer our guests an authentic taste of richness and tradition.
– Chef Sho Matsuda
Reborn under the banner of ‘eat local, feel the earth,’ SHOTOEN proudly embraces its 40-year legacy. Many have contributed to its reopening, and we aim to convey joy and the beauty of Yamagata to every visitor. With our dedicated team, we passionately delve into and showcase the allure of Yamagata. Our aspiration is to become a cherished cornerstone of the local community, dedicating our time and energy to fostering SHOTOEN.
We extend heartfelt gratitude for your ongoing support as we embark on this exciting new chapter.
– Manager/Sommelier: Seiji Ishizawa
SHOTOEN team
Sho Matsuta (Chef)
Born in Miyagi Prefecture in 1984, Sho began his culinary journey after graduating from Matsuyama High School. With a passion for both Japanese and Western cuisines, he gained experience at “100 Spoons” in Tokyo before joining the founding team of “nitaki” in Yamagata Prefecture in 2016. Sho later contributed to the culinary scene at “SLOW JAM” in Yamagata City before joining the SHOTOEN launch team in 2021, showcasing his dedication to culinary excellence and Yamagata’s gastronomic heritage.
Shoji Ishizawa (Manager/Sommelier)
Born in Kanagawa Prefecture, Shoji’s passion for baseball defined his early years. His time at Yokohama High School’s baseball team laid the groundwork for his future. After a professional baseball career until age 26, Shoji transitioned to hospitality, refining his skills in restaurant service and becoming a seasoned sommelier at Hiramatsu. Following a decade there, he led ventures in Awaji Island before making the move to Yamagata in September.
Eri Harada (Pastry Chef)
My philosophy revolves around incorporating seasonal ingredients, which not only offer high nutritional value but also enhance immunity and promote well-being. At SHOTOEN, where you can feel the changing seasons, I aim to showcase the four seasons through desserts and dishes. Additionally, I prefer using beet sugar for its health benefits and guilt-free sweetness. With delicate and surprising flavor combinations, I invite you to savor each moment at SHOTOEN.
Tatsuki Goto (Sous Chef)
Raised in a family restaurant, I discovered my love for cooking early on. After briefly exploring other career paths, including working for a food service company, I found my way back to the culinary world. Joining SHOTOEN is a new chapter for me, where I’m dedicated to bringing smiles and culinary wonders to our guests, fueled by a passion for exploration and discovery.
Creative team
Nagato Uematsu (Synosys Design Inc./Project Director)
After graduating from the Architecture Department in 2000, Nagato joined the international design firm Gensler. He accumulated experience in both design and project management, spending three years at the San Francisco headquarters overseeing commercial projects. Upon returning to the Tokyo office, he established a lifestyle (commercial environment) design studio. As a design consultant and project manager, he led teams as Studio Director, supporting clients and guiding numerous successful projects both domestically and internationally.
In January 2020, he founded Synosys Design and Directions LLC.
Anna Demuth (Synosys Design Inc./Design Director)
For over 20 years, Anna has been a leading designer at top design firms in Europe, Asia, and Japan, including Gensler, Nomura Kougeisha, and Fitch. With experience in designing retail, hotel, and commercial facilities for various renowned companies, both domestically and internationally, she brings a strategic design approach honed from her background in branding agencies. Anna also has a strong interest in sustainability, integrating environmentally conscious design practices into her work.
Ooki Jingu (Photographer)
Born in Gunma Prefecture in 1977, Ooki Jingu graduated from Tama Art University. Based in Tokyo, he explores light’s essence through photography, examining urban landscapes, nature, and human dynamics.
Jingu participated in the “Tokyo-ga” project and exhibited his work internationally since 2018. Notable projects include “The Festival of Tsubame Sanjo Factories” and the concept movie for the “Michi no Oku Art Festival Yamagata Biennale 2020.”
Special thanks -local growers-
We are grateful for the opportunity to collaborate with our wonderful producers.
