当社メディアジャパンは、山口県産食材（例：河豚、のどくろ、あんこう、秋穂の海老、山口茶など）を用い、シンガポール・Goodwood Park Hotelのシェフとともに洋食とのコラボレーション企画を実施しました。
“日本での伝統的な提供方法”ではなく、現地の食文化や嗜好に即した調理提案を目指したもので、企画立案から輸出入手続き、物流・保管までを一括して支援しました。
■実施内容・特徴
●食材選定から交渉・手続き代行までのワンストップ支援
日本国内での食材選定、仕入先交渉、輸出入業務代行、現地倉庫保管業務まで、一連プロセスを当社で担当しました。
●現地に適した調理法・提供スタイル提案
単に日本風に調理するのではなく、ホテルシェフと共同で、現地の味・食文化と融合させた洋食アレンジを追求。
日本食材をより受け入れられやすくするための調理法・盛り付け・味付けを模索しました。
●ブランド演出・価値訴求
山口県食材の持つストーリー性・希少性・品質を、コラボ料理を通じて体験者に伝えることを重視。
これにより、食材だけでなく、背景や産地の魅力を感じてもらう設計としました。
■イベント成果
●山口県特産の高付加価値食材を、現地消費者に新しい形で体験提供
●現地ホテルとのコラボを通じて、ブランド認知・信頼性を向上
●当社の輸出・調整・企画支援力を実務レベルで示す実績
今回の手法・モデルを、今後は他県・他食材で横展開するための試金石としてまいります。
Media Japan collaborated with Goodwood Park Hotel in Singapore to launch a special Western-style dining project featuring premium ingredients from Yamaguchi Prefecture, including fugu (puffer fish), nodoguro (blackthroat seaperch), ankō (monkfish), Aio shrimp, and Yamaguchi tea.
The project aimed to reinterpret Japanese ingredients through a local culinary lens, offering dishes tailored to Singaporean taste preferences rather than traditional Japanese styles.
Media Japan provided end-to-end support, from concept development and ingredient export procedures to logistics and on-site coordination.
■Project Overview and Key Features
●One-Stop Support: From Ingredient Selection to Export Management
Media Japan managed the entire process, including:
– Selection and sourcing of Yamaguchi ingredients in Japan
– Supplier negotiations and coordination with producers
– Export/import documentation and customs procedures
– Local storage and logistics management in Singapore
This comprehensive framework minimized the burden on producers while ensuring smooth and efficient execution.
●Localized Culinary Adaptation and Presentation
Rather than simply recreating Japanese dishes, the project focused on co-developing Western-style recipes with the hotel’s chefs.
Together, we explored innovative ways to integrate Japanese ingredients into Western cuisine, adjusting flavor profiles, plating, and seasoning to suit local palates and dining trends.
●Branding and Storytelling Through Cuisine
Beyond showcasing ingredients, the collaboration emphasized the stories, rarity, and craftsmanship behind Yamaguchi’s local produce.
Each dish was designed to communicate the cultural and regional heritage of the ingredients, allowing diners to experience both the flavor and the deeper narrative of Yamaguchi Prefecture.
■Event Outcomes
●Offered local consumers a new and sophisticated way to experience premium Japanese ingredients
●Enhanced brand recognition and credibility of Yamaguchi’s food producers through collaboration with a prestigious Singaporean hotel
●Demonstrated Media Japan’s comprehensive capabilities in export management, project coordination, and culinary concept development
Served as a model case for future cross-regional projects, paving the way for similar collaborations involving other prefectures and product categories.