Available at 8 Kyushu stores in Kanagawa, Tokyo. SENDX! Will start online sales from January 18, 2022. It is possible to purchase from all over the country!
The D2C service "SENDX!" ( Https://sendx.shop/ ) operated by Planet Table Co., Ltd. has more than 90 stores, mainly department stores and station buildings, from Hokkaido to Kyushu. We will sell two kinds of vegetable sets in collaboration with the fruit and vegetable specialty store "Kyushuya" and the chef Akihiko Hoshino of "Brasserie Paul Bocuse Ginza" who inherits the will of French culinary master Paul Bocuse. ..
At Kyushuya, a fruit and vegetable specialty store that has more than 90 stores centered on department stores and station buildings all over Japan from Hokkaido to Kyushu, it is exciting to provide consumers with the fun of knowing and discovering. A new "restaurant vegetable corner" has been set up in the store to develop a wide variety of products.
In this corner, there are more than 4,500 restaurants including starred restaurants in the 23 wards of Tokyo, which are sold by the BtoB service "SEND" ( https://send.farm/) operated by Planet Table. We sell rare vegetables that are actually handled.
This time, from the desire to more easily arrange rare vegetables that are not familiar to ordinary households on the table, France inherited from Mr. Paul Bocuse, a recipe of the century, located 3 minutes from Ginza and Yurakucho. We asked Mr. Akihiko Hoshino, the chef of the restaurant "Brasserie Paul Bocuse Ginza" where you can easily enjoy cooking, to devise a recipe, and we will sell a "vegetable set with recipe video" using restaurant vegetables handled by SEND.
By selling two kinds of vegetable sets this time and offering a special recipe video as a privilege, you will be able to easily enjoy French cuisine using professional restaurant vegetables at home.
Vegetable sets with recipe videos will be sold at 8 Kyushu stores in Tokyo and Kanagawa, and at SENDX! To consumers nationwide.
Through this initiative, we will give general consumers many options for purchasing fruits and vegetables, aiming to spread restaurant vegetables to households, and will continue to expand similar initiatives in the future.
I want to pursue the hospitality unique to brasserie
Born in Gunma prefecture in 1984. After graduating from a vocational school, went to Hiramatsu Co., Ltd. Study at [Symposium], [Restaurant Hiramatsu Hiroo], France [Restaurant Hiramatsu Paris]. After playing an active part in Kanazawa [Jardin Paul Bocuse], he became a chef of [Brasserie Paul Bocuse Ginza]. I have also experienced hotels and cafes, and have experienced and learned about various stages of "food". At our shop, we are pursuing the hospitality unique to brasserie every day.
Cooking class will start on YouTube from June 2, 2020.
[YouTube details]
Channel name
Paul Bocuse Cooking Class BOCUSE AT HOME by Teruhiko Hoshino
Number of subscribers
452,000 people (as of January 18, 2022)
Channel URL
https://www.youtube.com/channel/UCtXNmzNBx-GMQF07Mo68kGg
In this cooking class, the French cuisine that is usually served at the restaurant is reproduced as it is. We introduce a lot of points that are useful for home cooking, such as how to make a slightly elaborate sauce and preparation with a little effort.
Bourboulenc sauce of Belgian Shallot, a warm salad of mini Cantonese Chinese cabbage, yellow carrots and purple carrots
A colorful dish of deliciously boiled mini Cantonese Chinese cabbage and yellow-purple carrots sprinkled with traditional French Bourg-Blanc sauce using Shallot.
Introducing how to make Bourboulenc sauce that you can easily make at home.
▼ Recipe video
https://youtu.be/6sa4aF1GmXg
Roasted root parsley with cumin flavor
Saute the root parsley baked in the oven with butter and cumin, and sprinkle the parsley leaves to finish.
It is a healthy French dish that conveys the deliciousness of vegetables while being simple.
▼ Recipe video
https://youtu.be/TzrjeXxAf-I
■ Chef Hoshino's recommended sauce Bourboulenc salad set 648 yen (tax included)
(2 mini Cantonese Chinese cabbage + 2 carrots + Shallot 200g with recipe)
■ Chef Hoshino's Recommended Sauce Bourboulenc Salad & Roasted Root Parsley Double Set 864 yen (tax included)
(3 items above + 1 root parsley with recipe)
SENDX! Online shop
https://sendx.shop/
Kyushuya
Mini Cantonese Chinese cabbage, carrots, shallot, and root parsley can be purchased individually.
[Store list]
Tokyu Futakotamagawa store
〒158-0094
2-21-1 Tamagawa, Setagaya-ku, Tokyo Futako Tamagawa Tokyu Food Show
Tokyu Aobadai store
〒227-0062
2-1-1 Aobadai, Aoba-ku, Yokohama-shi, Kanagawa Aobadai Tokyu Square South-1 B1F Aobadai Tokyu Food Show
Tokyu Tama Plaza store
〒225-0002
1-7 Utsukushigaoka, Aoba-ku, Yokohama-shi, Kanagawa Tokyu Department Store B1F
Tokyu Hiyoshi store
〒223-0061
2-1-1 Hiyoshi, Kohoku-ku, Yokohama-shi, Kanagawa Hiyoshi Tokyu avenue 1st floor
Veggie Full Marche KYUSYUYA
〒160-0023
1-5-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo Odakyu Department Store Shinjuku Store Halc B2F
Tobu Ikebukuro Main Store
〒171-0021
1-1-25 Nishiikebukuro, Toshima-ku, Tokyo Tobu Department Store Ikebukuro Main Store Plaza Building B2F
Matsuzakaya Ueno store
〒110-0005
3-29-5 Ueno, Taito-ku, Tokyo Matsuzakaya Ueno Store B1F
Atre Kichijoji store
〒180-0003
1-1-24 Kichijoji Minamicho, Musashino-shi, Tokyo Atre Kichijoji Main Building 1F
* Stores handled as of January 18, 2022. There is a possibility that it will increase in the future.
"I want to pass on genuine French cuisine to the next generation"
French culinary master Paul Bocuse. After studying under the legendary cook Fernand Point at the famous restaurant "La Pyramid", he succeeded to his family restaurant, and in 1958, the restaurant "Paul Bocuse" won one Michelin star. In 1961, Paul Bocuse was the first cook to receive the French highest medal, the MOF (Meilleur Ouvrier de France), and the restaurant received two stars in 1962 and three stars in 1965. It is famous as the best restaurant in the world. Paul Bocuse's philosophy is still preserved by his successors.
And, "Brasserie" is a new concept established in 1994 to create a place where you can easily offer innovative and contemporary cuisine that suits your modern daily lifestyle. Inheriting the Paul Bocuse philosophy, it offers high-quality cuisine that is reasonably priced, but with a focus on ingredients, heat and sauce. Currently, it has eight brasseries in Lyon and Paris, and is extremely popular with locals and tourists.
In 2007, in partnership with Hiramatsu, the first Paul Bocuse brasserie abroad was born in Japan. Currently, we have four brasseries in Tokyo, Daikanyama and Kanazawa, high-end restaurants, Tokyo (Roppongi, Ginza, Daimaru Tokyo), and Kanazawa.
"Brasserie Paul Bocuse Ginza" is on the 10th floor of "Marronnier Gate Ginza 1". The vibrant and cozy accent of the open kitchen adds to the calm dining room with a great view. The concept is "tradition and modern". Chef Akihiko Hoshino offers orthodox French cuisine with a modern look while respecting traditional cooking methods.
"Wonderland of vegetables and fruits that makes you want to go every day"
Since its founding, Kyushuya has two corporate cultures that have been thoroughly focused and refined.
It is "face-to-face customer sales" and "store-led management".
Currently, Kyushuya has more than 90 stores, mainly department stores and station buildings nationwide, but the customer base differs depending on the region and store, and the shopping methods and needs differ. In other words, if you have 100 stores, you need 100 stores with different personalities. Therefore, it is an essential condition for stores that are loved in the region to absorb the regional characteristics and customer needs of each store through “face-to-face customer service sales”. Based on the information collected in this way, the store manager, who has authority and responsibility, will change the product lineup, the store, and the people. This is store-led management. The daily accumulation of these stores will lead to the refinement of the Kyushuya brand as a whole.
The theme of Kyushuya's medium-term management plan is "to establish an overwhelming" Kyushuya "brand and leap forward to become" the best fruit and vegetable company in Japan "that is unrivaled in terms of products, services, and customer satisfaction." .. In addition to discovering and developing new products, we would like to improve customer satisfaction from both hardware and software perspectives, such as planning events with customer participation, and aim to become the true company specializing in fruits and vegetables in Japan.
SENDX! Aims for a world where "various foods" continue.
One of the issues surrounding the current agriculture, livestock and fishery industry is "decrease in production volume and producers".
There are still many wonderful ingredients that are sleeping in rural areas, but there are many ingredients that are not distributed year by year due to reasons such as "low name recognition" and "low production".
SENDX! In order to face this issue, we will communicate the existence of unknown ingredients nationwide, how to eat them, the feelings of producers who grow with all their heart, and the chefs' commitment to handling those ingredients. We will propose options.
To maintain and develop "food diversity" as a service that enables you to choose ingredients on your own initiative and enjoy "food" in various ways by learning about new ingredients and having knowledge and information about ingredients. I will contribute.
Company name: Planet Table Co., Ltd.
Location: 4-13-34 Higashi-Shinagawa, Shinagawa-ku, Tokyo
Representative: Masatoshi Mori
Established: May 30, 2014
URL: https://planet-table.com/
Business: Purchasing and selling agricultural, livestock and marine products using the Internet
Other incidental related services
Planet Table Co., Ltd., which develops "SENDX!", Has launched "SEND" ( https://send.farm/ ), a distribution and distribution platform for agricultural, livestock and marine products released in August 2015. By connecting production areas and consumption areas and eliminating distribution inefficiencies and information asymmetry between production and consumption, "solving the food loss problem" and "a society in which the local agriculture, livestock and fisheries industry is sustainable" We are working on "realization".
The purpose is to evolve the engagement with 6500 trading producers (*) nationwide, which is the greatest strength of "SEND", and 4500 restaurants using SEND (*) in the 23 wards of Tokyo from the conventional service. , Started "SENDX!" From April 2021. We are taking on the challenge of providing new value from the perspective of distribution and consumption by connecting the thoughts of producers and individual restaurants nationwide with the curiosity of consumers about food.
* As of December 2021
