IHG Foodie – Singapore

Internationally acclaimed gastronomic connoisseur, Takanori Nakamura, explores Singapore’s Michelin-starred restaurants and street hawkers in “Sophistication: A Sensory Experience”, part of the ‘Stories of the InterContinental Life’ video series http://bit.ly/2rTNZTO

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Nagoya – a great hotel guests love

Thursday was business trip for me to Nagoya.

As this is the beginning of the Obon week, you can imagine that train stations and airports were packed. Even though JR has planned shinkansen in the Tokaido line every 4mn (how do we do in France that they cannot manage to get one train every 90mn to arrive on time, it always intrigues me), I had to let a large number of trains go until I could get a seat!

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I approached this trip with a pure business focus in mind and hardly any expectation on Nagoya. I have been there years ago and had not found anything special to it. I knew I would have an interesting afternoon as we had to review a specific segment of clientele where we need some work done.

Let me tell, what I found was extraordinary. Although the hotel does not enjoy the best location out of all luxury business hotels in town, it is a gem!! Fully renovated, beautiful restaurants and what a team!! So far, all I heard was that Nagoya people are “different” and they don’t like to spend. Instead, it was a friendly and outgoing bunch of people, all extremely competent and professional, smiling, attached to service, client oriented.

First surprise happened upon arrival. there was a meeting to taste the winter menu, each chef for each of the 6 restaurants was describing his new menu, the recipe, the preparation, the presentation, the ingredients. All the newcomers (young people just out of university) were religiously taking notes, at the end of the session, all could taste. When I asked whether it would be too early to try the December menu in August, all looked at me astonished, they explained this is why they do it, all have notes and have time to review, learn, ask questions and the chef to prepare orders, suppliers, produce etc.

 

We then moved to our meeting. After that, I was lucky enough to be here for the welcome celebration party for the new General Manager and again what I found was amazing – a great atmosphere, a buffet that some of our clients would envy, fantastic team, the owner present and mingling with his teams, the GM very open and approachable, the employees smiling and coming naturally to me asking questions, so refreshing

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Nagoya indeed has not got much too offer in terms of heritage and monuments BUT you could consider it as a stop on the way to Kyoto (only 30mn train), to enjoy the Nagoya Meshi, great cuisine, based on red miso, eel, deepfried meat, chicken wings. and enjoy the people!! thank you ANA Crowne Plaza Nagoya for this experience.

The Boston Museum is linked to the hotel, nice place, there is a shrine, the port to visit and the Toyota site of course.

A salad factory

We knew Japan was lacking space, we also knew that many of the Japanese corporations had to diversify their competences to survive (Fuji film, Toshiba, Sony, Hitachi among others)

Did you know that #Toshiba and #Sony at least have developed technology to produce salad in a “factory”, they are also making use of former factories to convert them into green houses under LED. There is a mini sample at the #Itoya shop in Ginza. I could see this on Tuesday.

This made me think, am I eating healthy, properly in Japan? What is in my plate? Am I overtrusting Japan?

 

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salad factory