Our Project
Team CROSS Initiatives
Branding
Branding & Opening Support for a Restaurant & Wedding Venue
Shinagawa / Tokyo
Rebranding, Promotion Strategy & Culinary Concept Development for a Restaurant
Shirokane / Tokyo
Branding Director for a Restaurant & Wedding Venue
Tokyo, Kyoto, Nagoya
Service Training for a Restaurant within a Resort Hotel
Miyakojima / Okinawa
Menu Branding for a Restaurant within a Hotel
Ishinomaki / Miyagi *by Reconstruction
Product Development
Confit of natural Ayu (sweetfish) from Shimanto River
Roadside Station “Yotte Nishitosa”, Nishitosa / Kochi
Confit of Kawachi duck
Tsumura Honten, Matsubara / Osaka
French chocolate curry / Italian pork curry
Ōtsuchi / Iwate, supported by Reconstruction
100th Anniversary Sausage
Ōki Sausage, Yokoshibahikari / Chiba
Menu development / Recipe provision
Provided recipes using Naruko Onsen tofu
Naruko Onsen, Miyagi / Ōsak
Developed restaurant menu
Hotel Kōrin, Esashi / Hokkaido
Provided recipes using walnuts
California Walnut Board
Catering
HIROKO KOSHINO Collection
Ebisu / Tokyo
LANVIN 130th Anniversary Pop-up Boutique
Omotesando / Tokyo
+FOUR CORNERS Launch Event
Omotesando / Tokyo
Wakayama Booth at the French Embassy
Hiroo / Tokyo
Food Camp! Tour 2022
Kōriyama / Fukushima
Pop-up at Events
Sparkling Garden: 100 Types of Bubbles
Odaiba / Tokyo
Collaboration Store with Isetan × Denby
Shinjuku / Tokyo
Shinjuku Seafood Mania 2019
Shinjuku / Tokyo
Fukushima! Sea & Land Harvest Festival
Ariake / Otemachi / Futakotamagawa, etc.
World Chef King Summit 2022
Awaji Island / Hyogo
Mitsukoshi Pop-up Restaurant
Nihonbashi / Tokyo
Hama Festival 2023 & 2024
Roppongi / Tokyo
Lectures / Instructors / Others
Lectures / Speaking Engagements on Food & Restaurant Management For companies and local governments
– Inoue
Instructor at Japan Hotel School
– Inoue
Menu Design for a Restaurant Logo Design for a Brand