This group saw its beginnings in 1907, as the private group “Miyagi Prefecture Japanese Restaurant Association.” In 1971, in accordance with the laws regulating the management and hygiene of businesses, the group joined with the Traditional Japanese Cuisine Restaurant Association, changing its name to the Miyagi Chapter thereof. The organization is comprised of restaurant and bar managers and currently has 23 members. It is part of a national network that is officially recognized by, and subject to, the Ministry of Health, Labour & Welfare.
The Association’s activities include regulating the hygiene requirements and business practices of its members, monitoring appropriate restaurant layout, and deciding the appropriate hygiene for foodstuffs. It also provides guidance for its members’ own improvement and promotion of the industry. Educational opportunities are also provided for skills and management training.
As time passes, there are more and more challenges facing our industry and the situation we find ourselves in, in particular with regard to the need to balance two opposites: preserving the traditional, and injecting new ideas. In connection with this, the Japanese government in March 2012 applied to UNESCO to have traditional Japanese cuisine, or washoku, recognized as an Intangible Cultural Heritage of Humanity. The application was successfully accepted on December 4th 2013. Now, more than ever, eyes from all over the world are focused on washoku.
Here in Miyagi Prefecture, we pride in ourselves in being fortunate enough to live in “gourmet heaven.” The fishing grounds of the Sanriku Coast and Matsushima Bay, and in particular the Kinkasan Ocean area, which is one of the best grounds in the world, provide a wealth of seafood, and for the fruits of the land we have the varied harvests from the lush plains of Miyagi dotted with rivers up to the Ou Mountains. The availability of top quality rice and pure water also allows us to produce the best saké. Please come and sample the gourmet delights of Miyagi Prefecture.
This website has been developed for the convenience of our clients, and also to aid networking between our members and their customers. We are particularly concerned about providing hospitality for our visitors from overseas, and also about effective disaster risk prevention, as we learnt from our experiences in and after the Great East Japan Earthquake. With reference to the former, we have started up this English version of the website, and hope it proves useful.
On behalf of all our members and their establishments, I would like to extend a warm welcome to all users of this site.
Traditional Japanese Cuisine Restaurant Association Miyagi Chapter