（Source：SNCC）
In Hokkaido’s Shiretoko, Kitakobushi Resort has launched the Shiretoko Nature Chefs Club (SNCC), aiming to enrich the region’s unique food culture. This club, centered around restaurant chefs, strives to develop new culinary methods using the limited ingredients available in Shiretoko’s harsh natural environment. It also communicates the appeal of working as hotel chefs, contributing to the development of new talent. SNCC’s activities are based on five pillars: ‘Meeting the people who nurture’, ‘Valuing experiences’, ‘Creating cooking methods’, ‘Communicating cuisine’, and ‘Creating fun’, where chefs deepen their connections with producers to cultivate the local food culture.
The chefs of SNCC, gathered in Shiretoko from all over the country, are dedicated to maximizing the appeal of ingredients. They focus on food loss measures and the creation of sustainable food culture, deepening their bonds with the local community through cuisine. At the Kitakobushi Shiretoko Hotel & Resort’s ‘the LIFE TABLE’, a ‘free order style’ restaurant allows visitors to directly experience the chefs’ skills, spreading Shiretoko’s food culture to visitors.
The club’s efforts are crucial as part of sustainable tourism rooted in the respect for Shiretoko’s nature and culture. The activities of the Shiretoko Nature Chefs Club contribute to the overall development of the region and spread the allure of Shiretoko both domestically and internationally by offering unique culinary experiences to visitors. This initiative is an important step in deepening bonds with the local community and shaping the future of food culture.