Topics & News
News, announcements, recent work and reflections from Hiromi Koshimizu Gastronomie.
Understanding Expectations for Food When Several Companies Are Involved
What Southern France Taught Me About Earning Trust
French Osechi Supervised by Hiromi Koshimizu Goes on Sale in Aeon’s 2027 Collection
An Anniversary Celebration Begins with the People You Are Welcoming
The Foie Gras Monument
Catering Timed Around an Investor Reception for 80 Guests
A Full Wedding Menu for 70 Guests at a University Guesthouse
Our Dedicated Corporate Catering Page Is Now Available
Serving a Full French Menu in a Venue Without a Kitchen
Maintaining Quality with a Small Team: Lessons from a Michelin-Starred Restaurant
Our English-Language Website Is Now Available
Monthly Availability: May 2026
Taking Beef Seriously
Why Company Presidents Invite a Chef into Their Own VIP Rooms
Akuma no Financier®: Five Years of Persistence in One Small Cake
Sea, Winter and Early Spring: The Thinking Behind a Course Menu
Our Official Website Has Been Renewed
