"How to consume vegetables effectively? Is one of the keys on creating menus" says Grand Bach Ginza Wellness Food Concierge Ruriko Oshima san. She is also a nutritionist who develops menus with Chef and staff.

"For example, the efficiency of consuming vitamins from vegetables varies depending on whether they are water-soluble or fat-soluble. Fat-soluble vitamins are poorly absorbed without the presence of fats, so dressings are based on ingredients such as olive oil combined with nuts, which enhances absorption. Although oils are often disliked, high-quality oils rich in oxidation-resistant oleic acid have the benefit of lowering cholesterol. Therefore, we incorporate them here."

"It's remarkable how we feel more satisfied as we hear the details for the appetizer. The entire course is designed to ensure the intake of over 300g of vegetables, making it not only delicious but also nutritionally well-balanced. The sense of  harmony between taste and body-friendly nutrition, but having this theoretical brings higher satisfaction. It feels like a new perspective has opened up, introducing a new way to enjoy the art of cuisine."

Wellness lunch course has different theme in each season. Spring theme is "Tasty Sugar-OFF". We asked Oshima san who has came up with this theme, "What's the reason to pick this theme for spring?"

"Spring is a season of lifestyle changes, new beginnings, and the start of the year. It's a perfect time for those considering starting a diet in preparation for the upcoming summer. With this theme, I hope to provide an opportunity for you to reconsider your dietary habits and your overall well-being. For those interested in carbohydrate control but hesitant about strict diets, or for those who always feel they lack sufficient protein, this course offers dishes that achieve the balance of 'delicious' and 'healthy' without the need for excessive effort."

For the amuse, indulge in the "Vegetable Parfait" made with green peas powder ice cream. Fulfilling "Coming of Spring" as the appetizer. Your selection of low-fat/high-protein fish dish or a chicken dish for the main course. For the pasta dish, enjoy the "Rapeseed and Mamelloni," made with 100% yellow pea macaroni. Lastly, it including the "Low-Sugar Spring Dessert, Locabo Frais," supervised by the renowned Japanese patissier Toshi Yoroizuka.

Even with such a satisfying meal (excluding dessert), the calorie is in the 600 kcal. The carbohydrate intake is approximately 40g which is only 2/3 of melon bun (the recommended carbohydrate intake during low-carb diet is between 70g to 130g per day). Seasonal spring vegetables (shown in the photo is a part of it) are mainly used with 300g or more (the daily vegetable intake target being 350g). Furthermore, protein, fats, carbohydrates, and salt are precisely measured, and you can access the detailed nutritional information by scanning the QR code on the menu.

Pasta made from beans brings benefit as they are rich in protein, fiber and contains less sugar than wheat flour pasta. It is for you those who is aware of lack of protein intake.

Oshima san is not only developing menus, but is occasionally engaging with customer at the restaurant and providing menu explanations to customers. "Being able to interact with customer feedback into the creation of the next menu is also a source of motivation." - says Oshima san. She has showed the strength of being directly involved in the restaurant and maintaining connections with the customers.

Photos: Pasta, fourth dish of the course. "Field mustard and macaroni" is a less-sugar dish which is served with yellow beans macaroni.

This is also a delightful experience for the customers. Being able to share about the dish, discussing its benefits, and also the regular nutritional concerns makes the value of the dining experience better. The knowledge gained at the restaurant can be effectively applied to the dietary habits at home. Moreover, the reassuring presence of a registered dietitian directly involved in the restaurant and engaging with the customers provides a comfortable and reliable experience.

"Tasty Sugar-OFF" Lunch course is ¥4,400 and comes with 5 plates, the duration is from March to May.
 

Food allergies, vegan and vegetarian compatiable beforehand.

"Tasty Sugar-OFF" is suitable for everyone whether thinking of starting a diet of sugar restriction or not.

Grand Bach Ginza was opened in November 2021, is one of the "Hotel Grand Bach" brand located in Kyoto, Atami and Sendai. Their concept is "Relaxing body and mind hotel stay" with Great Father of Music J.S. Bach and wellness cuisine.

As you step into the hotel, the soothing melodies of Bach, creates a pleasant atmosphere. On the first floor, you'll find the hotel dining, 'Wald Haus - Mori no Ie' where you can not only enjoy the music but also enjoy dishes that provide a healing experience for both mind and body. Whether you are a fan of classical music or not, you are sure to have a relaxing moment.

One of the concept of "Wellness cuisine". It is very rare to have a clear concept of "wellness" even though we nowadays often see the word. We only have a rough idea of what it means. We asked what kind of cuisine "wellness cuisine" is.

"Wellness isn't just about the physical aspects, such as what is typically associated with 'health' or 'healthy.' It stands for a broader definition that extends to the mental aspects and lifestyle. Wellness Cuisine is related to achieve a healthy state through the process of eating and lifestyle, for a physical and mental well-being".

said Grand Bach Ginza's General Manager and Grand Master Chef, Toshihiro Sato san.

The fact that the Grand Master Chef also serves as the General Manager of the hotel proves the emphasis placed on "food." In addition, the collaboration between chefs and registered dietitians in the hotel dining setting represents a completely new style. Green Hospitality Management Co.,Ltd, a subsidiary of Green House Co., which employs approximately 2,000 registered dietitians operates not only in hotels and restaurants but also in school meal programs, employee cafeterias, elderly facilities, hospitals, and healthcare businesses, showcasing the diverse of registered dietitians across various places.

"Upon the establishment of Grand Bach Ginza, we decided to have the concept of Wellness Cuisine and welcomed the idea of having a registered dietitian on board with us. This is the first challenge in our hotel business and Oshima san, our registered dietitian, is in charge of the position as Wellness Food Concierge."

Hotels and restaurants where chefs and registered dietitians work together, leveraging their respective strengths, are rare and truly groundbreaking! Dishes that combine culinary techniques and captivating skills with nutritional expertise and scientific evidence can provide the best culinary world.

However, even as chefs and registered dietitians work together equally as a team, "there are various aspects where both chefs and dietitians cannot compromise with each other, and in reality, managing these differences can be quite challenging," Oshima san reveals her struggle.

"After calculating the nutritional value, we often discuss with the sous chef about reducing the salt or using certain ingredients," Oshima san explains with a laugh. "But from the perspective of the chefs, there are certain aspects related to the deliciousness that cannot be compromised. We work together to adjust and develop the menu, considering the overall balance."

Through this negotiation and compromise, the course meals are genuinely delicious and brings benefits to the body, providing a fulfilling experience for both the mind and body. This ensures a dining experience that you can enjoy the unique strengths of Grand Bach Ginza.

"I believe that in the future, many Wellness Food Concierges will be actively performing and registered dietitians will become more deeply involved in the world of restaurants." As the genre of Wellness Cuisine gradually expands its influence, we can't take our eyes off since it seems that Grand Bach might be a pioneer in this field. 

Written by Mizuho Ajihara. Photo by Satoshi Araya.