MOUNTAIN GOURMET LAB.
MOUNTAIN GOURMET LAB. started to make "Yamameshi (meals you eat in the mountains)" with this simple but passionate wish: We want to make it possible to eat more delicious food in the mountains. Takuro Miyoshi, the head of a branding and creative company, and Yoshifumi Tajima of the popular Shimokitazawa restaurant "namida" have teamed up to research innovative and delicious menus that are not bound by the concept of outdoor cooking.
What is MOUNTAIN GOURMET LAB.'s craftsmanship?
We want to eat good food, especially in the mountains!
If you think of the mountain as a restaurant, there is no restaurant with such a great view. What kind of dining experience can you have when you combine such a great view with the best food? MOUNTAIN GOURMET LAB. was started by Miyoshi, the representative of a branding and creative company, who was excited by the possibilities of Yamameshi that no one had yet experienced. With the help of Tajima, owner-chef of the popular Shimokitazawa restaurant “namida,” they are reimagining outdoor cooking from a cutting-edge gastronomy perspective to create products.
MOUNTAIN GOURMET LAB. proposes Yamameshi, which has two axes. The first is to make food tasty and enjoyable. As the brand name “Lab” suggests, they offer dishes that are not only delicious but also fun with a twist. And second, it should be light, easy, and non-perishable. They propose food that does not spoil the experience of mountain hiking itself in the pursuit of deliciousness.
They want to deliver an unprecedented dining experience in the incredibly unusual space of the mountains. Their curiosity, which led them to start MOUNTAIN GOURMET LAB., will surely create new experiences in the mountains for many people. And this may lead to unlocking the many possibilities hidden in “Yamameshi”.
Brand's Signature Gear
Risotto with Sherry-Braised Chicken and Maitake Mushrooms
This dish is an adaptation of “coq au vin jaune,” a dish Chef Tajima had in the Jura region of France and said “It was so good it got stuck in my brain,” using ingredients available in Japan. It is not only a dish that you have never eaten in the mountains, but also a dish with a strong flavor and aroma that you have never tasted before. It is a specialty of Mountain Gourmet Lab. that took more than two years to develop.
