Resona集團的「Labotama」與鰻魚料理店「大穀」將更新其在川越的美食文化體驗之旅。升級後的行程將增加與主廚的直接互動，內容包含現場處理活鰻、現磨山葵以及在地清酒搭配，提供更深度的體驗。
Resona集團的地區設計實驗室埼玉（Labotama）與經營「鰻魚和食 大穀」的New Fuji公司合作，支援在川越市舉辦的美食文化體驗之旅。基於過去參加者的回饋，此行程將於2026年6月1日起全面更新，以提供更深度的文化體驗。新版行程增加了與主廚的互動時間，讓遊客能直接提問並學習有關食材和料理方法的知識。行程亮點包括觀看師傅處理活鰻魚的過程、親手研磨珍貴的本山葵、可選的在地清酒「鏡山」搭配，並以秘製醬汁燒烤的鰻魚飯作為完美句點。此計畫旨在傳達川越的深層魅力，並建立一個具永續性的高價值觀光模式。
FACT BOX · 重點整理
- 來源：PR TIMES
- 分類：Service Announcement
常見問題
What is the main purpose of this tour?
The tour aims to provide a deep, hands-on experience of Kawagoe's eel food culture, allowing guests to understand the history and craftsmanship behind the dish, going beyond simple sightseeing.
Who is organizing this tour?
It is a collaboration between Resona Group's Chiiki Design Lab Saitama (Labotama) and New Fuji Co., Ltd., which operates the 'Unagi Washoku Daikoku' restaurant chain.
What are the key highlights of the tour?
Highlights include watching a master chef prepare a live eel, a hands-on experience grating fresh wasabi, an optional pairing with local 'Kagamiyama' sake, and enjoying a full Unaju (eel over rice) course.
Why is the tour being renewed?
The tour is being renewed based on feedback from past participants who expressed a strong desire for more direct interaction with the chef to ask questions and deepen their understanding of Japanese food culture.
When will the renewed tour be available?
According to the article, the tour will be renewed from June 1, 2026, with sales for the new version starting from the end of October 2025.