Tokyu Land to introduce private chef experiences for BRANZ residents

Tokyu Land Corporation has announced the launch of a new bespoke culinary service, “MY GRAND CHEF for BRANZ,” designed exclusively for residents of its luxury BRANZ condominium brand.

Developed in partnership with kitchenware manufacturer KAI Corporation, the service aims to enhance residential lifestyle value by bringing professional chefs directly into condominium common spaces.

Chat GPT Plus AI enhanced image from Tokyu Land Corporation press release.  Enhancement needed as the file provided in the press release was too pixelated for publication.  Visual differences exist between the original and this reproduction.

As urban lifestyles evolve and opportunities for shared meals become increasingly limited, the initiative focuses on creating memorable dining experiences within residential settings. Through the collaboration, residents will be able to book highly regarded chefs from across Japan to prepare private meals tailored to individual requests.

Under the program, chefs will visit a building’s shared dining facilities and create customized menus ranging from formal multi-course dinners to more casual party-style events. Menus are planned in advance based on resident preferences, with pricing starting at ¥550,000 per event, including tax.

The service will initially feature three partner chefs: Chinese cuisine specialist Yoshiya Komoda of 4000 Chinese Restaurant, Italian chef Shinji Harada of Shin Harada, and Japanese cuisine chef Masahiro Kasahara of Sanpiryoron.

The service is scheduled to debut in 2027 at Branz Tower Osaki and Branz Tower Yokohama Kitanaka, with the possibility of expansion to other large-scale condominium developments in the Tokyo metropolitan area.

For properties without suitable dining facilities, alternative venues are being considered, including shared spaces within major redevelopment areas.

Looking ahead, Tokyu Land has indicated plans to broaden its premium resident services beyond dining, potentially incorporating offerings related to sports, art, and other lifestyle interests based on resident feedback.

To address sustainability concerns, the service operates on a fully reservation-based system, allowing precise ingredient sourcing and minimizing food waste. Chefs will also employ techniques that maximize ingredient usage and incorporate produce that might otherwise go unused.

Source:

R.E. Port News (Japanese only)