Even in illness,deliciousneed not be given up.
Clinicians’ clinical insight, joined with chefs’ artistry and technique, to co-design “delicious food” tailored to each person’s condition. For hospitals, care facilities, homes, restaurants — every table.
Medicine × Cuisine
Co-design between equal professions
From restricted diets to creative cuisine
Constraints become the starting point of creativity
Food as Medicine
Japan’s wisdom, built into society’s systems
From the Kitchen of Nabeno-Ism
Food as medicine, Clinical Gastronomy, from restricted diets to creative cuisine, a delicious life to the very last spoonful — the keywords of Maison de Santé
The certainty of medicine and the joy of gastronomy,
on a single plate.
For the taste of a single plate,
the highest responsibility.
No compromise excused as “medical food.” The grand chefs who have led French cuisine in Japan take responsibility for the taste of every plate.
Yuichiro Watanabe
渡辺 雄一郎
Owner-chef of Nabeno-Ism / Former executive chef, Joël Robuchon
Owner-chef of Nabeno-Ism, a French restaurant in Asakusa, Tokyo. Once executive chef of Joël Robuchon, he has held Michelin stars for many years — one of the grand chefs who define French cuisine in Japan.
His cooking rests on a philosophy of his own, joining the refined technique of French cuisine with a deep understanding of Japanese food culture. At Maison de Santé, as executive supervising chef, he answers for the quality and deliciousness of every menu co-designed with clinicians.
Hiroyuki Sakai
坂井 宏行
Owner-chef of La Rochelle / Iron Chef French on “Iron Chef”
Born in Kagoshima in 1942. Owner-chef of the French restaurant La Rochelle. As Iron Chef French on the television series “Iron Chef,” he fought many celebrated battles and did much to bring the appeal of French cuisine to Japan.
Inventive, precise, and warmly loved by all, he is a legend of French cuisine in Japan, admired across generations. Now the master lends his experience and passion to the ideals of Maison de Santé — and to the challenge of “delicious, to the very end.”
Beginning with the lineage of Japanese French cuisine that “Iron Chef” came to symbolize, chefs of the first rank are starting to answer this vision.
The Cuisine of Yuichiro Watanabe
Restaurant Nabeno-Ism, Asakusa, Tokyo
Caviar & Amaebi
Jewels of the sea, layered — the overture of a plate.
Vert
A light vitality, played in green.
Calamar
The art of heat, drawing out the ingredient’s sweetness.
Veau Rôti
Umami sealed within — a classic plate.
Tartelette
A close that stays beautiful to the last note.
This standard of the plate, brought to hospitals, care homes, private homes, and restaurants. Technique that turns restriction into a starting point for creation — this is where Clinical Gastronomy begins.
The joy of eating belongs
inside medicine.
With illness, the choices around eating narrow — restrictions on salt, sugar, and protein; a weakening ability to swallow. Yet living with medical limits and giving up on deliciousness were never the same thing.
The Clinical Gastronomy Project joins the clinical knowledge of physicians, dentists, and registered dietitians with the sensibility and technique of leading chefs, to co-design delicious food matched to each person’s body.
Hospital food, therapeutic diets, dysphagia-friendly cuisine, dining out, meals at home — from something endured to something that carries a life. Not as one-off events: working with medical institutions, chefs, companies, and government, testing and refining as we go, we will grow this into a new foundation for society.
From “you must not eat this”
to “how can this be made delicious.”
From the day illness arrives, to the very last spoonful — a delicious life.
Daisuke Tomita
Founder & Advocate, Clinical Gastronomy Project
Representative Director & CEO, MEDiDENT Inc.
Delicious to the very last spoonful —
made the norm, not the exception.