経歴

青森県出身
Harvard Business SchoolOPM修了卒業資格授与
ワインソムリエ　ブルゴーニュワイン騎士団叙任
著書「ウエルネス戦略」、「週末ウエルネス」

人口減少の中地方創生を目指しReLaboの設計デザイン、すべてのサービスをプロデュース。キッチンに自ら立ってレシピ開発することもある。

Chairman, Jikeikai Medical CorporationChairman,
Keijinkai Social Welfare
CorporationPresident, Jogakura Tourism Co.

Tomohiro Tanno
Ltd.Originally from Aomori Prefecture, JapanGraduate of the Harvard Business School OPM ProgramCertified Wine Sommelier and Knight of the Confrérie des Chevaliers du Tastevin (Burgundy Wine Brotherhood)Author of Wellness Strategy and Weekend WellnessDriven by a passion for regional revitalization amid Japan’s population decline, Mr. Tanno has led the comprehensive design and production of ReLabo, a wellness-oriented hospitality concept.He not only oversees operations but also engages directly in recipe development, sometimes stepping into the kitchen himself to bring his vision to life

経歴

青森県出身
株式会社喜山（東京早稲田）入社
株式会社萬惣食品（東京電力千代田荘）入社
渡仏メゾンラフィット　ル・タストバン（2つ星）で勤務
株式会社古牧温泉渋沢公園入社　奥入瀬渓流グランドホテル　洋食料理長就任
株式会社アオモリマリーナ入社　レストランブルーオーシャン　料理長就任
TRAIN SUITE四季島縄文コースディナー担当
Aomori French Gastronomy En　総料理長 就任

Executive Chef
Masanori Kawaguchi

Born in Aomori Prefecture, Chef Masanori Kawaguchi began his culinary journey at Kizan Co., Ltd. in Waseda, Tokyo, followed by Mansou Foods Co., Ltd., where he served at Chiyoda-so, a Tokyo Electric Power guesthouse.
He later traveled to France to refine his skills, working at Le Tastevin (2 Michelin stars) in Maisons-Laffitte.
Upon returning to Japan, he joined Komaki Onsen Shibusawa Park, and was appointed Head Chef of Western Cuisine at the Oirase Keiryu Grand Hotel. He then took on the role of Executive Chef at Restaurant Blue Ocean, operated by Aomori Marina Co., Ltd.
Chef Kawaguchi also created the Jomon-themed dinner course aboard the TRAIN SUITE Shiki-shima, a luxury cruise train known for its exquisite cuisine.
He now serves as the Executive Chef of Wellness Gastronomy EN, where he continues to innovate with Aomori’s rich natural ingredients and express the region’s beauty through his cuisine.

経歴

青森県出身
中国料理「吉慶」支配人として勤務
Relabo開設準備室を経て、2024年Wellness Gastronomy
EN　ヘッド・マネージャー就任
TRAIN SUITE 四季島縄文コースサービス担当
日本ソムリエ連盟　ソムリエ2022年取得

Sommelier & Head Manager
Hiroshi Eto

Born in Aomori Prefecture, Hiroshi Eto began his hospitality career as Manager of the Chinese restaurant "Kicchun", where he developed his leadership and service expertise.
He played a key role in the pre-opening team of ReLabo, and in 2024, was appointed Head Manager of Wellness Gastronomy EN, where he oversees all aspects of restaurant operations and guest experience.
Mr. Eto also served as a service professional for the Jomon-themed course aboard the luxury cruise train TRAIN SUITE Shiki-shima, showcasing his refined hospitality skills in one of Japan’s most exclusive dining settings.
Certified as a Sommelier by the Japan Sommelier Association in 2022, he combines deep wine knowledge with a passion for Aomori’s culture and ingredients to craft memorable pairings and service.

雲谷ト森山農園は、青森の自然環境を活かし、固定種・在来種を自家採種することで種の多様性を守りながら、化学肥料に頼らず無農薬で持続可能な農業を実践する先進的な農園

Moriyama Farm

Moriyama Farm is a pioneering agricultural initiative in Aomori, committed to sustainable farming that embraces the natural environment. By preserving seed diversity through self-harvesting of heirloom and traditional varieties, they practice chemical-free and pesticide-free cultivation without relying on synthetic fertilizers.

堀内船長は、青森で唯一カニ漁を行う漁師です。
沖合40分という日本でも最短距離の漁場は水深800mの急峻な海底で、最高の蟹が獲れます。

Fukaura Town – Martetsu Horiuchi Fisheries

Captain Horiuchi is the only crab fisherman in Aomori. Just 40 minutes offshore lies one of Japan’s closest and most unique fishing grounds—an abrupt drop to 800 meters deep—where the finest crabs are harvested.

白神山地の沢水を利用して幻の魚イトウを養殖している。
イトウは滑らかな食感と身質から「川のトロ」とも言われ、鯵ヶ沢町で養殖されている「イトウ」は、レストランなどで提供できるサイズになるまでに、5年以上の歳月を要します。

Ito Fish Farm – Ajigasawa Town

In Ajigasawa Town, a rare and prized fish known as “Ito” is being sustainably farmed using the pure spring water flowing from the Shirakami Mountains, a UNESCO World Heritage site.
Often referred to as the “Toro of the River” for its smooth texture and rich flesh, the Ito is an elusive species that takes more than five years to reach a size suitable for fine dining. The dedication and time required for its cultivation make it a true delicacy, available only in limited quantities.