The Optimal Solution for "Sports × Food" Discovered by Yuto Nagatomo's Personal Chef

It goes without saying that building the right physique through necessary nutritional intake is crucial for athletes. However, the specifics of how to consume nutrients and approach meals are often not well understood.

To explore the potential of "Sports × Food" that could be meaningful not only for athletes but also for everyone from children to adults involved in sports, and their families, Chef Tetsuya Kato, who serves as the exclusive chef for soccer player Yuto Nagatomo and numerous other athletes, Yota Tsumura of Cuore (Cuore), Nagatomo's co-founder who manages Nagatomo's management and dietary businesses, and Sota Kato of Dentsu Inc. Food Lifestyle Lab (Food Lab) held a roundtable discussion.

As Nagatomo's exclusive chef, dramatically improving muscle injuries through diet

Kato (Sota): Today, we'd like to hear from two individuals pioneering new possibilities in the "Sports × Food" field. First, Chef Kato, who serves as Nagatomo's exclusive chef, could you tell us what kind of impact diet has on athletes competing at the world's highest level?

Chef Kato: When I began supporting Nagatomo as his personal chef, he was playing for Inter Milan, a powerhouse in Italy's Serie A. To win the fierce competition for a starting spot against world-class players from various national teams, he needed to maintain peak physical condition at all times.

However, at that time, he was plagued by recurring muscle injuries. We reviewed his diet and implemented appropriate nutritional strategies, which successfully eliminated those muscle injuries.

Kato (Satoshi): That's a significant achievement. Were there other changes besides the injuries?

Chef Kato: He told me his "sleep quality improved," and most importantly, he felt "mentally more stable." For example, he used to sometimes hold back in the final stages of matches, afraid of pulling a muscle or getting a cramp. But after changing his diet, he felt his body change, gained confidence, and was able to overcome that fear.

Kato (Satoshi): Precisely because he's an athlete competing at the world's highest level, where every moment counts, that change must be a huge support.

By the way, I play sports too, and sometimes I feel physical discomfort—like my movements feel heavy or fatigue lingers. Can diet improvements help not just athletes, but also regular people involved in sports?

Chef Kato: Absolutely. For instance, if you sometimes feel bloated after eating, that's a crucial conditioning point. It might mean your body isn't fully digesting food or you're consuming too much unhealthy fat. In that case, reducing fried foods or changing the type of fat you eat could help improve your condition.

Satoshi Kato: Some parents pack pork cutlets in their kids' lunches for good luck during club matches. Based on what you just said, is that not ideal?

Chef Kato: It's hard to say definitively. Foods fried in oxidized oil are definitely not good, but if they're fried in a small amount of oil, at the right temperature, and only once, it should be fine. It's not that the cutlet itself is bad; understanding the functionality involved in the cooking process is key.

Kato (Satoshi): So both the eater and the cook need literacy?

Chef Kato: Ideally, the eater would have both knowledge and cooking skills, but in reality, that's rarely the case. So then, how much the cook understands becomes crucial.

What is the "Fat Adapt Method" that converts high-quality fats into energy?

Kato (Satoshi): Could you explain again the approach Chef Kato takes when preparing meals?

Chef Kato: One dietary method we practiced with Nagatomo is the Fat Adapt Diet. Simply put, it's about improving your body's ability to efficiently use high-quality fats as energy.

This method involves consuming carbohydrates in moderation to avoid spiking blood sugar, aiming to sustain energy expenditure over a longer period by efficiently utilizing both carbohydrates and fats. Think of it like a hybrid car that runs on both gasoline and electricity.

Satoshi Kato: To become a body that converts fat into energy, how do we need to change our daily diet?

Chef Kato: First is carbohydrate control. The optimal amount of carbohydrates varies for each person based on activity level and metabolic capacity. Identifying your ideal carbohydrate intake is crucial. Second, ensure adequate protein intake. Third, consume sufficient fat.

Nutritional ratios vary by person. In Nagatomo's case, under the supervision of Dr. Satoru Yamada at Kitasato University, we collected pre- and post-meal blood sugar data to pinpoint the optimal balance down to the gram. We ultimately arrived at a ratio of 30% protein, 30% carbohydrates, and 40% fat.

Satoshi Kato: That much fat? I'm a bit surprised.

Chef Kato: Many people think fat is bad for you, but that refers to oxidized, unhealthy fats. High-quality fats should actually be consumed actively.

Kato (Satoshi): By the way, what specific fats are considered good fats?

Chef Kato: The choice based on purpose, cooking method, and storage method greatly influence whether it's good or bad. For example, while the perception that flaxseed oil and perilla oil are good for the body is becoming more common, it's crucial to use them unheated. They're vulnerable to oxidative stress, so heating them actually turns them into bad fats. Refrigeration is also the best storage method.

Kato (Satoshi): I see, so that's another area where knowledge is essential.

Chef Kato: Exactly. Regarding carbohydrates, too, some people experience a sharp spike in blood sugar after just one bowl of rice, while others can eat two bowls and still maintain stable blood sugar levels. The key is knowing your own body. Consume high-quality fats properly and take in the optimal amount of protein and carbohydrates for you. If you can do this, I believe both professional athletes and everyday people can achieve optimal physical condition.

The Potential of Food Business Leveraging Chef Kato's Unique Approach

Kato (Satoshi): Next, I'd like to hear from Mr. Tsumura of Cuore, who is exploring new food business ventures alongside Chef Kato. Could you tell us what specific business initiatives you're developing using the fat-adapted dietary approach Chef Kato discussed?

Tsumura: As health awareness among consumers grows, more companies are focusing on product development centered around themes like low-carb diets and sugar-free options. We help these companies leverage Chef Kato and Mr. Nagatomo's experience and methods to tailor and expand these products to meet consumer needs.

On the other hand, we have services that propose recipes and meal plans tailored to each individual user, as well as direct communication channels with consumers through SNS. We aim to strengthen our ability to provide information and products/services that meet user needs through ongoing communication. We are broadly exploring all avenues, not limited to D2C Inc. business models, but including collaborations with companies.

Kato (Satoshi): Terms like "carbohydrate restriction" and "diet" are big keywords. What specific strengths does your company bring to this space?

Tsumura: We often find that our unique theory and positioning, developed over several years by top athletes, chefs, and doctors, is where our value is recognized.

Kato (Satoshi): Indeed, the dietary methods advocated by Nagatomo, who consistently delivers world-class results, and Chef Kato, who has supported his success, carry significant persuasive power. You already offer personalized recipe services—are you also considering product development tailored to each individual?

Tsumura: Direct communication with consumers is a key business trend these days, and our dietary approach aligns well with that trend, so it's definitely a possibility. User surveys show very high demand for meal kit delivery services and frozen bento services. However, we recognize there are many elements requiring deeper consideration for implementation, such as determining the extent of individual optimization.

Initiating product development to address concerns of parents with children involved in sports

Kato (Satoshi): About two years ago, when we conducted a dietary awareness survey at the Food Lab, we asked participants about their impressions of nine concepts related to future changes in the food sector. While many expressed resistance to concepts like "3D food printers," "artificial meat," and "complete meals," the item "pursuing performance enhancement through daily meals" stood out with high levels of excitement and low resistance.

"Pursuing performance enhancement through daily meals" refers to a worldview where the functional properties and effects of foods are understood, leading people to choose meals based on their benefits. This includes gaining benefits like increased height, faster running, and improved athletic performance through diet.

Further analysis revealed exceptionally high expectations among parents of middle school children. This indicates that parents eager to support their sports-focused children are showing strong interest in the efficacy of food.

Tsumura: To address this need, we are currently developing products using "fish protein" with the long-established Suzuhiro Kamaboko, and we are also advancing a product development project with INHOP (a joint venture between Kirin and Dentsu Inc.) utilizing their proprietary hop-derived material.

Kato (Satoshi): What specific products are you developing?

Tsumura: With INHOP, we're developing sausages containing Kirin's proprietary health ingredient, aged hops. We're experimenting to make them delicious while reducing the bitterness of hops, targeting benefits like improved concentration and memory, and reduced mental fatigue during thinking—things athletes and exam takers would appreciate.

Kato (Satoshi): That sounds really interesting. Why sausages?

Chef Kato: Parents of children involved in sports often ask us about lunchbox and snack menus. Considering that concern, sausages are ideal: they keep well, are easy to pack in lunchboxes, can serve as a snack, and provide protein. We can also mitigate the hop bitterness through seasoning and other techniques, and not many kids dislike sausages. We chose them because they make sense from every perspective.

Tsumura: When we recently provided prototypes at Nagatomo's soccer school, the kids happily ate them, saying they were delicious. We also received very positive feedback from parents, who said, "Since it's a product Chef Kato designed, we have high expectations."

Achieving both functionality and deliciousness is absolutely non-negotiable.

Kato (Satoshi): Deliciousness is crucial, right?

Chef Kato: Food inherently holds essential value in functionality. It should serve the role of being good for the body and supporting longevity. Yet, the emphasis has shifted toward palatability that accelerates aging and shortens lifespan.

I felt a sense of crisis about this and became a chef for athletes.

No matter how much we promote the value of functionality, it can't compete with the deliciousness of ramen or yakiniku. Achieving both functionality and deliciousness is a concept that absolutely must not be compromised. I feel a sense of mission that this is a societal challenge I should dedicate my life to tackling.

Kato (Satoshi): That's a very good point. I realized it's crucial not just to pursue effects and efficacy, but to create mechanisms that allow people to embrace their meals positively.

Chef Kato: Even among professional athletes, not everyone can stoically pursue functionality; many also value palatability. No matter how much you emphasize functionality, if it doesn't taste good, people won't stick with it.

What creators must never forget is that the recipients of our output are human beings. I believe our role is to create meals that resonate with each individual's feelings.

Kato (Satoshi): This is a truly remarkable perspective, one unique to Chef Kato, who has experience as a professional chef and as a personal chef for top athletes.

Quore and Shokurabo are planning an online restaurant where Chef Kato will provide meals for parents and middle/high school students involved in sports. We aim to deliver delicious, functional meals tailored to your specific concerns, so stay tuned for updates!