摘要：The aim of this study was to conceptualize a new dish design process used by highly reputable chefs at fine dining restaurants, using cognitive modeling methods, and prioritize the important culinary success factors (CSFs) of the cognitive structures involved in creating new dishes characteristic to Japanese chefs of Japanese and French cuisine in fine dining restaurants. We asked 12 chefs of Japanese cuisine and 7 chefs of French cuisine at fine dining restaurants to answer questionnaires designed according to the Decision-Making Trial and Evaluation Laboratory (DEMATEL) method. All participants were Japanese. We preselected CSFs via text mining, using the laddering method in discussions with 9 chefs of Japanese cuisine about 54 new dishes that they had created. We identified 10 CSFs, as follows: (1) utilization of main ingredient texture, (2) utilization of main ingredient flavor, (3) utilization of main ingredient umami, (4) featured main ingredient, (5) good pairings (complements) between main and secondary ingredients, (6) not too rich, (7) good balance, (8) cuisine more Japanese in style, (9) elegance, and (10) surprise. We then created a DEMATEL diagram as a visual representation of each chef’s thinking pattern with respect to dish creation. In the average diagram of chefs of Japanese cuisine, “utilization of main ingredient flavor” held the greatest importance and was influenced most by “cuisine more Japanese in style” in dish creation. Therefore, making cuisine more Japanese in style would result in chefs of Japanese cuisine using the main ingredient’s flavor. Therefore, chefs of Japanese cuisine believed that when a chef prioritized using the main ingredient’s flavor in the creation of Japanese cuisine, the new dish would be valuable. In addition, the average diagram of chefs of French cuisine was created and compared to that of chefs of Japanese cuisine. This study shows that the cognitive analysis of highly reputable chefs at fine dining restaurants can provide cognitive models of dish creation for 10 CSFs of Japanese chefs of Japanese and French cuisine and can be used as references for beginners creating the new dishes.
