February 25 (Wed) "Grand Jour à Coucagno~ Coucagno Special Day~" | Right next to Shibuya Station Cerulean Tower TOKYU HOTEL [Official]

February 25 (Wed)
Grand Jour à Coucagno~ Special Occasions in Coucagno ~

Event date: Wednesday, February 25, 2026

Time: Lunch reception 11:30~ / Banquet starts 12:00
Dinner reception starts at 18:00 / banquet begins at 18:30

Fee: Lunch 25,000 yen
*Includes a glass of champagne for a toast
Dinner 33,000 yen
*Includes 4 glasses of wine or non-alcoholic pairing

Content: Special course meal

※: We will close the reservation as soon as the seats are full.

※: We cannot accept assigned seat reservations.

[Tradition and Inheritance]

The Grand Jour à Coucagno is a special event that combines the traditions of successive chefs since its opening in 2001 with the creative sensibilities created by the new structure led by young chefs. This time, for this event, the hotel's honorary executive chef Fukuda and Suzuki, who will be appointed chef on February 1 this year, worked together to come up with ideas and devise a menu. Provencal Restaurant Coucagno Skillfully weaves ingredients and essences that symbolize the food culture of the south of France, creating a composition that gives you a sense of the Provence style.

[Food Harmony]

The dishes have a story in sight, aroma, and taste, and we have prepared content that will be a "food experience only for the day". For dinner, we also offer wine or non-alcoholic pairing plans, providing a deeper world of food through a variety of pairings that harmonize with the menu. Adding to this ambitious dish is the Coucagno 's sommelier and service staff. We will deliver the chef's masterpiece to your table in the best condition and with the thoughts put into the food.

Reservations/Inquiries

Telephone reception hours: 11:00-20:00

03-3476-3404(クーカーニョ直通)

Book online here

Chefs

Tokyu Group Executive Chef <br />CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef

Tokyu Group Executive Chef
CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef

Nobuhiko FUKUDA

Yoshihiko Fukuda

In 2001, he became executive chef at the time of the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led and supervised the food and beverage department as a general producer related to food and beverage at the hotel. The dishes created from his rich sensibilities are aggressive and passionate, and his attitude of always aiming for heights without forgetting the spirit of challenge has won high support from customers. With the theme of "cultural exchange", he has made friendships with celebrities from all walks of life, including cultural figures, opera singers, and winemakers, as well as the culinary world, and has held many dinner parties in collaboration with them. He is also actively engaged in food education activities aimed at children's "food independence" and "cultivation of the five senses" through food. He continues to be active as a driving force for food in TOKYU HOTELS nationwide and as an opinion leader on food culture representing the Japan.

2017 Appointed as the 7th President and International Vice President of the Japan Escoffier Association.
2019 Appointed as Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021 Appointed as the 6th President of the French Association of Agricultural Merit (MOMAJ)
2022 Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024 Appointed Honorary President of the Japan Escoffier Association (International Vice President continues)
2025 Appointed as President of the Japan Rice Noodle Association
CERULEAN TOWER TOKYU HOTEL Appointed Honorary Executive Chef. Up to the present day
In addition, he is also a professional director of the Japan La Chêne des Lotisseur Association Japan Headquarters and an advisor to the Japan Food Culture Council.

[Awards]
2018 Received the "Agricultural Merit Officer" from the Government of the French Republic
2019 Received the "Reiwa First Year Outstanding Technician Award for "Modern Master Craftsman" from the Minister of Health, Labour and Welfare
2021 Received the Medal of Excellence in Chief Technical Advisor from the All Japan Chefs Association
2024 "Minister of Health, Labour and Welfare Commendation for Chef-related Meritorious Service"
2025 Received the "Chevalier of the National Order of Merit of the French Republic" by the President of the French Republic

Tower's Restaurant Coucagno
Chef Yuya Suzuki

Yuya Suzuki

Born in 1991 in Tokyo
March 2011 Graduated from Musashino Culinary College
April 2011 CERULEAN TOWER TOKYU HOTEL Joined the company and was assigned to the main kitchen
November 2023 Won the "20th Meter Cuisine de France Jean Cylinder Cup" sponsored by the French Association for the Promotion of Restaurant Culture (APGF) and won the right to participate in the "74th Prospere Montagnier International Culinary Competition (World Competition)"
June 2024 Studied at the two-star French restaurants "Le Taillevent (Paris)" and "La Villa Archange (Cannes)"
January 2025 Won the 3rd prize at the 74th Prospere Montagnier International Culinary Competition
Transferred to Tower's Restaurant Coucagno January 2026
February 2026 Tower's Restaurant Coucagno Appointed as Chef
Up to the present day

[From Yuya Suzuki to everyone]
We will inherit the "thoughts" of food from successive chefs who have supported Coucagno for many years, and together with Honorary Executive Chef Fukuda, we will deliver new charms to everyone while preserving the tradition as the chef of the new Coucagno.

※: The displayed price includes a 15% service charge and 10% consumption tax.

※: We regret to inform you that children must be 8 years of age or older to stay in any room other than a private room.

※: Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.

※: We use domestically produced rice unless otherwise specified.

※: Menu items may change based on the availability of ingredients.

※: If you have a food allergy, please let us know when making your reservation. Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.

※: All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.