A one-night-only special dinner themed on "Taste of Spring"
"Hakuba Gourmet Journey Vol.5"
On Saturday, April 11, 2026, we will be hosting a special one-night-only dinner at Chamonix, French cuisine on the 2nd floor.
Tokyu Group Executive Chef / CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef Junhiko Fukuda and HAKUBA TOKYU HOTEL Chef Shingo Takyo will prepare a special dinner with the theme of "Taste of Spring". Please enjoy a variety of suvneure (French for "memorable") gourmet food that can only be tasted in Shinshu and Hakuba during this time of year, along with the beautiful nature of Hakuba.
image
Event Overview
- schedule
-
Saturday, April 11, 2026
- Time
-
Doors open from 17:45 / Banquet from 18:00
- Fee
-
23,000 yen per person
- What's Included
-
Japanese and Western full course meal
Sommelier Selection
(Champagne, sake, red wine, white wine, etc.)
- ※
-
ご予約・お問い合わせ：白馬東急ホテル 電話 0261-72-3001
*Plan sales may be suspended if the plan is fully booked.
Chef Profile
Yoshihiko Fukuda
Tokyu Group Executive Chef
CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef
In 2001, he became executive chef at the time of CERULEAN TOWER TOKYU HOTEL 's opening. Since then, about hotel food
As a general producer, he leads and supervises the food and beverage department. The dishes created from rich sensibilities are
Aggressive, passionate, always challenging spirit and aiming for heights are highly supported by customers.
I have it.
With the theme of "cultural exchange", not only the culinary world, but also cultural figures, opera singers, winemakers and other celebrities from all walks of life
He also has a close friendship and has held many dinner parties in collaboration with them. Children's "food independence" through food
He is also actively engaged in food education activities aimed at "nurturing the five senses".
As a driving force for food in TOKYU HOTELS nationwide and an opinion leader on food culture representing Japan
He continues to play an active role as a vigorous player.
Yoshihiko Fukuda
2017 Appointed as the 7th President and International Vice President of the Japan Escoffier Association.
2019 Appointed Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021 Became 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 Chairman of the Japan Rice Flour 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.
- ※
-
The displayed price includes a 13% service charge and 10% consumption tax.
- ※
-
Menu items may change based on the availability of ingredients.
- ※
-
If you have any food allergies, please inform staff in advance.
- ※
-
Photos are for references only.
- ※
-
By law, we will not serve alcohol to anyone driving or under the age of 20.
Restaurant Chamonix
- seat
-
64 席
- Private room
-
not available
- floor
-
2F
- Business hours
-
07:00～10:00 （L.O.09:30）
- ※
-
Breakfast buffet (last entry 9:30)
17:30～21:00 （L.O.20:30）
- ※
-
Dinner time (last entry 20:00)
- Fee
-
Breakfast: Japanese and Western buffet - 3,356 yen for adults
- ※
-
<Elementary school students: 1,615 yen, 4-6 year olds (preschoolers): 807 yen, 3 years old and under: free>
- telephone number
close
Earn accommodation benefits and points! Convenient member services