Spring Dinner Event "Spring Festival" | KICHIJOJI EXCEL HOTEL TOKYU [Official]

A one-night-only dinner event to celebrate the arrival of spring

KICHIJOJI EXCEL HOTEL TOKYU Chef Katsuya Ogawa based on French cooking techniques
Veal, clams, mackerel, strawberries, etc.
We will prepare a special one-night-only course using ingredients that herald the arrival of spring.
Along with dishes that value the aroma, color, and taste of seasonal ingredients,
At the venue, a live production was also held to show the process of the food being completed on the screen.
While watching the moment a dish is born, we will deliver a moment to enjoy spring with all five senses.

With a taste and a sense of realism unique to this season,
Why don't you spend a relaxing spring dinner time?

Event date

March 24, 2026 (Tuesday) *Reservation required

Time

Reception opens at 6:30 PM
Opening party 7pm

venue

8th floor banquet hall "Ambassador room"

Fee

15,000 yen per person
(Food, drinks, consumption tax and service charge included)
*Reservation required

Reservations/Inquiries

0422-29-3083 (宴会予約直通）
ご予約後、下記口座へ１週間以内にお振込みをお願いいたします。

Bank of Mitsubishi UFJ Bank First Branch
Immediate 0088230
Account Name TOKYU HOTELS & RESORTS CO., LTD.

※: Reservations will close on Monday, March 16, 2026, or once the venue is fully booked.

※: Cancellation fee: 30% will be charged 7 days before the reservation date, 50% will be charged 3 days before, and 100% will be charged 2 days before.

KICHIJOJI EXCEL HOTEL TOKYU Head Chef Katsuya Ogawa

He joined the current THE YOKOHAMA BAY HOTEL TOKYU in 1997 and served as chef at the main dining area "Cafe Tosca" for many years. After that, he became head chef at Akasaka EXCEL HOTEL TOKYU Tokyu before taking up the position of head chef at KICHIJOJI EXCEL HOTEL TOKYU in 2022. Due to his various food-related activities, he has been appointed "Miyagi Food Kingdom Ambassador" and "New Zealand Beef and Lamb Meister".