A magnificent one-night-only feast created by two chefs
KICHIJOJI EXCEL HOTEL TOKYU Head Chef Katsuya Ogawa and Kazutoyo Inoue, Head Chef of Sutsen Restaurant Chen.
Two head chefs who have honed their skills in different genres create dishes that highlight their unique flavors.
We will once again hold a 'rendezvous' event delivered in a single course this year.
This year, marking the third edition since its inaugural event in 2024, there are new initiatives by two head chefs.
Based on the same theme ingredients, Ogawa is French cuisine, Inoue is Sichuan cuisine,
We will hold a "cooking showdown" where participants create each dish with their own skills and ideas.
The finished dishes are tasted and judged by judges selected from among the attendees.
What kind of dish will the two of them create from the same ingredients? Who will come out on top—
A gourmet course combining French and Sichuan cuisine, and a serious showdown between two chefs.
Please enjoy this year-only "rendezvous."
Event date
Wednesday, November 4, 2026 *Reservation required
Time
Reception opens at 6:30 PM
Opening party 7pm
venue
8th floor Banquet Hall "Ambassador"
Fee
18,000 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 be accepted until Tuesday, October 27, 2026, or until all seats are filled.
- ※
-
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".
Kazutoyo Inoue, head chef of "Suu-chan Restaurant Chen"
In 2001, he joined Shisen Hanten and was assigned to "Shu-Chin Restaurant Chen" (Tokyo), where he has supported the restaurant since its opening. He has competed in many competitions and won many awards, including the gold medal in the hot dishes and seafood category at the 2004 "All Japan Chinese Cuisine Competition for Young Chefs."
- ※
-
Photos are for references only.
- ※
-
The displayed price includes 12% service charge and 10% consumption tax.
- ※
-
The event content may change depending on the situation.
- ※
-
If you have any food allergies, please inform staff in advance.
- ※
-
The menu may change depending on the availability of ingredients.
- ※
-
Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.