A culinary feast presented by two masters of French and Chinese cuisine—Third installment: Special Course—
Two chefs, each mastering the art of Western and Chinese cuisine, will create a special evening where their sensibilities resonate with one another. The delicate saltiness of caviar enhances the appeal of the dishes, the rich umami of lobster, and the profound flavor of shark fin—a true delight of Chinese cuisine—take on new dimensions when combined with French techniques. Furthermore, the main course will feature luxurious domestic beef fillet, resulting in a dish where skill and sensibility harmonize perfectly. Enjoy a memorable and special moment, perfect for an early summer evening.
Reservation required!!
- Event date
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Friday, May 22, 2026
- Time
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Reception from 18:00 / Banquet starts from 18:30
- venue
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Chinese Restaurant Star Hill
- Fee
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17,000 yen per person (meals only)
21,000 yen per person (includes paired drinks)
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The venue may change depending on the number of people booked.
Chef's Profile
Chinese cuisine chef Star Hill
Masashi Yamada
While preserving the traditional Star Hill menu, we will utilize the techniques and experience we have cultivated at Wakiya to provide you with a wide variety of Chinese dishes.
- 1995
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Met with Toshiyuki Wakiya (then head chef) at Recent Park Hotel
- 1996
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Transferred to Turandot with Executive Chef Wakiya.
After that, he moved to THE YOKOHAMA BAY HOTEL TOKYU
- 2007
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Appointed head chef at Turandot Roppongi
- 2010
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Became chef of Chinese restaurant Star Hill
Head Chef TOKYU HOTEL
Hironori Tamenyama
A chef who pays attention to detail, from the seasoning of the food to the timing of serving it. Based on the philosophy of continuing to evolve with the times while valuing tradition, he is passionate about providing food that tastes the same no matter how many times it is eaten, and is kept at the perfect temperature, while pursuing the evolution of cuisine.
At the age of 27, he became the chef of "Queen Alice Ginza", and in 2017, he furthered his training at the three-star restaurant "Le Petit Nice - Passedat" in Marseille, France. Since taking up his position in 2003, he has served as the chef of "Queen Alice THE YOKOHAMA BAY HOTEL TOKYU", and from April 2024, he is taking on a new challenge as the head chef of KYOTO TOKYU HOTEL.
- 1995
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Joined Queen Alice
After passing through the "Queen Alice Ginza Store" and the "Queen Alice Guest House",
- 1997
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Became chef at Queen Alice Ginza
- the year of 2000
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Became chef at Queen Alice Harumi branch
- 2003
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Becomes chef at Queen Alice THE YOKOHAMA BAY HOTEL TOKYU
- 2017
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He trained at the three-star restaurant "Le Petit Nice - Passedat" in Marseille.
After that, he served as a chef at the Queen Alice THE YOKOHAMA BAY HOTEL TOKYU.
- 2024
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Became head chef at KYOTO TOKYU HOTEL Hotel
【inquiry】
11:30～18:00
中国料理 星ヶ岡 Tel. 075-341-2633(直)
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Photos are for references only.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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The rice used in our restaurant is produced in Kyoto.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
- seat
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64 席
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Hall 42 seats Private room 22 seats
- Private room
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available
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3 rooms (22 seats)
- Floor
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B1F
- Business hours
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11:30～14:30 （L.O.14:00）
17:00～21:00 （L.O.20:30）
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Course last orders are 8:00 p.m.
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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