A gourmet competition heralding the arrival of spring. A one-night-only feast woven by three masters.
CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef Junhiko Fukuda, KYOTO TOKYU HOTEL Head Chef Hironori Tamenyama, and All-Day Dining Kazahana Chef Takahiro Tsuchihashi. It is a special feast in which three craftsmen bring their own sensibilities and techniques and harmonize them into a single course. The choice of materials that make you feel the arrival of spring and the resonance of tradition and innovation resonate with each plate. The philosophy and skill that go into the dishes paint a rich narrative throughout the course. From plate to plate, there is a series of surprises and comforts. Please take your time to experience the "harmony of food" created by the overlapping of ingredients, techniques, and thoughts. On this day, we will deliver a gastronomic moment that can only be found in this place, performed by craftsmen.
*Reservation required
- Event date
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Friday, March 6, 2026
- Time
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[Reception] 18:00 / [Banquet] 18:30
- Fee
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22,000 yen per person
- Content
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Course meal / Sommelier-selected drinks / Souvenirs
- venue
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All-day Dining Kazahana (B1F)
Profile
Nobuhiko Fukuda
Tokyu Group Executive Chef / CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef
In 2001, he became executive chef at the time of the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led the hotel as a food producer. He has held important positions in industry associations, including food education activities for children, and is actively working as an opinion leader in the culinary world. Even after being appointed as honorary executive chef in 2025, he continues to bring smiles to customers who have been patronizing him with his gourmet food.
- 2017
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Appointed the 7th president and international vice president of the Escoffier Society of Japan
- 2019
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Appointed as Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
- 2021
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Appointed as the 6th president of the French Agricultural Merit Association (MOMAJ)
- 2022
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Appointed as Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
- 2024
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Appointed Honorary Chairman of the General Incorporated Association "Escoffier Society of Japan" (continues to serve as International Vice-Chairman)
- 2025
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Appointed as the chairman of the "Japan Rice Flour Association"
In the same year, CERULEAN TOWER TOKYU HOTEL became honorary executive chef. Up to the present day
He also serves as a professional director for the Japan Headquarters of the Association La Chaine des Rotissers Japan and as an advisor to the Japan Food Culture Council (General Incorporated Association).
Awards
- 2018
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Awarded the "Officier of the Order of Agricultural Merit" by the French Republic Government
- 2019
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Received the "Contemporary Master Craftsman" award from the Minister of Health, Labour and Welfare in 2019
- 2021
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Received the Outstanding Technical Advisor Award from the All Japan Chefs Association
- 2024
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Received the Minister of Health, Labour and Welfare Award for Chef-related Meritorious Service
- 2025
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Received the title of Chevalier of the Order of Merit of the French Republic from the President of the French Republic
Hironori Tamenyama
Head Chef TOKYU HOTEL
In 1997, he became the chef of the Queen Alice Ginza store.
A chef who values tradition but continues to evolve with the times, and has an attitude of paying attention to every detail, from the seasoning of dishes to the timing of serving.
In 2017, he studied at the three-star restaurant "Le Petit Nice - P assedat" in Marseille, France.
In 2024, KYOTO TOKYU HOTEL took on a new challenge as the head chef of the 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
Takahiro Dobashi
All Day Dining Kazahana Chef
Since joining the company in 1997, he has accumulated experience in various sections and honed his skills. He also demonstrated his talent in fields other than cooking, such as participating in ice sculpture competitions. In 2024, he became the chef of All Day Dining Kazahana. It attracts customers with seasonal cuisine and high-quality service.
- 1995
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Started part-time work at restaurant Kazahana
- 1997
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Joined KYOTO TOKYU HOTEL and assigned to Restaurant Kazahana
- the year of 2000
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Transferred to the main kitchen of the banquet department
Experience as a butcher, guardmanager, and in the main kitchen
- 2019
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Promoted to assistant chef at Banquet Gardemange
- 2023
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Promoted to Banquet Gardemanje Chef
- 2024
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Became chef of All Day Dining Kazahana
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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 we use is domestically produced.
- seat
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200 席
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Hall 78 seats Private room 122 seats
- Private room
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available
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3 rooms (122 seats)
- floor
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B1F
- Business hours
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06:30～10:00 （L.O.09:30）
11:30～15:00 （L.O.14:30）
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Buffet LO 13:30 / A la carte LO 14:30
15:00～17:00
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Tea Time (Weekdays)
17:00～22:00 （L.O.21:30）
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Course last order 20:30
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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