― Dream time when the world of French cuisine resonates ―
CERULEAN TOWER TOKYU HOTEL＆NAGOYA TOKYU HOTEL
The 13th commemorative collaboration event will be held in May 2026.
This is the 13th very popular special event.
CERULEAN TOWER TOKYU HOTEL Executive Chef Fukuda, NAGOYA TOKYU HOTEL Executive Chef Takechi, and NAGOYA TOKYU HOTEL Honorary Executive Chef Maejima will prepare a luxurious French full course. With high-quality presentations and sophisticated service from garsons and sommeliers, please enjoy elegant French dining in early summer.
Event date
May 27th (Wed) and May 28th (Thu)
[Reservation required]
Time
Lunch time: 11:30-14:30 (LO 13:00)
Dinner time: 17:30-22:00 [LO 19:00]
Fee
1 person: 22,000 yen
Menu
The details will be posted as soon as they are decided.
Drinks
- Course with 4 types of paired wines
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Additional: 11,000 yen
- Pairing course with 4 non-alcoholic beverages
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Additional 6,500 yen
Chef Profiles
Nobuhiko FUKUDA
He was appointed executive chef when CERULEAN TOWER TOKYU HOTEL opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer for food. His dishes, created with a rich sensibility, are highly regarded for being aggressive and passionate, and together with his warm personality, he has earned great support from customers. He is also actively involved in food education activities for children with the aim of "developing the five senses." He continues to work energetically as a driving force for food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.
2017 Appointed as the 7th president of the Japan Escoffier Association.
2018 For his contribution to the spread of French food culture, he was awarded the "Order of Merit in Agriculture - Officier" by the Government of the French Republic
2019 Appointed Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
In the same year, he received the "Reiwa First Year Outstanding Technician Award "Modern Master Craftsman" from the Minister of Health, Labour and Welfare
2021 Appointed as the 6th President of the French Association of Agricultural Merit (MOMAJ)
In the same year, he received the Medal of Excellence in Chief Technical Advisor from the All Japan Chefs Association
2022 Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
In 2024, he became the honorary president of the Japan Escoffier Association.
In the same year, he received the "Minister of Health, Labor and Welfare Commendation" for meritorious service to cooks.
In 2025, he received the "Chevalier of the National Order of Public Labor, French Republic".
CERULEAN TOWER TOKYU HOTEL Appointed Honorary Executive Chef / Executive Chef of Tokyu Group.
Japan Professional Director, Japan Headquarters, La Chêne des Lotissur Associations
Advisor to the Japan Food Culture Council
Director, Japan Rice Flour Association
Daisuke Takechi
After graduating from Osaka Tsuji Culinary College in 1996, he joined CERULEAN TOWER TOKYU HOTEL in 2002. Under the guidance of Executive Chef Junhiko Fukuda, he belongs to the main kitchen and gains experience in banquet and wedding cooking. Since 2014, he has been in charge of the restaurant department at Tower's Restaurant Coucagno, and has challenged many contests while continuing to study every day. In 2015, he won the "49th Le Taittinger International Culinary Prize Competition Japon". He became assistant chef in 2017 and chef in 2021, and will serve as sous chef at NAGOYA TOKYU HOTEL from 2025. In April 2026, NAGOYA TOKYU HOTEL was appointed Executive Chef. Currently, as executive chef, he oversees the cooking department and is also enthusiastic about training young people.
Hiroyuki MAEJIMA
Joined NAGOYA TOKYU HOTEL in 1987.
Trained at the "Hotel de Crillon" in Paris, France,
He works as a chef of French cuisine in the restaurant "Loire". Since 2014, he has been studying under Executive Chef CERULEAN TOWER TOKYU HOTEL Fukuda, and has been appointed Executive Chef since April 2017, when NAGOYA TOKYU HOTEL celebrated its 30th anniversary. He will be appointed Honorary Executive Chef in April 2026. All dishes served at the hotel are based on the traditions of successive executive chefs, and with a policy of staying true to the classic French cuisine while adding a modern essence, they are committed to delivering them to guests in each scene.
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The displayed price includes a 13% service charge and 10% consumption tax.
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The number of seats is limited. We will close the reservation once all the seats are filled.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
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Photos are for references only.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
Enjoy Loire French cuisine made with seasonal ingredients and attentive service.
Please use it for various occasions such as daily rewards and special celebrations. Enjoy happy moments with wines recommended by sommeliers.
Wine by the glass - Sommelier selection
From your everyday wine to enjoy casually, to a special wine for a special occasion.
List of French plans at Restaurant "Loire".
Loire
- seat
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36 席
- Private room
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available
- Floor
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2F
- Business hours
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11:30～14:30 （L.O.14:00）
17:30～22:00 （L.O.20:30）
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Sunday 17:00-22:00
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Dinner last order: Course 20:00, A la carte 20:30
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Children under elementary school age and men wearing sleeveless shorts, shorts, and sandals are not permitted to use the facility.
- telephone number
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