The Essence of Japan events launched in 2022, with the aim of presenting the best of Japan.
For the fourth installment of the events, we will be spotlighting the arts and crafts of the Hokuriku region and its three prefectures, starting with Fukui.
World-champion Chef de cuisine Ryo Horiuchi from Le jardin in Fukui, a restaurant that integrates the tradition and innovation of French cuisine, and eighth-generation owner Naoto Mizuno from Kokuryu Brewery, one of Fukui’s leading sake breweries, will be collaborating with the chefs of Palace Hotel Tokyo to create a unique culinary experience for one night only.
Menu cards using Echizen Kizuki Hosho, a washi (Japanese paper) made by Living National Treasure Ichibei Iwano, and chopsticks made from wood thinned from the forests of Fukui will also adorn the tables for the event.
The Hokuriku series of Essence of Japan will continue with Ishikawa in summer of 2024, and Toyama in early 2025.
Chef Ryo Horiuchi was the winner of the 54th Le Taittinger International Culinary Prize, the third Japanese chef in the award’s history. In this event, a full-course collaboration dinner by the Chef de Cuisine of Le jardin, its Chef Patissier Takahiro Kudo and Executive Chef Masatoshi Saito from Palace Hotel Tokyo will be served – including the beef en croûte that earned Chef Horiuchi the honor of world champion as well as other special items using the freshest ingredients of Fukui.
Paired with the exquisite cuisine will be Japanese sake from Kokuryu Brewery and wines selected by the hotel’s sommeliers. Founded in 1804 in Fukui, Kokuryu Brewery enhances the art of sake brewing by introducing the latest technology while preserving the traditional methods handed down for generations. Welcoming owner Naoto Mizuno, three kinds of limited production sake will be served including the sparkling sake ‘ESHIKOTO AWA Extra Dry 2020,’ secondary fermented for over 15 months.
Date: February 6 (Tue.), 2024
Time: 6:00 pm –
Venue: Banquet Room Yamabuki (4F)
Price: JPY 42,000 (inclusive of food, drinks, 15% service charge and consumption tax) per person
Resevations: From November 20 (Mon.)
Tel +81-3-3211-5326 (10:00 am – 6:00 pm JST [Weekdays only])
*Advance reservations for THE PALACE CLUB members accepted from November 1 (Wed.)
*Advance reservations and payment required
*Eligible for THE PALACE CLUB points
Click here for information on Palace Hotel Group’s membership program THE PALACE CLUB.
Amuse Bouche <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Echizen shrimp and Zuwai crab tartelette, crustacean consommé
Starter <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Echizen tuna, purple vegetables, caviar osciètre, Toura mandarin orange vinaigrette
Starter <Ryo Horiuchi – Chef de Cuisine Le jardin>
Warm salad of six-row barley and squid, sea urchin écume
Fish <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Wakasa yellowtail, heshiko condiment, Japanese radish, canola flower coulis
Meat <Ryo Horiuchi – Chef de Cuisine Le jardin>
Beef wrapped in brioche, 20-year-aged red port wine sauce
Dessert <Takahiro Kudo – Chef Patissier Le jardin>
Wines are selected by Palace Hotel Tokyo’s Chief Sommelier Takamasa Sato and Sommelier Keitaro Nishimura who holds a SAKE DIPLOMA to complement the cuisine and Kokuryu’s sakes.
See past Essence of Japan events.
Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.