indulge in yamanashi

*This event has concluded.

The Essence of Japan event series launched in 2022, with the aim of presenting the the best of Japan.

For the third chapter of the series, we will be hosting a dinner event highlighting the enticing flavors of Yamanashi, made with carefully selected ingredients nourished by the water of the Southern Alps.

Winemaker Ayana Misawa from Grace Wine, one of the leading wineries in Japan, and owner-chefs from two restaurants representing Yamanashi – Shinji Yamada of La Cueillette and Masaya Toyoshima of TOYOSHIMA – will come together with the chefs of Palace Hotel Tokyo one-night only wine and dinner experience.

Palace Hotel Tokyo Lobby Tamukeyama Momiji H2
Palace Hotel Tokyo - Collaboration Event - Essence of Japan Yamanashi - Wines II - H2

event details

Founded in 1923 in Yamanashi, Chuo Budoshu Co., Ltd. (Grace Wine) is an internationally acclaimed wine brand celebrating its 100th anniversary this year. Welcoming winemaker Ayana Misawa, the lineup for this special event includes vintages rarely offered on the market and limited edition bottles with their 100th anniversary labels.
Also taking part are two of Yamanashi’s leading chefs with experience abroad as well as in Japan – Chef-Owner Shinji Yamada from La Cueillette and Chef-Owner Masaya Toyoshima from TOYOSHIMA – who will be collaborating with the chefs of Palace Hotel Tokyo to create a dinner menu just for this evening.

Date: May 16 (Tue.), 2023
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


prix fixe dinner

Amuse Bouche <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Vegetables from Toën and Yamanashi / Goat’s milk blanc-manger

Starter <Shinji Yamada – Chef-Owner La Cueillette>
Chaud-froid of Kaiji-Shamo chicken and komatsuna

Starter <Masaya Toyoshima – Chef-Owner TOYOSHIMA>
Pâté en croûte with Yamanashi game

Fish <Collaboration of Chef Yamada & Chef Toyoshima>
Yatsugatake Yusui-Masu cooked at low temperature, asparagus and blood orange sauce

Meat <Collaboration of Chef Yamada & Chef Toyoshima>
Roasted Koshu Wine Beef filet, essence of CUVÉE MISAWA, flavors of the mountains of Yamanashi

Dessert <Osami Kubota – Palace Hotel Tokyo Pastry Chef>
Variation of Yamanashi cherries

by Shinji Yamada
by Masaya Toyoshima
Amuse Bouche
by Masatoshi Saito
by Osami Kubota
Winemaker Ayana Misawa

wine list

  • Grace Rosé 2022 (Misawa Vineyard / Merlot, Cabernet Sauvignon, Cabernet Franc)
  • Grace Blanc de Blancs 2015 (Misawa Vineyard / Chardonnay)
  • Akeno 2020 – Grace Wine 100th anniversary label (Misawa Vineyard / Merlot, Cabernet Sauvignon)
  • Koshu Misawa Vineyard 2021 (Misawa Vineyard / Koshu)
  • Cuvéee Misawa Private Reserve 2009 (Misawa Vineyard / Cabernet Sauvignon)
From left: Chef Saito / Chef Yamada / Chef Toyoshima / Chef Kubota
Palace Hotel Tokyo collaboration Essence of Japan HT2

See past Essence of Japan events.

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the palace club

Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.

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