A supreme dinner where fine food and smiles resonate together
The famous French restaurant La Rochelle Sanno is located inside the Tokyu Capitol Tower, just like the hotel. A special dinner event will be held in collaboration between the restaurant's owner chef, Hiroyuki Sakai, and the hotel's executive chef, Toshinori Sogabe. With the theme of "Bringing smiles to everyone's faces through the power of cooking," the event will feature dishes created with the skill and sensibility of each chef, as well as performances and talks, creating a soul-filling evening. Guests will also be able to enjoy drinks carefully selected by a sommelier to accompany the food.
Held on Monday, February 24, 2025 (National Holiday)
- due date
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February 24, 2025 (Monday/Holiday)
- time
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Doors open 17:00 / Banquet starts 17:30
- venue
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1st floor banquet hall "Ho'oh"
- Fee
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35,000 yen per person (including full course, drink, 15% service charge, and 10% consumption tax)
- reservation
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Now accepting
- souvenir
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Executive Chef Sogabe's hand-drawn illustrated recipes
La Rochelle Sanno [Tokyu Capitol Tower 1F]
Executive Chef Sogabe's handwritten recipes
Hiroyuki Sakai
Owner and chef of the French restaurant "La Rochelle." He began training in French cuisine at the age of 17, traveled to Australia alone at the age of 19 to train for a year and a half before returning to Japan. In 1980, he opened the French restaurant "La Rochelle." In 2009, he was awarded the "Contemporary Master Craftsman" (Minister of Health, Labor and Welfare Award). In 2021, he was awarded the Commissioner's Medal of the Agency for Cultural Affairs in recognition of his achievements in promoting culture. His dishes, created with a passion for cooking and an inquisitive service spirit, continue to fascinate many gourmets.
Toshinori Sogabe
Executive Chef and Deputy General Manager THE CAPITOL HOTEL TOKYU. Born in Kanagawa. Travelled to France at the age of 26 to study French cuisine. After returning to Japan, joined NAGOYA TOKYU HOTEL. Became chef of Coucagno CERULEAN TOWER TOKYU HOTEL in 2001, and won one star in the Michelin Tokyo '08 in 2007. Became executive chef of THE YOKOHAMA BAY HOTEL TOKYU in 2008, and has also served as deputy general manager since 2017. Became current position in April 2019.
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Contents may change depending on availability.
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The displayed price includes 15% service charge and 10% consumption tax.
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The photograph is an image
Reservations/Inquiries
THE CAPITOL HOTEL TOKYU Banquet Reservations
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