A one-night-only special dinner themed on "Taste of Spring"
"Hakuba Gourmet Journey Vol.3"
A one-night-only special dinner will be held on Sunday, April 6th, 2025 at Chamonix, French cuisine on the second floor.
A special dinner themed on the taste of spring will be prepared by three chefs: Executive Chef Yoshihiko Fukuda TOKYU HOTELS & Resorts/ CERULEAN TOWER TOKYU HOTEL, Executive Chef Nobuhito Nagatsuma of HAKUBA TOKYU HOTEL, and Head Chef Yuichi Takagi. Enjoy a variety of souvenir (meaning "memorable" in French) delicacies that can only be found in Shinshu and Hakuba at this time of year, along with the beautiful nature of Hakuba.
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Event Overview
- schedule
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Sunday, April 6, 2025
- time
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Doors open from 17:45 / Banquet from 18:00
- Fee
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20,000 yen per person
- What's Included
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Japanese and Western full-course meal
Sommelier Selection
(Champagne, red wine, white wine, etc.)
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ご予約・お問い合わせ：白馬東急ホテル 電話 0261-72-3001
*Plan sales may be suspended if the plan is fully booked.
Chef Profile
Yoshihiko Fukuda
Senior Managing Executive Officer, TOKYU HOTELS & Resorts Co., Ltd.
Executive Chef TOKYU HOTELS
Executive Chef, CERULEAN TOWER TOKYU HOTEL
He was appointed executive chef CERULEAN TOWER TOKYU HOTEL when it opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer of food. His dishes, born from his rich sensibility, are aggressive and passionate, and his attitude of always striving for greater heights without forgetting his spirit of challenge has earned him great support from customers.
With the theme of "cultural exchange," he has friendships with not only culinary figures but also cultural figures, opera singers, wine makers and other notable people from various fields, and has hosted many dinner parties in collaboration with them. He is also actively involved in food education activities that aim to help children become "food independent" and "develop the five senses" through food.
He continues to play an active role as a driving force behind the food scene at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.
Yoshihiko Fukuda
2017: Appointed as the 7th President of the General Incorporated Association "Escoffier Association of Japan"
2018: Awarded the "Officier of the Order of Agricultural Merit" by the French government for his contributions to the spread of French food culture.
2019: Became executive chef of TOKYU HOTELS Co., Ltd.
In the same year, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare.
2021: Appointed as the 6th President of the French Agricultural Merit Association (MOMAJ)
In the same year, he was awarded the Outstanding Technical Advisor Award by the All Japan Chefs Association.
2022: Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024: Appointed Honorary Chairman of the Escoffier Association of Japan and received the Minister of Health, Labor and Welfare Award for Outstanding Contributions to Chefs
2025: Received the title of Chevalier of the Order of Merit of the French Republic
Up to the present
Nobuhito Nagatsuma
Nobuhito Nagatsuma
May 1994: Travelled to France and worked at a two-star restaurant in Bordeaux
Worked at Claude Darroze for one year
May 1995, Hotel restaurant in Grenoble
Became a department chef at Uriage Les Bains
March 1996: After returning to Japan, he worked as a chef at several famous restaurants in Tokyo.
May 2002: Joined CERULEAN TOWER TOKYU HOTEL
October 2009 CERULEAN TOWER TOKYU HOTEL Main Dining
Appointed chef of "Coucagno"
April 2017: Member of the Escoffier Society of Japan
August 2018: Appointed as the opening chef of Shibuya Stream EXCEL HOTEL TOKYU a new brand of the Tokyu Group
June 2021: Working THE YOKOHAMA BAY HOTEL TOKYU
April 2023: Become executive chef of HAKUBA TOKYU HOTEL
Yuichi Takagi
Yuichi Takagi
April 1989: Joined Prince Hotels Co., Ltd.
Worked in Prince Hotels restaurants around the country
November 1989: Participated as a chef in the banquet for the Emperor and Empress's wedding
August 1995: Joined Nadaman Co., Ltd.
March 1998: Akasaka EXCEL HOTEL TOKYU "Super Dining Jipang"
After six months of employment, he was hired as assistant chef.
February 2006 Shangri-La (Kuala Lumpur, Malaysia)
Transferred to Nadaman "Super Dining Jipang" Head Chef
2007 Malaysia Gourmet Festival Gold Award Winner
January 2011: Worked as head chef TOKYU HOTELS IZU-IMAIHAMA TOKYU HOTEL "Nanadaru"
April 2018: Worked at Akasaka Kaiseki restaurant "Shioto"
March 2021: Worked as head chef at Tokinoniwa in La Vista Tokyo Bay
April 2024: Head chef at HAKUBA TOKYU HOTEL
Up to the present
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The displayed price includes a 13% service charge and 10% consumption tax.
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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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The photograph is an image.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
Restaurant Chamonix
- seat
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64 席
- Private room
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not available
- floor
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2F
- Business hours
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07:00～10:00 （L.O.09:30）
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Breakfast buffet (last entry 9:30)
17:30～21:00 （L.O.20:30）
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Dinner time (last entry 20:00)
- Fee
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Breakfast: Japanese and Western buffet 2,983 yen/adult
＜From April 1st: 3,356 yen/adult＞- ※
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Elementary school students: 1,367 yen, 4-6 year olds (preschoolers): 683 yen, 3 years old and under: free ＜From April 1st: Elementary school students: 1,615 yen, 4-6 year olds (preschoolers): 807 yen, 3 years old and under: free＞
- telephone number
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