The chef will teach you his special techniques!
Our hotel's head chef, Ogawa, uses familiar ingredients to help you recreate the hotel's unique flavors at home.
We will teach you some little tips and how to arrange the food.
This is a chef's demonstration only, so even those who are nervous about cooking while being watched by others can enjoy it.
Please feel free to join us.
After the cooking class, you will be treated to the dishes introduced above, along with a lunch buffet or short course at Lounge & Restaurant SORAE.
Enjoy an afternoon in a homely atmosphere where you can chat with the chef.
ご予約・お問合せ先【吉祥寺エクセルホテル東急 ラウンジ＆ダイニングSORAE】
0422-29-3081
Venue
KICHIJOJI EXCEL HOTEL TOKYU 2nd floor Lounge & Restaurant SORAE or Banquet Hall
Date and time
1st and 3rd Tuesday of every month 11:00-13:30
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Schedule subject to change
Fees and number of participants
7,000 yen per person
15 people per session
Content
① Chef Ogawa will demonstrate and explain the dish of the month.
②Lounge & Dining SORAE Lunch Buffet or Short Course
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Registration will close once capacity is reached.
- Tuesday, November 5, 2024, Tuesday, November 19, 2024
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Pork belly blanket
White sesame blancmange with vanilla ice cream
- Tuesday, January 7, 2025, Tuesday, January 21, 2025
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Steamed red sea bream with tomato-flavored vermouth sauce
Plum jelly
- Tuesday, February 4, 2025, Tuesday, February 18, 2025
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Young chicken simmered in white wine vinegar
●Chocolate mousse
■ Katsuya Ogawa, Head Chef KICHIJOJI EXCEL HOTEL TOKYU Tokyu
1969 Kanagawa Born in Yokohama, Japan
1988 Culinary College After training at a French restaurant in Japan, he went to France and returned to Japan after training at Le Cordon Bleu main school and INFATH
1991 Joined Prince Hotel Co., Ltd. After working at Akasaka Prince Hotel, he participated in the opening of the Shin-Yokohama Prince Hotel
1997 Joined THE YOKOHAMA BAY HOTEL TOKYU
In 2005, after working as a chef in the banquet kitchen and various restaurants, he became the chef of the main dining restaurant "Café Tosca"
2014 Appointed Miyagi Ambassador of the Ingredients Kingdom
In addition to holding the Miyagi fair, the commission was decided in recognition of its contribution to PR activities, such as serving rice from Tome City
2016 New Zealand Beef and Lamb Meister
Through the holding of the New Zealand Fair for more than 10 years, the company was recognized for conveying the appeal of New Zealand beef and lamb to as many people as possible.
Appointed as Executive Expert Chef
2019 Akasaka EXCEL HOTEL TOKYU Appointed as Head Chef
2022 KICHIJOJI EXCEL HOTEL TOKYU Appointed as Head Chef
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The displayed price includes a 12% service charge and 10% consumption tax.
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The photograph is an image
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The menu may change depending on the availability of ingredients.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
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If you have any food allergies, please inform our staff in advance.