Sympathie à la Française | 5 minutes walk from Sakae Station Nagoya TOKYU HOTEL [Official]

- A dreamlike time where the world of French cuisine resonates -
CERULEAN TOWER TOKYU HOTEL & NAGOYA TOKYU HOTEL
The commemorative 10th collaboration event will be held in November 2024.

This is the 10th installment of this hugely popular special event.
Executive Chef Fukuda of CERULEAN TOWER TOKYU HOTEL and Executive Chef Maejima of NAGOYA TOKYU HOTEL,
The four chefs, including Chef Watanabe and Chef Kurata from Restaurant Loire, will prepare a luxurious full-course French meal.
With high-quality presentations and sophisticated service from waiters and sommeliers,
Enjoy an elegant French dining experience in late autumn.

event date

11/28(Thu)・11/29(Fri)
[Reservation required]

time

Lunch time: 11:30-14:30 (LO 13:00)
Dinner time: 17:30-22:00 [LO 19:00]

Fee

1 person: 22,000 yen

Drinks

We will also provide wines recommended by our chef sommelier to pair with your meal.

Chef Profiles

Nobuhiko FUKUDA

He was appointed executive chef when CERULEAN TOWER TOKYU HOTEL opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer for food. His dishes, created with a rich sensibility, are highly regarded for being aggressive and passionate, and together with his warm personality, he has earned great support from customers. He is also actively involved in food education activities for children with the aim of "developing the five senses." He continues to work energetically as a driving force for food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.

2017: Appointed as the 7th President of the General Incorporated Association "Escoffier Association of Japan"
In 2018, he was 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. (currently TOKYU HOTELS & RESORTS 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.)

Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association

Hiroyuki MAEJIMA

Joined NAGOYA TOKYU HOTEL in 1987.
He trained at the Hotel de Crillon in Paris, France.
He is the chef of French cuisine at restaurant "Loire". He trained under Executive Chef Fukuda CERULEAN TOWER TOKYU HOTEL from 2014, and was appointed Executive Chef in April 2017, the 30th anniversary of NAGOYA TOKYU HOTEL opening. He works to provide guests with all the dishes served at the hotel for each occasion, based on the traditions of the previous Executive Chefs, while adding a modern essence, with a policy of remaining faithful to classic French cuisine.

Atsushi WATANABE

Joined NAGOYA TOKYU HOTEL in 2001.
He was involved in various cooking tasks from breakfast to dinner at the coffee house "Montmartre," and then cooked for banquets and weddings in the main kitchen. In 2012, he was transferred to restaurant "Loire," where he learned the traditions of French cuisine once again and was involved in various tasks. In 2019, he experienced the operation of the kitchen as a sous chef. In 2020, he trained under Executive Chef Fukuda CERULEAN TOWER TOKYU HOTEL, and in February 2022, he became the chef of restaurant "Loire." With a mindset of learning from the past and creating something new, he strives to provide customers with seasonal cuisine every day.

Mitsuhiro KURATA

He joined the company in 2005 and was assigned to the main dining room, where he spent nine years honing his skills in French cuisine and teppanyaki. In 2014, he broadened his culinary horizons by working on wedding dishes in the main kitchen. In 2020, he returned to the main dining room as sous chef. He was involved in the opening of Shibuya STREAM HOTEL in 2018 and Shinjuku Kabukicho Tower in 2023, gaining a wealth of experience and skills. He will be appointed chef in 2023. While inheriting tradition, he also offers new dishes, such as presentations that are in line with the times, and all of his staff work together as a team to create happy moments for his customers.