Kobe Portopia Hotel Co., Ltd. “Epicurus Banquet” where you can enjoy French food culture with a dish care fully selected by the chef will be held in Kobe on October 25, 2024

[Kobe Portopia Hotel Co., Ltd.] “Epicurus Banquet” where you can enjoy French food culture with a dish carefully selected by the chef will be held in Kobe on October 25, 2024 ​
Kobe Portopia Hotel Co., Ltd. Press release: October 3, 2024 “Epicurus Banquet” where you can enjoy French food culture with a dish carefully selected by the chef will be held in Kobe on October 25, 2024 The “Epicurus Banquet” hosted by the Japan Escoffier Association will be held in Kobe on October 25, 2024 (Friday), with chefs from Hotel Okura Kobe and Kobe Portopia Hotel teaming up to host Kobe Portopia. The event will be held at a hotel.
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“Epicurus Banquet” hosted by the Japan Escoffier Association *Food photos are for illustrative purposes The “Epicurus Banquet” hosted by the Japan Escoffier Association is a gastronomic event held across Japan for the purpose of regional revitalization, and in Kobe, it will be held on Friday, October 25, 2024 at the Kobe Portopia Hotel. . Three chefs from Hotel Okura Kobe (Chuo-ku, Kobe, President and General Manager: Satoshi Ishigaki), including members of the Escoffier Association, and three chefs from Kobe Portopia Hotel (Chuo-ku, Kobe, General Manager: Tsuyoshi Ito) teamed up. Together, we created a one-course meal using the menu we put our heart and soul into. We offer a total of six menu items using local Hyogo ingredients and chef-selected ingredients, such as onions from Awaji Island, sake lees and seaweed from Hyogo Prefecture, and Asakura Sansho. Please look forward to the revitalization of the region brought about by both hotels, which have been associated with the exotic atmosphere of Kobe, and the “fusion and innovation” developed by their respective chefs. [Epicurus Banquet Sponsored by the Japan Escoffier Association] Date and time: October 25, 2024 (Friday) 18:00 Banquet (Reception 17:30-) Venue: Kobe Portopia Hotel Main Building 31st floor “Exia” Price: 25,000 yen per person (includes food, tax, service charge, and a glass of champagne for toasting) Sponsor: Japan Escoffier Association Cooperation: Hotel Okura Kobe Co., Ltd., Kobe Portopia Hotel Co., Ltd. Reservations: Kobe Portopia Hotel Event Section TEL: 078-302-1117 (direct) View details ​ ■Chef introduction Shinji Tsukamoto (Hotel Okura Kobe Executive Chef) Fumihiro Murakami (Manager of Hotel Okura Kobe Culinary Department) Hiroaki Masuda (Deputy Manager of Hotel Okura Kobe Culinary Department) Takahiko Kishimoto (Executive Officer, Executive Chef, Kobe Portopia Hotel) Shigeo Hosokawa (Head Chef, Banquet Cooking, Kobe Portopia Hotel) Masaaki Yoyo (Kobe Portopia Hotel Banquet Cooking and Confectionery Chef)
https://prcdn.freetls.fastly.net/release_image/40183/252/40183-252-03666bd6f4a2936bae34871fff936208-692×806.png Six hotel chefs who designed the menu ■ Menu contents Mousseline of onions from Awaji Island With the blessings of the land of food [Hotel Okura Kobe Fumiaki Murakami] Lightly smoked duck breast and
mother-child tea risufflé [Kobe Portopia Hotel Shigeo Hosokawa] Shellfish flavored soup with a faint aroma of sake lees from Hyogo Prefecture Flan of scallops and seaweed from Hyogo Prefecture, served with kinshi melon from Kobe [Hotel Okura Kobe Hiroaki Masuda] Eel wrapped in cabbage braised in red wine Matroto style, accented with roasted chestnuts and bacon [Hotel Okura Kobe Shinji Tsukamoto] Kuroge Wagyu beef cooked in two ways with aged sake sauce with the scent of Asakura Sansho [Kobe Portopia Hotel Takahiko Kishimoto] Savarin cute little sweets scented with yuzu and rice shochu [Kobe Portopia Hotel Masaaki Yoyo] Coffee or tea, enfusion Portopia Hotel special bread ​ *Menu contents may change depending on the arrival of ingredients ■What is “Epicurus’ Banquet” It began in 1912 when Auguste Escoffier, the founder of modern France, held dinners with the same menu in multiple cities in order to develop French cuisine, and today the event is held mainly on October 28, Escoffier’s birthday. It is held all over the world. We have held this event in Japan, but since 2019, as a new initiative sponsored by the Japan Escoffier Association, we are holding a dinner party that takes advantage of the uniqueness of local chefs from each region, aiming to further revitalize the region. In addition to passing on and disseminating French cooking techniques and nurturing young human resources, which is the philosophy of the Japan Escoffier Association, our aim is to provide as many people as possible with the fun and joy of French food culture at banquets. About the philosophy and outline of this event (pdf)
​ Escoffier Association Home Page ​