[Rihga Royal Hotel (Osaka)] A one-night-only dinner party where you can enjoy the gourmet cuisine of Nagano Prefecture.We invited Mr. Masaru Kamigakimoto and Mr. Masahiro Takimoto from the French culinary world.
～Club du Tasquidour Gourmet Feast Held～
*Royal Hotel*
Press release: September 17, 2024
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[Rihga Royal Hotel (Osaka)] A one-night-only dinner party where you can enjoy the gourmet cuisine of Nagano Prefecture.We invited Mr. Masaru Kamigakimoto and Mr. Masahiro Takimoto from the French culinary world.
～Club du Tasquidour Gourmet Feast Held～
*Date: Friday, October 4, 2024*
(From left in the photo) Masatoshi Ota, Masaru Kamigakimoto, Masahiro Takimoto * Rihga Royal Hotel (Nakanoshima, Kita-ku, Osaka, General Manager Nakagawa) Tomoko) will be joined by Mr. Masaru Kamikakimoto and Mr. Takimoto from the Club du Tasquidour, an association that connects Japan and France through French cuisine through the Golden Tasuki.
Masahiro (Takimoto)
Masahiro Masahiro) was invited to host a one-night-only dinner party, “Club du Tusquidour,” using ingredients produced by Nagano Prefecture’s rich food culture, such as “Shinshu Premium Beef” and “Wasabi.”
A gastronomic feast will be held on October 4th (Friday), with special menus prepared by each chef. *
“Club du Tasquidour” features Alain Ducasse, Masaru Kamigakimoto, and Mikuni Led by Seizo, the group was established in 2019 with the aim of popularizing French cuisine and passing on techniques. The purpose of the activity is to “revitalize the region through food and
agriculture through the discovery and dissemination of ingredients from around the country, develop a food culture rooted in the region and climate, and promote local production for local consumption.” A charity dinner was held to support the reconstruction of Ishikawa Prefecture, which was affected by the disaster. This time, we are holding a one-night-only dinner party using ingredients from Nagano Prefecture, which is rich in beautiful nature.
It will be held at Chambord.
In addition to Masatoshi Ota, the executive chef of our hotel group who serves as a director, Masaru Kamigakimoto, the chairman, and member chef Takimoto
Inviting Mr. Masahiro, each chef will use local ingredients that Nagano Prefecture is proud of, such as “Shinshu Premium Beef” and “Wasabi.” In particular, “Shinshu Premium Beef” is a high-quality beef that has passed Nagano Prefecture’s unique “new standards for deliciousness” and is characterized by its juicy and light flavor. Through French cuisine, we bring out the charm of the ingredients to the fullest, allowing you to enjoy the gourmet cuisine of Nagano Prefecture.
The chef visits production areas such as ranches and farms, picks up the ingredients, tastes them, and learns directly from the producers about the care and cultivation that takes advantage of Nagano Prefecture’s beautiful climate, and the commitment that underpins the deliciousness. Listen and plan the menu. Enjoy a gourmet feast created by a chef who respects producers and deepens his understanding of ingredients, preparing for this special occasion.
* ■ Overview of “Club du Tasquidour Gourmet Feast” *
[Venue] “Restaurant Chambord” (East Wing 29th floor)
[Date and time] October 4th (Friday) Opening from 18:30 (Reception from 18:00) [Price] 45,000 yen per person
*Includes food, wine, tax and service charge
*Not eligible for various discounts
[Capacity] 40 people
[Cooperation] Nagano Prefecture
* Masaru Kamikakimoto *Center of photo*
At the age of 20, he aspired to become a chef, and after graduating from Tsuji Gakuen Japanese Culinary School, he apprenticed at the Western restaurant “Nodaya” and moved to France on his own in 1974. Trained at “Le Duc” in Paris and Geneva, “Alain Chapelle” in Lyon, and “Pic” in Valence, and in 1981 became chef at the restaurant “Alain Chapelle” at Kobe Portopia Hotel, executive chef at Huis Ten Bosch Hotels, and Hotel Europe. After serving as general manager,
established Camille.
* Masahiro Takimoto *Photo right*
In 1981, at the age of 17, he entered the food world as a pastry chef at a restaurant. In 1984, he studied at the main dining room of the Kyoto Royal Hotel, and then moved to Europe in 1987. After working in Switzerland at Hotels International and Monterey in Zurich, and Auberge Million in Albertville, France, he trained at Arpège, which has held three Michelin stars since 1996. After returning to Japan, he worked at Brighton Hotel in Kyoto, Vis- He is demonstrating his skills as the head chef of “a-Vis”. In 2011, he became independent and opened the French restaurant “La” in Kyoto.
He is the owner-chef of “Biographie…”.
* Rihga Royal Hotel Group Executive Chef Masatoshi Ota *Photo left* After honing his skills through training at three-star restaurants in France, he became a member of the Grand Maison Restaurant.
After working as a chef at “Chambord,” he became the youngest person in history to become executive chef of the Rihga Royal Hotel Group. The hotel’s desire to create delicious food, including ideas backed by detailed cooking theory, thorough knowledge of ingredients, and hidden consideration for the diners, is driving the evolution of hotel food. 2017, Republic of France
Received the Chevalier Award for Agricultural Merit. Director of Club du Tusquidour.
* ■Menu/Chef Overview *
*Ingredients in bold* are produced in Nagano Prefecture.
*Menu contents may change depending on the availability of
ingredients, etc. Thank you for your understanding.
* ■“Club du Tasquidour” Overview *
Tasuki
d’or, which means “golden sash,” is a group of chefs who always maintain respect and passion for French cuisine. Led by Alain Ducasse, Motokatsu Kamigaki, and Seizo Mikuni, the group was established in 2019 to connect Japan and France through French cuisine, and to spread French cuisine and pass down its techniques. We aim to revitalize the region through food and agriculture through human resource
development, food education activities, and activities to discover and popularize ingredients from each prefecture through holding cooking workshops, lectures, and food tasting events, and to develop a food culture rooted in the region and climate. We are promoting local production for local consumption.
https://tasukid-or.com/
-Customer inquiries-
“Restaurant Chambord” TEL.06-6441-0953 (direct)
Homepage https://www.rihga.co.jp/osaka/restaurant/fair_list/tasukid-or
-Rihga Royal Hotel-
https://www.rihga.co.jp/osaka
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