[Hotel La Suite Kobe Harborland] The 25th “Shinya Tasaki’s Wine Talk & Dinner” will be held on December 5 ~ A feast with Shinya Tasaki and 3 maitre d’ tel ~
La Sweet Co., Ltd. Press release: November 7, 2024 [Hotel La Suite Kobe Harborland] The 25th “Shinya Tasaki’s Wine Talk & Dinner” will be held on December 5th – A feast with Shinya Tasaki and 3 maitre d’tels –
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one-night-only dream feast created by Shigeto Fukatsu, winner of the “Cup de Servis” and Premier Maître de Terre at Hotel La Suite Kobe Harborland. Please enjoy Mr. Tasaki’s carefully selected wines and gourmet cuisine made with winter ingredients, as well as the service provided by three maitre de tels who are among the best in restaurant service. No. 25 Shinya Tasaki’s Wine Talk & Dinner ~ Harmony of fine sake and feast ~ Schedule Thursday, December 5, 2024 Time 18:30 Reception/Aperitif (Aperitifs will be prepared before the banquet) 19:00 Dinner 21:00 Digestif (We offer after-dinner drinks to soak in the afterglow of dinner) Venue Hotel La Suite Kobe Harborland 3rd floor banquet hall (private) Capacity 50 people Price 35,000 yen *Includes consumption tax and 10% service charge. Event details https://www.l-s.jp/event/3305/ Shinya Tasaki Sommelier/Chairman of Japan Sommelier Association
https://prcdn.freetls.fastly.net/release_image/24670/354/24670-354-f49de0b734237c54943dcfaace590fe3-800×800.jpg Mr. Shinya Tasaki Born March 21, 1958 From Tokyo 1977 Traveled to France 1980 Return to Japan 1983 3rd National Sommelier Best Technology Award Competition Winner 1990 2nd place at the 3rd International Sommelier Competition 1995 8th World Best Sommelier Competition Winner 1996 1995 Tokyo Citizen Cultural Honor Medal 1999 1999 Chevalier of the French Agricultural Merit Award 2006 2006 Tokyo Excellent Technician (Tokyo Meister) Governor’s Award 2008 Ministry of Agriculture, Forestry and Fisheries “Food Self-Sufficiency Rate Strategic Public Relations Promotion Project” FOOD ACTION NIPPON Promotion Headquarters Appointed as food self-sufficiency rate improvement promotion committee 2008 Received the 2008 Outstanding Technician (Modern Master Craftsman) Award 2010: Appointed Chairman of the International Sommelier Association (term expired in June 2017) 2011 2011 Spring Medal with Yellow Ribbon 2016 Appointed Chairman of Japan Sommelier Association Kazushi Hiyama Hotel La Suite Kobe Harborland General Manager Chairman of the All Japan Maître de Tel Federation
https://prcdn.freetls.fastly.net/release_image/24670/354/24670-354-3ca3b9387117dd597e74389c24bd3b3f-800×800.jpg Kazushi Hiyama Born in Kobe City. During his more than 35 years of hotel work, he spent 13 years at the three-starred restaurants “Alain Chapelle” and “La Côte d’Or.” Learned the basics of protocols and parties at the Hotel Lutetia (Paris). In 1996, won the 1st Japan Maître de Ter competition and was selected as the best Maître de Ter in Japan. Currently, he is a member of the International Federation of Maîtres de Terre (headquartered in Italy), and serves as the president of the All Japan Maîtres de Terres Federation, where he guides the next generation. Received the Hyogo Prefecture Skills Achievement Award in 2014. Selected as a “Representative Skilled Worker” from among the award winners. In 2015, he was certified as the first Kobe Meister as a “maître de tel”. In the same year, he was awarded a special honor by France’s Coupe-Georges-Baptiste Association, the most prestigious organization in Europe. In 2017, he was the first maître de ter in western Japan to receive the “2017 Outstanding Technician (Modern Master Craftsman)” award from the Ministry of Health, Labor and Welfare. In 2019, he became the first food and beverage waiter to receive the Medal with Yellow Ribbon at the “Spring Medal”. Toshiro Tamura Ginza Lecan Manager Executive Advisor Honorary Chairman of the Maîtres de Service Society
https://prcdn.freetls.fastly.net/release_image/24670/354/24670-354-37939da64800b84b4d66f56b2c2e4917-800×800.jpg Mr. Toshiro Tamura After serving as General Manager of Maxime de Paris Co., Ltd.’s Tokyo Restaurant Department, he served as Executive Officer of Hiramatsu Co., Ltd., and also served as General Manager of the Paul Bocuse Group. 2016 Thierry Marx Japan Co., Ltd. “Bistro Marx Thierry Marx” Manager (Ginza, Tokyo) 2017: Manager of Seki Co., Ltd.’s restaurant division “Ginza Lecan”, currently serving as executive advisor at the same restaurant 1995: Winner of the 1st Chef de l’Orn Competition sponsored by the Japan Maître de Terre Association 1996: Second place in the 1st Maître de Ter competition sponsored by the Japan Maître de Ter Association 1998 Winner of the 5th Maître de Servis Cup in the Hall Service Competition sponsored by the French Culinary Culture Center sponsored by Coupe Georges Baptiste Shigeto Fukatsu Hotel La Suite Kobe Harborland Premier Maître de Ter Image
URL: https://prcdn.freetls.fastly.net/release_image/24670/354/24670-354-c293d23ba64713826cb454b5899fee01-800×800.jpg Shigeto Fukatsu 2004 Study abroad at University of California, Irvine 2006: Joined a hotel in Nagoya, Aichi Prefecture, and worked at a French restaurant 2011: Launched French restaurant “Toyota L’eclat de rire” in Toyota City, Aichi Prefecture as service manager 2013 15th Maîtres de Servis Cup, youngest finalist (first appearance) 2014 Joined Hotel La Suite Kobe Harborland 2019 18th Maître de Servis Cup Winner 2021 Coupe Georges Baptiste World Competition Japan
Representative [Event details] https://www.l-s.jp/event/3305/ [Customer reservations/inquiries] TEL: 078-381-9006 (direct contact for event reservations)