The 15th Diners Club France Restaurant Week 2025, Japan’s largest French cuisine event, kicks off on September 20th. A press conference will be held with distinguished guests, and general reservations are now open. Groupe Alain Ducasse SA Press Release: September 3, 2025 To Members of the Media The 15th Diners Club French Restaurant Week 2025, Japan’s largest French cuisine event, kicks off on September 20th. A press conference will be held with distinguished guests, and general reservations are now open. French culinary master Alain Ducasse, official ambassador Misaki Emura, and Jérôme Gouze took to the stage, and a total of more than 200 guests celebrated the 15th anniversary in style. Groupe Alain Ducasse Co., Ltd. (Representative: Alain Ducasse) held a press conference at Akasaka Prince Classic House ahead of the 15th Diners Club French Restaurant Week 2025, Japan’s largest French cuisine event, which will be held from Saturday, September 20 to Monday, October 20, 2025. This year marks the 15th anniversary of the event since its first event in Japan in 2011. To celebrate this milestone year, the event is now accepting reservations for the general public with a special guest lineup.
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Originator/Special Guest: Alain Ducasse 2025 Event Ambassadors: Misaki Emura, Jerome Goos Major Programs ● Greetings from the organizers and guests / Video screening ● Announcement of 2025 event details (dates, participating restaurants, theme, etc.) ● Introduction and comments from featured chefs ● Special talk (Alain Ducasse × Ambassador) ● Chef’s Coat Presentation Ceremony ● Photo session in the courtyard (speakers and chefs from all over Japan) Focus Chef [Miyagi
Prefecture] Restaurant Matsuda, Chef Ryunosuke Matsuda [Tokyo] natuRe tokyo, Chef Nae Ogawa [Kyoto Prefecture] Kodaiji Kiwami – Chef Nomura Hitoe [Okinawa Prefecture] Island Cuisine Aa-sun – Chef Kobayashi Takuma [Fukui Prefecture] Le Jardin – Chef Horiuchi Ryo
https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-aa38a58bc0e8a2c96225b54dcf09aafe-1548×1048.png [Press Conference Report] At the press conference, Koji Igarashi, President and CEO of Diners Club Card (Sumitomo Mitsui Trust Club Co., Ltd.), a special sponsor of the event, took the stage to deliver a speech about his thoughts and expectations for the event. Mr. Igarashi delivered a message of hope for cultural exchange through French cuisine, as well as for sustainability, support for Japanese food culture, support for young chefs, and food education activities for children. Also speaking from Fukui Prefecture, which has provided special cooperation, Vice Governor Yasuhiro Nakamura took the stage. He introduced the ingredients that Fukui Prefecture is proud of and the efforts of its producers, and delivered a message of support for the further spread of the region’s food culture through this event.
https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-0ce72a537ad4092a71215f74924e3f21-1694×1128.png Mr. Koji Igarashi, President and CEO, Sumitomo Mitsui Trust Club Co., Ltd.
https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-8121b46abb888be1b626b2b0ad8f10e4-1686×1116.png Yasuhiro Nakamura, Vice Governor of Fukui Prefecture (featuring the official dinosaur brand character “Raptor”) Guest Speakers Comments (Summary) Mr. Koji Igarashi, President and CEO, Sumitomo Mitsui Trust Club “We are extremely proud to continue as the title sponsor since the first event (2011) and to celebrate the 15th anniversary. Together with all stakeholders, we will continue to spread important messages, such as ‘sustainability,’ ‘supporting Japanese food culture,’ ‘supporting young chefs,’ and ‘food education.'” Yasuhiro Nakamura, Vice Governor of Fukui Prefecture Dear Guest, “Fukui is gaining attention both from within Japan and overseas as a gourmet
destination. We hope to use this event as an opportunity to further promote the appeal of local ingredients and local industries, and welcome many people to Fukui through the power of food.” Alain Ducasse “France and Japan share a common respect for the seasons and ingredients, as well as the tradition of passing on techniques. Our Focus Chefs collaborate with local producers to express the richness of their regions through French cuisine. I am truly delighted to be able to celebrate the 15th edition together.” Event Ambassador Misaki Emura “This is a rare opportunity to experience French cuisine up close. Come experience the charm of regional cuisine at a restaurant you’ve always wanted to try.” Event Ambassador Jérôme Gouze “The great appeal of this event is the opportunity to enjoy French cuisine at a variety of establishments. Be sure to check out local dishes like Alsatian choucroute.” In addition, the event’s leading event focus chef took to the stage. He spoke about this year’s unique theme and his passion for the food from his perspective as a chef, creating an even more festive atmosphere in the venue. The 2025 Focus Chefs, selected from the Tohoku, Kanto, Chubu, Kinki, and Okinawa regions as chefs who represent the next generation, shared their enthusiasm and the thoughts behind their specialty dishes, “specialties.” As event icons, they will be livening up “Diners Club France Restaurant Week” from all over the country, so keep an eye out!
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https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-70ed25c8ff3795275ad1f833a9dfcb23-1182×324.png Chef Ryunosuke Matsuda, Chef Nae Ogawa, Chef Ryo Horiuchi, Chef Hitoe Nomura, Chef Kobayashi Chef Takuma Chef Ryunosuke Matsuda (Miyagi Prefecture) “We’ve prepared ‘Paris Soir’ using snow crab from our local town of Shichigahama. We value our connections with producers, and this dish expresses the passion that goes into each ingredient.” Chef Ogawa Nae (Tokyo) “I offer ‘wood-fire French’ cuisine, using domestically produced, sustainable ingredients cooked over a wood fire. Today, through an amuse-bouche of Gouda cheese and guava, I would like to convey the idea of food that will connect to the future.” Chef Hitoe Nomura (Kyoto Prefecture) “I strive to create cuisine that expresses the four seasons and culture of Kyoto. I hope you will enjoy the delicate charm of local ingredients in this chilled dish featuring ‘Heta-Murasaki Eggplant.'” Takuma Kobayashi Chef (Okinawa Prefecture) “I value cuisine that makes the most of the bounty of Okinawa’s land and sea. Through a warm bisque made with Kumejima tiger prawns and ichoba, I convey the power of food as ‘nuchigusui,’ or medicine for life.” Ryo Horiuchi Chef (Fukui Prefecture) “I’d like to introduce a ratatouille featuring Yoshikawa eggplant from Sabae City, Fukui. By fusing local ingredients with French techniques, I hope to deliver a dish from Fukui that can be proudly presented to the world.”
https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-961eb2beb88ccd97eaa1b8247f650a66-1524×1034.png Alain Ducasse, Misaki Emura, and Jerome Gouthe will appear at the talk show! In honor of France, the birthplace of fencing, Misaki Emura and Jérôme Gouze have been appointed official ambassadors for Diners Club France Restaurant Week 2025, and held a food-related talk show with Alain Ducasse.
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https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-f66ece63c17f3d11ac202fcdd2c279d4-1688×1116.png Founder Alain Ducasse presents cock tote bags to ambassadors Misaki Emura and Jerome Goos. Misaki Emura, a leading figure in Japan’s fencing world, began competing in the third grade of elementary school. After switching from foil to sabre, she has achieved brilliant results in numerous international competitions. In the 2024-2025 season, she won the International Fencing Federation annual rankings for women’s sabre, becoming the only Japanese to win the world championship two years in a row. Furthermore, at the Paris 2024 Olympics, she became the first Japanese women’s sabre team to win a bronze medal. She is a top athlete who has attracted attention beyond the boundaries of her sport, serving as the flag bearer for the Japanese Olympic team and a brand ambassador for DIOR. Also, Jérôme Goos, a native of Strasbourg, France, served as head coach of the Japanese national team after the Tokyo Olympics, leading the team to its first-ever appearance at the Paris Olympics and contributing to its bronze medal win. A renowned coach who has led the team to 42 international competition medals over the past three years, Goos is dedicated to developing top athletes, including Emura. Known for his fun-focused training and international perspective, fluent in five languages, Goos has also been selected as a Young Leader by the France-Japon Foundation. [Party venue]
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https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-398b5f0d99de41d42db6033f40bc23e3-1702×1110.png A special menu by Focus Chefs served at the party venue. (From left) Chef Ogawa Nae: “Nakashima Farm Gouda Cheese Gougère, Liver Mousse and Guava Confit,” Chef Kobayashi Chef Takuma’s “Kumejima Tiger Prawns,” Chef Nomura Hitoe’s “Purple Eggplant with Stem, Figs, and Caviar,” Chef Matsuda Ryunosuke’s “Paris Soir,” and Chef Horiuchi Ryo’s “Yoshikawa Eggplant with Tatouille” “Diners Club France Restaurant Week 2025” Event Overview “Diners Club France Restaurant Week 2025” will be held from Saturday, September 20th to Monday, October 20th, and online reservations for the event will open to the public on the official website starting today. Perfect for the autumn season, when appetites are at their peak, this gourmet event is available for everyone to enjoy at special prices. This French food festival, first held in Japan in 2011, will celebrate its 15th anniversary in 2025. More than 500 restaurants from across Japan, from Hokkaido to Okinawa, will participate, offering course meals at three special prices. Anyone can enjoy authentic French cuisine with advance reservations. This year’s theme is “French Regional Cuisine.” We aim to serve as a bridge connecting the culinary cultures of France and Japan through the unique dishes of each region.
https://prcdn.freetls.fastly.net/release_image/63176/8/63176-8-fea61e1ec4c8e9d913d8786cb379d227-1180×608.png [Event Period] Saturday, September 20, 2025 – Monday, October 20, 2025 [Event Location] Over 500 participating French restaurants nationwide [ Course Menu ] Appetizer, main course, dessert, and after-meal drink are available for either ¥3,000, ¥6,000, or ¥10,000 for both lunch and dinner. *Prices and menu items vary by restaurant. *All prices include tax and service charge. [How to Reservation] Online reservations and direct phone reservations to restaurants will begin on Tuesday, September 2, 2025, at 10:00 AM on the Diners Club France Restaurant Week 2025 official website! * Advance reservations for Diners Club Premium Card members will begin at 10:00 AM on Tuesday, August 26, 2025. Organizer: Diners Club France Restaurant Week Office Special sponsor: Embassy of France in Japan Special sponsor: Diners Club (issuer: Sumitomo Mitsui Trust Club Co., Ltd.) 【What is Diners Club?】 Diners Club, which has its origins in food, is celebrating its 75th anniversary worldwide and its 65th anniversary in Japan this year. The club offers a variety of food-related services, including preferential treatment at select restaurants and dining events. In addition, we offer a wide range of services to support members in a wide range of areas, including travel, entertainment, and golf. This is a credit card that will add color to members’ lives, from everyday use to special occasions. Partner Companies Embassy of France in Japan (Ambassade de France au Japon) Diners Club / Sumitomo Mitsui Trust Club Co., Ltd. (Diners Club) Fukui Prefecture Air France Maison Mumm ( Pernod Ricard Japan Co., Ltd.) DS AUTOMOBILES (Stellantis Japan Co., Ltd.) S.Pellegrino Acqua Panna (Nichi-Futsu Boeki Co., Ltd.) Perrier-Jouët (Pernod Ricard Japan Co., Ltd.) ) Kokuryu Sake Brewery Co., Ltd. HexClad (HexClad Japan Co., Ltd.) Maruhon Sesame Oil (Takemoto Oil Co., Ltd.) NESPRESSO DAMMANN FRÈRES Boursin (Bell Japon Co., Ltd.) Kiri (Bell Japon Co., Ltd.) hide k 1896 Château
Saint-Marguerite (Pernod Ricard Japan Co., Ltd.) Les Vergers Boiron (Nichi-Futsu Shoji Co., Ltd.) ) Dumare (Nichifutsu Shoji Co., Ltd.) La Rose Noire (Nichifutsu Shoji Co., Ltd.) Kai Corporation Sumitomo Corporation Montblanc Co., Ltd. Alain Milliat (Alcan Co., Ltd.) Le Saunier de Camargue (Alcan Co., Ltd.) Rouge antenna* My Little Box National movement to reduce food loss (NO-FOODLOSS PROJECT) ) Nippon Food Shift TableCheck, Inc. Copyright ©
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