Riviera Group (Headquarters: Minato-ku, Tokyo; President: Akio Kobayashi) will host a two-night exclusive special kaiseki dinner at Riviera Zushi Marina, a luxury resort in Zushi City, Kanagawa Prefecture, on January 23rd (Friday) and 24th (Saturday), 2026, offering guests an opportunity to experience the cultural value and international essence of Japanese cuisine.
This dinner showcases Japan's quintessential winter delicacies—crab, fugu (pufferfish), and longtooth grouper (kue)—prepared through a unique fusion of traditional Japanese culinary techniques refined at long-established restaurants and international experience gained from serving world dignitaries as a former embassy chef.
Master Chef: Yasuhiro Ito, Former Embassy Chef
The event is led by Yasuhiro Ito, Executive Japanese Cuisine Chef at Riviera. He served as the embassy chef at the Japanese Embassy in Greece, representing Japan through its cuisine and receiving the prestigious "Outstanding Embassy Chef" title from the Minister for Foreign Affairs. Each dish, bringing out the full potential of seasonal ingredients, embodies the aesthetic sensibility of Japanese cuisine—capturing the passage of seasons and subtle changes in nature.
In recent years, Japanese cuisine has gained international recognition as "culture" following its registration as UNESCO Intangible Cultural Heritage. However, the challenge remains to convey its true essence—the appreciation of seasonal ingredients, respect for materials, and the spirit of hospitality.
This dinner represents a special initiative to reframe Japanese cuisine not merely as a culinary genre, but as an "experience" accompanied by culture and philosophy, carefully connecting its value to future generations and the international community.
Beyond just a dining occasion, this two-night event offers a special moment to encounter the spirituality and essence of hospitality that Japanese cuisine has cultivated. At the beginning of the new year, guests can enjoy a once-in-a-lifetime gastronomic experience available nowhere else.
Event Details
Event Name: "Kaiseki Cuisine Featuring Winter Delicacies: Crab, Fugu, and Longtooth Grouper"
Dates: January 23rd (Friday) and 24th (Saturday), 2026, from 5:00 PM
Location: Riviera Zushi Marina
(5-23-16 Kotsubo, Zushi City, Kanagawa Prefecture; approximately 10 minutes by car from JR Kamakura Station or Zushi Station)
Reception: Ristorante AO Zushi Marina
Price: ¥25,000 (tax and service charge included)
Includes: Full kaiseki course / Welcome drink
Event Page: https://www.riviera.co.jp/area/zushi/event/chef_ito202501/
Reservations: https://select-type.com/e/?id=99d4yGa9c-4
About Chef Yasuhiro Ito
In 1993, Ito joined Hakuunkaku (Ikebukuro), the predecessor of Riviera Tokyo, where he learned the fundamentals and spirit of Japanese cuisine in a traditional restaurant setting.
From 2010, he served as the embassy chef at the Japanese Embassy in Greece, promoting Japanese food culture internationally and hosting world dignitaries. His achievements earned him recognition as "Outstanding Embassy Chef" by the Minister for Foreign Affairs.
After serving as Executive Chef at Riviera Zushi Marina, he now oversees all Japanese cuisine across Riviera's properties. Building on the foundation of traditional Japanese cuisine passed down through long-established restaurants, he personally visits producers throughout Japan, pursuing cuisine that sincerely engages with ingredients while incorporating sensibilities cultivated worldwide.
Venue: Riviera Zushi Marina
※Images are for illustration purposes
About Riviera Zushi Marina
Riviera Zushi Marina was established in 1971 as one of Japan's premier marinas and has been operated by Riviera Resort Co., Ltd. since 2001 as a luxury resort in Shonan. Located just 60 minutes from central Tokyo and 10 minutes from Kamakura with excellent access, the resort features an extraordinary setting with approximately 900 palm trees and luxury pleasure boats and yachts. The stunning view of Mount Fuji across Shonan Bay is renowned as a filming location for movies and dramas. The expansive 50,000-tsubo (approximately 165,000 square meters) grounds include a yacht harbor, two hotels, two restaurants, cafes, event venues, banquet facilities, resort condominiums (9 buildings with 1,266 units), four tennis courts, shops, and various other facilities.
Environmental conservation activities began in 2001, with the establishment of the "Riviera Future-Making Project" in 2006, focusing on sustainability across the entire organization. In 2022, Riviera became the first in Asia to obtain the international environmental certification "Blue Flag" for marinas, promoting environmental initiatives at an advanced level. Through composting within the marina and establishing a recycling loop connecting restaurants with local farmers through "circular farming," the resort achieves CO₂ reduction and zero waste. Furthermore, with 100% renewable energy adoption and pioneering efforts in Japan to restore seagrass beds within the marina aiming for a "Blue Carbon Belt®," Riviera pursues diverse SDGs activities, striving to realize a rich future as a "Sustainability Town."
Official Website: https://www.riviera.co.jp/zushi/
Official Instagram: https://www.instagram.com/riviera_zushi_marina/
