Tokyo Prince Hotel (located at 3-3-1 Shiba Koen, Minato-ku, Tokyo; General Manager: Fumiaki Nunokawa) will hold a two-night dinner event, "A Feast for the Senses: An Evening in Harmony with French Cuisine," at its Chinese restaurant 中国料理 満楼日園 on September 25 (Friday) and 26 (Saturday), 2026, to commemorate the hotel's opening in September 1964.
中国料理 満楼日園 has been a favorite among guests since the hotel opened. As an expression of gratitude to those guests, the restaurant is presenting a feast that blends Chinese and French cuisine.
Guests can savor a special two-night-only dinner course that harmonizes French cuisine by 落合吉紀, who became Tokyo Prince Hotel's Executive Chef in April 2026, with Chinese cuisine by Yuji Yamamoto, Head Chef of 中国料理 満楼日園.
The steamed oysters served among the appetizers bring out a plump texture and concentrated umami for a blissful start to the meal. The shark fin soup is finished in a mild, milky broth made with Shanghai crab roe. For the main course, wagyu beef is featured in the Chinese-style dishes and lamb in the French-style dishes, each prepared to draw out the full appeal of its ingredients. Fried rice made with abalone and matsutake mushroom, an autumn delicacy, offers a dish that lets guests feel the arrival of the season.
Enjoy a culinary feast woven from dishes that each chef has arranged according to his own sensibility.
Menu
- "Starter" Assorted Hors d'Oeuvres
- Pan-Seared Foie Gras, Wonton-Wrapper Ravioli, Truffle-Scented Sauce
- Shark Fin Soup with Vegetables
- Steamed Fan-Shaped Shrimp, Shrimp-Flavored Sauce
- Sole Timbale, Lobster and Sweetbread (Ris de Veau) Fricassée, Light Champagne Sauce
- Braised Wagyu Beef Brisket, Roasted Lamb Crépinette, Yuzu Pepper Jus
- Fried Rice with Abalone and Matsutake Mushroom Wrapped in Lotus Leaf
- Dessert
Profile
Tokyo Prince Hotel — Executive Chef 落合吉紀
Ochiai joined Tokyo Prince Hotel in 1987. He went on to serve as Head Chef at Shinagawa Prince Hotel, then became Head Chef of The Prince Gallery Tokyo Kioicho in 2021, where he oversaw dining at the Forbes Five-Star hotel. In 2023, as Executive Chef of Grand Prince Hotel Hiroshima, he was responsible for the cuisine served at the G7 Hiroshima Summit. He became Executive Chef of Tokyo Prince Hotel in 2026 and continues in that role today. His honors include the Tokyo Metropolitan Governor's Award for Excellent Chefs, the Kanto District Transport Bureau Director's Award, the Minister of Land, Infrastructure, Transport and Tourism Award, and the Minister of Health, Labour and Welfare Award. He is also active in food education initiatives.
中国料理 満楼日園 — Head Chef Yuji Yamamoto
Yamamoto joined Shinagawa Prince Hotel in 1993. He later served as Head Chef of the Chinese restaurant 中国菜館 志苑 and Head Chef at Yokohama Grand Intercontinental Hotel before becoming Head Chef of 中国料理 満楼日園 at Tokyo Prince Hotel in 2023. His awards include a finalist honor and the Lee Kum Kee Best Seasoning Technique Award at the All Japan Chinese Cuisine Competition for Young Chefs, as well as an honorable mention at the Chinese Cuisine Competition Pairing European Wine.
"A Feast for the Senses: An Evening in Harmony with French Cuisine" Overview
Dates: September 25 (Friday) and 26 (Saturday), 2026, 5:30 PM to 9:30 PM (last seating at 8:00 PM)
Price: ¥22,000 per person
Venue: 中国料理 満楼日園
Website: https://www.princehotels.co.jp/tokyo/plan/maronie/fair_chef2026/
Reservations & Inquiries: TEL: 03-3432-1140 (Restaurant Reservations), 10:00 AM to 5:00 PM
Prices include consumption tax; a 13% service charge will be added at checkout. Menu items and ingredients are subject to change depending on availability. Food allergy accommodations at the hotel's restaurants are limited to the 8 designated allergens (shrimp, crab, walnut, wheat, buckwheat, egg, dairy, peanut); guests requiring accommodation for these allergens should inform the restaurant in advance. Photos are for illustrative purposes only.
