LE UN Kazeno Yame Fukushima (formerly: LE UN NIPPONIA HOTEL Yame Fukushima Shokamachi)

Reserviere LE UN Kazeno Yame Fukushima (formerly: LE UN NIPPONIA HOTEL Yame Fukushima Shokamachi)

Nachricht vom Händler

▶ Please note that we may not be able to accommodate requests regarding seat assignments.
▶ If we are unable to reach you 15 minutes after your reserved time, we may have to cancel your reservation. Therefore, please be sure to contact us if you’re going to be late.
▶ Reservations and inquiries for groups of 10 or more people can be made via the form below.
Lunch reservations are also possible depending on the date; please feel free to inquire if you’re interested.
https://form.run/@vmc-or0FIizKYU2EGdcS4rm3

Ich bestätige, dass ich den oberstehende Nachricht vom Händler gelesen habe

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<Michelin-starred chef x Restaurant Luan> A dream collaboration lunch where you can enjoy the "Yame terroir" Yame, Fukuoka Prefecture is famous as a tea production area. Kyoto, home to Uji, a tea producing region, has something in common with Kyoto in terms of food. This time, we will be working with Chef Takimoto of ``La Biography...'', who is also a one-star Michelin chef and a leader in Kyoto French cuisine, to prepare locally produced and locally consumed dishes that make use of Yame tea, Fukuoka's rich ingredients. A collaboration with Yukiyu Ishii, Grand Chef of ``Restaurant Luan'', who continues to come up with ideas, has been realized. Enjoy this special one-day event.

■Event Lunch■ November 26, 2022 (Saturday) 12:00 ~ (about 3 hours) <Pairing drinks> Includes 4 glasses of pairing with chef-selected wine or sake that pairs well with the special menu *Non-alcoholic If you wish, we will replace it with a non-alcoholic cocktail or drink. <Food> ■Amuse egg show floor microcosm Yame eggs sprinkled with matcha ■Appetizer simple wild boar consommé double ■Appetizer 2 Boar rose confit ■Fish dish Tama kueh aroma of Yame's Gyokuro ■Meat dish Chikugo Funagoya beef roast beef ■ Dessert Amaou white chocolate parfait from Yame ■ Mignardise tartlets, financiers, madeleines ■ Mignardise Yame hojicha macarons, persimmon compote Vanilla flavor ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ <Chef> ``La Biographie...'' Mr. Masahiro Takimoto Born in Kyoto Prefecture. Entered the food world as a pastry chef at the age of 17. In 1984, he studied at the main dining room of the Kyoto Royal Hotel, and then moved to Europe in 1987. After working at Hotels International and Monterey in Zurich, Switzerland, and Auberge Million in Albertville, France, he trained at Arpège, which has maintained its three Michelin stars since 1996. After returning to Japan, he worked as the head chef at the Kyoto Brighton Hotel ``Vis-a-Vis,'' and in 2011 opened ``La Biography...'' (meaning ``inheritance'') as the owner-chef. We have been awarded one star in the Michelin Guide Kyoto/Osaka for three consecutive years since 2014. He is one of Kyoto's leading chefs and has received numerous awards, including being ranked in La liste (a list of 1,000 famous restaurants in the world published by the French Ministry of Foreign Affairs) in 2015. <Chef> ``VMG HOTELS & UNIQUE VENUES'' Grand Chef Yukiyu Ishii He is a leading figure in the next generation of Kansai French cuisine, having worked at Grand Maison in Switzerland and winning numerous awards after returning to Japan. In the Zagat Survey, one of the two major restaurant guides along with Michelin, we have been ranked first in the Kobe area cuisine category for four consecutive years. He holds the honorary title of ``Disciple Auguste Escoffier,'' which is given to outstanding chefs. In addition to producing food for our group's venues, he is also actively working to pass on and develop French tradition.

Reserviere LE UN Kazeno Yame Fukushima (formerly: LE UN NIPPONIA HOTEL Yame Fukushima Shokamachi)

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