Le jardin Chef Horiuchi x VIRIDIS Chef Yamanaka 4Hands Dinner Collaboration with TAITTINGER
A serene culinary experience born from restraint and refinement.
Kenji Yamanaka, head chef of Viridis, and Ryo Horiuchi, head chef of Le Jardin, who once honed their skills at Ginza's "L'Osier" and know each other intimately, have reunited after a long time to create a one-night-only feast.
Horiuchi, who enjoys immense support from gourmets both domestically and internationally, won the Le Taittinger International 2022 as Japan's representative in 2022, becoming one of the rare Japanese chefs to etch his name in the 54-year history of the competition. And in his most recent achievement, he won the Bocuse d'Or Japan competition, and has been selected to represent Japan at the "Olympics of the culinary world" world competition. A one-night-only gastronomic experience by two masters where innovation, craftsmanship, and seasonal ingredients resonate together.
The main course will include the memorable dish that won first place at the Le Taittinger International Cuisine Competition: "Beef Fillet Wrapped in Brioche with 20-Year-Old Port Rouge Sauce."
Furthermore, this evening will be made even more spectacular by a collaboration with Taittinger, a prestigious name in the world of Champagne. The elegance and refinement of their Chardonnay-based cuvée will elevate the harmony with the cuisine to the highest degree. Please enjoy this unprecedented evening where fine dining and art intertwine.
To celebrate the 3rd anniversary of The Ritz-Carlton Fukuoka's opening, we will be hosting a one-night-only 6 Hands Dinner, featuring the first-ever collaboration between two of Fukuoka's leading chefs and Kenji Yamanaka, Michelin-starred chef at Viridis. Takeshi Fukuyama, owner-chef of "Goh," has received international acclaim as a regular on "Asia's 50 Best Restaurants" and continues to transmit his unique gastronomy from Fukuoka to the world. Yuji Yoshikai of Patisserie Au Fil du Jour creates sensual and sophisticated sweets based on the concept of "gourmandise" (greedy/foodie), which "makes your heart leap just by looking at it and makes you want more with the first bite." And Kenji Yamanaka, chef at Viridis, elevates the terroir of Kyushu with his unique interpretation. On this night, the three distinct philosophies and sensibilities will resonate within a single course, and the flavorful ingredients of Kyushu will be reborn into a completely new expression that weaves together texture, aroma, and art. A one-night-only gastronomic experience prepared exclusively for gourmets seeking innovation. The future of Fukuoka's food culture begins with this dinner.
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Le jardin Chef Horiuchi x VIRIDIS Chef Yamanaka 4Hands Dinner Collaboration R
A serene culinary experience born from restraint and refinement.
Kenji Yamanaka, head chef of Viridis, and Ryo Horiuchi, head chef of Le Jardin, who once honed their skills at Ginza's "L'Osier" and know each other intimately, have reunited after a long time to create a one-night-only feast.
Horiuchi, who enjoys immense support from gourmets both domestically and internationally, won the Le Taittinger International 2022 as Japan's representative in 2022, becoming one of the rare Japanese chefs to etch his name in the 54-year history of the competition. And in his most recent achievement, he won the Bocuse d'Or Japan competition, and has been selected to represent Japan at the "Olympics of the culinary world" world competition. A one-night-only gastronomic experience by two masters where innovation, craftsmanship, and seasonal ingredients resonate together.
We will also be serving the memorable dish that won first place at the Le Taittinger International Cuisine Competition: "Beef Fillet Wrapped in Brioche with 20-Year-Old Port Rouge Sauce" as our main course.
Please enjoy an unprecedented evening where fine cuisine and art blend seamlessly.
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