Tokyo - Luxury Dining Series

Doors open at 6.30 PM , Dinner starts at 7 PM September 27

Héritage By Kei Kobayashi Château Haut-Brion wine pairing dinner

Specially selected vintage wines paired with signatures menu by Chef de Cuisine Teruki Murashima of Héritage By Kei Kobayashi

From 6 PM (last order at 8 PM) September 28 - 29

Héritage By Kei Kobayashi Exclusive Wine Pairing Dinner

Special Dinner with curated wine pairing.

Curated Sake Pairing Dinner at Hinokizaka

From 5.30 PM September 28 - 29

Curated Sake Pairing Dinner at Hinokizaka

Indulge in our special menu paired perfectly with bespoke sake selection.

From 11.30 AM (Last order at 2.30 PM) September 28 - 29

Four Hands Matcha-themed brunch featuring Chef Vladmir, Michelin Resident Chef at LAB by Sergi Arola

Resident Chef de Cuisine, Chef Nakano, collaborates with the innovative Chef Vladmir from the Michelin-starred Lab by Sergi Arola to present a uniquely themed brunch where Matcha takes center stage. Chef Vladmir, renowned for his bold culinary creations, blends contemporary aesthetics with refined flavors and a distinct Portuguese touch. This collaboration offers a gastronomic experience that epitomizes a perfect fusion of talent and culture.

5 PM September 27 - 28

Guest shift bartender at The Bar

Join our guest shift bartending with Kentaro Wada, head bartender at The Ritz-Carlton, Tokyo, who won the Chivas Masters 2018 cocktail competition welcoming Yosuke Asano from The Ritz-Carlton, Kyoto, winner of Bacardi Legacy in Japan in 2020. The two will be creating cocktails inspired by the Nakasendo route based on the microclimates linking the different seasons of Japan and the ingredients of the entire country.

From 11.30 AM to 5 PM September 28 - 29

Afternoon Tea at The Lobby Lounge

Delight in a curated afternoon tea at The Lobby Loung featuring artisinal Sugi Bee Honey renowned for its rich floral notes and exceptional quality

Meet our culinary stars

Teruki Murashima

Chef de Cusine - Héritage By Kei Kobayashi
The Ritz-Carlton, Tokyo

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Vladmir Veiga

Head Chef and Resident Chef at LAB by Sergi Arola
Penha Longa Resort

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Kentaro Wada

Head Bartender - The Bar
The Ritz-Carlton, Tokyo

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Yosuke Asano

Head Bartender- The Bar
The Ritz-Carlton, Kyoto

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Takuji Nakano

Chef de Cuisine - Towers
The Ritz-Carlton, Tokyo

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Hisao Ishida

Chef de Cuisine at Hinokizaka
The Ritz-Carlton, Tokyo

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Mayumi Kobori

Pastry Chef - Héritage By Kei Kobayashi
The Ritz-Carlton, Tokyo

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Teruki Murashima

Chef de Cusine - Héritage By Kei Kobayashi
The Ritz-Carlton, Tokyo

Driven by diverse culinary experiences, Chef Murashima delved into Italian cuisine during his 2000 sojourn in Italy. He then served as sous chef at Monna Lisa in Ebisu and L'atelier de Joël Robuchon Taipei before returning to Japan in 2012. There, he became chef de cuisine at the Michelin two-star ESqUISSE and later at the Michelin one-star ARGILE in 2016.

Vladmir Veiga

Head Chef and Resident Chef at LAB by Sergi Arola
Penha Longa Resort

Vladimir Veiga, a talented chef from Cape Verde, has made a notable mark in fine dining. His culinary journey started at Penha Longa Resort, where his skill and dedication soon led him to become sous chef at the Michelin-starred LAB by Sergi Arola. Veiga now serves as a head chef, blending his rich cultural background with modern techniques to create dishes that are both innovative and deeply flavorful. Each plate reflects his commitment to tradition and creativity, offering a taste of his passion for exceptional cuisine.

Kentaro Wada

Head Bartender - The Bar
The Ritz-Carlton, Tokyo

Kentaro Wada, Head Bartender at The Bar, The Ritz-Carlton, Tokyo since 2013, began honing his craft in Dunedin, New Zealand. Celebrated for his expertise, Wada has achieved notable victories in competitions such as Bobby's Schiedam Dry Gin in 2017 and The Chivas Masters 2018 in Japan.

Yosuke Asano

Head Bartender- The Bar
The Ritz-Carlton, Kyoto

Yosuke Asano, Head Bartender and winner of the Bacardi Legacy Cocktail Competition Japan 2020, excels in crafting innovative cocktails with refined techniques. Renowned for blending traditional Japanese elements with modern mixology, he is celebrated as a leading figure in the industry. A standout achievement is his creation of The Ritz-Carlton, Kyoto 10th Anniversary Special Edition Ki Noh Bi Gin.

Takuji Nakano

Chef de Cuisine - Towers
The Ritz-Carlton, Tokyo

Takuji Nakano, Chef de Cuisine at Towers, joined The Ritz-Carlton, Tokyo from the Michelin-starred La Baie in The Ritz-Carlton, Osaka. With over 24 years of experience in French cuisine, Chef Nakano boasts a distinguished background in award-winning restaurants.

Hisao Ishida

Chef de Cuisine at Hinokizaka
The Ritz-Carlton, Tokyo

Taking his first apprenticeship in a well-established ryotei-style restaurant, 'Insho-tei,' in Ueno, Tokyo, his experience spans award-winning restaurants and luxury hotels in Tokyo, before joining Hinokizaka in 2017, where he continues to push culinary boundaries.

Mayumi Kobori

Pastry Chef - Héritage By Kei Kobayashi
The Ritz-Carlton, Tokyo

Mayumi Kobori, a rising confectionery star from Tochigi Prefecture, began her career in Tokyo before honing her skills at Confiserie Endle in Karlsruhe, Germany. She further refined her craft in Paris, working with top patisserie chefs at renowned establishments such as Domaine de Primard and Maison Lameloise. Celebrated for her artistic flair and inventive approach, Chef Kobori is renowned for her elegant and innovative confectionery creations.