Peninsula to feature tie-ups between leading chefs

The Japan News

From left: Masayoshi Nishikawa, Zaiyu Hasegawa, Masateru Kiriyama, Hiroyasu Kawate and Yoshiaki Takazawa pose for a photo during a recent press conference.

The Japan NewsThe Peninsula Tokyo will offer new gastronomic experiences this year, serving creative dishes jointly prepared by a chef at the luxury hotel and four of the nation’s leading culinarians.

Titled “Peter x Artisan Chefs of Japan,” the program will pair Masateru Kiriyama, top chef of the hotel’s Peter grill restaurant, and four owners of exclusive Japanese and French restaurants. Starting in August, Kiriyama will pair up with each of the guest chefs in turn, serving special limited-edition courses for two days each.

This is the first such project for The Peninsula Tokyo, which opened in 2007 in Yurakucho, Tokyo.

The guest chefs are:

■ Masayoshi Nishikawa, owner-chef of Gion Nishikawa, a Japanese restaurant in Kyoto. He will be featured on Aug. 31 and Sept. 1.

■ Zaiyu Hasegawa, operator of Den, a Japanese restaurant in Tokyo that has been awarded two Michelin stars. He will work at the hotel on Sept. 28 and 29.

■ Yoshiaki Takazawa, owner-chef of the French-Japanese fusion establishment Takazawa in Tokyo. He will work with Kiriyama on Oct. 26 and 27.

■ Hiroyasu Kawate, owner-chef of the French restaurant Florilege in Tokyo, which has been given two Michelin stars. He will serve at the hotel on Nov. 30 and Dec. 1.

Kawate said he has taken part in similar collaborations overseas, but he often did so without any preparation or information about what ingredients would be available.

“This time, I can work in Japan and have plenty of time [prior to my turn],” he said. “I’m sure I can achieve a higher level of collaboration than before. I’m excited.”

According to Kiriyama, the program was conceived by Massimiliano Ziano, the hotel’s executive chef. Ziano joined The Peninsula Tokyo at the end of last year.

“This is the first time for him to work in Japan, so he’s discovered what amazing restaurants and food this nation has,” Kiriyama said. “Japanese hotels often invite guest chefs from overseas, but he said we could present something more creative by featuring local ingredients and local chefs.”

Each collaboration will offer dinner on the first day, and lunch and dinner on the second day. The course will cost ¥47,000 including some drinks (tax and service charges excluded). Each session will be open to 20 guests.

Reservations are now being accepted. Visit for details.

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