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Hirochika Midorikawa, Honorary Executive Chef at the Keio Plaza Hotel Tokyo, is the first Japanese chef to receive the prestigious French cuisine chef prize, La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey. The award is given every few years to a chef of French cuisine who has made significant contributions to culinary art in the global hotel industry. Past recipients include Paul Bocuse (1994) and Joël Robuchon (2014).
One point he takes particular pride in is giving to his customers in Japan what he learned in Europe: to preserve the simple, original taste and scent of the ingredients for his Midorikawa-version of French cuisine.
One of the great attractions of French cuisine for Midorikawa is that it takes time to bring out the delicious flavors of each seasonal ingredient.
The award ceremony was an opportunity to thank those who had greatly influenced him, but have since passed away. Midorikawa believes that there is great value in passing on what you have learned through the years. And he is proud of the fact that every staff member in the kitchen has learned to value what he values.
Guests and visitors at the Keio Plaza Hotel Tokyo have two special opportunities to experience firsthand Chef Midorikawa’s time-honored, finely honed approach to French cuisine.
* Reservations are required
Special Dinner Menu “Vendôme” by Chef Midorikawa’s Apprentices
Friday, December 1, 2017 – Wednesday, February 28, 2018 *Except during the Christmas season
¥22,000
