Dates：10.24 Fri～10.31 Fri
11:00～ All foods may be sold out before closing time.
(Open from 15:00 on Oct. 25)
 

＜Chefs’ profile＞
Mamoru Kataoka

He devoted himself from his youth to learn cooking by visiting restaurants across Italy. Currently an owner chef of Ristorante Al Porto. He is respected as a pioneer in authentic Italian cuisine in Japan, also well known for his pasta dishes.
・Chitarra Bolognese with Mushrooms
・Tagliolini all’ Amatriciana
 
Shinji Kanesaka

Up-and-coming sushi artist. He has always been a fore runner and highly aspirational since he was a dedicated baseball player at high school. Currently he runs the famous Kanesaka restaurants, which have produced many sushi artists. He is expanding his realm on a global scale, with branches opening up overseas.
・Sushi Bar Tuna Curry
・Sushi Bar Bonito Curry
・Sushi Bar Oyako-Donburi
・Japanese Omelet
 
Yosuke Suga

As the right hand of the French maestro, Joel Robuchon, he has created Michelin star restaurants around the world. He has become independent this summer, and his new laboratory, long-awaited by gourmets from around the world, is expected to open soon.
・Tokyo Teriyaki Burger
・Clam Chowder
・Marshmallows
 
Nobuyuki Matsuhisa

With over 30 restaurants around the world, Nobuyuki Matsuhisa, aka NOBU, has been selected as one of the top 10 chefs in the U.S. He is highly acclaimed for his creative menu introducing elements of Western cuisine whilst having Japanese technique and ingredients as the foundation.
・Soft Shell Crab Rolls
・Seafood Ceviche
・Matsutake Rice in Monaka Wafers
 
Yuji Wakiya

After working at a number of well-known restaurants, he now works both in Japan and overseas, and is one of the Japanese chefs who are globally acclaimed. As the owner chef of Wakiya – IIchiemi Charo, he leads Chinese cuisine in Japan and has won many awards.
・Spicy Soy Milk Konjac Noodle
・Spicy Soy Milk Rice Soup
・Pork Bun with Scallop XO Sauce
・Black Tapioca Soy Milk Tea