Rihga Royal Hotel Kyoto Sous-Executive Chef Hiroshi Nakata’s “Medal with Yellow Ribbon” commemorative menu on sale

[Rihga Royal Hotel Kyoto] Sous Chef Hiroshi Nakata’s “Medal with Yellow Ribbon” commemorative menu on sale ​
Royal Hotel Press release: November 22, 2024 [Rihga Royal Hotel Kyoto] Sous-Executive Chef Hiroshi Nakata’s “Medal with Yellow Ribbon” commemorative menu on sale Enjoy an unforgettable and exquisite dinner with our commemorative menu for receiving the Medal with Yellow Ribbon, which expresses our gratitude Rihga Royal Hotel Kyoto (Shiokoji, Higashihorikawa-dori, Shimogyo-ku, Kyoto City, General Manager Tomoyuki Fujii) is run by Hiroshi Nakata, Sous-Executive Chef. To commemorate Hiroshi) receiving the “Medal with Yellow Ribbon” in the fall of 2025, the “Medal with Yellow Ribbon” commemorative menu will be available from Friday, January 10, 2025 to Saturday, January 25, 2025. On sale for a limited time only. Image
URL: https://prcdn.freetls.fastly.net/release_image/16682/1866/16682-1866-ac540940e419fa25785a5bec3316f336-1800×2700.jpg Rihga Royal Hotel Kyoto Hiroshi Nakata The “Medal with Yellow Ribbon” is an award given to those who have worked diligently in their work for many years and have skills and achievements that serve as role models for others. Nakata joined Kyoto Grand Hotel (currently Rihga Royal Hotel Kyoto) in 1979, and started at “Kaiseki French Cuisine Gourmand Tachibana”, then “Chambord” in Rihga Royal Hotel (Osaka), and a three-star Michelin restaurant in the Burgundy region of France. I studied at the restaurant “Georges Blanc”. After training, he utilized the traditional techniques and knowledge of orthodox French cuisine he had learned to serve as a chef at restaurants such as “French Dining Top of Kyoto,” and in 2017 was appointed Sous Chef at Rihga Royal Hotel Kyoto. In recognition of his accomplishments in fulfilling his heavy responsibilities and his achievements and efforts, he has been awarded the Medal with Yellow Ribbon. Nakata said, “I am extremely honored to have been given this honor.For about 47 years of my cooking career, I have strived to live up to my motto of “never compromise and complete each day with sincerity and no regrets.” What I have done so far has led me to receive the award. If so, I would be very happy.I will continue to work hard to pass down my skills and ideas to the next generation, and I will continue to work hard to provide dishes that will leave a lasting impression on our customers. “We will continue to do so.” The special menu, which will be available for seven days only to commemorate the award, is an orthodox French course that shines with delicate and outstanding techniques cultivated through Nakata’s extensive experience. Please enjoy an unforgettable and exquisite dinner with our commemorative menu for receiving the Medal with Yellow Ribbon, which expresses our gratitude. [Hiroshi Nakata Biography] Date of Birth: August 12, 1959 Born in Ehime Prefecture March 1978 Joined Grand Hotel Co., Ltd. (currently Rihga Royal Hotel Kyoto) Assigned to Food and Beverage Department Service Center April 1983 Assigned to Kaiseki French Cuisine Gourmand Tachibana December 1993 Training at three-star restaurant (at that time) “Georges Blanc” in France February 2004: Appointed manager and chef of Kaiseki French Cuisine Gourmand Tachibana February 2007: Appointed as French Dining Top of Kyoto Chef April 2017: Appointed as Sous Chef at Rihga Royal Hotel Kyoto April 2018 Received the “Minister of Land, Infrastructure, Transport and Tourism Award for Meritorious Contributions in Tourism” Details are as follows. “Medal with Yellow Ribbon” commemorative menu sales overview
https://prcdn.freetls.fastly.net/release_image/16682/1866/16682-1866-fcbfb2205be6c22e28248d50b2d8728c-2800×1866.jpg “Tomato confit cauliflower mousse and lobster salad” image
https://prcdn.freetls.fastly.net/release_image/16682/1866/16682-1866-62e4e42de4b8c30fc5240fb8d08c940c-2000×1333.jpg “Foie Gras Ball Sauce Périgou” image [Sales date and time] January 10th (Friday) – 12th (Sunday), 17th (Friday), 18th (Saturday), 24th (Friday), 25th (Saturday), 2025 *Sale is limited to 7 days.
*Reservation required [Sales location] Kaiseki French cuisine Gourmand Tachibana (1st basement floor) [Sales hours] 18:30-20:30 *Periods, holidays, business hours, etc. listed are subject to change depending on the situation. Please check the official website for the latest business information. [Fees] 20,240 yen per person *The above prices include tax and service charge. [Contents] ・Tomato confit cauliflower mousse and lobster salad ・Ine tuna and Shogoin turnip paupiette Saimaki shrimp chauffeur ・Foie Gras Ball Sauce Périgou ・Kyoto-style pot-au-feu with Shogoin radish, blowfish milt, Kyoto yuba, and Takamine green onion ・Oven-roasted Nodoguro and snow crab flavored with Saikyo miso and Georges Blanc-style marinière sauce ・Yuzu granita from Mizuo, Kyoto ・Beef fillet steak with chasseur sauce ・Crab rice ・Champagne and strawberry mousse mille-feuille served with vanilla ice cream ・Coffee small sweets View details ​ ■Customer inquiries■ Rihga Royal Hotel Kyoto 1, Tormeimachi, Shimoru Shiokoji, Higashihorikawa-dori, Shimogyo-ku, Kyoto 600-8237 “Kaiseki French Cuisine Gourmand Tachibana” (1st basement floor) 075-361-9223 (direct)