受付終了いたしました
[Rossi] June 17th (Tue) & June 18th (Wed) Pop-up dinner with Chef Fumio Yonezawa of NO CODE and Chef Shota Itoi of eaufeu
We will be hosting a special pop-up dinner featuring Chef Fumio Yonezawa of NO CODE and Chef Shota Itoi of eaufeu for two nights only, on June 17th (Tue) and June 18th (Wed).
The concept of the dinner is a "Mexican-inspired dinner" that is perfect for this time of year in early summer.
Chef Yonezawa traveled to Mexico in May and is full of fresh inspiration.
Chef Itoi offers tacos as one of eaufeu's signature dishes.
Please enjoy this special course, created by these two, which can only be experienced on this occasion.
<Pop-up dinner details>
Location: THE AOYAMA GRAND HOTEL, 20F Restaurant Rossi
・Dates: June 17th (Tuesday) and June 18th (Wednesday)
・Time: Part 1: 17:00 / 17:30 Part 2: 19:30 / 20:00
・Price: 11,000 yen/person (tax included, service charge not included)
・Contents: Course meal (drinks not included)
Please click the "Reservation" button at the bottom of the page.
Contact Us
Email：reception@aoyamagrand.com
Tel: 03-6271-5430 (THE AOYAMA GRAND HOTEL)
[NO CODE Chef Fumio Yonezawa]
Born in Tokyo in 1980. After training at Il Boccalone in Ebisu, he moved to New York alone at the age of 22 and was appointed as the first Japanese sous chef at the Michelin three-star restaurant "Jean-Georges". After returning to Japan, he was involved in the launch of "Jean-Georges Tokyo" and worked as head chef. After working at The Burn, he is currently involved in restaurant management and corporate projects as the representative of No Code Co., Ltd. In December 2019, he also published the first vegan recipe book by a Japanese chef. He also volunteers to support food-based consulting work and social contribution activities.
[Chef Shota Itoi of eaufeu]
In 2018, he became the youngest ever winner of "RED U-35," Japan's largest chef competition, and is currently the chef at "Auberge Auf" in Komatsu City, Ishikawa Prefecture, where he shows off his skills to guests from Japan and abroad.
He visits producers and sometimes uses wild vegetables, wild herbs, and crayfish that he himself has collected in the mountains, creating rustic courses that focus on local ingredients. Chef Itoi understands the climate, ingredients, and culture of the region, and aims to create "cuisine that can only be eaten here," so his courses are filled with the "now" of Komatsu and the Hokuriku region.