Chef Mamoru Kataoka of Ristorante Alporto in Nishi-Azabu, Tokyo – widely considered one of the founding figures of authentic Italian cuisine in Japan – is set to headline a special three-day dining event at Hotel New Otani Makuhari. From June 26 to 28, 2026, the hotel's all-day dining restaurant SATSUKI will present "Alporto Chef Mamoru Kataoka's Pasta Collection: Italian Cuisine for All Five Senses in Early Summer," a kaiseki-inspired multi-course pasta experience.
The Aesthetics of "Pasta Kaiseki"
Since founding Ristorante Alporto in Nishi-Azabu in 1983, Chef Kataoka has made it his mission to bring authentic Italian cooking to Japan. Over the years he developed a distinctive format modeled on the Japanese kaiseki tradition: presenting a succession of small, beautifully composed plates that allow diners to savor each carefully selected seasonal ingredient in turn. It is a philosophy that transforms a meal into a full sensory journey.
For this fair, fresh early-summer ingredients take center stage. The course moves through cold pasta, classic long pasta, and the chef's prized lasagna, all arranged in a kaiseki-style sequence that puts the craftsmanship of each dish on display.
Opening Act: Cold Cappellini with Fruit Tomato Keccha Sauce
The course opens with cold cappellini tossed in a bright, layered sauce made from sweet in-season fruit tomatoes. The noodles are chilled in ice water before serving, producing a refreshing and vibrant first course that eases diners into the full pasta sequence ahead.
The Special Dinner Course
For those who want the full range of Chef Kataoka's signature cooking, the Special Dinner Course (¥13,200) draws together some of Alporto's most celebrated plates alongside dishes made especially for this event: an antipasto selection, chilled corn soup, Linguine Piccolo with lobster sauce, and a main course of sautéed veal tenderloin and foie gras with Marsala sauce.
Cooking Salon with Chef Kataoka
On June 27 (Saturday), the day Chef Kataoka will be at the venue, a "Chef Kataoka Cooking Salon" will take place by reservation. The session covers a carefully chosen antipasto, pasta, and main course, with the chef demonstrating each step in a way that makes the techniques accessible even to home cooks with no prior experience. After the demonstration, participants sit down to enjoy the prepared dishes as a full course. A talk show rounds off the afternoon, with Chef Kataoka sharing episodes from his long career along with tips for making everyday cooking more rewarding.
Event Overview
Hotel New Otani Makuhari – All Day Dining "SATSUKI"
"Alporto" Chef Mamoru Kataoka's Pasta Collection: Italian Cuisine for All Five Senses in Early Summer
- Dates: June 26 (Fri) – June 28 (Sun), 2026
- Venue: All Day Dining "SATSUKI" (Lobby Floor), Hotel New Otani Makuhari
- Lunch: 11:30 AM – 1:30 PM (L.O.) from ¥4,950 (service charge not included)
- Dinner: 5:00 PM – 8:00 PM (L.O.) from ¥8,250 (service charge not included)
Chef Kataoka Cooking Salon (Reservation Required)
- Date: June 27 (Sat), 11:00 AM – 2:00 PM (reception from 10:30 AM)
- Price: ¥11,000 per person (tax and service charge included)
- Includes recipe, cooking demonstration, meal, souvenir, tax, and service charge
- Reservations & Inquiries: Tel. 043-299-1848 (SATSUKI direct line)
About Chef Mamoru Kataoka
Born in 1948, Mamoru Kataoka traveled to Milan in 1968 as a cook attached to the Japanese Consulate General, spending years in Italy studying at notable restaurants across the country. After returning to Japan in 1973 he worked at several celebrated restaurants before opening Ristorante Alporto in Nishi-Azabu in 1983. The restaurant quickly became recognized as a pioneer of authentic Italian cooking in Japan, with its pasta dishes in particular earning widespread acclaim. In 2015 Kataoka was named a "Contemporary Master Craftsman" (現代の名工), and in 2021 he received the Order of the Rising Sun, Gold and Silver Rays (黄綬褒章).
