Hyatt Regency Tokyo Bay, in Urayasu, Chiba Prefecture, is holding a one-night-only collaboration dinner with L'AFFINAGE, the Michelin one-star restaurant in Ginza.
For the occasion, Hyatt Regency Tokyo Bay Executive Chef Hidetoshi Nogami and L'AFFINAGE Chef Yasuyuki Takara have prepared a special course created just for the evening.
Alongside the dishes, guests can enjoy champagne and pairing wines carefully selected by Hyatt Regency Tokyo Bay's sommelier, for a special evening.
The two chefs share a common starting point, having once worked at the same hotel.
Having each built experience and moved forward as chefs in their own settings, the two now come back together in a single kitchen after all this time.
The theme is:
"Learning from the past, an evolving present, toward a mature future"
Building on the foundations they learned early on, the dishes reflect what each chef has developed through their own experience since, and look ahead to the possibilities still to come.
Through this one-night-only collaboration, guests can savor the new flavors the two chefs create together.
Event Details
Date: Saturday, November 7, 2026
Time: From 6:30 PM
Price: ¥33,000 per person (dinner with wine pairing)
Venue: Hyatt Regency Tokyo Bay, 5-8-23 Akemi, Urayasu, Chiba
Reservations: Tel. 047-305-8835
Hotel official site: https://x.gd/cx639
*Prices shown include service charge and consumption tax.
*Reservations will close once capacity is reached.
Dinner Menu
- Amuse-bouche (a joint creation from both restaurants)
- Cold appetizer (Nogami)
- Warm appetizer (Takara)
- Flounder dish (Nogami)
- Guinea fowl dish (Takara)
- Dessert (Takara)
*The menu may be partially changed depending on ingredient availability.
Drinks
A wine selection chosen by Hyatt Regency Tokyo Bay's sommelier to accompany the dishes crafted by both chefs, offering a pairing of one glass each of champagne, rosé, white wine, and red wine.
(Left) Chef Takara, (Right) Hidetoshi Nogami
Yasuyuki Takara
Yasuyuki Takara began his career as a French cuisine chef in 1985 at Hotel Metropolitan in Ikebukuro, Tokyo, before moving to France in 1989.
In France, he trained mainly in regional areas such as Landes and Ain, returning to Japan two years later.
After returning, he served as sous chef at Le Maestro Paul Bocuse Tokyo in Akasaka and worked at Nanbutei in Hibiya, then became head chef at Brasserie L'écrin in Ueno, before going on to serve as executive chef of Ginza L'écrin.
In October 2018, he opened L'AFFINAGE on his own in Ginza 5-chome, Tokyo.
He earned one star in the Michelin Guide Tokyo 2026 edition, and 16.5 out of 20 points with 3 toques in the Gault & Millau 2026 edition.
In 2021, he received the Bronze Award in the Ministry of Agriculture, Forestry and Fisheries' chef honors program, 料理マスターズ.
Centering his cooking on high-quality ingredients sourced from across Japan and carefully crafted sauces, he creates French cuisine that incorporates contemporary sensibilities.
He also serves as chairman of Club Atlas, a group of French cuisine professionals formed to pass on French culinary traditions and to train and develop the next generation of chefs.
Hidetoshi Nogami
Hidetoshi Nogami began his career at Hotel Metropolitan. During a stage at Restaurant Aladdin in Hiroo and at Hotel Nikko Tokyo, he trained alongside several two-star chefs, building experience mainly in French cuisine at hotels in Japan and abroad. After working at Tokyo Dome Hotel, he became Executive Chef of Hyatt Regency Tokyo Bay.
