Kobe Portopia Hotel, in Kobe's Chuo Ward, is hosting a three-day event from Friday, August 7 to Sunday, August 9, 2026, at its casual French restaurant Comptoir Ruban. The third installment of "La Table du Chef" invites guests to experience the appeal of world-renowned Kobe beef through all five senses.
A special course centered on Kobe beef will be available for the three days only. Comptoir Ruban lets guests casually enjoy hotel French cuisine, now rare among Kobe's hotels, and it is this relaxed setting that makes possible the lively, immersive dining experience on offer during the event.
About La Table du Chef
"La Table du Chef" is a series that began in April 2026, with each installment built around a seasonal ingredient or a food culture from Japan and abroad, inviting a producer with deep expertise in that field. The aim is to let guests taste not only the dish itself but also the story behind the ingredients and the passion of the people who produce them, with a different theme presented each time for a one-of-a-kind dining experience.
The third installment marks Ribbon Day on August 8 and is designed as a special event embodying the meaning behind the name "Ruban" (French for "ribbon") — the idea of connecting people. On the opening day, August 7 (Friday), Kobe beef producer Morimoto Kazuki joins as a special guest to share his approach to daily cattle-raising and the appeal of Kobe beef.
Guests will hear stories about Kobe beef that are normally known only to its producers, adding depth and emotion to the flavors on the plate.
Chefs' dishes, the producer's passion, and guests' enjoyment come together in this three-day gastronomic event, offering not only the rich taste of Kobe beef but also a chance to experience the story behind it.
Event Details
La Table du Chef
https://www.portopia.co.jp/restaurant/detail/ruban/fair/#!fair-97
Dates: Friday, August 7 to Sunday, August 9, 2026
Hours:
Dinner (two seatings): 1st seating 5:00 PM / 5:30 PM; 2nd seating 7:30 PM / 7:45 PM
Lunch: 11:30 AM to 2:30 PM (L.O. 2:00 PM)
On August 7 (Friday), all guests begin together at 7:00 PM (reception from 6:30 PM), including a speech by Morimoto Kazuki.Location: Comptoir Ruban, Main Building 1F, Kobe Portopia Hotel
Prices:
Course with two glasses of wine (lunch and dinner): ¥12,000 per person
Course only (lunch only): ¥9,500 per person
Menu
- Amuse-bouche
- Kobe beef confit with consommé jelly
- Mi-cuit Hyogo-produced Spanish mackerel with zucchini ribbons and an almond-scented fresh cheese soup
- Charcoal-grilled Kobe beef from Morimoto Farm with red wine-scented Sayo-cho eggplant
- Crêpes Suzette
- Blended coffee or tea
Upcoming Events
4th "La Table du Chef"
On Sunday, September 6, 2026, a counter-seat-only "Dessert Course vol.1" will be offered as a special Ruban event.
5th "La Table du Chef"
From Friday, November 13 to Sunday, November 15, 2026, an event featuring Hyogo-produced Kasumi crab is planned, showcasing its elegant sweetness and delicate flavor.
※Menu content may change depending on ingredient availability
※Listed prices include tax and service charge
※Not applicable with other discounts or benefits
※Cancellation policy: free of charge until the day before, 100% on the day
※Photos are for illustrative purposes only
About the Chef
Takahashi Natsumi
One of the few staff members with training experience at the acclaimed Alain Chapel restaurant in France, Takahashi joined the kitchen staff at Alain Chapel, located on the hotel's top floor, in 2006, and formally joined Kobe Portopia Hotel Co., Ltd. in 2011. After Alain Chapel closed, she continued honing her skills at Trente et un, the French restaurant that opened in its place, and trained at La Mère Brazier, a two-Michelin-star restaurant in Lyon, France, that was a partner establishment. She served as sous chef from Ruban's opening in 2024 before being appointed head chef of Ruban in April 2026.
Drawing on the experience she gained at Alain Chapel, Takahashi always aims to bring out the full appeal of each ingredient, valuing her own sensibility as she works to build a restaurant that guests trust to be "delicious every time."
