Restaurant Chambord on the 33rd floor of RIHGA Royal Hotel Hiroshima (Motomachi, Naka Ward, Hiroshima) is offering two special courses from April 1 to June 14, 2026, to commemorate the appointment of Chef Rei Watabe.
Chef Rei Watabe
Born in Osaka Prefecture in 1981, Rei Watabe joined Royal Hotel Co., Ltd. in 2000 and honed his skills across the banquet kitchen, a French restaurant, and an Italian restaurant. In 2015, he traveled to France for an overseas culinary training program. After returning to Japan, he served as chef at the Sky Restaurant of Osaka University Hospital and the banquet kitchen (Supply Hot section) at RIHGA Royal Hotel Osaka. He went on to serve as head chef at the reception hall during the Osaka-Kansai Expo, where he created dishes to welcome dignitaries from around the world. In February 2026, he was appointed Chef of Restaurant Chambord and Sky Dining RIHGATOP, both on the 33rd floor of RIHGA Royal Hotel Hiroshima.
Two Special Courses
Inachevé (イナシュヴェ) — "Unfinished"
The dinner course Inachevé, priced from ¥21,500, is Watabe's signature creation — a carefully composed menu featuring seasonal and Hiroshima-grown ingredients from appetizer through dessert. The name means "unfinished" in French, reflecting Watabe's commitment to continuous refinement: while each dish is already crafted to a high standard, the course is intended to evolve with the seasons and ingredients over time.
Course contents:
- Hiroshima / Osaka / Burgundy
- A clear consommé of sea bream with sakura fragrance: the sea of Hiroshima
- Hiroshima salmon and Kure shrimp — a river flowing down from the mountains — "Oscietra caviar" with crustacean vinaigrette, evoking the sunset over Miyajima
- Grilled bamboo shoot with foie gras poêlé, Hiroshima sake lees beurre blanc sauce, cacao crumble and juniper berry aroma
- Crispy-skinned Seto Inland Sea rockfish with asparagus, clam and Shiranui condiment
- Roasted duck breast with spices, beetroot textures, cassis and Hiroshima red wine sauce — or — Roasted and confit lamb with Hiroshima lemon-scented lamb jus — or — Roasted Hiroshima beef fillet straw-smoked, braised red cabbage and colorful vegetables, rich truffle sauce (+¥4,200)
- Selection cheese
- Citrus granita with Etajima olive oil
- One dessert of your choice
- Petit fours
- Bread and butter
- Post-meal beverage
Prisme (プリズム) — Lunch Only
The lunch-only course Prisme, priced from ¥12,000, shares the world of Inachevé while being structured for a lunchtime experience.
Course contents:
- Hiroshima / Osaka / Burgundy
- Hiroshima salmon and Kure shrimp — a river flowing down from the mountains — crustacean vinaigrette, evoking the sunset over Miyajima
- Crispy-skinned Seto Inland Sea sea bream with asparagus veiled in white, French bean and broad bean risotto
- Roasted French Bigorre pork with caramelized fuki-no-tō (butterbur sprout), sansho pepper croustillant, sweet young onion purée, date and black garlic confiture — or — Roasted Hiroshima beef fillet straw-smoked, braised red cabbage and colorful vegetables, rich truffle sauce (+¥4,200)
- Citrus granita with Etajima olive oil
- One dessert of your choice
- Petit fours
- Bread and butter
- Post-meal beverage
A dish shared across both courses (with a slight variation) is "Hiroshima salmon and Kure shrimp — a river flowing down from the mountains — crustacean vinaigrette, evoking the sunset over Miyajima", inspired by the view Watabe saw when he first looked out from the hotel's 33rd floor at dusk — the flow of water from the mountains to the sea, and the sunset sinking over Miyajima, expressed through Hiroshima-sourced ingredients.
Details
Venue: 33F Restaurant Chambord, RIHGA Royal Hotel Hiroshima
Period: April 1 (Wed) – June 14 (Sun), 2026
Closed: Lunch: Mondays and Tuesdays (open on public holidays); Dinner: Mondays (open on public holidays)
Hours: 11:30 AM–2:30 PM (Last Order 2:00 PM) / 5:30 PM–9:00 PM (Last Order 8:00 PM)
Prices (tax and service charge included):
- Prisme: from ¥12,000 (lunch only)
- Inachevé: from ¥21,500
Reservations required by 5:00 PM the previous day. Available to guests aged junior high school and above. Male guests are kindly requested to wear a collared shirt. Please inform staff in advance of any food allergies.
Reservations: Restaurant Chambord (direct line): (082) 228-5473
Official website: https://www.rihga.co.jp/hiroshima/restaurant/list/chambord
