Rihga Royal Hotel Osaka, Vignette Collection (Nakanoshima, Kita-ku, Osaka City; General Manager: Tomoko Nakagawa) will host a one-night-only banquet titled "Club du Tasuki d'or × Tokushima Culinary Feast" on March 6, 2026 (Friday), featuring special menus created by chefs from Club du Tasuki d'or, including renowned chef Masaru Kamikakimoto.
About Club du Tasuki d'or
Club du Tasuki d'or, founded in 2019 by Alain Ducasse, Masaru Kamikakimoto, and Seizo Mikuni, is an organization dedicated to promoting French cuisine and passing on culinary techniques through a "golden tasuki" (ceremonial sash) connecting Japan and France. The club's mission includes discovering and promoting regional ingredients, supporting local communities through food and agriculture, and advancing local food culture and local consumption initiatives.
This special event will showcase premium ingredients from Tokushima Prefecture, including Tokushima Three-Star Beef, Naruto Sea Bream, Awa Beauty Pork, Tokushima rapeseed flowers, and Tokushima-grown Benihop pe strawberries. Four distinguished chefs will prepare the meal: Club President Masaru Kamikakimoto, along with Rihga Royal Hotels' Executive Chef Masatoshi Ota, Takanori Tanaka, and Naoki Kurakazu. These culinary masters will use French techniques to maximize the natural flavors of ingredients carefully cultivated by Tokushima producers.
Event Details: "Club du Tasuki d'or × Tokushima Culinary Feast"
Venue: Restaurant Chambord (East Wing, 29th Floor)
Date: March 6, 2026 (Friday)
Time: Reception: 6:00 PM / Start: 6:30 PM
Price: ¥37,950 per person (including food, wine, tax, and service charge)
*Reservations required by 5:00 PM three days prior
*Standard discounts do not apply
Capacity: 40 guests
Sponsored by: Tokushima Prefecture
Special Menu
- White Eggs with French Black Truffle
- Kamiyama Chicken Chaud-Froid with Morel Mushroom Duxelles
Accented with White Asparagus and Caviar - Awa Beauty Pork Bacon with Tenkei Mushroom Gratin
Served with Yuzu-Flavored Consommé Soup - Roasted Naruto Sea Bream, Champagne-Style with Tamura Egg Sabayon Sauce
Garnished with Tokushima Rapeseed Flowers - Tokushima Three-Star Beef Gold Star Filet with Yuzu Miso
Butterbur Scape Condiment, Buckwheat Panipuri, Alsace White Wine Sauce - Tokushima Benihop pe Strawberry Mille-Feuille in Red and White
With Subtle Rose Fragrance
Tahitian Vanilla Bean and Tamura Local Rice Egg Custard Cream - After-Dinner Beverage
- Petit Fours
*Menu contents are subject to change depending on ingredient availability.
Meet the Chefs
Masaru Kamikakimoto
At age 20, Kamikakimoto decided to pursue a culinary career. After graduating from Tsuji Culinary Institute's Japanese Cooking Program, he apprenticed at Western restaurant Nodaya before traveling to France alone in 1974. He trained at "Le Duc" in Paris and Geneva, "Alain Chapel" in Lyon, and "Pic" in Valence. In 1981, he became chef of Restaurant Alain Chapel at Kobe Portopia Hotel, later serving as Executive Chef of Huis Ten Bosch Hotels and General Manager of Hotel Europe before establishing Camille.
Masatoshi Ota, Rihga Royal Hotels Executive Chef
After honing his skills through training at three-star restaurants in France, Ota served as chef of the grand restaurant "Restaurant Chambord" before becoming the youngest-ever Executive Chef of Rihga Royal Hotels. His meticulous culinary theory, deep ingredient knowledge, and invisible care for diners, driven by his passion to "create delicious food," continue to advance the hotel's cuisine. In 2017, he received the Chevalier of the French Order of Agricultural Merit, followed by the Officer designation in 2025. He serves as a director of Club du Tasuki d'or.
Takanori Tanaka, Restaurant Chambord Chef
Tanaka joined Rihga Royal Hotel in March 1999. He refined his skills at the two-star restaurant "Chateau Les Crayeres 'Le Parc'" in France's Champagne region and the three-star Parisian restaurant "Le Bristol 'Epicure.'" After serving as Executive Chef at Rihga Royal Hotel Kokura from 2020, he was appointed Chef of Rihga Royal Hotel Osaka's "Restaurant Chambord" in April 2022.
Naoki Kurakazu, THE RAY Chef
Kurakazu joined Rihga Royal Hotel in January 2003. In 2014, he trained at the three-star restaurant "L'Assiette Champenoise" in Reims, Champagne region, and the two-star Parisian restaurant "L'Assere." In January 2020, he was appointed Chef of "French Dining Top of Kyoto" at Rihga Royal Hotel Kyoto, and in October 2022, became Chef of "THE RAY" at Rihga Royal Hotel Osaka.
About Club du Tasuki d'or
Tasuki d'or means "golden tasuki" (ceremonial sash), representing a gathering of chefs who maintain respect and passion for French cuisine. Founded in 2019 with Alain Ducasse, Masaru Kamikakimoto, and Seizo Mikuni at its center, the organization connects Japan and France through a "tasuki," promoting French cuisine and passing on culinary techniques.
Through cooking workshops, seminars, and food appreciation events, the organization develops talent, conducts food education activities, discovers and promotes ingredients from each prefecture to support local communities through food and agriculture, and advances local food culture and local consumption initiatives.
For more information, visit: https://tasukid-or.com/
Reservations and Inquiries
Restaurant Reservations: TEL 06-6448-0354 (10:00 AM to 6:00 PM)
Website: https://www.rihga.co.jp/osaka/restaurant/fair_list/tasukid-or
Rihga Royal Hotel Osaka, Vignette Collection:
- Website: https://www.rihga.co.jp/osaka
- Facebook: https://www.facebook.com/rihgaroyal.osaka
- Instagram: https://www.instagram.com/rihgaroyalhotel_official
