This spring, a special event that food lovers won't want to miss is being held in Obihiro. It's a rare opportunity to savor a special two-day-only course created by Chef Kosei Kokubo and Chef Takuto Nakamura, blending the delicacy of French cuisine with the artistry of Japanese cooking.

Two Talented Chefs, Both Featured in Gault & Millau, Join Forces

Gault & Millau 2024

While the Michelin Guide, often called the "Red Guide," is famous, another world-renowned gourmet guide is Gault & Millau, known as the "Yellow Guide." The collaborating chefs, Kosei Kokubo and Takuto Nakamura, both attended the Gault & Millau awards ceremony in April 2024. These two chefs will leverage the skills and sensibilities they've cultivated while based in Tokachi to offer a unique eight-course meal at the acclaimed restaurant Mariyonnu in Tokachi-Obihiro.

Chef Kosei Kokubo of 'Mariyonnu,' Renowned for Delicate and Beautiful Cuisine

Chef Kosei Kokubo

Chef Kosei Kokubo is the owner of Mariyonnu, the venue for this event. Born in Hokkaido, Chef Kokubo trained at a restaurant specializing in wedding receptions before honing his skills for two years at a French restaurant. He also spent about two years refining his craft at a wine bar and dining establishment with a senior sommelier on staff. In March 2014, he opened Mariyonnu within the "Kita no Yatai" food stall village. He relocated to the current premises in May 2020, where he has gained popularity for his delicate and beautiful dishes.

Course meal at 'Mariyonnu' by Chef Kokubo

Chef Takuto Nakamura, Known for Authentic Cuisine Centered on Japanese Cooking

Chef Takuto Nakamura

Chef Takuto Nakamura is known for his authentic cuisine centered on Japanese culinary traditions and is currently based in Tokachi. After working at the French restaurant Comme d'habitude in Tokyo, he served as a sous chef at Yakumo Saryo and HIGASHI-YAMA Tokyo. He then worked as a freelance chef, supervising cuisine for establishments like PIZZA 4P's and Ikkaku, before becoming the chef at Salmon & Trout in 2019. He currently runs Nakamurashokudo, a pop-up restaurant that appears nationwide, and also develops "RIPPED," a course meal designed for athletes.

Dishes by Chef Nakamura

Held on April 26 (Fri) & 27 (Sat) at 'Mariyonnu' in Obihiro

The culinary styles of these two chefs possess seemingly opposite charms. What kind of fusion will they create? This event, held for two nights only on April 26 and 27, can be enjoyed for 9,900 yen (drinks not included, tax included). Reservations open on April 3, so be sure to book early.

Don't miss this special night in Tokachi-Obihiro—a luxurious time to immerse yourself in a new world of gastronomy.