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Combining the delicacy of French cuisine and the art of Japanese cooking in Obihiro, Tokachi An evening to enjoy a special course by two chefs featured in Gault et Millau
Two talented chefs collaborate, both featured in "Gault et Millau".
Gault et Millau 2024
While the Michelin Guide, commonly known as the "Red Book," is the most famous restaurant guide, the world-renowned gourmet guide "Gault et Millau" is commonly known as the "Yellow Book. Chefs Yasuo Kokubo and Takuto Nakamura, who are collaborating this time, participated in the "Gault et Millau" award ceremony held in April 2024. These two chefs will offer a total of 8 unique courses at the talented restaurant "Malyonne" in Obihiro, Tokachi, utilizing the skills and sensitivities they have cultivated in their activities based in Tokachi.
Chef Yasuo Kokubo of "Mariyonne" is known for his delicate and beautiful cuisine.
Chef Yasuo Kokubo
Chef Yasuo Kokubo runs "Mariyonne," the restaurant where this event will be held. Born in Hokkaido, Chef Kokubo trained at a restaurant wedding restaurant and then spent two years studying at a French restaurant. He also honed his skills for two years at a wine bar dining room with a senior sommelier on staff, and opened "Malyonne" in "Kita no Yatai" in March 2014.
Course meals at "Mariyonne" by Chef Kokubo
Chef Takuto Nakamura is known for his authentic cuisine based on Japanese cuisine
Chef Takuto Nakamura
Chef Takuto Nakamura is known for his authentic cuisine based on Japanese cuisine. After working at the French restaurant "Comme d'habitude" in Tokyo, he served as sous chef at "Yakumo Saryo" and "HIGASHI-YAMA Tokyo", then worked as a freelance chef, supervising the cooking at "PIZZA 4P's" and "Ikkaku", before becoming chef at "Salmon and Trout" in 2019. Currently, he operates "Nakamura Shokudo" without a restaurant nationwide, as well as "RIPPED", a course meal for athletes.
Dishes by Chef Nakamura
Friday, April 26 and Saturday, April 27 at Obihiro "Malyonne
These two chefs are truly polar opposites, so what kind of fusion will they bring to the table? Held for two days only on April 26 and 27, this gathering can be enjoyed for 9,900 yen (drinks not included, tax included). Reservations will be accepted from April 3, so please make your reservations as soon as possible.
We hope you will enjoy this special night in Tokachi-Obihiro, a luxurious time to immerse yourself in a new culinary world.
Mariyonne: A Night of Delicacies for Two Days Only] Special Pop-up: Chef Yasuo Kokubo and Chef Nakamura
Date & Time: Friday, April 26 and Saturday, April 27, 19:00～ *Start at the same time
Venue: Malyonne (1F Masuya Bldg., 10-2-1 Nishi 1-Jo Minami, Obihiro City)
Fee: 9,900 yen (drinks not included, tax included)
For more details about the event and map information of the venue, click here.
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