[Rental whole building] "Business trip chef plan (Koshimizu chef)" to invite a business trip chef for dinner ** Request reservation **

[Business trip chef special dinner] 2 types of finger food Mount Fuji Caviar Omar blue and vegetable terrine Specialty Foie Gras Cubes Shiogama-grilled Longtooth Grouper with Herb Sauce Sukiyaki-flavored Rare Wagyu Beef Steak and Truffles 2 types of cheese Basket of marshmallow ice cream and meringue Financier *Please note that the menu may change slightly depending on the season and the availability of ingredients. *There are two other courses available (27,000 yen per person for 4 or more people, or 50,000 yen per person). Please contact us for more information. [Introduction of visiting chef] Hiromi Koshimizu After graduating from Tokyo Culinary College, he trained at [Les Cristalines] in Minami Aoyama for four years, worked as a sous chef, and went to France. [La Poularde] 1 star chef sausier, [La Table St-Crescent] 2 star chef poissonnier, and so on for a total of 4 years of training. After returning to Japan, he worked as a sous chef at [Mardamour] in the members-only hotel [Tokyo Baycourt Club], and became the executive chef at [L'art et la Maniere] in Ginza. Left the company in February 2020 and became independent. [Award History] 2018 Gault & Millau 14 points 2019 Tabelog Award Bronze 2020 Tabelog Awards Bronze [Hot Sandwich Breakfast] ・Yamanashi Fresh Juice Precious New Moon Grape Juice ·vegetable salad ·Yogurt ・Seasonal fruits ·egg ・Hot sandwich (white bread, Koshu ham, cheese) Bread from a local bakery served as a basic BBQ hot sandwich ・ Impressive butter toast *Coffee, black tea, and green tea are also available. *Only recommended ingredients are available for breakfast. Please cook by yourself.