October, 2017
Keio Plaza Hotel Tokyo Starts Special Course Menu “Vendôme” byHonorary Executive Chef Hirochika Midorikawa’s Apprentices
to Commemorate the French Cuisine Chef Prize of
the “La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey”

TOKYO - Keio Plaza Hotel Tokyo, one of Japan’s
most prestigious international hotels located in Shinjuku,
Tokyo, will start a special course menu to commemorate
Honorary Executive Chef Hirochika Midorikawa having
become the first Japanese to be selected to receive theprestigious “La Coupe d’Or Internationale d’Art
Culinaire Marius Dutrey” award. The special coursemenu will be served from December 1 (Friday), 2017 toFebruary 28 (Wednesday), 2018, in private roomsof Duo Fourchettes French and Italian Cuisine on the44th floor. Executive Chef Hiroshi Ichikawa (Recipientof the Académie Culinaire De France Gold MedalAward), Western Food Executive Chef Shinichi Sato (Member of the Académie Culinaire DeFrance), and other disciples will prepare this special course menu supervised by Honorary Executive
Chef Midorikawa. As part of this special commemorative event, guests will be also able to enjoy acomplimentary glass of “Pierre Mignon Brut Prestige” champagne, which was served during theaward ceremony in France.
The “La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey” is a prestigious award
bestowed upon only the best chefs of French cuisine in recognition of their remarkable skills.
Members of the awards committee of the l’Académie Culinaire de France preserve Mr. Dutrey's
wishes by selecting only one person from French chefs around the world every few years.
Previously, the renowned French chefs Paul Bocuse and Joël Robuchon also received this award in1994 in 2014 respectively. Hirochika Midorikawa attended the awards ceremony held at The Westin
Paris - Vendôme on April 5, 2017 to become the first Japanese recipient and 30th chef to receive thisprestigious award.
Hirochika Midorikawa entered the world of western cuisine at the age of 15 and went to Europe toextend his professional career, learning German and Swiss cuisine, in addition to furthering his
knowledge and skill in French cuisine. Thereafter, he joined the Keio Plaza Hotel upon its founding
in 1971 and honed his skills working on the front line of gourmet cuisines at our hotel. One point hetakes particular pride in is giving to his customers in Japan what he learned in Europe: to preserve
the simple, original taste and scent of the ingredients for his Midorikawa-version of French cuisine.
And he is proud of the fact that every staff member in the kitchen has learned to value what hevalues.

■Special Course Menu “Vendôme” by Chef Midorikawa’s Apprentices
Date: December, 1 (Friday)～ February 28 (Wednesday), 2018
(Not available from December 23, 2017 ～ January 8, 2018)
Reception Time: 12:00noon.～12:30p.m.or 6:00p.m.～7:00p.m.
Venue: 44 t h Floor, Private Rooms of Duo Fourchettes French and
Italian Cuisine
Price per guest: JPY22,000 (Includes price of meal, service charge, taxes)※ A separate fee for the private room will be charged
Welcome Drink: A glass of “Pierre Mignon Brut Prestige” Champagne※Minimum of 2 persons, Reservations required 5 Days in AdvanceContact for Restaurant Reservations: +81-3-3344-0111

Contacts: Keio Plaza Hotel Tokyo, Public Relations Manager
Keiko Kawashima,+81-3-5322-8010

keiko-kawashima@keioplaza.co.jp