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Shangri-La Hotel, Tokyo Welcomes Michelin-Starred Chef Yuichi Kamimura Of Iconic Niseko Restaurant Kamimura

June 27, 2015 Appointments No Comments Print Print Email Email

Shangri-La Hotel, Tokyo welcomes renowned Chef Yuichi Kamimura, the owner of KAMIMURA, Niseko at its signature Italian restaurant, Piacere, for a culinary event called Chef Yuichi Kamimura: The Best of Niseko from 3 to 5 July 2015.  


Picaere’s Executive Chef, Andrea Ferrero and Kamimura both share the same passion for employing the season’s freshest ingredients.  While Kamimura has a strong affinity with his Hokkaido roots and nurtures relationships with local farmers, fishermen and producers, Ferrero’s cuisine is a testament to his close ties with farmers and producers in both his native Italy and beloved Japan.

KAMIMURA, an iconic Michelin-starred French restaurant located in Niseko, attracts visitors from around the world; in summer, it receives visitors who take advantage of its cool and dry climate where golfing, rafting and hiking can be enjoyed.  Winter season is filled with visitors from all over the world who are seeking epic powder at its premier ski resorts.  The town is also famous for a myriad of après-ski activities.

A well-known must-visit spot in Niseko for its popular degustation menus, Chef Kamimura makes his first appearance in Tokyo showcasing exquisite French cuisine using ingredients from his native Hokkaido. ”I am just a man who happens to be born in a family running a restaurant in Hokkaido.  My intention was not to become a restaurateur because I thought I would pursue a different dream.  I am a very simple man who loves to cook and am presently a chef and owner of a small restaurant in Hokkaido. It is an honour to be offered such a rare opportunity of serving my food at Piacere,” comments Kamimura.

The event will include a six-course lunch and a nine-course dinner.  With both menus, guests will have the option of adding a wine pairing to their meal.  In addition to his popular staples, such as Smoked Salmon Caviar, Grilled Scallops with Dried Scallop Cream and Poached Veal Tenderloin with Hokkaido Wasabi Butter, Chef Kamimura will create one main dish exclusively for Shangri-La Hotel, Tokyo.

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