Interview with Michelin Star Chef Kawano and Chef Sato

Can you share some insights into the collaboration process and how you integrated your culinary styles for this event?

Chef Sato - During the collaboration process, we explored new culinary approaches by sharing our expertise and ideas while respecting each other's signature styles.

Chef Kawano - I collaborated with Chef Sato to create unique menus suitable for the event by exchanging ideas and experimenting with recipes. While maintaining our own cooking styles, we focused on incorporating new elements to deliver exceptional dishes.

You both celebrate French cuisine with Japanese sensibilities. Can you share more about the similarities in your culinary style?

Chef Sato - Chef Kawano and I both cherish French cuisine with a touch of Japanese sensibility. Our common ground lies in valuing seasonal ingredients and maximizing the natural flavours of the ingredients.

Chef Kawano - We both celebrate French cuisine with a Japanese sensibility, my cooking style emphasizes bringing out the natural flavours of ingredients and maintaining a simple yet delicate balance. Commonalities with Chef Sato include respecting ingredients and expressing seasonality in our dishes.

Chef Kawano - Are there any typical ingredients or dishes from Chaleur that guests can experience during the event? Could you please provide more details about Tokachi Wagyu?

Chef Kawano - Guests can experience typical ingredients and dishes from Chaleur during the event, such as the premium Hokkaido-produced "Tsukigami yuri" root renowned for its luxurious taste. Additionally, signature dishes from Chaleur like the Duck Noodle can be enjoyed.

I'm fascinated by the excellent quality and flavourful taste of Tokachi Wagyu. The brand beef from Tokachi, Hokkaido, evokes the rich natural surroundings of the region, and its lean meat, despite having little fat, remains succulent, allowing one to savour the rich umami of lean meat.

Chef Sato - Will there be opportunities for guests to interact with the chefs during the event? What do you hope guests will feel when they join you for this special collaboration?

Chef Sato - During the event, opportunities will be provided for guests to meet and talk with the chefs. By directly hearing stories and thoughts from the chefs, guests can enjoy a deeper culinary experience. When guests participate in this special collaboration, I hope they feel not only new culinary experiences but also the beauty of Hokkaido's winter and the diversity of Asia, experiencing pleasant surprises and a sense of happiness.

Thank you gentlemen, we can’t wait to experience the dinner first hand. Chef Kawano, what are you most looking forward to during your stay in Niseko?

Chef Kawano - During my stay in Niseko, I am most looking forward to discovering new culinary possibilities through collaboration with Chef Sato while immersing myself in the local ingredients and culture. I am excited about the inspiration provided by the local scenery and materials.

A big thank you to Chef Kawano and Chef Sato for giving us a glimpse into the exciting gastronomic experience ahead. Arigato gozaimasu.

Would you like to have this dining experience?

Four Hand Dinner - 8 Course Dinner Menu French Fusion by Chef Kawano and Chef Sato
Date: 1 & 2 March 2024

Reservations required. Limited seating available each evening so please secure your reservation early.    

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