Crab, pufferfish, and grouper: A kaiseki dinner that lets you enjoy the luxury of Japanese winter cuisine

This special two-night-only kaiseki dinner will feature luxurious ingredients symbolizing winter in Japan: crab, pufferfish, and grouper. It will combine the Japanese culinary techniques honed at a long-established Japanese restaurant with the international experience gained as a former chef at the Prime Minister's residence, where he has entertained dignitaries from around the world.
The event will be hosted by Riviera Japan Executive Chef Yasuhiro Ito. As chef at the official residence of the Japanese Embassy in Greece, he represents the country through Japanese cuisine, and in recognition of his achievements he was awarded the title of "Outstanding Official Residence Chef" by the Minister of Foreign Affairs. Each dish, which draws out the best flavors from seasonal ingredients, is imbued with the aesthetic sense unique to Japanese cuisine, which captures the changing seasons and delicate changes.
In recent years, Japanese cuisine has been gaining global recognition as a "culture" since being registered as a UNESCO Intangible Cultural Heritage. This dinner will be a special opportunity to experience the true value of Japanese cuisine not only through the food itself, but also through the hospitality and atmosphere.
Enjoy a once-in-a-lifetime gourmet experience that captures the spirituality that has been cultivated in Japanese cuisine, perfect for the start of a new year.

Yasuhiro Ito

Riviera Japanese Executive Chef

In 1993, he joined the restaurant Hakuunkaku (Ikebukuro), the predecessor of Riviera Tokyo, where he learned the fundamentals and spirit of Japanese cuisine.
Since 2010, he has served as the chef of the Japanese Embassy in Greece, promoting Japanese food culture to the international community and entertaining important people from around the world with his food. In recognition of his achievements, he was awarded the title of "Outstanding Chef of the Embassy of Japan" by the Minister of Foreign Affairs.
After serving as head chef at Riviera Zushi Marina, he is now the executive chef overseeing the cuisine of the entire Riviera in Japan. Based on the "Japanese cuisine" passed down from long-established restaurants, he continues to pursue cuisine that sincerely interacts with ingredients, visiting producers all over Japan and incorporating the sensibilities he has cultivated around the world.