This Chapitre of the Bailliage Provincial of Kanto, for which Yukio Hattori is the Bailli Provincial, was held at the Tokyo Kaikan Event Hall.

Tokyo Kaikan opened in 1922. The opulent building facing the Imperial Palace is a favourite of the city's corporate elite, with conferences, banquets and large-scale presentations being regular occurrences.

During the Induction Ceremony, Bailli Délégué Honoraire Saihei Makinami, Member of Conseil d’Administration, inducted 24 new members and promoted 18 members.

At the Gala Dinner afterwards Executive Chef Isao Toyama, who is a Maître Rôtisseur Professional member of the Chaîne, served us all with an excellent traditional yet creative cuisine.

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Amuse-bouche
Tartare of sea bream with caviar

Challans duck pan-fried with pistachio
vin jaune sauce

Saffron-flavoured seafood soup
Isigny churned butter

Sautéed crayfish
spelt, julienne of vegetables

Hyuganatsu sorbet

Roasted lamb cutlet with persillade

Cheese

Chestnut cake in a white chocolate half-cylinder
strawberry, hot raspberry sauce

One hundred and seventy-five members and their guests, who had gathered from all over Japan, very much enjoyed this celebratory dinner.

Vive la Chaîne!

Yukio Hattori
Bailli Provincial