Spanning three days, this year’s Grand Chapitre was held in the sublime city of Fukuoka near the sea. Ranked the seventh most liveable city in Monocle’s annual “Quality of Life” survey for 2016, this thriving municipality on the island of Kyushu was a fitting venue, following the devastating Kumamoto earthquake in April (magnitude 7.0 on the Richter scale).

Fifty members and guests attended the Welcome Dinner held at Aburayama Sanso, the Michelin 2-star fugu (blowfish) restaurant situated in 1,300 square meters of pristine Japanese gardens.

Shigeki Ikeda, Bailli Provincial of Kyushu, welcomed everyone as we enjoyed the beauty of the Japanese gardens sipping aperitifs. There was a live koto (a traditional Japanese stringed musical instrument) performance and the omotenashi of a traditional Japanese tea ceremony served by the okami (madam) of Aburayama Sanso.

In Hakata-ku (a ward of the city of Fukuoka) fugu is called “fuku”, a take on the fuku from Fukuoka and the Japanese word for happiness, kofuku.

The menu comprised fuku courses throughout, with the standout dish of fuku sashimi made from female tora fuku, as well as the exceptional Shirako sashimi.

The Induction Ceremony and Gala Dinner were held the next day at the famed Hotel Okura Fukuoka. Klaus Tritschler, Member of the Conseil d’Administration from Germany presided over the ceremony inducting 30 new members. Naturally, Klaus was supported by Bailli Délégué Saihei Makinami, also a Member of the Conseil d’Administration.

The Gala Dinner was prepared by Maître Rôtisseur Masao Taniuchi who brought out the best of Kyushu’s ingredients with a superb menu innovative yet classic menu. This festive gathering of 150 members from throughout Japan together with visitors from the USA, Singapore, Thailand and Macau, shared the bonds of food and friendship inherent in the Chaîne.

The “Farewell Lunch” was held at the French cuisine Restaurant Kojima owned by Yoshinori Kojima, Conseiller Culinaire Provincial of Kyushu. Since opening in 1983, Chef Kojima has appeared in the Japanese cooking show Iron Man of Cooking and is considered “the French chef in Kyushu”. It was the perfect end to a perfect three days celebrating friendship and the culture of the Chaîne.

Saihei Makinami
Bailli Délégué