The Bailliage held its February Gala Induction event at the Westin Tokyo. It marked the first major event of the year following the 40th Anniversary Grand Chapitre last October.

The Induction Ceremony was presided over by Bailli Délégué Saihei Makinami in his capacity as a Member of the Conseil d’Administration. Thirty-six new members were understandably excited at being welcomed into the Chaîne.

A very special menu was created by Westin Tokyo’s Executive Chef, Officier Maître Rôtisseur Toshio Numajiri. The star feature of which was the Kagoshima Wagyu roast beef expertly carved in front of us. 

MENU

Parfait of vegetables

Cantonese roasted salad

Double beef consommé “remodelled”

Roasted angler fish
sea urchin, saikyo miso sabayon sauce with “kinome” flavour

Kagoshima Wagyu roast beef
potato gratin, natural essence

Apple and Comté tarte flambée

A tantalizing selection of colourful desserts was served buffet style and thoroughly enjoyed. This highlighted yet another memorable dinner for the 150 guests in attendance.

Saihei Makinami
Bailli  Délégué