Japan’s ‪2019‬‬ Grand Chapitre was held in the Bailliage of Kansai in Osaka and Kyoto for the first time since 2013.‬‬‬‬

With Osaka hosting World Expo in 2025, Japan’s second largest metropolitan city allowed guests to enjoy its rich gastronomic culture.

Kyoto is renowned for its long cultural heritage and served as Japan’s capital from 794 to 1869 when the Emperor moved to Tokyo which of course is now the country’s current capital.

The Bailliage Provincial of Kansai, led by Bailli Provincial Takeshi Kadokami, was delighted to host this year’s three-day event. Two hundred and fifty members and their guests from Japan, China, Singapore and Vietnam participated in the festivities, all the while enjoying the “Omotenashi” of the Bailliage Provincial. ‬The concept of Omotenashi lies at the core of Japanese hospitality and is the spirit of providing guests with the best experience possible anticipating their needs.‬
 
The programme began ‪on Thursday evening‬‬ at Osaka’s beloved architectural landmark, the City Central Public Hall built in 1918. The reception commenced with a toast by guest of honour, Inducting Officer David Tetrault, Member of the Conseil d’Administration from Canada. It was followed by words of welcome from Saihei Makinami, Bailli Délégué Honoraire of Japan (who is also a Member of the Conseil d’Administration) and Koji Fukuda, Bailli Délégué of Japan.‬‬‬‬
 
A splendid selection of dishes, including wild Japanese flounder carpaccio, lobster and foie gras was prepared by Michelin-awarded Chef, Masayasu Yonemura. Many different wines were served including Champagne Ruinart Blanc de Blancs, Puligny-Montrachet 1er Cru 2015 and Les Forts de Latour 1993.

On Friday, the Induction Ceremony and Gala Dinner were held at the esteemed Rhiga Royal Hotel Osaka with its 80 years of history and tradition. Fifty members from throughout Japan, including Kansai, Hokkaido and Kanto, participated. The induction of twenty new members and thirty promotions was performed with great fanfare by David Tetrault.

The theme of the Gala Dinner was “The Essence of Escoffier” as a tribute to the father of contemporary French cuisine, Auguste Escoffier. Preparation of the elegant menu was a joint effort between Conseiller Culinaire Nobuhiko Fukuda (who is also President of the Association des Disciples d'Auguste Escoffier du Japon) and Masatoshi Ota, Conseiller Culinaire Provincial of Kansai, Executive Chef of the Rhiga Royal Hotel Osaka and a Director of the Association des Disciples d'Auguste Escoffier du Japon.

The menu included Green asparagus chartreuse with crab meat, caviar and shellfish cream (Chartreuse d’asperges vertes et chair de crabe, crème de caviar crustacés) and Fricassée of blue lobster, duck foie gras and vegetables (Fricassée de homard bleu et foie gras de canard aux légumes). Wines included Puligny Montrachet ‘Les Charmes’ 2013 and Château Léoville-Poyferré 2013.

‪On Saturday, the last day‬‬‪ of the Grand Chapitre, we moved to Kyoto where the “Farewell Lunch” was held at the ANA Crowne Plaza Hotel. Guests enjoyed delicacies, including a consommé perfumed with matsutake and amadai with fried shirako, a very special dish featuring the fragrant and most famous Japanese mushroom, matsutake.‬‬‬‬‬‬‬‬
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In the spirit of sharing the long cultural heritage of Kyoto, a traditional Japanese tea ceremony in the style of Urasenke was held for guests to enjoy the roots of Omotenashi hospitality.