Diners Club French Restaurant Week 2026, Japan's largest French cuisine festival offering French cuisine at special prices, has selected six notable chefs active across the country as Focus Chefs to symbolize the 2026 event.
The six Focus Chefs, icons of the event. From left: Chef Masataka Nozaki, Chef Mizuki Murata, Chef Seiya Matsuda, Chef Johan Dacosta, Chef Takanori Suzuki, and Chef Yuichi Inui.
Now in its 16th year, this event will take place over 31 days from Friday, September 18, 2026, to Sunday, October 18, 2026, with over 500 French restaurants participating nationwide. The theme for 2026 is "Sustainable French: A Gastronomic Experience Connecting to the Future." Through special menus incorporating sustainable initiatives such as environmental consideration, producer support, food loss reduction, and utilization of regional ingredients, we propose the deliciousness unique to French cuisine and a way of eating that connects to the future.
The Focus Chefs selected this time are six individuals active in various regions, including Iwate, Yamagata, Tokyo, Aichi, and Fukuoka. They express their culinary philosophies in each dish while engaging with regional producers and food culture, disseminating new possibilities for sustainable French cuisine.
During the event, special menus created by the Focus Chefs will be offered. Please pay attention to these chefs, whose future success is highly anticipated, along with the thoughts behind their dishes, the appeal of regional ingredients, their connections with producers, and each chef's culinary philosophy.
Furthermore, at the media press conference, attendees will have the opportunity to sample amuse-bouches recreated from the special event-limited menus prepared by the Focus Chefs. This will be a special occasion to experience the cuisine of the Focus Chefs firsthand.
Icons of the Event! What are Focus Chefs?
Focus Chefs are remarkable chefs to watch, selected based on criteria such as "having established and expressed their own culinary philosophy and concept," "actively promoting the appeal of regional and Japanese ingredients," and "being the future bearers of Michelin-starred restaurants."
Diners Club French Restaurant Week selects Focus Chefs each year as symbolic figures of the event. For 2026, six chefs have been selected from Iwate, Yamagata, Tokyo, Aichi, and Fukuoka. We introduce chefs who are disseminating new possibilities for sustainable French cuisine while engaging with regional producers and food culture.
A Standard-Bearer of Tohoku Gastronomy, Telling the Story of Sanriku's Seas and Producers Through Cuisine
Chef Masataka Nozaki, originally from Miyako City, Iwate Prefecture, is a chef who elevates regional ingredients, primarily Sanriku seafood and seaweed, into French cuisine. Approximately 70% of his ingredients are locally sourced, and he expresses the landscape, culture, and stories of the region in each dish, backed by strong ties with producers. Rooted in his upbringing in a fishing family, he conveys the bounty of the Sanriku sea and the Iwate mountains with his unique sensibility. He embodies new possibilities for French cuisine disseminated from regional areas.
Chef's Recommendation! Producer
Masahiko Hirako, Ryukatsumaru Co., Ltd.
A representative scallop producer in Miyako City. Chef Nozaki holds deep respect for his commitment to producing high-quality scallops amidst environmental changes.
Diners Club French Restaurant Week Limited Dish
Blancmange of Grilled Ryukatsumaru Scallops in Nambu Ironware, Vegetables and Calamansi
A dish that makes full use of Miyako/Hizujimaisan "Ryukatsumaru" scallops, including the adductor muscle, skirt, and roe. The adductor muscle is fragrantly grilled in Nambu ironware, served with a blancmange condensed with scallop umami, and a refreshing sauce for grilled vegetables using Les Vergers Boiron's calamansi puree. This special menu expresses the blessings of the Sanriku sea and Iwate's food culture using French culinary techniques.
A New Generation of Regional Gastronomy, Presenting the Finest Terroir to the World
Chef Seiya Matsuda, originally from Mogami Town, Yamagata Prefecture, pursued cuisine that expresses the land itself through ingredients nurtured by Mogami's climate after gaining experience in Paris and returning to his hometown. He prioritizes French cuisine that highlights regional ingredients such as game, wild vegetables, and asparagus, focusing on the individuality of the ingredients rather than excessive decoration. In an era where regional revitalization and gastronomic tourism are gaining attention, he is expected to play a significant role as a chef practicing "creating regions that people visit for the restaurant."
Chef's Recommendation! Producer
Masashi Sato, Tagawa Gibier
A producer who offers high-quality game while coexisting with Yamagata's nature. He is an indispensable presence in expressing Mogami's terroir through cuisine.
Diners Club French Restaurant Week Limited Dish
Wild Boar and Boursin Croquettes from Yamagata Prefecture
Slow-cooked "Tagawa Gibier" wild boar meat is combined with Boursin Garlic & Herbs and made into fragrant croquettes. Enjoy the concentrated umami of the boar meat, free of any gamey odor.
A Standard-Bearer of the Neo-Bistro Generation, Transcending Music, Design, and Cuisine
Chef Mizuki Murata, originally from Ise City, Mie Prefecture, is a young chef with an unusual background, having entered the culinary world after experiences in music and design. She sublimates the expressiveness cultivated in music and design into her cooking and is currently gaining attention as a key figure in Tokyo's neo-bistro scene. Her approach of reinterpreting local ingredients and regional culture with a fresh sensibility and conveying their background through her dishes suggests the future possibilities of French cuisine.
Chef's Recommendation! Producer
Motohiko Nakamura, Kazenoshima Foods LLC
A producer who preserves and promotes the traditional food culture of Toba and Sugashima. Chef Murata deeply sympathizes with his commitment to passing on regional culture to the next generation.
Diners Club French Restaurant Week Limited Dish
"Same no Tare" Croquettes, "Imperial" Style
A dish using "Same no Tare," a local specialty from her hometown, Mie Prefecture. "Same no Tare," with its concentrated umami and refined flavor, is prepared as "Imperial" style croquettes, crispy on the outside and smooth on the inside.
A Next-Generation Star in French Cuisine, Gold Medalist at Bocuse d'Or
Chef Johan Dacosta, originally from the Mâconnais region of France, won the gold medal at the 2024 Bocuse d'Or Asia. He is steadily expanding his influence and is one of the French chefs attracting global attention. Since coming to Japan in 2014, he has gained experience in various parts of Japan, including Hokkaido and Tokyo, pursuing cuisine that fuses the traditions of French cuisine with Japanese culinary techniques and delicate aesthetics. While incorporating dashi, seasonality, and Japan's unique food culture, he expresses his own style of French cuisine with world-class techniques.
Chef's Recommendation! Producer
Motohiko Ishino, Ishino Miso Co., Ltd.
A producer who upholds the traditional method of making white miso, passed down from Kyoto. Its gentle sweetness and delicate umami enhance the flavors of ingredients while harmonizing beautifully with Chef Dacosta's culinary expressions.
Diners Club French Restaurant Week Limited Dish
Salmon en Chaud-Froid
With Nuances of White Miso and Cauliflower Variations
A light dish featuring Rougié's salmon, smoked and cured, with a contrast of warm and cold elements using cauliflower and white miso. A homemade ponzu and Sauternes sauce enhances the rich umami of the salmon.
Disseminating New Possibilities in French Cuisine from Chita Peninsula, a Holy Land of Fermentation Culture
Chef Takanori Suzuki, originally from Kariya City, Aichi Prefecture, develops his unique gastronomy incorporating fermentation and circular agriculture, set against the backdrop of the culture of the Chita Peninsula, which boasts numerous sake breweries and miso factories. His initiatives, which look towards preserving regional culture and a sustainable future, symbolize the 2026 theme of "Sustainable French." He applies fermentation and brewing culture to French cuisine and works on regional revitalization through food in collaboration with producers and local communities.
Chef's Recommendation! Producer
Michimasa Oguri, Oguri Farm
A livestock farmer who raises Oguri Wagyu while circulating regional resources. His sustainable practices and high-quality Wagyu production deeply resonate with the values Chef Suzuki aims for in his cuisine.
Diners Club French Restaurant Week Limited Dish
Handa Oguri Wagyu Tartare Marinated in Sake Lees, with Mitsuban Yamabuki Jelly and Nagura Eggplant from Tsumugite Farm (Naturally Cultivated)
A dish featuring Handa Oguri Wagyu tartare, prepared as a galette using Maruhon Taihaku sesame oil to enhance the ingredient's flavor. Mitsuban Yamabuki jelly tightens the sweetness of the fat, further enhancing the umami of the lean meat. Naturally cultivated Nagura eggplant is gently added, creating a flavor that evokes the blessings of the Chita Peninsula.
A Skilled Chef Expressing Kyushu's Rich Ingredients with Classic French Techniques
Chef Yuichi Inui, originally from Osaka Prefecture, trained at three-star and two-star restaurants in France and possesses techniques and sensibilities honed in the country. He currently works at "Restaurant Chambord" in Kitakyushu City, Fukuoka Prefecture, where he engages with Kyushu's ingredients and expresses their appeal using classic French techniques. His cuisine, which combines traditional techniques with modern sensibility, is drawing attention as the next generation of classic French. He also focuses on sustainable restaurant operations, including food loss reduction and human resource development.
Chef's Recommendation! Producer
Masahiro Shinozaki, Fish Farm Mirai LLC
A producer of "Mirai Salmon" through sustainable land-based aquaculture. Chef Inui deeply sympathizes with his strong desire for regional revitalization and his commitment to producing high-quality ingredients.
Diners Club French Restaurant Week Limited Dish
Confit and Mousse of Buzen City Mirai Salmon, with Fukuoka Prefecture Shiso and Boursin Black Truffle Salt Sauce
A dish featuring "Mirai Salmon," which has a pleasant fatty umami, paired with Fukuoka Prefecture shiso and a refreshing calamansi jelly. The refreshing acidity enhances the salmon's umami, while "Boursin Black Truffle Salt" adds a fragrant aroma and richness, creating a refined taste.
August 25 (Tue) Tokyo Press Conference
An event will be held at Andaz Tokyo, inviting Focus Chefs, representative chefs, and the official ambassador, along with a reception for participating restaurant chefs. Media attendees at the press conference will be able to sample special recipes prepared by the Focus Chefs.
Venue / Andaz Tokyo
September 15 (Tue) Tohoku Press Conference avec Alain Ducasse
The venue will be "comfort dining DADA" in Mukainakano, Morioka City, the restaurant of this year's Focus Chef, Masataka Nozaki. In a space created to enjoy the extraordinary story of a restaurant amidst overwhelming architectural beauty, Alain Ducasse, along with local producers and stakeholders including Chef Masataka Nozaki, will convey the revitalized Tohoku region.
Venue / comfort dining DADA
"Diners Club French Restaurant Week 2026" Event Overview
[Name] Diners Club French Restaurant Week 2026
[Event Period] 31 days from Friday, September 18, 2026, to Sunday, October 18, 2026
[Number of Participating Restaurants] Over 500 nationwide (planned)
[Target Audience] General public (open to everyone)
[Course Offered] Special course including appetizer, main, dessert, and after-meal drink
[Price] ¥3,000 / ¥6,000 / ¥10,000 (tax included, service charge included) *Varies by restaurant
[Reservation Start] Tuesday, August 25, 2026, 10:00 AM onwards
[Reservation Method] Telephone reservation to participating restaurants, or online reservation via the official website or TableCheck
Diners Club members receive various benefits.
Benefit 1: One welcome drink service at all participating restaurants*1
Benefit 2: Advance reservations available from Tuesday, August 18, 10:00 AM*2
Benefit 3: Exclusive member plans available at premium restaurants!
Benefit 4: Participation in member-exclusive events.
*1 A Diners Club card must be presented and used for payment upon visit. Limited to the person presenting the card. *2 Advance reservations are for Diners Club Premium Card members.
Click here for details.
Diners Club French Restaurant Week 2026 SNS Campaign to Enjoy Great Deals! Follow Official Accounts to Participate ♪
Campaign Part 1: Wednesday, July 1 - Friday, July 31
Follow our official Instagram & like the post on July 1! One person tagged in the comments section will be randomly selected to win a ¥6,000 electronic coupon usable at participating restaurants during the event period!
X
Follow our official X & like the post on July 1! One person tagged and replied will be randomly selected to win a ¥6,000 electronic coupon usable at participating restaurants during the event period!
Campaign Part 2: Friday, September 18 - Saturday, October 31
Share your memorable dishes or services at participating restaurants with "#ダイナースクラブフランスレストランウィーク行ってきた". A lottery will be held for luxurious prizes ♪
Official Website
After enjoying a meal with the special courses of Diners Club French Restaurant Week 2026, answer the survey on the official website to get a chance to win wonderful prizes ♪ A double chance to apply simultaneously with the Instagram campaign above!
Official Website: https://francerestaurantweek.com/
Official Instagram: https://www.instagram.com/france_restaurant_week/
Official X: https://x.com/frweek
Official Facebook: https://www.facebook.com/frweek/
FACT BOX
- Source: PR TIMES
- Category: Event
- Organizations: TableCheck