[Hotel Okura Fukuoka] Inaugural Dinner Event for New Pastry Chef Shun Horiuchi on June 20-21

Le Chandor, the French restaurant at Hotel Okura Fukuoka (located in Hakata-ku, Fukuoka; President: Ryota Sugiyama), will hold a dinner event titled 'Le Chandor Dinner Banquet: Welcoming the New Chef Patissier' on Saturday, June 20, and Sunday, June 21, 2026, to commemorate the appointment of Chef Patissier Shun Horiuchi.

Shun Horiuchi joined Hotel Okura Tokyo (now Okura Tokyo) in 2006. He honed his skills in the Western Cuisine Department's Confectionery Section, creating wedding cakes and developing new sweets. In 2024, he exhibited a chocolate-based creation at the Japan Cake Show Tokyo, one of Japan's largest confectionery competitions, and won the Grand Prize, receiving high praise for both 'flavor and technique.' He assumed the position of Chef Patissier at Hotel Okura Fukuoka in March 2026 and continues to create new masterpieces while focusing on maximizing the charm of the ingredients.

For this event, Horiuchi has prepared special desserts to accompany a full-course French dinner featuring seasonal bounty from Le Chandor. In the first dish, 'Three Types of Sablé,' Horiuchi was in charge of the sablés. He combined anchovy, olive, and fromage into the baked sablés, pairing them with salmon, caviar, and cheese to create a dish with expanding flavors.

For the avant-dessert, he has prepared a cacao sorbet that induces a sense of anticipation for the grand dessert. It is a dessert where you can enjoy the harmony of scents, with a soup layered with floral flavored tea and mixed berry notes harmonizing with the depth of the cacao.

The grand dessert is a steamed dacquoise with the nutty aroma of hazelnuts, accompanied by the scent of yuzu. By steaming the dacquoise, it is finished with a light mouthfeel, and the addition of Earl Grey tea sauce further enhances the aroma. Please look forward to this aromatic dessert that colorfully concludes the course.

《Menu》 - To start: Three types of sablé - Norwegian salmon and king crab frivolité, cauliflower mousseline with Madras spice aroma - Grilled corn velouté with summer truffles - Poêlé of fresh fish wrapped in sakura shrimp, buerre blanc sauce finished with seaweed butter - Grilled Kyushu Wagyu beef fillet, seasonal hot vegetables, red wine sauce with wine vinegar - Colombia cacao sorbet with floral flavored tea aroma - Steamed dacquoise with yuzu scent, served with Earl Grey tea sauce and Kyushu summer orange - Organic coffee and small French pastries

【Event Overview: 'Le Chandor Dinner Banquet: Welcoming the New Chef Patissier'】 - Dates: Saturday, June 20, and Sunday, June 21, 2026 - Times: 17:30, 18:00, 18:30 (Reservations required) - Location: French restaurant Le Chandor (B1F, Hotel Okura Fukuoka) - Price: 23,000 yen per person (tax and service charge included) - Reservations/Inquiries: Restaurant Reservation Desk, TEL 092-262-1176 (10:00–18:00)