Kobe Portopia Hotel: 3 Days to Experience 'Omar Nouveau' at La Table du Chef (June 19–21)

Kobe Portopia Hotel (Chuo-ku, Kobe; General Manager: Tsuyoshi Ito) will offer a special course featuring seasonal lobster for three days from June 19 (Friday) to June 21 (Sunday), 2026.

'Comptoir Ruban' is a restaurant where guests can enjoy authentic hotel-style French cuisine, a rarity in Kobe hotels, in a casual setting centered around counter seating. The new series, 'La Table du Chef,' launched in April 2026, features limited-time courses themed around seasonal ingredients and French culinary culture. For this second edition in June, the focus is on 'Omar Nouveau' lobster, harvested immediately after the opening of the Canadian lobster season (May–July), characterized by its firm texture and condensed flavor. Head Chef Natsumi Takahashi will present a special course maximizing the appeal of this seasonal ingredient.

Event Overview La Table du Chef: The Appeal of Seasonal Omar Nouveau

[Dates] June 19 (Fri) – June 21 (Sun), 2026 Dinner: Two-part system ([1] 17:00/17:30 [2] 19:30/19:45) Lunch: 11:30–14:30 (L.O. 14:00)

[Location] Kobe Portopia Hotel, Main Bldg. 1F, Comptoir Ruban

[Price] Meal + 2 types of wine (Lunch/Dinner): 12,000 yen per person Meal only (Lunch only): 9,500 yen per person *Complimentary aperitif included with advance payment via official website.

[Menu Highlights] - Amuse-bouche - Lobster and seasonal vegetable bouquet - Confit of conger eel and eggplant with herbs - Light stew of lobster, asparagus, and new potatoes - Summer venison and Banshu Aka chicken chou farci (can be changed to roast beef by June 16) - Pastry chef's special dessert - Coffee or tea

★ The third 'La Table du Chef' is scheduled for August 7 (Fri)–9 (Sun), 2026, featuring local Kobe beef.

About the Chef Natsumi Takahashi: Trained at the Alain Chapel headquarters in France. Joined the hotel in 2006. After serving as Sous Chef when Comptoir Ruban opened in 2024, she became Chef in April 2026.