Pink Ball

A Shared Commitment for a Cure –  The 16th PINK BALL 2018

Pink Ball is the Foundation’s biggest charity event of the year, and this year we celebrate our 16th anniversary . This year’s black-tie gala will be taking place on Friday, March 23rd, at The Westin Tokyo.

All proceeds raised will go towards the Foundation’s community outreach programs including The Lemon Project seminars and publication of PiNK, our quarterly bilingual magazine for women’s health.

All of our programs are developed and carried out free-of-charge to improve the QOL of breast cancer patients and survivors, as well as to raise greater awareness in Japan – both in the Japanese speaking and international communities.

EVENT DETAILS


Date
Friday, March 23, 2018
Time
6:00 p.m. – 12:00 midnight
Venue
Galaxy Ballroom, The Westin Tokyo ACCESS / GOOGLE MAP
Participation Fee
JPY35,000/person   JPY350,000/table for 10
(including5-course dinner and drinks)
Attire
Black Tie
Individual Registration
CLICK HERE TO REGISTER
Table Registration
CLICK HERE TO DOWNLOAD REGISTRATION FORM
Registration Deadline
March 15, 2018 (Individual and Table Registration)

For inquiries, contact us here or give us a call at PH: 03-6420-0860.

GUEST CHEFS: CHEF KAZUNORI OTOWA & CHEF HIROSHI YAMAGUCHI


Chef Kazunori OTOWA

Owner of the Otowa Restaurant

Chef Otowa began his culinary career after graduating from university. He moved abroad and lived in Germany, Switzerland, and France; training as a chef at major hotels and restaurants, including Chef Alain Chapel of Mionnay, where he learnt the importance of establishing a food culture based on his roots. Since the opening of his first restaurant in Utsunomiya in 1981, he continued to expand his restaurant business by opening a wine bar and delicatessen shop, releasing cooking books, and developing dietary and food education for children across Japan. In 2007 he opened the grand maison Otowa restaurant, and joined Relais & Châteaux in 2014.

His awards include membership in Academie Culinaire de France since 2013, L’Ordre du Merite Agricole chevalier from the French Republic in 2015, and the Ryori Masters Silver award in 2016 by the Ministry of Agriculture. In May 2017, he was appointed to be one of the chefs for the luxury Train Suite Shikishima’s journey from East Japan Railway.

https://www.relaischateaux.com/us/chef/kazunori-otowa

 


 

Chef Hiroshi YAMAGUCHI

General Manager and Executive Chef, Kobe Kitano Hotel

Hiroshi Yamaguchi moved to France after training in a hotel in Osaka, and entered “La Côte d’Or (now Le Relais Bernard Loiseau), a renowned French restaurant that was acclaimed for opening the doors to 21st century gastronomy. He learned a brand new style of French culinary experience that avoided using butter and fresh cream.

Returning to Japan, he was assigned as the first Japanese executive chef for La Côte d’Or Kobe upon its grand opening in 2000. He was also given the permission to offer what is considered the best breakfast in the world, as well as incorporating scientific solutions into his cooking. He joined the Relais & Châteaux in 2011. He was awarded the Ryori Masters award from the Japanese Ministry of Agriculture, Forestry and Fisheries in 2015, the L’Ordre du Merite Agricole award from the French Republic in 2016, and the award for Outstandingly Skilled Worker from the Japanese Ministry of Health, Labor and Welfare in 2017.

https://www.relaischateaux.com/us/chef/hiroshi-yamaguchi



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