It was indeed a memorable summer evening celebrating gastronomy, exceptional pairings and new friendships on July 8th to which the Bailliage Provincial of Kanto welcomed members and guests.

The Bailliage’s 2026 Summer Dinner was held in the Grand Ballroom at The Peninsula Tokyo, one of the capital’s most prestigious hotels. The evening was dedicated to a unique culinary theme: the harmony of French and Chinese cuisine.

Under the direction of The Peninsula Tokyo’s Executive Chef Stefan Trepp, the culinary teams from the modern French restaurant Peter, the celebrated Cantonese restaurant Hei Fung Terrace, and the hotel’s Banquet kitchen came together to create an exclusive menu especially for the occasion.

The evening began with an imaginative selection of amuse-bouches: barbecued Kinka pork, a Parmesan cheese sablé with carrot and ginger mousse and pickled kumquat, and an Ehime Date tuna tartare tartlet with bottarga, lime and chives.

Hokkaido scallop tartare with caviar, corn mousseline and Japanese consommé jelly followed. From Hei Fung Terrace came one of the evening’s distinctive dishes, stir-fried prawns with Longjing tea, elegantly incorporating the fragrance of fine Chinese tea into the cuisine.

For the main course, guests enjoyed Japanese beef tenderloin rôti with artichoke mousseline, hazelnut, green pea purée, yellow carrot and a delicate jus scented with yuzu-kosho.

Cantonese flavours then returned to the table with Hei Fung Terrace’s homemade XO sauce, pork and onion siu mai, baked Cantonese barbecued pork pie, and fried rice with shrimp and mixed vegetables.

The dinner concluded with a refreshing mango and Earl Grey tea tiramisu, accompanied by puffed rice crunch and a mango and passion fruit veil.

Equally memorable was the beverage programme. A distinctive succession of Japanese tea, Champagne, Chinese tea, Burgundy wine and aged Chinese wine all carefully selected to accompany the various culinary styles.

The evening opened with a rare cold-brewed tencha, made with hand-picked “Asahi” tea leaves from Kyoto. Soshin Kimura, a tea master and member of the Bailliage, together with tea producer Hiroki Sakata, introduced guests to this exceptional Japanese tea and the craftsmanship behind it.

The pairings continued with Pierre Moncuit ‘Cuvée Hugues de Coulmet’ Brut Blanc de Blancs, Longjing tea, François Gay et Fils Chorey-lès-Beaune, and 20-year-old Shikumen Chinese wine.

The spirit of friendship, so central to the Chaîne, was also given a new dimension on this occasion. For the first time, seating was decided by lottery, encouraging members to share their tables with people beyond their usual circles. The initiative created many new encounters and lively conversations throughout the evening.

Adding to the international spirit of the gathering, Chaîne members from Washington, DC joined their Japanese confrères, making the evening an especially warm celebration of friendship across borders.

Throughout the dinner, chefs, sommeliers and tea specialists personally introduced their creations, allowing guests to discover more about the ingredients, techniques and inspiration behind each course and pairing.

As the evening drew to a close, Kundo Koyama, Bailli Provincial of Kanto, expressed his appreciation to The Peninsula Tokyo’s culinary and service teams. A diploma was presented in recognition of their contribution to this memorable occasion.

Combining French and Chinese culinary traditions with Japanese and Chinese teas, fine wines and warm fellowship, the evening perfectly reflected the values of the Chaîne: gastronomy, discovery, friendship and the pleasure of sharing a table together.

Vive la Chaîne!

Prepared by Kaori Enomoto, Officier