Japan’s 2025 Grand Chapitre was organized under the direction of the Bailliage Provincial of Kanto. The Bailliage also served as the host for a magnificent three-day celebration of gastronomy.

Members had gathered from all over Japan as well as from overseas, including China, Hong Kong, Kuwait, Principality of Monaco and the USA. Everyone was sharing smiles. There were joyful reunions in a warm and convivial atmosphere as the programme opened in style on October 15th with a Welcome Dinner at Mizutaki Genkai, a long-established restaurant in Shinjuku, Tokyo.

At this restaurant, founded 97 years ago, a special kaiseki menu was prepared, featuring the flavours of Japanese autumn and mizutaki, the traditional hot pot dish. When the restaurant’s signature chicken mizutaki appeared, a rich aroma rose from the steam, enveloping the entire room.

The highlight of the evening was “Grilled half daté chicken with plum, shiso and chili” carved tableside by the chef in an impressive découpage service.

From the first appetizer to the final bowl of zosui (rice porridge), every dish reflected craftsmanship, warmth, and the spirit of omotenashi, the Japanese art of hospitality.

The meal was accompanied by Kokuryu, a renowned sake from Fukui Prefecture’s Kokuryu Shuzo brewery. This rare and highly sought-after sake is distributed only through limited authorized dealers in Japan. Clear, elegant aroma and delicate flavour harmonized beautifully with the refined dashi broth of Genkai’s cuisine, enhancing the depth and lingering finish of the meal. Truly, this exquisite pairing embodied “the brilliance of Japan” and offered a perfect opening to the Grand Chapitre.

On day two, Thursday, October 16th, the prestigious The Okura Tokyo set the stage for a solemn yet splendid Induction Ceremony and Gala Dinner. In the afternoon, 26 members were promoted and 17 new members were officially inducted, each receiving their Chaîne regalia dignity and pride. The Ceremony, conducted with elegance and reverence, also included the presentation of Commandeur and Officier Commandeur badges.

During the proceedings, the assembly celebrated Mr Saihei Makinami’s recognition by the International Headquarters in June as a Member of the Conseil d’Honneur, a distinction that was warmly applauded by all in attendance.

The Gala Dinner showcased The Okura Tokyo’s heritage of French haute cuisine, prepared under the direction of Executive Chef Yoshiyuki Ikeda, Officier Maître Rôtisseur. From appetizers to dessert, each dish highlighted seasonal Japanese ingredients, refined techniques, and the timeless elegance that defines The Okura’s culinary philosophy.

Wines were served exclusively in magnum bottles, adding a sense of grandeur to the occasion. Of special note was a Bruno Paillard Champagne, custom-engraved and produced exclusively for the Chaîne des Rôtisseurs, brought in directly from France. The celebratory toast with this commemorative magnum became a truly memorable highlight of the evening, setting a joyful and festive tone for the night ahead.

A delightful surprise followed with a special guest appearance by Kumamon, the beloved mascot of Kumamoto Prefecture and now a Global Ambassador of Japanese culture. Appearing as the “Food Friendship Ambassador,” Kumamon brought warmth and laughter to the event, whilst the dishes featuring ingredients from Kumamoto symbolized the harmony between regions and cultures, between tradition and the future.

The dinner was attended by over 200 participants, including international Baillis and distinguished guests, who shared an unforgettable evening of friendship, fine cuisine, and the enduring spirit of the Chaîne des Rôtisseurs.

The final day, Friday, October 17th, concluded aboard the luxurious cruise ship Asuka II, docked at Yokohama’s Ōsanbashi Pier. Under a clear blue sky with a gentle sea breeze, participants enjoyed a graceful Farewell Lunch.

Definitely a fitting finale to this year’s Grand Chapitre. Before the luncheon, guests were given a guided tour of the ship’s elegant interiors, with many already dreaming of their next voyage.

Everyone enjoyed a special French menu presented by Executive Chef Junichi Taki and his kitchen team. Incorporating the finest ingredients of the autumn season, the menu’s composition and exceptional quality impressed and delighted all participants. The atmosphere was relaxed and joyful, as members shared fond memories and promised, “Let’s meet again next year.”

Amid applause and warm smiles, Bailli Provincial of Kanto Mr Kundo Koyama delivered closing remarks, expressing gratitude to all participants and partners. Thus, the Grand Chapitre Japan 2025 came to a close. Three unforgettable days celebrating friendship, gastronomy and the enduring spirit of the Chaîne des Rôtisseurs.