“Food is our common ground, a universal experience.” James Beard

In search of that common ground, the Bailliage of New Orleans was delighted to experience the unique cooking style of Japanese teppanyaki at Sazenka Restaurant in Tokyo’s Okura Hotel.

The event was arranged by Saihei Makinami, Bailli Délégué Honoraire of Japan who is a Member of the Conseils d’Administration and Magistral, and Grand Officier Ayako Kawai, in coordination with Yvette Cressend, Bailli Honoraire of New Orleans.

Between the dazzling views of Tokyo and the expert cooking techniques of the teppanyaki chefs, the Chaîne dinner felt as much like a theatre performance as it did dinner in a Michelin 3-Star restaurant.

The menu featured salmon sashimi, Wagyu beef, and typical accompaniments such as garlic chips, sauteed greens, and fried rice. A creamy mango ice cream and fruit was served for dessert. Wines were paired to enhance each course.

Throughout the evening, good food and friendship were the shared experiences between the members of the Bailliage of Kanto and the visitors from the Bailliage of New Orleans.

Camaraderie was very much the theme of the evening.

Lisa Carr
Dame de la Chaîne, Bailliage of New Orleans