A one-night-only gourmet feast with a Michelin-star chef
On November 20th, 2025, a special event that attracted the attention of the global gourmet community, the "6 Hands Dinner," was held at Viridis, a restaurant on the 18th floor of The Ritz-Carlton Fukuoka.
This event was a gourmet feast woven by three chefs: Olivier Elser, the two-star Michelin chef from Hong Kong's St. Regis L'Envol, which has the most Michelin stars in the world; Kenji Yamanaka, head chef of Viridis in Singapore, which has been awarded a Michelin star for eight consecutive years; and Yashima Katsunori, representative of Yakitori Hachibei.
■Yashima's interview after the event
For us at Yabei, it was a moment of surprise and gratitude to be invited to such an honorable event as a yakitori chef, standing shoulder to shoulder with world-class Michelin-starred chefs.
Being able to stand on the same stage as chefs who possess the highest level of technique and artistry in French cuisine was an opportunity to realize that the vision we have built up over the years of "bringing Hakata yakitori to the world" is steadily bearing fruit.
Yakitori has long been a popular part of the Japanese diet, but we believe that the aroma of the charcoal fire, the selection of ingredients, the skill of skewering, and the precision of cooking make it a dish with depth and artistry that is no less than that of high-end cuisine around the world.
This event was proof that this belief has been recognized at a global level, and was a historic night that elevated Hakata's food culture to a new level.
The dinner consisted of nine courses, each paired with a carefully selected Louis Roederer champagne.
The opening ceremony was by Mr. Elser."Hakata Bay Karato Ebisu Oysters Poached"
"Champagne jelly, bonito, fennel, apple horseradish cream, and caviar No. 2 Oscietra"A dish withLouis Roederer Collectioncame close to me.
Chef Yamanaka"Fukuoka clam chawanmushi"was performed.
A wonderful fusion of Japanese and French cuisine with cheese, black truffles, and French kouglof.Louis Roederer Starck Brut Nature Rosé 2018Added a touch of elegance.
And by Chef Yamanaka"European Blue Lobster"Then, with Fukuoka Prefecture mandarin orange root celery and Coraline sauce,Louis Roederer Starck Brut Nature Rosé 2018appeared again, enhancing the bounty of the sea.
Mr. Elser's"Mackerel, potato and turnip gratin dauphinois"Now, with mackerel mustard,Louis Roederer Rosé 2017This deepened the aftertaste of the dish.
And then it's Yabe's long-awaited turn.
We served a "Grilled Seasonal Vegetables" set, which consisted of three types of meat and a seasonal vegetable plate served on a tray.
Foie gras and sweet potato skewers,Chicken breast skewers,Wagyu sirloin skewers -- The skewers were slowly grilled over charcoal and served with a sauce specially created by Elser.
Today's pairing isLouis Roederer Crystal 2016.
The world's finest prestige champagne brings out the aroma of charcoal and the delicious flavor of the ingredients in the best possible way.
Our yakitori was by no means a supporting role, but rather became the central dish of the evening, able to converse on an equal footing with the intricate techniques of French cuisine.
The sauce created in collaboration with Elser suggests new possibilities for yakitori, and was a moment when Hakata tradition met global cuisine.
Chef Yamanaka's dessert "Chocolate Sphere" is served with Kyoho grapes, cassis and red wine sorbet.Louis Roederer Rosé 2017appeared again to create a sweet finale.
The performance concluded with "Mignardises," leaving the audience to soak in the afterglow.
Yakitori is now being recognized as a category in the global gourmet scene, but it remains at the center of it all in urban areas, especially Tokyo.
During that time,Carrying the soul of Hakata Yakitori, he will perform alongside some of the world's leading Michelin chefs.
This is by no means a given.
Being able to work in the same kitchen as Michelin-starred master chefs.
And now that Yakitori has entered the same arena as a "global cuisine,"
I am filled with heartfelt surprise and gratitude.Little by little, I felt that we were really getting closer to "bringing Hakata yakitori to the world."
Spreading Hakata's food culture to the world
Fukuoka is the city geographically closest to Asia.
It is a treasure trove of ingredients and a center for food culture.
The dishes served that night included:
The bounty of Fukuoka × French craftsmanship × charcoal-fired passion
The combination of these two elements has created entirely new value.
Everyone at the venue
You must have realized the great potential that Yakitori has.
We will continue to transcend borders and business types,
We will continue to explore the possibilities of yakitori in various forms.
This Six Hands Dinner provided a clear glimpse of that future.
Everyone, please look forward to what Yabei has to offer in the future.
We hope you will continue to support our dream of "bringing Hakata Yakitori to the world."
Two-star Michelin chef at "L'Envol" (The St. Regis Hong Kong)
Executive Sous Chef and Chef de Viridis at The Ritz-Carlton Fukuoka
https://viridis.ritzcarltonfukuoka.com/meet-the-chef
https://www.ritzcarlton.com/ja/hotels/fukrz-the-ritz-carlton-fukuoka/overview
Restaurant Viridis
https://viridis.ritzcarltonfukuoka.com
