#Japan #Tokyo #Diners Club #Crystal Kay #Sustainable French

Diner’s Club France Restaurant Week 2026 Kicks Off

On August 25, 2026, a press conference was held at Andaz Tokyo to announce the start of general reservations for Japan’s largest French culinary event, Diner’s Club France Restaurant Week 2026, slated to run from September 18 to October 18, 2026. This year's theme, “Sustainable French – A Culinary Experience for the Future,” promises to feature over 500 restaurants from Hokkaido to Okinawa, all dedicated to promoting sustainability through their delicacies.

The event aims to simplify the concept of sustainability, encouraging participants to appreciate delicious cuisine as a bridge to making responsible choices, such as opting for local ingredients, supporting producers, and minimizing waste.

At the press conference, notable guests included Crystal Kay, the event's ambassador, alongside six selected focus chefs who discussed their commitment to innovative culinary experiences linked to sustainability.

Highlights from the Press Conference

The press conference was graced by influential players including Yoshinobu Yamaguchi, President of Diner’s Club Mitsui Sumitomo Trust Club Incorporated, Jean-Philippe Zahm, Director of the event, and Christophe Guignon, Deputy Director of the Economic Section at the French Embassy. They shared insights into the event's vision and the integral role of French cuisine in cultural exchange.

This year’s focus chefs provided fascinating insights into their culinary philosophies, emphasizing the importance of local ingredients and the relationships built with producers. They passionately highlighted their efforts in reducing food waste and supporting local culinary traditions.

Focus Chefs Taking Center Stage

Each focus chef presented their unique dishes that reflect their commitment to sustainability:

• - Masataka Nozaki (Ibaraki Prefecture) from comfort dining DADA showcased a dish featuring scallops from Miyako, emphasizing the importance of using every part of the ingredient creatively.
• - Seiya Matsuda (Yamagata Prefecture) of TOUTE MA VIE discussed his initiatives around using unconventional vegetables for education, aiming to communicate the value of food and gratitude to producers.
• - Mizuki Murata (Tokyo) from L’atelier de oto articulated her dedication to preserving local culinary traditions through modern French techniques.
• - Johan Da Costa (Tokyo) at Peter, The Peninsula Tokyo shared how blending Japanese culinary delicacies with French roots adds depth to sustainability.
• - Takafumi Suzuki (Aichi Prefecture) from HANROK illustrated how understanding the local fermentation and brewing culture supports sustainability and regional heritage.
• - Yuichi Inui (Fukuoka Prefecture) at Restaurant Chambord discussed how integrating new ingredients into traditional French cooking maintains its relevance and freshness.

A Special Talk by Crystal Kay

In the latter part of the event, Crystal Kay delivered a captivating talk about the intertwining of food and culture, elevating the conversation with her rich experiences in various global culinary landscapes. Her reflections on the beauty of French culture through cuisine and art resonated with the audience, bringing a fresh perspective to the event's sustainable theme.

The event concluded with the presentation of a personalized chef’s coat to Crystal Kay, highlighting her role as an ambassador while stressing the importance of sustainable practices in gastronomy.

Event Overview

The Diner’s Club France Restaurant Week 2026 will run from September 18 to October 18, offering specially curated courses across participating venues, with prices ranging from 3,000 to 10,000 yen. Reservations officially opened on August 25, and Diner’s Club members receive several perks, including priority booking and complimentary welcome drinks.

This event not only celebrates French culinary artistry but also fosters community engagement and sustainability—core to the future of dining experiences in Japan.