Chef Yoichi Nakaaki Hosts Special Dinner Celebrating World Championship Win in Game Cuisine

Experience the Culinary Mastery of Game Cuisine with Chef Nakaaki

On October 25, 2025, Chef Yoichi Nakaaki of 'À Table' in Bunkyo, Tokyo, earned the title of world champion in the prestigious competition dedicated to the classic game dish, 'Lièvre à la Royale.' In honor of this remarkable achievement, a special dinner event will take place on February 19, 2026, where diners will have the opportunity to savor this exquisite dish created by the acclaimed chef.

The Essence of Lièvre à la Royale

'Lièvre à la Royale' embodies the pinnacle of French classical cuisine. Originating from the royal kitchens during the twilight of Louis XIV's reign, this dish features the intricate preparation of wild hare, elevated with ingredients such as foie gras, lard, and pork throat, finished with a blend of Cognac and red wine. The careful integration of garlic, shallots, aromatic vegetables, and spices creates a profound depth of flavor, while the addition of hare's blood imparts a unique richness and velvety texture that reflects the essence of French culinary mastery.

A Notable Triumph

This dinner marks a rare chance for guests to appreciate the flavors that secured Chef Nakaaki's victory, as the dish has become a symbol of excellence in French cuisine. Only 16 exclusive seats are available for this event, promising an intimate dining experience where culinary art meets tradition.

Event Details

- Date: February 19, 2026 (Thursday)
- Time: 18:30
- Venue: Restaurant 'À Table,' 3-1-1 Yushima, Bunkyo-ku, Tokyo, Kimura Building 1F
- Capacity: 16 guests (Reservation required)
- Cost: 25,000 JPY (including tax and service fees)

- Special course featuring Lièvre à la Royale and a glass of champagne (additional drink costs apply)

Booking Information

Reservations for this exclusive event can be made by contacting:

- Restaurant 'À Table'

Phone: 03-5812-2828
Reservations will reopen on January 28 (Wednesday), with limited seating available.

For additional inquiries regarding the event, please reach out to the Japan Culinary College (Collège Culinaire du Japon) at 03-5213-4316.

About the Lièvre à la Royale World Championship

Founded in 2016 by Chef Thomas Bouillard (of 'L'Arôme'), the Lièvre à la Royale World Championship aims to celebrate and preserve the cultural significance of this traditional French dish. It is held annually during the Gastronomic Days of Sologne event at the end of October. From 2024 onwards, the competition will open its doors to international participants, with Japan's qualifiers managed by the Japan Culinary College.

The prestigious competition allows chefs from around the world to showcase the classic preparation of Lièvre à la Royale, granting a unique platform for culinary excellence. The 2024 Japanese representative, Chef Keisuke Shibata from 'Toreador Tokyo,' clinched second place, while Chef Nakaaki earned the coveted title of champion in the previous year.

Invitation for Upcoming Qualifiers

The Japan Culinary College is now inviting participants for the 2026 Lièvre à la Royale World Championship qualifiers. Targeting chefs de partie, sous-chefs, and head chefs, applicants will be tasked with preparing the traditional 'Lièvre à la Royale' in a ballotin style, complete with sides and sauce. Interested candidates can contact the Japan Culinary College for more details.

Contact Information for the Japan Culinary College

- Mail: [email protected]
- Phone: 03-5213-4316

About Collège Culinaire du Japon

Established in Japan as the first global expansion of Collège Culinaire, an organization founded by renowned chefs including Alain Ducasse and Joël Robuchon in 2011, the Japan Culinary College supports the preservation and advancement of culinary craftsmanship. They actively promote high-quality food production and foster local networking among various culinary stakeholders through events and workshops across Japan.