MUNI KYOTO by Onko Chishin, a small luxury hotel nestled in Arashiyama, Kyoto (General Manager: Antoine Juhué), will host an exclusive collaboration event, “FOUR HANDS DINNER,” in collaboration with Chef’s Table by Katsuhito Inoue of The Ritz-Carlton, Kyoto. This extraordinary culinary experience will take place on Friday, May 30, 2025, at MUNI ALAIN DUCASSE.

■One Night Event Where Kyoto’s Culinary Excellence Converges

Kyoto, a city where timeless traditions blend seamlessly with world-class cuisine, sets the stage for an exceptional collaboration. This exclusive dinner event will bring together two creative chefs, each offering their unique interpretation of Kyoto’s rich culinary heritage.

At the helm of this special dinner are Chef Katsuhito Inoue of Chef’s Table by Katsuhito Inoue, housed within the Michelin Key hotel The Ritz-Carlton, Kyoto, and Alessandro Guardiani, the Executive Chef of MUNI ALAIN DUCASSE.　Chef Inoue, renowned for his meticulous craftsmanship and deep respect for shifting seasons of Kyoto and sustainability, continuously pushes the boundaries of fine dining. Meanwhile, Chef Alessandro, who embodies the philosophy of Alain Ducasse, elegantly combining the craftsmanship of French haute cuisine with Kyoto’s finest local ingredients, offering an innovative and refined gastronomic experience. This remarkable collaboration will unite the philosophies of these two culinary masters, curating a menu that honors the essence of Kyoto while embracing contemporary innovation. The dinner will showcase a unique six-course menu, thoughtfully crafted through the collaboration of both chefs, accompanied by a six-glass wine pairing curated by the sommelier of MUNI ALAIN DUCASSE. This is a rare, once-in-a-lifetime opportunity to indulge in an unparalleled gastronomic experience, available exclusively in Kyoto.

 

■A message from the Chefs

It is our greatest pleasure and honor to be working with MUNI ALAIN DUCASSE, which embodies the essence of French cuisine while respecting the atmosphere and traditions of Kyoto, and the talented Chef Alessandro Guardiani, who leads the kitchen of the restaurant. We hope that each dish created by the resonance of our mutual sensitivity, passion, and refined skills will be a special and unforgettable experience for everyone.

― Katsuhito Inoue | Chef’s Table by Katsuhito Inoue

 

The cuisine created by Chef Katsuhito Inoue reflects a deep respect for ingredients and a masterful expression of Kyoto’s changing seasons, which I deeply admire. I am delighted for this collaboration, where our cultures and techniques come together to shape something truly special. Each dish tells its own story, and I am thrilled to share the passion and care behind this unique dining experience with all of you.

— Alessandro Guardiani | MUNI ALAIN DUCASSE

 

■Details of ”FOUR HANDS DINNER”

【Date】May 30 (Fri), 2025　Starts 18:30  *Entry 18:00～

【Venue】MUNI ALAIN DUCASSE

3 Saga-Tenryuji Kukanobaba-cho, Ukyo-ku, Kyoto-shi, Kyoto, Japan

【Capacity】1-6 guests per group (Maximum 22 guests per day)

*Please note that single guests may be seated with another individual.

*For groups of 5 or more, please inquire directly.

【Price】61,000 JPY per person (inclusive of tax and service charge)

【Menu】A six-course dinner *The course includes a six-glass wine pairing.

【Contact】MUNI ALAIN DUCASSE TEL: +81-75-873-7771 (10:00 –18:00)

* For inquiries regarding accommodations on the event day, please contact us at the number above.

Reservation for the FOUR HANDS DINNER is here

 

■Restaurant Chef’s Table by Katsuhito Inoue / Head Chef: Katsuhito Inoue

Born in 1979 in Tochigi, Japan, Katsuhito Inoue began his culinary journey at Ristorante Hiro after graduating from high school. In 2004, he moved to Europe to refine his craft, training at renowned establishments such as Mugaritz (2 Michelin stars, Spain) and Ristorante Bracali (2 Michelin stars, Italy). Upon returning to Japan, he served as Chef de Cuisine at Ristorante Acquatico before joining Bulgari Il Ristorante Luca Fantin in 2011. During his tenure, the restaurant earned a Michelin star and was recognized among Asia’s 50 Best Restaurants. In 2019, he was appointed Executive Italian Chef at The Ritz-Carlton, Kyoto, where he deepened his knowledge of Japanese cuisine. In 2021, he launched Chef’s Table by Katsuhito Inoue, which underwent a renewal in 2024. His culinary philosophy is deeply rooted in Kyoto’s traditional techniques and the concept of the 72 micro-seasons. Through an innovative approach centered around rice as a key element, he continues to push the boundaries of fine dining.

 

■Restaurant MUNI ALAIN DUCASSE / Executive Chef: Alessandro Guardiani

Born in 1993 in Sanremo, Italy, Alessandro Guardiani discovered his passion for cooking as a child alongside his mother and grandmother. After training at the Ruffini Aicardi Culinary School, he gained experience in several Michelin-starred hotel kitchens. In 2012, he joined Alain Ducasse’s “Le Grill” at Hôtel de Paris in Monaco, advancing to the position of First Commis. He later worked at The Dorchester in London and joined “Restaurant le Meurice Alain Ducasse” in 2016 as Assistant Chef to Amaury Bouhours. Recognized for his decade-long experience and culinary expertise, he was appointed MUNI KYOTO’s executive chef, assuming the role on July 1, 2022.