Italian Cuisine Legend Mamoru Kataoka of Nishi-Azabu 'Al Porto' Presents a Beautiful 'Pasta Kaiseki' Fair for 3 Days Only!

Hotel New Otani Makuhari

All-Day Dining 'SATSUKI'

'Al Porto' Mamoru Kataoka's Pasta Collection ~ Early Summer Italian Enjoyed with All Five Senses ~

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Hotel New Otani Makuhari welcomes Mamoru Kataoka, owner-chef of Ristorante Al Porto in Nishi-Azabu, Tokyo, known as a legend in the Italian culinary world in Japan. Using abundant early summer ingredients, a 'Pasta Kaiseki' fair will be held for a limited 3 days from June 26 (Fri) to 28 (Sun), 2026, offering a course where you can savor vibrant dishes in small portions.

The Aesthetics of 'Pasta Kaiseki' Painted by Master Mamoru Kataoka

In 1983, he opened Ristorante Al Porto in Nishi-Azabu, Tokyo. As a pioneer who popularized Italian cuisine in Japan, Chef Kataoka established a unique style of offering beautiful dishes in 'small multiple plates' like the familiar kaiseki cuisine for Japanese people. Carefully selected seasonal flavors, served little by little, beautifully. This unique aesthetic has captivated many as a supreme experience for the five senses.

For this fair, fresh early summer ingredients take center stage. Cold pasta, classic long pasta, and signature lasagna are prepared in an original kaiseki-style course with masterful techniques.

■ The Luxurious Course Opens with 'Cold Cappellini with Fruit Tomato Kecca Sauce'

Perfect for the coming season is the 'Cold Cappellini with Fruit Tomato Kecca Sauce'.

A refreshing and deep sauce made from sweet seasonal fruit tomatoes is quickly tossed with cappellini chilled in ice water. Enjoy this fresh dish that marks the perfect start to the pasta course.
■ The Ultimate 'Special Dinner Course' to Savor the Master's Essence

From the Special Dinner Course

Expect the 'Special Dinner Course' (¥13,200) featuring Kataoka's proud dishes: popular appetizer platter from Al Porto, 'Cold Corn Soup', 'Linguine Piccolo with Lobster Sauce', and main 'Sautéed Veal Fillet with Foie Gras in Marsala Sauce'.

Learn Professional Home Cooking Techniques Directly from the 'Legend' – Cooking Salon!

Chef Mamoru Kataoka

On Chef Kataoka's visit day (6/27), a reservation-only 'Kataoka Chef's Cooking Salon' will be held where he teaches optimal appetizers, pasta, and main courses. The Italian legend demonstrates clearly so that even beginners can understand. After learning professional techniques up close, you can enjoy the dishes made with those skills in a course format. After the session, a talk show allows you to experience Chef Kataoka's gentle and friendly personality. Don't miss this special time filled with tips and anecdotes to enrich your daily dining table.

Event Overview

Hotel New Otani Makuhari

All-Day Dining 'SATSUKI'

'Al Porto' Mamoru Kataoka's Pasta Collection ~ Early Summer Italian Enjoyed with All Five Senses ~

https://www.newotani.co.jp/makuhari/restaurant/satsuki/alporto/

[Period] June 26 (Fri) – 28 (Sun), 2026

[Venue] All-Day Dining 'SATSUKI' (Lobby Floor)

[Details] Lunch 11:30–13:30 (L.O.) ¥4,950–

Dinner 17:00–20:00 (L.O.) ¥8,250–

*Service charge not included

■ Kataoka Chef's Cooking Salon [Reservation Required]

June 27 (Sat), 2026 11:00–14:00 (Reception 10:30)

¥11,000 per person (tax and service charge included)

*Fee includes recipe, cooking demo, meal, souvenir, tax, and service charge.

[Reservations/Inquiries] Tel: 043-299-1848 (SATSUKI direct line)

[Profile of Mamoru Kataoka]

Born in 1948. In 1968, traveled to Milan, Italy as a chef for the Japanese Consul General.

Before departure, trained in Japanese cuisine at 'Tsukiji Tamura'. In Italy, trained at famous restaurants across the country. After returning to Japan in 1973, worked at 'Ogawaken' in Daikanyama and then as head chef at 'Mariee' in Minamiazabu.

In 1983, opened Ristorante Al Porto in Nishi-Azabu, gaining attention as a pioneer of authentic Italian cuisine in Japan. His authentic Italian dishes are acclaimed as 'art on a plate', and he is also renowned as a master of pasta dishes. Not only his cooking but also his gentle and friendly personality has won support from many fans. Currently, he is active in restaurant production nationwide, television, magazines, cooking classes, lectures, and various events, and has published numerous books.

2001: Certified as an Italian cook by F.I.C.

2007: Received Silver Award for Western Cuisine from the National Chefs Association.

2014: Awarded by the Italian Chamber of Commerce for achievements.

2015: Selected as 'Modern Master Craftsman'.

2017: Appointed Chairman of the General Incorporated Association 'ChefooDo'.

2018: 'Ma-Gohan' published by Kirakusha won the Gourmand World Cookbook Award Italy Category Grand Prix 2018.

2020: Appointed Chairman of the General Incorporated Association 'Japan Italy Association'.

2021: Received the Medal with Yellow Ribbon.