Hotel La Suite Kobe Harborland: The 28th Shinya Tasaki Wine Talk & Dinner "Early Summer Feast of Southern France & the Mediterranean" to be Held

◆Download PDF version here Hotel La Suite Kobe Harborland (General Manager: Kazushi Hiyama, Location: Chuo-ku, Kobe City) will hold the "Shinya Tasaki Wine Talk & Dinner" on June 11. This event, now in its 28th edition, features exquisite wines carefully selected by Mr. Shinya Tasaki, Honorary Chairman of the Japan Sommelier Association, further enhanced by his engaging talk. Please enjoy a refined marriage with a special dinner created by Executive Chef Keisuke Oyama, themed around early summer in Southern France. ## The 28th Shinya Tasaki Wine Talk & Dinner "Early Summer Feast of Southern France & the Mediterranean" ### Date Thursday, June 11, 2026 ### Time - 18:30 Reception & Aperitif (Pre-dinner drinks will be served before the event begins) - 19:00 Dinner - 21:00 Digestif (Post-dinner drinks will be served to savor the lingering flavors of the dinner) ### Venue Hotel La Suite Kobe Harborland, 3rd Floor Banquet Hall Plaisir / Flora 7-2 Hatobacho, Chuo-ku, Kobe City ### Price - 1 person: 33,000 yen - Table for 8 people: 264,000 yen *Includes consumption tax and 10% service charge. ### Other As a special benefit, those who reserve a table will receive a 20,000 yen gift certificate that can be used at the hotel. ### Related URL https://www.l-s.jp/event/3380/ ### Inquiries Hotel La Suite Kobe Harborland TEL: 078-381-9006 ### Dinner Content Executive Chef Keisuke Oyama of Hotel La Suite Kobe Harborland will prepare a French course dinner using seasonal ingredients, paired with 5 types of wines carefully selected by Mr. Tasaki for this day, including those from the Bordeaux region of southwestern France. Executive Chef Keisuke Oyama, Hotel La Suite Kobe Harborland - Grilled Awaji Island Pike Conger and Caviar with Herb Coulis - Foie Gras Confit with Yuzu Sauce from Yasutomi-cho, Himeji City - Lobster and Summer Vegetables, Hyogo Miki City Mushroom Royale with Basil Scent - Meunière of Setouchi Sea Bream with Citrus Sauce using Awaji Island Hiraoka Farm Lime - Roasted New Zealand Milk-fed Veal with Awaji Island Onion and Hyogo Potato Timbal, Sauce Diable and Comté Cheese Sauce - Mango Mousse and Caramelized Pineapple with Coconut Ice Cream, etc. *Some contents may change depending on ingredient availability. ### Profile Shinya Tasaki Shinya Tasaki Sommelier / Honorary Chairman of the Japan Sommelier Association 1983: Won the 3rd National Sommelier Technical Excellence Competition 1995: Won the 8th World's Best Sommelier Competition 1996: Received the Tokyo Metropolitan Cultural Honor Award for 1995 1999: Awarded Chevalier de l'Ordre du Mérite Agricole (French Order of Agricultural Merit) for 1999 2006: Received a medal from the City of Bordeaux, France 2006: Received the Tokyo Metropolitan Governor's Award for Excellent Skilled Worker (Tokyo Meister) for 2006 2008: Awarded Outstanding Skilled Worker (Contemporary Master Craftsman) for 2008 2010: Appointed President of the International Sommelier Association (term ended June 2017) 2011: Awarded the Yellow Ribbon Medal of Honor in the Spring Honors of 2011 2016: Appointed President of the Japan Sommelier Association 2025: Appointed Honorary Chairman of the Japan Sommelier Association ■ Hotel La Suite Kobe Harborland Hotel La Suite Kobe Harborland Opened in November 2008. Japan's first member hotel of Small Luxury Hotels of the World (SLH). Has received numerous awards since its opening, including "Superior Comfort (highest rating in Kobe area)" in the Michelin Guide for six consecutive years. The General Manager, Kazushi Hiyama, was honored as a "Contemporary Master Craftsman" in 2017 as the first "Maître d'Hôtel" (food and beverage server) in Western Japan, and received the "Yellow Ribbon Medal of Honor" in the Spring Honors of 2019. Official Website: https://www.l-s.jp/ Kobe Minato Onsen Ren La Suite Kobe Oceans Garden Umekita Onsen Ren Wellbeing Park La Suite Lupin Building La Suite Group manages and operates small luxury hotels, sweets & bakery facilities, hot spring ryokans, health promotion facilities, and convention facilities. Breaking away from conventional ideas, we strive to create new hotels that blend the best of Japanese inn culture and Western hotels, aiming to create comfortable spaces. By providing high-quality service imbued with the spirit of Japanese hospitality, we contribute to regional revitalization and local communities. Official HP: https://la-suite.co. Keywords: