Sheraton Kagoshima: Celebrating 3 Years of Grand Opening with Gratitude

Sheraton Kagoshima (Location: 43-15 Koraicho, Kagoshima City, Kagoshima Prefecture; Representative Director and President: Hitoshi Imuta; General Manager: Takeki Toda) will celebrate its 3rd anniversary on Saturday, May 16, 2026. To commemorate this milestone, a special project, "3rd Anniversary Highlights," themed around Kagoshima's proud "food, people, and culture," will be held from April to May. On Friday, May 29, a one-night-only special dinner, "Six-Hands Dinner," will be held, featuring Japan's leading French master chef Hiroyuki Sakai in collaboration with the hotel's chefs. In addition, a variety of content to celebrate the 3rd anniversary of the opening has been prepared, including commemorative accommodation plans and limited menus and special projects at each restaurant, bar, and cafe within the hotel. Since its opening, the hotel has been a "hub for disseminating the charm of Kagoshima to the world," steadily progressing with the warm support of the local community, producers, and various organizations. With gratitude for the past and aspirations for Kagoshima's future, we will deliver special experiences that are only available now and here. --- **One-Night-Only Gastronomic Experience: 3rd Anniversary Special Dinner Event** **"Six-Hands Dinner"** Chef Hiroyuki Sakai, a legend indispensable to the Japanese French culinary world, will join Yuki Higashizono (Executive Sous Chef) and Teppei Ikenoue (FLYING HOG GRILL Chef), next-generation leaders from Sheraton Kagoshima who showcase their skills as Japanese representatives on the global stage. The techniques and sensibilities cultivated by these three chefs will intertwine, and by engaging with Kagoshima's rich ingredients, a special course unique to this night will be created. Please enjoy a memorable gastronomic experience and a splendid moment celebrating Sheraton Kagoshima's 3rd anniversary. [Chef Hiroyuki Sakai — Profile] Born in 1942, from Kagoshima Prefecture. He began his French culinary training at age 17, then traveled alone to Australia at 19 for a year and a half of training before returning to Japan. After training at famous restaurants in Tokyo, he became independent at age 38 in 1980, opening the French restaurant "La Rochelle." From 1994, he appeared on the TV program "Iron Chef" as the Iron Chef French, and became the strongest Iron Chef in "Iron Chef: The Ultimate Battle." Since then, he has continued to be active in a wide range of fields as a leading figure in Japanese French cuisine. In 2005, he was awarded the "Chevalier de l'Ordre du Mérite agricole" by the French Republic. In 2009, he received the "Contemporary Master Craftsman" award (Minister of Health, Labour and Welfare Award) for his outstanding skills. In 2021, he was recognized for his contributions to cultural promotion and received the Commissioner for Cultural Affairs Award. His French cuisine is characterized by delicate plating that incorporates techniques from Kaiseki cuisine and beautiful use of colors. While serving as chef at John Kanaya Seiyo Zensho.