【Hotel Metropolitan Morioka】 Morioka Terminal Building Co., Ltd. 45th Anniversary Commemorative Banquet

Hotel Metropolitan Morioka (Main Building: Morioka Station Front, NEW WING: Morioka Station Front North; General Manager: Takashi Sato) will host a gastronomic feast at the NEW WING to commemorate the 45th anniversary of the opening of Morioka Terminal Building Co., Ltd. We invite Chef Katsuhiro Nakamura, Special Advisor and Executive Honorary Chef of Nippon Hotel Co., Ltd.—the first Japanese chef to earn a Michelin star—to perform a one-night-only collaboration with Hotel Metropolitan Morioka’s 3rd Executive Chef, Hitoshi Takahashi, and 4th Executive Chef, Mikio Kano, both of whom studied under Chef Nakamura and inherited his techniques and philosophy. Together, they will present a course meal that expresses both "tradition" and "evolution." Please enjoy this banquet, where we will look back on the history and trajectory of the hotel through videos and talk shows, while weaving a story that continues into the future for both our guests and the hotel.

[Event Overview] [Event Name] Morioka Terminal Building Co., Ltd. 45th Anniversary Commemorative Banquet Hotel Metropolitan Morioka: Revisiting the Origins of French Cuisine ~Inheriting Tradition and Innovation~ [Date] May 20, 2026 (Wed), Banquet begins at 18:30 [Venue] Hotel Metropolitan Morioka NEW WING, 4th Floor, Metropolitan Hall [Price] 30,000 yen per person (includes course meal, drinks, consumption tax, and service charge) [Reservation Method] Online via our website or through the Marketing Department. [Reservations/Inquiries] 019-629-2601 (Reception hours: 10:00–18:00) *Reservations begin April 1 (Wed)

[Collaborating Chef Profiles (From left in photo)]

Hitoshi Takahashi 3rd Executive Chef, Hotel Metropolitan Morioka Executive Officer, Executive Advisor Born in Iwate Prefecture. Joined Morioka Terminal Hotel (now Morioka Terminal Building Co., Ltd.) in 1985. Trained under Mr. Nakamura starting in 1991 and has worked at Hotel Metropolitan Morioka since 1995. After serving as a chef in the restaurant and banquet departments, he became the Western Cuisine Chef and served as Executive Chef from 2016 to 2021.

Katsuhiro Nakamura Special Advisor and Executive Honorary Chef, Nippon Hotel Co., Ltd. Lifetime Honorary Chairman, Association of Recipients of the French Order of Agricultural Merit, etc. Born in Kagoshima Prefecture. Traveled to Europe in 1970 and worked as a professional chef for 15 years at renowned restaurants across France. In 1979, while serving as Grand Chef at "Le Bourdonnais" in Paris, he became the first Japanese person to earn a Michelin star, maintaining it for four years. After returning to Japan, he became the Executive Chef of restaurants upon the opening of Hotel Metropolitan Edmont, and in 1994, he was appointed Managing Director and Executive Chef. He directed all cuisine as Executive Chef at the 2008 Hokkaido Toyako Summit. In 2015, he became the culinary supervisor for the cruise train "TRAIN SUITE Shiki-shima." He served as a Goodwill Ambassador for the Food and Agriculture Organization of the United Nations (FAO) from 2017 until his term expired in May 2025. In 2019, he was appointed to the Menu Advisory Committee for the Tokyo 2020 Olympic and Paralympic Games Athletes' Village. As a leading figure in Japanese French cuisine, he is actively engaged in training the next generation, food education, and social contribution through French cuisine. He is the author of numerous books.

Mikio Kano 4th Executive Chef, Hotel Metropolitan Morioka Born in Fukushima Prefecture. Trained under Mr. Nakamura and joined our company in 1996. Participated as a culinary staff member in the Toyako Summit in 2008, where Mr. Nakamura served as Executive Chef. Received the Medal with Blue Ribbon in 2019. Appointed Executive Chef in October 2021.

[Discovering "Discovery" and "Emotion" from this place ~Connecting, Weaving, Continuing~] Thank you; thanks to you, we are celebrating our 45th anniversary. Morioka Terminal Building Co., Ltd. opened the station building "Fesan" and the Morioka Terminal Hotel (now Hotel Metropolitan Morioka) in 1981. Thanks to your patronage, we have reached our 45th anniversary this year. With the slogan "Energizing and bringing happiness to the region," we will continue to walk with you, aiming for a future in Morioka and Iwate that is overflowing with "discovery" and "emotion."

[Logo Design Concept] Based on our concept words, we represented "discovery" with the brilliance of color and used a diamond-like motif to represent the sparkle of "emotion." This embodies our wish that the products and services we provide will be as valuable as jewels to our guests.

[Concept Words] To sublimate our guests' expectations and satisfaction into "emotion" during "Kohare" (moments that run parallel to daily life) or "Hare" (extraordinary times and places). This has always been our goal. However, because this is such a "standard" goal, we will dig deeper into what has been buried in our daily operations and further deepen our efforts to deliver "emotion" to our guests. Furthermore, aiming for even greater heights, we will go beyond the status quo, growing steadily without wavering or stagnating, "discovering" new value in products and services, and providing exciting experiences. To remain a place that provides products, services, time, and space filled with new "discoveries" and "emotions" that exceed imagination, we will "connect" the wisdom and strength of each employee, "weave" them together to become larger and stronger, and "continue" them into the future. We declare this to the people of the city and to our colleagues who share the same goals, making fiscal year 2026 a year of a new beginning.