Shunkado and the Japanese Chestnut Council will present a new four-chef chestnut project in Shibuya, Tokyo, on October 22, 2026. The media reception at Tokyu Plaza Harajuku Harakado will introduce dishes created around Japanese chestnuts and the future of sustainable food culture.
The reception runs from 2:30 p.m. to 4 p.m., with check-in from 2:15 p.m. It is intended for press and media representatives and requires advance registration. The dishes will later be served at four participating restaurants from late October or November through November 30.
The featured menu prices range from ¥13,200 to ¥27,500 (tax included), with a 10% service charge added where stated. The dishes are available through in-restaurant courses at La Paix, CONVIVIO, Itsuka, and Nogizaka Shin rather than through a pop-up sales counter.
About the Japanese Chestnut Project
La Paix — Chef Ippei Matsumoto
Chef Ippei Matsumoto created a white guinea fowl liver pâté with aged chestnut in a chestnut paste style, served with pain perdu at La Paix. The dish is priced at ¥17,600 (tax included), plus a 10% service charge, from November 1 to November 30, 2026.
La Paix Chestnut Dish
The white guinea fowl liver pâté combines rich liver flavor with the sweetness of aged chestnut, while toasted pain perdu adds contrast. It is available at La Paix for ¥17,600 (tax included), plus a 10% service charge.
CONVIVIO — Chef Daisuke Tsuji
Chef Daisuke Tsuji brings chestnut, venison, and radicchio together in a lasagna that balances sweetness, savory depth, and gentle bitterness. CONVIVIO lists the dish at ¥14,300 (tax included), plus a 10% service charge, from November 1 to November 30, 2026.
Chestnut, Venison, and Radicchio Lasagna
CONVIVIO’s lasagna encloses the flavors of autumn in layered pasta. The menu price is ¥14,300 (tax included), with a 10% service charge.
Itsuka — Chef Ryosuke Tamura
Chef Ryosuke Tamura uses roasted Japanese chestnut and red chicken in a crisp spring roll. Itsuka offers it in a lunch course for ¥13,200 (tax included) or the dinner Waka course for ¥19,800 (tax included), with a 10% service charge.
Roasted Japanese Chestnut and Red Chicken Spring Roll
The spring roll highlights the soft sweetness and aroma of roasted chestnut alongside the clean flavor of red chicken. It is served at Itsuka through the restaurant’s lunch or dinner courses.
Nogizaka Shin — Chef Shinji Ishida
Chef Shinji Ishida wraps steamed eel with chestnut, grated lotus root, and chestnut paste, then finishes it with a glossy sauce made from chestnut shell and eel stock. The dish is ¥27,500 (tax included), plus a 10% service charge, from November 7 to November 30, 2026.
Steamed Eel with Chestnut
Nogizaka Shin’s dish brings together the aroma of roasted chestnut, the natural sweetness of the ingredient, and the richness of eel. It is priced at ¥27,500 (tax included), plus a 10% service charge.
The project connects chefs, growers, forests, and diners through Japanese chestnuts. The council describes chestnuts as a food with roots stretching back to the Jomon period and aims to support a more sustainable cycle for agriculture, forest care, and regional economies. The October reception will also introduce the planned BIKKURI LUNCH 2026 gathering on November 16, when people across Japan are expected to share a table and think about the future of local food production.
Highlights
- Four chefs from French, Italian, Chinese, and Japanese restaurants will present one chestnut dish each.
- La Paix will serve a foie gras-style white guinea fowl liver pâté with aged chestnut, while CONVIVIO will offer chestnut, venison, and radicchio lasagna.
- Itsuka will feature roasted Japanese chestnut with red chicken in a crisp spring-roll wrapper.
- Nogizaka Shin will serve steamed eel with chestnut and a glossy chestnut-shell stock sauce.
- Prices include ¥17,600, ¥14,300, ¥13,200, ¥19,800, and ¥27,500 (tax included), with a 10% service charge added to the stated restaurant courses.
Menu & Event Details
| Item | Details |
|---|---|
| Name | “A Chestnut Dish to Preserve for 2050” media reception and four-chef menu project |
| Menu / items | White guinea fowl liver pâté with aged chestnut and pain perdu; chestnut, venison, and radicchio lasagna; roasted Japanese chestnut and red chicken spring roll; steamed eel with chestnut and glossy chestnut-shell stock sauce |
| Period | Media reception: October 22, 2026 (Thu), 2:30 p.m.–4:00 p.m.; menu availability: November 1–30, 2026, except Itsuka from late October–November 30 and Nogizaka Shin from November 7–30 |
| Location | HOW’z, 3rd floor, Tokyu Plaza Harajuku Harakado, Shibuya, Tokyo |
| Stores | La Paix, Nihombashi Muromachi; CONVIVIO, Sendagaya; Itsuka, Minami-Aoyama; Nogizaka Shin, Akasaka |
| Address | HOW’z, 3rd floor, Tokyu Plaza Harajuku Harakado, 6-31-21 Jingumae, Shibuya, Tokyo La Paix, B1F, 1-9-4 Nihombashi Muromachi, Chuo, Tokyo CONVIVIO, 1F Kamimura Building, 3-17-12 Sendagaya, Shibuya, Tokyo Itsuka, 2F Aoyama Fusion Building, 2-14-15 Minami-Aoyama, Minato, Tokyo Nogizaka Shin, 1F Eclair Nogizaka Sekine Building, 8-11-19 Akasaka, Minato, Tokyo |
| Price | La Paix: ¥17,600 (tax included) plus 10% service charge; CONVIVIO: ¥14,300 (tax included) plus 10% service charge; Itsuka: lunch course ¥13,200 (tax included) plus 10% service charge, dinner Waka course ¥19,800 (tax included) plus 10% service charge; Nogizaka Shin: ¥27,500 (tax included) plus 10% service charge |
| Official website | Official website |
Before you buy
- When can I try the four-chef chestnut dishes?
- The dishes are served at the participating restaurants from late October or November through November 30, 2026, with dates varying by restaurant.
- How much do the chestnut dishes cost?
- Prices range from ¥13,200 to ¥27,500 (tax included), and a 10% service charge applies to the courses where stated.
- Do I need a reservation for the October 22 reception?
- Yes. The media reception is for press and media representatives and requires advance registration.
