Pink Ball 2019 Menu and Chef



Smoked salmon and crab meat salad with pink tomato sauce

served with edible flower and herb salad, green dressing

サーモンとカニのサラダ ピンクトマトのショーフロア

花とハーブのサラダ添え グリーンドレッシング


Beet root cream and chicken consommé royal with mushrooms, truffle flavor

ビーツクリームとチキンコンソメの茸のロワイヤル仕立て トリュフ風味


Steamed sea scallop and lobster mousse with pink pasta

served on green vegetables and sabayon sauce




Roasted beef tenderloin coated in pink crust

foie gras-pumpkin black croquette, carrot castella and potatoes

white onion curry sauce

テンダーロイン ピンクのクラスト包みロースト

フォアグラとパンプキンのブラックコロッケ 人参カステラとポテト添え

ホワイトオニオンのソース カレー風味


Pink chocolate mousse



Coffee, tea or infusion

コーヒー 紅茶 ハーブティー

Chef Toshio Numajiri

Executive Chef of The Westin Tokyo

Born in 1962 in Yokosuka.  Graduated Osaka Abeno Tsuji Cooking School.

Entered into the cooking field in ‘82 at the Hakone-Miyanoshita Fujiya Hotel.

After his experience at the opening of the Hotel Seiyo-Ginza, he joined the opening of the Royal Park Hotel’s French Restaurant “Palazzo” in 1989.

He has been a chef at the Westin Tokyo since 1994, became Banquet Chef in 1996, Executive Sous Chef in 2000, and Executive Chef from May, 2004.

Member of

  • Les Amis de Curnonsky Japon” – Board member from 2006
  • Club Prosper Montagné” Délégation du Japon – “Chevalier” from 2006
  • Académie Culinaire de France” Filiale du Japon
  • La Confrérie de la Chaîne des Rôtisseurs” Bailliage National du Japon
  • All Japan Chefs Association (AJCA)

– Assistant of District Leader / Minato ward from 2010
– Vice Chairman, Organization Reinforcement / Head Office from 2009

  • L’Association des Disciples d’Auguste Escoffier du Japon
  • Toques Blanches Japon

2019 Pink Ball