Pink Ball

A Shared Commitment for a Cure –  The 16th PINK BALL 2018

Pink Ball is the Foundation’s biggest charity event of the year, and this year we celebrate our 16th anniversary . This year’s black-tie gala will be taking place on Friday, March 23rd, at The Westin Tokyo.

All proceeds raised will go towards the Foundation’s community outreach programs including The Lemon Project seminars and publication of PiNK, our quarterly bilingual magazine for women’s health.

All of our programs are developed and carried out free-of-charge to improve the QOL of breast cancer patients and survivors, as well as to raise greater awareness in Japan – both in the Japanese speaking and international communities.

Click here to see event photos

EVENT DETAILS


Date
Friday, March 23, 2018
Time
6:00 p.m. – 12:00 midnight
Venue
Galaxy Ballroom, The Westin Tokyo ACCESS / GOOGLE MAP
Participation Fee
JPY35,000/person   JPY350,000/table for 10
(including5-course dinner and drinks)
Attire
Black Tie

For inquiries, contact us here or give us a call at PH: 03-6420-0860.

GUEST CHEFS: CHEF KAZUNORI OTOWA & CHEF HIROSHI YAMAGUCHI


Chef Kazunori OTOWA

Owner of the Otowa Restaurant

Chef Otowa began his culinary career after graduating from university. He moved abroad and lived in Germany, Switzerland, and France; training as a chef at major hotels and restaurants, including Chef Alain Chapel of Mionnay, where he learnt the importance of establishing a food culture based on his roots. Since the opening of his first restaurant in Utsunomiya in 1981, he continued to expand his restaurant business by opening a wine bar and delicatessen shop, releasing cooking books, and developing dietary and food education for children across Japan. In 2007 he opened the grand maison Otowa restaurant, and joined Relais & Châteaux in 2014.

His awards include membership in Academie Culinaire de France since 2013, L’Ordre du Merite Agricole chevalier from the French Republic in 2015, and the Ryori Masters Silver award in 2016 by the Ministry of Agriculture. In May 2017, he was appointed to be one of the chefs for the luxury Train Suite Shikishima’s journey from East Japan Railway.

https://www.relaischateaux.com/us/chef/kazunori-otowa

 


 

Chef Hiroshi YAMAGUCHI

General Manager and Executive Chef, Kobe Kitano Hotel

Hiroshi Yamaguchi moved to France after training in a hotel in Osaka, and entered “La Côte d’Or (now Le Relais Bernard Loiseau), a renowned French restaurant that was acclaimed for opening the doors to 21st century gastronomy. He learned a brand new style of French culinary experience that avoided using butter and fresh cream.

Returning to Japan, he was assigned as the first Japanese executive chef for La Côte d’Or Kobe upon its grand opening in 2000. He was also given the permission to offer what is considered the best breakfast in the world, as well as incorporating scientific solutions into his cooking. He joined the Relais & Châteaux in 2011. He was awarded the Ryori Masters award from the Japanese Ministry of Agriculture, Forestry and Fisheries in 2015, the L’Ordre du Merite Agricole award from the French Republic in 2016, and the award for Outstandingly Skilled Worker from the Japanese Ministry of Health, Labor and Welfare in 2017.

https://www.relaischateaux.com/us/chef/hiroshi-yamaguchi


MENU
Relais & Châteaux Chefs Presents

Kazunori & Hajime OTOWA – Otowa Restaurant, Utsunomiya
Hiroshi YAMAGUCHI – Kobe Kitano Hotel, Kobe

STARTER
Truite Yashiomasu en chaud froid, légumes de Tochigi
Yashiomasu trout with chaud froid sauce
Seasonal vegetable from Tochigi
(Chef Otowa)
日光大滝ヤシオマスのショーフロア
栃木県産旬野菜のサラダ
(音羽シェフ)
Taittinger Prestige Rosé

SOUP
Soupe de champignons cappucino facon Alan Chapel
Alan Chapel’s cappuccino-styled cream of mushroom soup
(Chef Otowa)
マッシュルームのスープ カプチーノ仕立て
アラン・シャペル風
(音羽シェフ)
White L’instant Sauvignon Blanc Bertier 2016 Loire

FISH
Filet de “Sawara” confit a l’huile parfumee,
sauce a la pomme de terre
“Sawara” mackerel perfum oil confi
Potatoes with Bernard Loiseau’s dressing
(Chef Yamaguchi)
鰆のパルファンオイルコンフィ、ポテトの和の食ドレッシングソース
(山口シェフ)
White L’instant Sauvignon Blanc Bertier 2016 Loire

MEAT

Bœuf de Kobe roti facon“Umamaizu”,
accompagnement d’oignons et farce de boeuf de Kobe
“Umamais” roasted Kobe beef
Kobe beef tail with onion
(Chef Yamaguchi)
神戸牛のウママイズ・ロースト、
神戸牛のファルスと玉ねぎの付け合せ
(山口シェフ)
Elderton E Series Shiraz Cabernet Sauvignon S’15

DESSERT
Œufs à la neige a la fraise de Tochiotome
Cremeglacee au sake
Floating island with Tochiotome strawberries
Sake lees ice cream
(Chef Otowa)
とちおとめのウフ・ア・ラ・ネージュ
酒粕のアイスクリーム
(音羽シェフ)
Coffee & Tea
コーヒー・紅茶

CLICK THE BANNER BELOW TO CHECK THE PRIZES↓



SPONSORS


Partner

Click to go to official website↓

Gold

Click to go to official website↓


Patron


Friend

  • Akaryn Hotel Group
  • Al Maha A Luxury Collection Desert Resort & Spa, Dubai
  • ALBION co.,ltd.
  • Amanemu
  • Ametis Villa Bali
  • Anantara Hoi An Resort
  • Andaz Tokyo
  • Arinara Bangtao Beach Resort
  • Baccarat Pacific K.K.
  • BOARDRIDERS JAPAN
  • Chen Sea Resort & Spa Phu Quoc Vietnam
  • Coca-Cola (Japan) Co., Ltd.
  • Cross Company of Japan, Ltd.
  • Davis Polk & Wardwell LLP
  • ETRO JAPAN CO., LTD.
  • Fiesta Resort and Spa Saipan
  • Herbalife of Japan K.K.
  • Hertz Asia Pacific LTD.
  • Hilton Tokyo
  • Hong Kong Express
  • Hotel Bel-Air
  • Hotel Nikko Guam
  • InterContinental New York Barclay
  • Kamada Corporation
  • Keio Plaza Hotel Tokyo
  • L’Assiette Champenoise
  • Movenpick Hotels & Resorts
  • Miyoshi Suisan K.K.
  • NIHON L’ORÉAL K.K.
  • Otaki Trout & Char
  • Saint James Paris
  • Shoichi Sakurai
  • Six Senses Duxton
  • Skin Food
  • Small Luxury Hotels of the World
  • Supercars
  • Tesla Motors Japan
  • The Dhara Dhevi Chiang Mai
  • The Kahala
  • The Peninsula Tokyo
  • The Ritz-Carlton Tokyo
  • The Surrey Hotel
  • The Westin Tokyo
  • Tokyo American Club
  • W Singapore – Sentosa Cove

Associate

  • Aman Tokyo
  • Arinara Bangtao Beach Resort
  • Automobili Lamborghini Japan
  • Banyan Tree Bangkok
  • Bob Gruen
  • Chez Olivier
  • Club 360
  • Courtyard by Marriott Tokyo Station
  • Crown Wine Cellars
  • De Lanna Hotel, Chiang Mai
  • ECN HOSPOTALITY K.K
  • Elana Jade
  • Eric Wedemeyer
  • Fairfield Marriott Bali Legian
  • Hotel Baraquda Pattaya Mgallery by Sofitel
  • Hotel Valentina
  • Japan Europe Trading Co., Ltd.
  • Jumeirah Frankfurt
  • JW Marriott Singapore South Beach
  • Kamakurabori Seirankai
  • Kobe Kitano Hotel
  • Kolbe Hotel Rome
  • Kusmi Tea
  • LE MERIDIEN SAIGON
  • Movenpick Hotel Marrakech
  • Movenpick Karon Beach Phuket
  • Movenpick Mactan Cebu
  • Nest Hotel
  • Otowa Restaurant
  • Restaurant Sant Pau
  • Riedel Japan
  • Sanctuary Luang Parabang Hotel
  • Sheraton Grande Tokyo Bay Hotel
  • St. Regis Osaka
  • The Westin Bund Center Shanghai
  • Veronica Ohara
  • Village Cellars
  • W Hong Kong
  • Zwiesel

Special Thanks


In Appreciation

To Chef Otowa and Chef Yamaguchi for making this event very special with their culinary art.

To Miyoshi Suisan K.K. for providing fresh Sarawa fish and to Asahiya Seinikuten in providing Kobe Beef for the dinner.

To Otaki Trout & Char for providing rainbow trouts and to
Kamada Corporation for providing the mushrooms for the dinner.

To Taittinger for serving free-flow Champagne during the cocktail hour and dinner.

To JEROBOAM FINE WINE CLUB for serving the wine during the cocktail hour.

TO GREENWINGS for providing wonderful array of flowers and to BONPOINT fleuriste for creating the splendid table centerpieces and the flower arrangement in the foyer.

MC

MaXwell Powers, Justin Patterson

Auctioneers

Stuart O, Kiei Kim

Photography

Steven Morin, Tia Haygood

Videographer

Steven Herman

Softdrinks

Coca-Cola Japan Co., Ltd.

Printed collateral

Paradigm

Event Coordination and Operation

Richard Bray

Report

Ai Kitabayashi, Andrew Howitt

…and to all of the wonderful and generous volunteers!