01 Fair / Plan
ristorante DONO×LE CHENE collaboration lunch [February 15, 2026].
The world of terroir of ristorante DONO and LE CHENE, where the sensibilities honed in the respective stages of French and Italian cuisine intersect.
Both chefs share a common value of "expressing the character of the region and the blessings of the four seasons in a single dish," and share their respect and commitment to the ingredients to create a single work of art.
Please enjoy the new world view created by the two chefs through this one-day collaboration.
,
Both chefs share a common value of "expressing the character of the region and the blessings of the four seasons in a single dish," and share their respect and commitment to the ingredients to create a single work of art.
Please enjoy the new world view created by the two chefs through this one-day collaboration.
,
Background of Collaboration
- Chef Hashimoto of LE CHENE and Chef Toshifumi Nakahigashi of ristorante DONO met during their daily trips to Ohara, Kyoto, in search of ingredients.
The two sides resonate with each other's attitude toward the seasons and foodstuffs.
How to convey the bounty of the land and how to sublimate it into a dish. -
French and Italian cuisine are rooted in the same city of Kyoto, but have been refined in their own settings.
This special day of collaboration was born from the idea that two people who share questions through cuisine could transcend genres and express a single terroir.
Please experience the moment when respect for the ingredients and a spirit of exploration meet. - ,
ristorante DONO × LE CHENE collaboration lunch
- Price: ¥22,000 per person
- Content: 6 special courses for this day only (tentative) + wine pairing
- Venue: Chorakukan Terrace Coral, 1F, New Wing, Hotel Chorakukan
Date and Time
- Sunday, February 15, 2026 Doors open 11:30 a.m. Meal 12:00 p.m.
risutorante DONO (Official Site)
- An Italian restaurant located near Heian Shrine.
DONO means "sharing" in Italian. The chef himself goes into the mountains to pick flowers and wild vegetables, and then plows the fields and harvests the bounty for his dishes.
The dish, which seems to depict the natural scenery as it is, reflects the four seasons of Kyoto with rich flavors and colors.
Listed in Michelin Guide Kyoto/Osaka 2025 as Green Star. - ,
- Chef Toshifumi Nakahigashi
Born into a culinary family with a father who runs Kusokui Nakahigashi in Ginkakuji, Kyoto and a cousin who runs Hanabusa Misanso in Hanabusa.
At the age of 18, he went to Italy by himself and trained at famous restaurants in Italy and Paris, including "Ristorante Arnolfo" (two stars).
After returning to Japan, he served as Chef de Cuisine at "Prinz" in Ichijoji, Kyoto, and as the founding chef of the St. Regis Osaka.
In 2016, he opened erba da nakahigashi in Nishi-Azabu.
In 2021, the restaurant changed its name to "Kusakata cusavilla" and deepened its vegetable cuisine.
In April 2024, he opened ristorante DONO in Okazaki, Kyoto, where he continues to explore the appeal of vegetables in Kyoto. - ,
Guide
The photo is for illustrative purposes only.
All prices shown are inclusive of 10% service charge and tax.
*Pre-payment by credit card is required for reservations.
Seating is at a sink table. Please understand this in advance.
The photo is for illustrative purposes only.
All prices shown are inclusive of 10% service charge and tax.
*Pre-payment by credit card is required for reservations.
Seating is at a sink table. Please understand this in advance.
