Nestled against the stunning vistas of Mount Yotei in Hokkaido, Japan, the exclusive HakuVillas recently played host to the remarkable exclusive culinary event curated by HakuLife that left attendees spellbound. The third annual 3 Chefs event, held from May 2nd to May 4th, 2024, showcased an exquisite fusion of talent and local flavours delivered by a trio of the world’s finest chefs.
HakuVillas stands as a pinnacle of HakuLife’s dedication to creating unforgettable moments for its guests, offering a unique experience in Niseko unlike any other. Held once a year, the 3 Chefs event reinforces this commitment with a 3-day culinary showcase that also supports local agriculture, challenging globally recognized chefs to craft innovative dishes from Hokkaido’s finest produce.
Previous guest chefs have included 3-time-titled Iron Chef Hiroyuki Sakai and Chef Yoshihiro Narisawa, owner of 2-Michelin-starred Narisawa restaurant. Narisawa is uniquely celebrated as the only restaurant in Asia to be listed among the World’s 50 Best Restaurants for 15 consecutive years. Chef Yuichi Kamimura, a Hokkaido native who earned acclaim at the famed Tetsuya’s restaurant in Sydney, Australia, before returning to Japan, and Chef Aaron Hooper, a 3-time recipient of Thailand’s Chef of the Year award, were also part of past lineups. Moreover, Japan’s first World Barista Champion, Hidenori Izaki, has also previously graced the event, enhancing the exploration of coffee and culinary art.
The 2024 rendition saw guests experiencing a concert of flavours, techniques, and textures carefully orchestrated by the featured chefs. From creative reinterpretations of traditional recipes to daring new gourmet ventures, the menus reflected each chef’s commitment to culinary innovation and excellence.
“It was truly a privilege to witness three culinary virtuosos at the top of their game, showcasing their talents, passion for food and respect for Hokkaido’s produce. We extend our heartfelt gratitude to all who attended and supported this extraordinary culinary experience,” said Michael Chen, H2 Group’s co-CEO.
Chef Chris Kajioka, a James Beard Foundation nominee from Miro Kaimuki, renowned for his Japanese-Hawaiian fusion cuisine, kicked off the festivities with a menu highlighting local ingredients, starting with a decadent maple and buttermilk-soaked brioche topped with Osetra caviar.
The second night saw Luiz Low, Executive Chef at HakuSteak, wow guests with his creative plating and robust flavours, including an edible scallop origami swan and the signature HakuSteak dish, enhancing the venue’s prestigious reputation.
The grand finale featured Chef Julien Royer of Singapore’s 3-Michelin-starred Odette, recognized as the Best Restaurant in Asia in 2023. Chef Royer’s langoustine ravioli was particularly memorable, leaving a lasting impression on the diners and epitomizing culinary excellence.
Just as this year’s event has ended, anticipation is already building for next year’s culinary extravaganza. Reservations for the 2025 edition of The 3 Chefs are now open. Those interested can contact the HakuLife team via email at hakulife@h2group.com, telephone at +81 (0)136 21 5138 or on Instagram at @hakulifeniseko to secure a spot. This event not only promises to be a journey through the flavours of Hokkaido but also an intimate exploration of the height of gastronomy set in one of Japan’s most beautiful landscapes.
