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[The Public=Reporter Yoojung Lee] Seoul Shilla Hotel is teaming up with Hommage, a two-Michelin-star restaurant in Tokyo, for a Korea–Japan culinary collaboration. It’s part of a growing hotel trend: using global chef exchanges and standout gastronomic programming to sharpen their fine-dining edge.
Seoul Shilla Hotel announced on the 27th that it will host the two-night Continental X Hommage Four-Hands Dinner at its French fine-dining restaurant Continental on June 23–24.
Chef Noboru Arai of Hommage will join the event. Trained in France, Chef Arai is known for marrying classic French technique with Japanese ingredients and subtle sensibility.
Hommage opened in Tokyo in 2000, earned its first Michelin star in the 2012 Michelin Guide Tokyo, and has maintained two stars since 2018.
For the dinner, Continental’s Chef Kim Seong-hyun and Chef Arai will present a seven-course menu that spotlights seasonal Korean ingredients — beginning with an amuse-bouche, followed by appetizers, fish and meat courses, and finishing with dessert.
The hotel says it plans to blend domestic seasonal produce with Japanese culinary sensibilities and refined French technique.
Continental has long been known for classic French cuisine infused with Korean flavors. The restaurant has broadened its global culinary network through collaborations with internationally acclaimed chefs such as Éric Fréchon, Christian Le Squer, and Maxim Müller.
Industry analysts say culinary programming is now a key differentiator for luxury hotels. In particular, four-hands dinners featuring Michelin-starred chefs and notable foreign restaurants have emerged as a go-to marketing strategy aimed at premium guests.
Observers expect competition among hotel restaurants to heat up as travelers increasingly seek experience-driven stays that combine dining and culture rather than just accommodation. Culinary events that pair international chef exchanges with local ingredients are seen as contributing to a hotel’s brand value.
A Seoul Shilla Hotel spokesperson said, “Through exchanges with domestic and international chefs, we promote the excellence of Korean ingredients and food culture. We will continue to expand collaborations to offer distinctive culinary experiences.”
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