Exclusive Dinner Experience at La Mer: Tomoya Machida Guest Chef Collaboration
On October 1, La Mer welcomes Owner-Chef Tomoya Machida of TOMOYA MACHIDA in Tokyo for a one-night-only collaboration with La Mer Executive Chef Alexandre Trancher.
Bringing together Machida’s distinctly Japanese sensitivity to seasonality and the natural expression of each ingredient with La Mer’s celebrated French culinary tradition, the evening explores a shared philosophy of craftsmanship and hospitality. Tokyo and Hawaiʻi come together through a five-course menu created especially for this singular evening.
Menu highlights include Scallop Carpaccio with trout roe and caviar; Blue Cheese Royale with maple-glazed carrot, sea urchin and orange oil; Crispy Hamadai with tomato and chorizo; Wagyu Beef Wellington; and Matcha and Banana Opéra with Miso Ice Cream. Specialty wine pairings will be available to complement the evening’s menu.
Thursday, October 1, 2026
$325 per person, plus tax and gratuity
Wine pairing: $125 per person, plus tax and gratuity.
Please call (808) 518-2019 for reservations.
About Tomoya Machida
Owner-Chef Tomoya Machida began his career in hospitality in Japan and later joined Hiramatsu, where he developed his knowledge of fine dining service, wine, French cuisine, and hospitality. In 2011, he opened an intimate ten-seat restaurant in Tokyo, developing his cuisine through a self-taught approach guided by ingredients, experimentation, and instinct. Now known as TOMOYA MACHIDA, his Minami-Aoyama restaurant reflects a philosophy rooted in seasonality, respect for nature, and revealing the inherent character of each ingredient through a French culinary foundation.
About Alexandre Trancher
Chef Trancher decided he wanted to be a chef at an early age as he helped to work in his uncle’s hotel. After receiving his culinary education from Ecole du Sacre Coeur, in Saint-Chely d’Apcher, France, and working in various restaurants he eventually became the Sous Chef at La Tour D’Argent in Paris, then served as the Executive Chef for the Hotel Pentlikon in Athens, Greece, a 5-Star hotel, where he earned a Michelin star for his culinary work at the restaurant Vardis. He then returned to the La Tour D’Argent in Paris and prior to coming to Hawaii, was the Executive Chef of La Tour D’Argent in Tokyo, Japan, a Michelin Star Restaurant. Chef Trancher joined Halekulani in August 2012 as La Mer Chef de Cuisine, renowned as the longest consecutively ranked AAA Five Diamond and Forbes 5-Star Restaurant in Hawaii. He is instrumental for the continued success of the Neoclassic French culinary program at La Mer.