Japan National Stadium Tour takes visitors around areas that are normally closed to the public, along with memories of the Olympic and Paralympic Games.
In addition to the regular tours, we have prepared events and content that will allow visitors from overseas to enjoy Japan even more.

▼Christmas Special Lunch with Chef Hiroyuki Sakai and Live Piano Performance
For two days only, enjoy a special Christmas lunch prepared by Chef Hiroyuki Sakai while listening to a live piano performance in the VIP lounge of Japan National Stadium.
Chef Hiroyuki Sakai, who will be in charge of the special lunch, is the owner-chef of the French restaurant "La Rochelle," which has outlets in Minami-Aoyama, Fukuoka, and Sanno, and is also known for his appearance on the TV program "Iron Chef."
The event will also provide a rare opportunity to see the VIP area of the stadium, which is normally inaccessible.

[Sustainable Tourism Initiatives]
Creation of high value-added tour contents / Backstage tour of the National Stadium itself in the context of the sacred site of sports, which is the pride of Japan.
(Introduction of the use of timber from the 47 prefectures for building materials, and even areas that are not open to the public.)

■ Chef Profile
- Hiroyuki Sakai (in charge of lunch)
Born in 1942 in Kagoshima Prefecture, Sakai began training in French cuisine at the age of 17. At 19, he went to Australia by himself for a year and a half of training before returning to Japan. After training at a famous restaurant in Tokyo, he opened his own French restaurant, La Rochelle, in 1980 at the age of 38. In 1994, he began appearing on the TV program "Iron Chef" as the Iron Chef French, and became the strongest Iron Chef in The Complete Iron Chef. Since then, he has been active in a wide range of fields as a leading figure in French cuisine in Japan, and in 2005, he received the Chevalier in the Ordre National du Mérite Agricole (National Order of Agricultural Merit) from the French Republic. In 2009, he was presented the Award for Outstandingly Skilled Workers (Contemporary Master Craftsman) by Japan's Ministry of Health, Labor and Welfare. In 2021, he received the Order of Cultural Merit from the Commissioner of the Agency for Cultural Affairs in recognition of his achievements in the promotion of culture. His cuisine is characterized by delicate presentation and beautiful use of color, incorporating kaiseki cooking techniques into French cuisine. During his time as chef at John Kanaya, he established the "French Kaiseki" style of cooking that made use of his techniques. With his passion and curiosity for cooking as well as his strong service spirit, Sakai creates dishes that continue to attract many gourmets.