2020.09.22
The theme of the new menu is “Akiyama ~ Argent Forest ~”. Through the course, you can enjoy a short trip experience as if you were walking in the autumn forest while discovering delicious seasonal ingredients.
Suzuki’s cuisine, which has always cherished the ingredients unique to Japan and the changes of the four seasons peculiar to Japan, has the desire to “cherish the nature of Japan.” I want to respect and protect the local ingredients and the feelings of the producers. I want to convey the beautiful scenery of Japan to everyone through cooking.
Does this new dish also express the nostalgic “Japanese scene” that every Japanese person has in their hearts through cooking, and even those who refrain from traveling under the current circumstances are visiting the land? It was born from the desire to enjoy the feeling like.
The stage of this trip is the autumn mountains where the leaves of the lush trees have begun to turn red. As you stroll through the mountains, you’ll meet the blessings of the mountains, such as seasonal fruits and mushrooms, and the animals that are trying to store nutrients in preparation for the winter when food is scarce, on Tuesday, September 15th. The new autumn course, which is now available, will be titled “Akiyama ~ Argent Forest ~” and you will enjoy a short trip experience as if you were walking in the woods.
In addition, it is a new attempt from this time to enjoy the original menu that expresses the ingredients found in “Argent Forest” with illustrations and videos instead of a map.
What kind of encounter is waiting for you?
“Akiyama-Argent Forest-“-Maple Chaya- (P’tit salé)
The course begins with three types of “beginning bites” with the motif of “Momiji Chaya” tea confectionery, which we stopped by lightly before climbing the mountain. The teahouse is very crowded with people who go down the mountain and take a rest.
“Rubus Daifuku” is a dish of beef civet stewed in red wine and raspberries (Fran Boazu) wrapped in fertilizer and served with the acidity of fresh raspberries. The small cute Daifuku is not a sweet bean paste, but you can enjoy the richness of beef and the sourness of raspberries.
“Champagne and Cosmos Warabimochi”, which uses champagne luxuriously and transfers the scent of cosmos flowers, has the texture of freshly made plump warabimochi and the gorgeous scent of authentic champagne. To go.
“Sweet potato and truffle yokan”, which uses plenty of seasonal sweet potatoes, which can be said to be the representative of the taste of autumn, has a duck gizzard confit as a truffle scent and salty taste. The slightly wild taste of the softly cooked duck gizzard and the gentle sweetness of sweet potatoes are combined with the scent of truffles, making you feel the arrival of autumn.
“Akiyama ~ Argent Forest ~” ~ Quail Peanuts ~ (Appetizer)
Of the four appetizers, the last one offered is the quail peanuts, which are shared by mountain hunters and the peanuts that are in season in the fall.
Fill the quail half with boules de cacaoette made from peanut paste and butter and boiled peanuts, wrap in net fat, and then roast. The sauce is a sherry vinegar sauce with a garlic flavor.
The creamy richness of peanuts and the refreshing sauce of sherry vinegar harmonize well with the wild quail.
“Akiyama ~ Argent Forest ~” ~ Iwana Hoba Miso Bearnaise Tamogi Mushroom ~ (Fish dish)
The fish dish is “Iwana Hoba Miso Bearnaise Tamogi Mushroom”. In the clear stream in the mountains, I sat on a big stone and enjoyed fishing. The catch is a phantom river fish, a few chars.
The body is fluffy and moist, and the head and metatarsal bones are fried to accentuate the fragrant aroma and texture. You will receive all your precious lives. The sauce is a classic bearnaise sauce with Hoba miso added.
Overview
■ Date: Available from September 15th
■ Course composition: 15 types (12 dishes)
P’tit salé
Amuse
4 appetizers
fish dishes
Vegetable dishes
Meat dish
Pre-dessert
dessert
Coffee / sweets
■ Fee (advance reservation required):
15,000 yen per person (10% consumption tax and 13% service charge)
Chef Kentaro Suzuki
After studying at “Sens et Saveurs” (Marunouchi, Tokyo), he has been working as a chef of “Iconic” (Ginza, Tokyo) since September 2016.
In January 2019, he became the chef of “Argent”. He specializes in multiplication dishes in which the ingredients enhance each other’s tastes, and continues to express “the deliciousness of Japan” through innovative dishes that mean “original” based on French cuisine.
“Argento” stands in the adult town of Ginza. In a chic and modern space with a beautiful contrast of light and shadow, there are many finest dishes that transcend the traditions and classics of French cuisine and express the deliciousness of Japan through the identity of chef Suzuki. Enjoy the finest gastronomic story created with the wonderful ingredients that Japan is proud of in the dining room where the casually arranged crystal objects and marble shine beautifully.
[Kai Kawaji] “Kamo no Mouryonabe” is now available to savor the bounty of the satoyama that has been passed down from generation to generation.
A taste that makes you addicted to the crispy texture “Iburigakko” born in the deep snow of Akita
[THE THOUSAND KYOTO] Cake “Usagimochi” with rabbit and kagami-mochi motifs
Introducing Uji Tea Tiramisu, which is only available in the fall and winter! Online sales of eating comparison set started
Take-out product “Ice Monaka” is on sale from Sheraton Miyako Hotel Tokyo
“COSMOSWEETS”, sweets inspired by the mysterious world seen from space
Nara
Countrywide
Kagawa
Kyoto
Countrywide
New sweets menu to herald the arrival of spring: ‘Strawberry and Cherry Blossom Afternoon Tea Set’.
Hokkaido
White Day Sweets Available at Hemingway Enoshima, a Cafe with a Sea View in Shonan, from March 1 (Sat) to March 23 (Sun)
Kanagawa
[Kihachi Cafe]Enjoy seasonal strawberry sweets at the Strawberry Fair again this year.
--
[Mitsubishi Ichigokan Museum]Afternoon tea in the museum café is back from 27 Jan 2025 (Mon) to 13 Feb 2025 (Thu).
Tokyo
Limited edition original gin ‘NISHI-GIN’, jointly produced by a group of restaurants in Nishijin, on sale from 25 November.
Kyoto
A new texture that is both crispy and chewy! HONKAN CREPE NAKAKA (crepe) in two varieties – custard and green tea – will be available from Friday 28 March.
2025.04.04
On 1 April 2025, the coarse-ground buckwheat noodles and satoyama cuisine restaurant SATORI opened in Ujigawa, Kyoto.
2025.04.02
Official licensed product for Expo 2025 Osaka-Kansai, Myakmyak Cider, goes on sale from 1 April (Tuesday).
2025.03.31
Launch of a new liquor brand ‘kagan’ using Okinawan ingredients.
2025.03.28
[Kai Kinugawa] ‘Hanami onsen stay’ to enjoy cherry blossom viewing in a hot spring or on a special terrace surrounded by about 30 Someiyoshino cherry trees.
2025.03.26
A one-day plan to enjoy seasonal bamboo shoots and wisteria is now available.
2025.03.24
Kyoto
Ohanami
SAKURA
Event
Since its inception in 1989, the “Heian Shrine Red Shidare Concert” has evolved throughout the Heisei era. In 2025, the concert will be held for five days from Wednesday, April 2 to Sunday, April 6.
Tokyo
Art
Event
Due to the popularity of the exhibition “Daikakuji Temple, Former Saga Palace: New Flowers and Paintings Related to the Palace,” which will be held at the Heiseikan of the Tokyo National Museum from Tuesday, January 21, 2025, the museum will be open at night. In addition, from Tuesday, February 18, a limited-edition novelty gift will be distributed to visitors who purchase exhibition merchandise for 4,000 yen or more, including tax.
Shiga
Travel
Event
Culture
The resort hotel ‘KYUKAMURA OHMI-HACHIMAN’, located on the eastern shore of Lake Biwa in Shiga Prefecture, in Omi Hachiman City, known for its Omi merchants and Azuchi Castle, is inviting participants to join the ‘Biwaichi’ bus tour, which immerses them in the historical romance of Shiga Prefecture, which has flourished as a key transport hub since ancient times, close to Kyoto and Nara.
To ensure that visitors can enjoy Omi in an easy-to-understand way, Mr Yoshiyuki Onuma, Senior Researcher at the National Institute for Historical Resource Development, will accompany them throughout the tour and provide explanations.
Yamaguchi
SAKURA
Event
From 25 March to 6 April 2025, Kai Nagato Onsen Ryokan is offering a “Spring Stay” to enjoy the murmur of the Onshin River, which heralds the arrival of spring, and the cherry blossoms. In spring, the rows of cherry blossom trees along the Onshin River, which flows in front of Kai Nagato, are in full bloom, adding colour to the hot spring resort. This plan allows you to enjoy the rows of cherry blossom trees, which have attracted many tourists to the area, to your heart’s content. This plan offers guests a special seat on the Kawadoko Terrace before dinner so that they can enjoy the cherry blossoms at any time during their stay.
Tokyo
Event
Culture
From Saturday 1 February to Thursday 27 March 2025, the Keio Plaza Hotel will host ‘Hinamatsuri at the Hotel – Setsubuku Cuisine Served with Arita Porcelain and Flowery Hina Furnishings’, featuring approximately 5,000 vines and other decorations. This is the 24th year of the Hinamatsuri event, which focuses on hanging ornaments.
Kanagawa
Food
Meiji Kinenkan’s confectionery brand ‘Kanomi no Mori’ is now available at Odakyu Noborito Station. Please take a look at the varied collection, including piece cakes, decorative cakes and other cakes perfect for Christmas, as well as standard popular sweets.
