Starting December 1, 2023, the dining room at Hoshinoya Tokyo, a Japanese-style inn in Otemachi, Tokyo, will offer a winter-only “Nippon Cuisine – Gastronomic Gathering” menu. Focusing on the culinary cultures of Miyagi, Mie, and Oita prefectures, the menu is prepared with ingredients that are most delicious in winter, such as rich and sweet lobsters, oysters with plump and creamy flesh, and radishes and spinach whose sweetness is enhanced by the cold weather.
Menu
The Beginning (Edo, Tokyo)
Soba and eel are used in this dish, which is prepared as French cuisine. The buckwheat galette, charbroiled eel, and smoked egg yolks fill the mouth with their respective savory aromas.
Ryukyu (Oita), Rattle Grate (Mie)
This dish is a combination of “ryukyu,” a local Oita dish born from the wisdom of fishermen as a preserved food, and “garagara oroshi,” a threefold vinegared dish made by roughly grating radish with an ogre grater, connected by the “sesame” used to season each.
Doroboyaki (Mie)
Doroboyaki” is a local dish of Mie that has two origins in its name. In accordance with those origins, we will taste the seasonal lobster in two different ways.
Ganzuki (Miyagi)
This dessert is a reworking of Miyagi’s local pastry “ganzuki” in the style of the French local pastry “belavecca”. The ganzuki is soaked in sake-soaked dried fruit, and then covered with a generous amount of sake to soak it all up. The dish is then topped with a warm chocolate sauce and served with cold ice cream modeled after Miyagi’s famous confectionery.
Nippon Cuisine - Gastronomic Gathering" Winter Menu Overview
| Period: |
From December 1, 2023 |
| Charge: |
33,880 yen per person (including tax and service charge, excluding room charge) |
| Subject: |
Hoshinoya Tokyo Guests |
| Remarks: |
Menu items and ingredients are subject to change depending on circumstances. |
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