【Hoshinoya Tokyo】Winter limited menu “Nippon Cuisine – Gastronomic Gathering


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.


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.

>Click here to make a reservation



Featured articles



[Hoshinoya Tokyo] “New Year’s Kabuki Stay” brings the hospitality of an Edo Period theatrical teahouse to the present day.

Hoshinoya Tokyo, a Japanese-style inn located in Otemachi, Tokyo, will again this year host the “New Year Kabuki Stay” program, a two-day and one-night stay from January 5 to 26, 2024.
For people living in Edo, one of their New Year’s pleasures was to watch Kabuki, and it was a chic way to spend the New Year. Theatrical teahouses supported this way of enjoying Kabuki. In addition to arranging tickets to the theater, the teahouses delighted patrons by providing a complete range of services, including plot notes, tea, sweets, makunouchi box lunches, and snacks and drinks (*1). Hoshinoya Tokyo offers a stay to celebrate the New Year with hospitality similar to the theatrical teahouses of the time.

*1: Tomizawa, Yoshihide and Fujita, Yosuke (2012). The Latest Kabuki Dictionary. Kashiwa Shobo.




[Shinjuku Gyoen x Naked] NAKED Autumn Foliage in Shinjuku Gyoen 2023 to be held

From November 22 (Wed) to December 3 (Sun), 2023, an autumn foliage lighting event will be held at Shinjuku Gyoen. Following the cherry blossom event this spring, Shinjuku Gyoen and Naked will collaborate again this fall for the autumn foliage event. Shinjuku Gyoen, one of Tokyo’s most famous gardens, is one of the few places in the city where visitors can enjoy the autumn leaves. The 200-meter-long rows of plane trees, the best maple tree spot in the city, Momijiyama, and the “Middle Pond,” with its spectacular reflection in the pond, will offer a world where the autumn leaves of Shinjuku Gyoen and Naked’s art and food are fused together.

Pick Up

Pick Up