“Nippon Cuisine: Gourmet Collection” makes its debut at HOSHINOYA Tokyo Dining, marking a new chapter in the culinary offerings. The culinary journey of Nippon Cuisine, emphasizing fish and seasonal ingredients with a French culinary flair, began in 2016 when HOSHINOYA Tokyo opened its doors in Otemachi. The evolution of this cuisine, rooted in regional cooking techniques, has now taken a step forward under the guidance of Executive Chef Ryosuke Oka.
Under Executive Chef Oka’s direction, Nippon Cuisine at HOSHINOYA Tokyo takes inspiration from the diverse high-quality ingredients found across Japan. The culinary maestro pays homage to the rich food culture nurtured in each region. This unique dining experience blends Edo-era traditions with French culinary techniques, presenting a fresh “Nippon Cuisine” that reflects Oka’s creative interpretations.
Executive Chef Oka is dedicated to crafting dishes that showcase local ingredients and incorporate the wisdom passed down through traditional cooking methods. The dinner course at HOSHINOYA Tokyo is transformed into a seasonal journey through the food culture of different parts of Japan. By fusing French techniques with Japanese staples like rice, Oka introduces diverse elements of culture, creating an exclusive dining experience found only at HOSHINOYA Tokyo.
In crafting his cuisine, Chef Oka draws inspiration from the sankin-kotai system of the Edo era, where ingredients and food culture from all corners of Japan converged. His creative approach weaves together the essence of specific regions in Japan with his skills honed in the world of French cuisine, opening new doors to the Nippon Cuisine at HOSHINOYA Tokyo.
The inaugural Nippon Cuisine: Gourmet Collection focuses on three Prefectures: Yamagata, Shimane, and Nagasaki.
Starters: The course commences with a plate featuring iconic Edo dishes such as soba, sushi, and tempura. A well-balanced dish is created by combining the subtle sweetness of tart dough with the elegant saltiness of caviar.
Omizuke (Yamagata Prefecture) Omizuke, a Yamagata specialty, combines local greens with biwa trout from Lake Biwa, served with a creamy sauce.
Hosho-yaki (Shimane Prefecture) Thick and moderately fatty cutlass fish, scallop mousse, and matsutake mushrooms are wrapped in hosho paper and baked. The dish is topped with whipped sauce using green yuzu and crushed almonds.
Karakai-ni (Yamagata Prefecture) & Kakuni-manju (Nagasaki Prefecture) Karakai-ni, featuring dried fins of stingrays boiled in red wine, is paired with pig’s trotters marinated in Vin Rouge wine. The dish transforms into Kakuni-manju when wrapped in pao bread, showcasing the fusion of Yamagata and Nagasaki food culture.
Uzume-meshi (Shimane Prefecture) Inspired by Edo-era practices, this dish conceals colorful ingredients under rice, with soft-shelled turtle soup as the main broth and a hint of aromatic truffles.
Executive Chef Ryosuke Oka, born in Shiga Prefecture in 1985, brings a wealth of experience in French cuisine. Since joining Hoshino Resorts in 2016, he has showcased his culinary skills as the Executive Chef of HOSHINOYA Tokyo since May 1, 2023.
Overview of Nippon Cuisine: Gourmet Collection
- Price: 33,880 JPY per person (includes tax and service charge)
- Reservations: Required
- Available to: Guests staying at HOSHINOYA Tokyo
- Others: The menu is subject to change depending on the availability of ingredients.
Overview of HOSHINOYA Tokyo
- Address: 1-9-1 Otemachi, Chiyoda, Tokyo, 100-0004
- Number of Rooms: 84
- Check-in: 3:00 pm / Check-out: 12:00 pm
- Price: 112,000 JPY per night per room (includes tax and service charge, excludes meals)
- Directions: Approximately 2 minutes by walk from Otemachi Station or 10 minutes by walk from Tokyo Station.
