Nippon Cuisine: Gourmet Collection is a refined dining experience offered exclusively at HOSHINOYA Tokyo. This culinary offering emphasizes premium seasonal ingredients and fresh seafood, prepared with innovative French culinary techniques while celebrating Japan’s rich Edo food culture. Since its debut in 2016, Nippon Cuisine has evolved to reflect the diverse regional flavors of Japan.
Under the leadership of Executive Chef Ryosuke Oka, the collection brings together ingredients and techniques from across Japan, blending traditional Japanese culinary heritage with modern interpretations inspired by French gastronomy. Chef Oka honors the essence of local ingredients and pays tribute to the cultural significance of regional cuisine in a way that redefines fine dining in Tokyo.
The Concept of Nippon Cuisine
Chef Oka’s philosophy centers on “creating dishes that can only be made locally.” Inspired by the sankin-kotai system of the Edo era, where ingredients and culinary knowledge flowed between regions, he has crafted a seasonal course menu showcasing the unique food culture of different parts of Japan. While honoring traditional cooking methods, Oka introduces his French culinary expertise to create a one-of-a-kind dining experience at HOSHINOYA Tokyo.
Highlights of the First Gourmet Collection
The inaugural Nippon Cuisine: Gourmet Collection features influences from Yamagata, Shimane, and Nagasaki Prefectures.
Starters
- Edo Classics: A modern plate of soba, sushi, and tempura, showcasing delicate flavors with a balance of tart dough and caviar.
- Omizuke with Biwa Trout: Yamagata-style pickled greens paired with confit of native Biwa trout and a creamy sauce.
- Hosho-Yaki: A flavorful dish featuring cutlassfish, scallop mousse, and matsutake mushrooms wrapped in hosho paper, baked, and finished with green yuzu whipped sauce.
Main Courses
- Karakai-ni Fusion: Stingray fins cooked in red wine paired with pig’s trotters marinated in Vin Rouge. Served with pao bread, the dish fuses Yamagata and Nagasaki’s food cultures.
- Hidden Ingredients of Edo: Rice and ingredients steeped in soft-shell turtle soup, accented with aromatic truffles, inspired by Edo-period gourmet traditions.
About Executive Chef Ryosuke Oka
Born in Shiga Prefecture in 1985, Chef Oka trained extensively in French cuisine at esteemed establishments such as Kobe Kitano Hotel and Pierre Gagnaire. After joining Hoshino Resorts in 2016, Oka held executive roles at L’Hotel Hiei and Sonore at Oirase Keiryu Hotel. Appointed Executive Chef of HOSHINOYA Tokyo in 2023, Oka combines regional Japanese ingredients with French culinary techniques to create dishes that highlight Japan’s rich culinary heritage.
Experience the Nippon Cuisine: Gourmet Collection
- Price: 33,880 JPY per person (tax and service charge included)
- Reservations: Required
- Availability: Exclusive to HOSHINOYA Tokyo guests
- Note: Menu may vary based on ingredient availability
About HOSHINOYA Tokyo
- Location: 1-9-1 Otemachi, Chiyoda, Tokyo, 100-0004
- Rooms: 84 luxurious accommodations
- Check-in/Check-out: 3:00 pm / 12:00 pm
- Rate: Starting at 112,000 JPY per room per night (tax and service charge included, meals excluded)
- Access: 2 minutes from Otemachi Station or 10 minutes from Tokyo Station
