[Weekdays only] Shinshu Food Fair | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

A luxurious course where you can enjoy the unique flavors of Chinese cuisine

The theme of the food fair from July to September is Shinshu. The focus will be on Shinshu, a treasure trove of ingredients produced by the rich soil with its majestic mountains, lush forests, and pure water, which changes with the seasons. This time, Chef Yamahashi of Star Hill will once again visit the area to meet with producers and create a course after carefully selecting ingredients. Please enjoy the exquisite menu that brings out the best in the ingredients.

Chinese restaurant "Star Hill" 2F

period

July 1st (Mon) - September 30th (Mon) 2024 *Weekday dinner only

time

17:30～22:00 （L.O.21:00）

Abalone and shellfish cold dish with the refreshing aroma of green pepper

Abalone sashimi floating in Shinshu's natural waters is served with a sansho pepper sauce, creating a dish that will make you feel the coolness of the Shinshu summer. The salt water is poured right in front of the customer so that they can enjoy the firm and delicate texture of the abalone.

Shinshu Golden Shamo Chicken Wings and Shichimi Togarashi Flavored Grill

The "Shinshu Golden Shamo" is a flavorful brand of local chicken that has been carefully raised in Shinshu, and is stuffed with glutinous rice from Kijimadaira, a premium rice-producing region, and presented in a hearty dish with the rich aroma of shichimi pepper.

Fair-exclusive drinks

We also offer drinks sourced from Shinshu, such as Karuizawa Beer and cider made from local apples, which you can enjoy pairing with your food.

9-course menu 31,635 yen

Amuse-bouche before the meal
Abalone and shellfish cold dish with the refreshing aroma of green pepper
Shinshu salmon fried with Kijimahira rice flour, bread crumbs and herbs, served with golden caviar
Shinshu Golden Shamo Chicken Wings and Shichimi Togarashi Flavored Grill
Yoshikiri shark fin and Shinshu Marui whole soybean soy sauce stewed in a cedar barrel
Nagano Prefecture eggplants prepared with jade and served with 10-year-aged, naturally brewed Shinshu miso
Charbroiled Shinshu beef with apples and stir-fried beans in Marui soy sauce
Shinshu Iiyama Shintomikura Soba with the aroma of Nagano wasabi
Powdered shaved ice made with Azumino natural water and candied apples paired with Kurohime Enmei tea

8-course menu 27,197 yen

Amuse-bouche before the meal
Abalone and shellfish cold dish with the refreshing aroma of green pepper
Nagano Prefecture Shinshu Golden Shamo chicken wings stuffed with shark fin and steamed
Shinshu salmon Kijimahiramai, fried with rice flour and breadcrumbs and herbs, served with golden caviar
Nagano Prefecture eggplants prepared with jade and served with 10-year-aged, naturally brewed Shinshu miso
Charbroiled Shinshu beef with apples and stir-fried beans in Marui soy sauce
Shinshu Iiyama Shintomikura Soba with the aroma of Nagano wasabi
Powdered shaved ice made with Azumino natural water and candied apples paired with Kurohime Enmei tea

※: Dinner courses are available for two or more people.

Takayuki Yamahashi

Born Shimane in 1978. Since his teenage years, he has honed his skills in restaurants in Yokohama Chinatown and Chinese restaurants in hotels, and joined THE CAPITOL HOTEL TOKYU in 2008. He won the silver prize in 2018 and the gold prize in 2019 at a competition sponsored by the Japan Chinese Cuisine Association. In June 2021, he was entrusted with the Chinese restaurant "Star Hill". He will be a director of the Japan Chinese Cuisine Association from 2022. While cherishing the "traditional Chinese cuisine" that is the foundation of his work, he continues to pursue the timeless trends of Chinese cuisine by occasionally incorporating knowledge and techniques of Japanese and Western cuisine.