[Weekdays only] Shanghai Crab Course | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

The "Shanghai Crab Course" is now available for the first time, allowing you to fully enjoy the autumn seasonal treat of "Shanghai Crab"

This autumn, the long-awaited "Shanghai Crab Course" will be available for the first time at Star Hill. The main dish is "Shanghai Crab Meatballs and Whole Braised Shark Fin with Oka-Hoshi Yoshikiri Shark Tail Fin". This dish is made by combining carefully shredded Shanghai crab with shark fin and slowly simmering it in a white soup sauce. At the beginning of the season, a female crab carrying eggs is used, allowing you to enjoy its rich and full-bodied flavor. The season for Shanghai crab is the "Double Yang Festival", one of the five Chinese seasonal festivals, when people admire chrysanthemums, which are said to extend life, and enjoy sake with floating chrysanthemum flowers. Enjoy the autumn blessings from the continent while praying for longevity and good health.

Chinese Restaurant Star Hill 2F

period

October 15th (Tue) - December 27th (Fri), 2024 *Weekday dinner only

time

17:30～22:00 （L.O.21:00）

9-course menu 30,360 yen

Amuse-bouche made with Hokkaido-raised Hikoma pork
Cold dish assortment plate - four flavours
Stir-fried scallops and green asparagus with Shanghai crab miso, flavored with Shaoxing wine "Summer Wine"
Steamed Shanghai crab in a steamer with the scent of chrysanthemums and red vinegar
Shanghai crab meat roe and Okaboshi Yoshikiri shark fin whole stew
Peking duck wrapped in Star Hill 's special sweet miso and Kita Honami spring cake
Soft meatballs made from Itoshima pork and Shanghai crab floating in clear soup
Roasted duck and leek soup soba with white celery
Custard mooncake and yongji gamuro paired with osmanthus-scented osmanthus tea

8-course menu 25,932 yen

Amuse-bouche made with Hokkaido-raised Hikoma pork
Cold dish assortment plate - four flavours
Stir-fried scallops and green asparagus with Shanghai crab miso, flavored with Shaoxing wine "Summer Wine"
Shark fin soup with Shanghai crab meat and roe and extra-thin tofu
Peking duck wrapped in Star Hill 's special sweet miso and Kita Honami spring cake
Soft meatballs made from Itoshima pork and Shanghai crab floating in clear soup
Roasted duck and leek soup soba with white celery
Custard mooncake and yongji gamuro paired with osmanthus-scented osmanthus 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 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.