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

A luxurious early spring experience tasting the bounty of Nagasaki that the chef encountered on his trip

This fair focuses on one attractive region in Japan every few months and delivers the rich food culture and selected ingredients unique to that region. This time, the stage is Nagasaki, a place that is rich in history and nature. Chef Yamahashi visited the area and spoke directly with the producers to create a special course meal using carefully selected ingredients.

Chinese Restaurant Star Hill 2F

period

Wednesday, January 8, 2025 - Friday, March 28, 2025 *Weekdays only

Availability

17:30-22:00 (L.O. 21:00)

Fresh fish delivered directly from Hirado and Goto Toppen salt steamed in a bamboo steamer with the aroma of green onions

Image of three products

Enjoy the rich soy sauce stew made with the "three luxury seafood products" that were once exported from Nagasaki -- abalone, sea cucumber, and shark fin -- as well as the bamboo steamed "kanagashira," a fish that is considered a lucky charm for Setsubun in Nagasaki. All of the dishes are masterpieces that are particular about the flavor of Nagasaki, not only in the ingredients but also in the seasonings and accents, and one of the great attractions is that they use many rare ingredients that are rarely available in Tokyo. Enjoy a special dining experience that incorporates the chef's thoughts along with the delicacies of early spring delivered from Nagasaki.

Nagasaki Food Fair Dinner Course

8-course menu 28,462 yen

Enjoy the traditional taste of Hirado, the fragrant tail fin with dried sardine broth.
Directly shipped from Iki, the lucky tiger pufferfish "Iki Seven Puffers Gods" grilled and frosted lohei
A feast of Tsushima local chicken and shark fin soup
Fresh fish delivered directly from Hirado and "Toppen salt" from Goto, steamed in a bamboo steamer with the aroma of green onions
Soft meatballs of "Hirado wild boar" Gangnam style
Grilled Iki beef fillet and sauteed in fragrant grilled flying fish stock and soy sauce
Chef's recommended meal featuring Nagasaki products
Milkshake ice cream made with Iki's "Golden O" and Hirado Tsutaya's "Casudos" paired with Sonogi matcha

9-course menu 32,890 yen

Enjoy the traditional taste of Hirado, the fragrant tail fin with dried sardine broth.
Directly shipped from Iki, the lucky tiger pufferfish "Iki Seven Gods of Pufferfish" grilled and frosted lohei
Deep-fried wild flounder "Hirado Hirame Ogami" caught in Hirado, flavored with Iki Island barley shochu
Fresh fish delivered directly from Hirado and "Toppen salt" from Goto, steamed in a bamboo steamer with the aroma of green onions
Yoshikiri shark tail fin, sea cucumber and abalone stewed in soy sauce, a feast of three dishes
Soft meatballs of "Hirado wild boar" Gangnam style
Grilled Iki beef fillet, fried with Iki gold and grilled flying fish stock and soy sauce
Chef's recommended meal featuring Nagasaki products
Milkshake ice cream made with Iki's "Golden O" and Hirado Tsutaya's "Casudos" paired with Sonogi matcha

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

Takayuki Yamahashi

Born in 1978 in Shimane. Since he was a teenager, he has been studying at a restaurant in Yokohama Chinatown, and at the age of 24, he moved to China to study Chinese cuisine in earnest. After returning to Japan, he worked as a chef at a Chinese restaurant in Tokyo, joined the company in 2008, and joined Chinese Restaurant Star Hill in 2010 to coincide with the opening of THE CAPITOL HOTEL TOKYU. He has been in his current position since June 2021. In a competition sponsored by the Japan Chinese Cuisine Association, he won the Silver Prize in 2018 and the Gold Prize in 2019. In 2023, he received the Governor's Commendation for Tokyo Outstanding Chefs, and in 2024, he won the Chen Jianmin Chinese Culinary Academy Award. In addition, he was selected to represent Japan in the international cooking competition "2024 World Kitchen King Taipei Contest". Since 2022, he has been a director of the Japan Chinese Cuisine Association. While valuing the "traditional Chinese cuisine" that is the foundation of his work, he sometimes interweaves knowledge and techniques of Japanese and Western cuisine to pursue the "unfashionable fashion" in Chinese cuisine.