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

Chef Yamahashi's techniques transform Shimane's ingredients, grown in the region's rich natural environment, into sophisticated Chinese cuisine

Every few months, this fair highlights attractive regions in Japan and delivers the rich food culture and selected ingredients unique to those regions. This time, the stage is Shimane, which is also the birthplace of Takayuki Yamahashi. The ingredients that he carefully selected while visiting Shimane and communicating with local producers are the blessings of Shimane's nature. Enjoy a gem dinner course that skillfully incorporates fresh seafood, rich vegetables, rare brand beef, and specialty seasonings.

Chinese Restaurant Star Hill 2F

period

2025 March 31st (Monday) - May 30th (Friday) *Weekdays only

Availability

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

Amuse-bouche of "Jurokushima Nori" seaweed

This flavorful soup is made with a generous amount of the precious "Uppurui Nori," also known as "Japan's oldest high-quality rock seaweed," which is hand-picked one sheet at a time only on the cape of Izumo City, and combined with thinly sliced tofu.

Two flavors of cold turban shells delivered directly from Hamada Port and local specialty white clams marinated in sesame oil

A cold appetizer that evokes the Sea of Japan welcoming spring, featuring turban shells in full bloom and the "hidden specialty" "shirobaigai" shellfish confited in fragrant sesame oil.

Shimane Food Fair Dinner Course

8-course menu 28,462 yen

Amuse-bouche of "Jurokushima Nori" seaweed
Shimane horse mackerel cold dish
Two flavors of cold turban shells delivered directly from Hamada Port and local specialty white clams marinated in sesame oil
Shimane "Fuyo Pork" lion head and Sasaki Farm organic salad with floating chrysanthemum
Donchichi conger eel boiled in soy sauce and shark fin soup delivered directly from Hamada
Grilled Oki beef fillet served with Tsuwano Town Hihara wasabi
"Bunkichi Udon" with a smooth texture and black pepper scented bamboo shoots with green onions in a fish broth tsukemen
Pairing desserts made with ingredients Shimane with famous tea donated to Izumo Taisha Shrine

9-course menu 32,890 yen

Amuse-bouche of "Jurokushima Nori" seaweed
Shimane horse mackerel cold dish
Two flavors of cold turban shells delivered directly from Hamada Port and local specialty white clams marinated in sesame oil
Steamed fan shrimp delivered directly from Hamada Port with the aroma of "Kiji Butter"
Shimane "Fuyo Pork" lion head and Sasaki Farm organic salad with floating chrysanthemum
A feast of "Igeta Naturally Brewed Soy Sauce" fragrant with Izumo cedar barrels and boiled Yoshikiri shark fin
Grilled Oki beef fillet served with Tsuwano Town Hihara wasabi
"Bunkichi Udon" with a smooth texture and black pepper scented bamboo shoots with green onions in a fish broth tsukemen
Pairing desserts made with ingredients Shimane with famous tea donated to Izumo Taisha Shrine

※: 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.