Chef's Recommended Dinner | HANEDA EXCEL HOTEL TOKYU Directly Connected to the Departure Lobby at Haneda Terminal 2 [Official]

Colorful arrangement of seasonal ingredients

Every two months, a different prefecture is chosen and a fair is held featuring dishes made with seasonal ingredients from that region.

[Appetizers]
Oga-produced shrimp, sea urchin, and Gibasa Royale with water shield from Mitane-cho
【soup】
Warm potage with the aroma of Shirakami mountain burdock
【Maine】
Pan-fried Hinai chicken from Odate, served with bamboo shoots, with the aroma of citron confit
[Bread & Extra Virgin Olive Oil]
【dessert】
Akita honey and butter mochi verrine with lemon sorbet
[Organic coffee or tea]

Oga-produced shrimp, sea urchin, and Gibasa Royale with water shield from Mitane-cho

Warm potage with the aroma of Shirakami mountain burdock

Pan-fried Hinai chicken from Odate, served with bamboo shoots, with the aroma of citron confit

Verrine of Akita honey and butter mochi with lemon sorbet

June 1st (Saturday) - July 31st (Wednesday)
Akita Fair

[Amuse]
Potato pancakes topped with smoked daikon cream cheese and Shirakami raw ham
[Appetizers]
Oga red snow crab and sweet shrimp tartare with ratatouille macaroon
【soup】
Warm potage with the aroma of Shirakami mountain burdock
【fish dishes】
Grilled wild sea bream caught in Oga and shrimp with white asparagus puree and Nantua sauce
[Main] *Please choose one
A: Grilled fillet of Akita Kazuno beef served with miso paste and Akita vegetables, natural jus
B: Roasted French duck breast from Higashiyuri and jeje confit, served with wild garlic sausage and white beans, black pepper sauce
[Bread & Extra Virgin Olive Oil]
【dessert】
Glass made with honey from Akita, mousse and madeleine gateau with raspberry accents
[Organic coffee or tea]

Potato pancakes topped with smoked daikon cream cheese and Shirakami raw ham

Oga red snow crab and sweet shrimp tartare with ratatouille macaroon

Warm potage with the aroma of Shirakami mountain burdock

Grilled wild sea bream caught in Oga and shrimp with white asparagus puree and Nantua sauce

Grilled fillet of Kazuno beef from Akita prefecture, served with miso tanpo and Akita vegetables, natural jus

Roasted French duck breast from Higashiyuri and jeje confit, served with wild garlic sausage and white beans, black pepper sauce

Glass mousse made with honey from Akita Prefecture, madeleine gateau style, accented with raspberries

※: The displayed prices include: [Restaurant menu] 12% service charge (15% for room service) and 10% consumption tax; [Take-out menu] 8% consumption tax.