Japanese foodies in the know often find themselves following their taste buds to Hokkaido, the northernmost of Japan’s islands, to indulge in the most delicious of dishes.
Taking advantage of the island’s finest natural ingredients is Capitol Hotel Tokyu’s Chinese restaurant, Hoshigaoka Saryo, as it brings in the best of Hokkaido’s seafood to create exotic and exquisite seasonal courses from January 5 to February 28.
Hoshigaoka, often referred to as “Star Hill” in English, is a luxurious Chinese restaurant offering dynamic dishes with a delicate touch while keeping to the principles of classic Chinese gourmet. The seasonal Hokkaido course is an attempt by the restaurant’s master chef Noboru Kobayashi to offer guests a taste of the land’s precious natural ingredients by focusing on famous seafood.
The course starts out with a one-plate dish containing five appetizers. Surrounded by four different appetizers, each topped with a punchy sauce, is the main salad, made with ingredients such as jumbo shrimp, hair crab, Sakhalin surf clam and salmon roe. The course includes grilled scallops lavishly covered with mango sauce which also goes perfectly with the topped sea urchin – a dish sure to raise expectations for the main dish. For the main dish is kinnki (kichiji rockfish), a rare gourmet treat slow-cooked in an original sauce made from scallion, ginger, and garlic.
In addition to the dinner course, a special lunch menu will be offered during this period. Limited to just 15 per day, the lunch is made up of soba topped with foods such as jumbo shrimp, snow crab and Sakhalin surf clam. Served in a broth delicately made from fresh chicken and seafood, it’s safe to say this exceptional dish is a step above your average bowl of noodles.
Lunch: 11:30-15:00 (last order 14:30) 4,500 yen (tax and service fee included)
Dinner: 17:30-22:00 (last order 21:30) 15,700 yen (tax and service fee included)
For more information, visit PR TIMES (Japanese only)
