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Friday, Sept. 21, 2007
HOTELS & RESTAURANTS
Seasonal mushrooms, classic sandwiches and a Pavarotti tribute
Matsutake at Nikko hotel
Matsutake mushrooms are the kings of Japan's autumn flavors and an indispensable ingredient of gourmet dishes at this time of year. Through Sept. 30, the Hotel Nikko Tokyo's Sakura Japanese restaurant is holding a Matsutake Fair, with elegant kaiseki courses and a-la-carte selections replete with the fall delicacy.
The kaiseki course offers matsutake dishes with other seasonal ingredients, including one of the most popular recipes for matsutake, dobin-mushi (steamed matsutake soup in a teapot), and grilled matsutake with seasonal fish. For the a-la-carte selections, customers can choose their favorite matsutake from a basket and have it prepared in one of three ways: grilled, as tempura or matsutake sushi. Ordering the grilled matsutake, customers may cook it themselves to enjoy the full, rich aroma.
Akiagari — a special sake that is brewed in spring, mellowed in summer and only available in autumn — would be the perfect complement to the seasonal dishes.
The lunch course costs ¥6,300, and the dinner course ¥13,650. A-la-carte dishes start from ¥3,150.
The Hotel Nikko Tokyo is located at Daiba Station on the Yurikamome Line or a 10-minute walk from Tokyo Teleport Station on the Rinkai Line.
For more information, call (03) 5500-5500.
Four Seasons' porcini course
Il Teatro Italian restaurant at the Four Seasons Hotel Tokyo at Chinzan-so is featuring porcini mushrooms, a favorite autumnal treat in Italy.
Through Oct. 14, the third-floor restaurant is serving a special Fungi Porcini dinner course using the fragrant mushrooms for appetizers, main dishes and even desserts. Dishes include sea perch and eggplant terrine with fresh porcini salad, beef filet and foie-gras saute with porcini pie, and porcini semi freddo (ice-cream cake) with chocolate mousse.
The dinner course is served between 5:30 p.m. and 10 p.m., and is ¥20,000 with tax.
The hotel is a 10-minute walk from Edogawa-bashi Station on the Yurakucho Line subway. For more information, call (03) 3943-6936.
Get your sandwiches on Route 66
Responding to the recent gourmet burger and sandwich boom, the Hotel New Otani has created R66 American Classic Sandwiches for its Trader Vic's Boathouse Bar.
Trader Vic's, whose first restaurant was in California, based the menus on classic American-style sandwiches that were "specials" at diners along U.S. Route 66. The two-lane highway, which used to be called the "Main Street of America," connected Chicago and Santa Monica, Calif. across the continent.
Selections include a specialty Chicago Dog (¥1,890), Pigs in a Blanket (small frankfurters wrapped in dough and baked; ¥1,890), Roast Beef Clubhouse (¥2,415), with beef roasted in the restaurant's wood-fired oven, and three other sandwiches as well as soup and salad.
The classic sandwiches are available through Nov. 30, except Sundays and holidays.
The hotel is a three-minute walk from Akasakamitsuke Station on the Marunouchi Line subway.
For more information, call (03) 3265-4707.
Pavarotti tribute menu
As a tribute to Luciano Pavarotti, the celebrated Italian tenor who died Sept. 6, the InterContinental Yokohama Grand is holding a memorial Omaggio a Pavarotti fair.
In May 1993, when The Metropolitan Opera performed in Yokohama, the hotel's Italian chef served an original pasta lunch prepared according to Pavarotti's requests. This recipe has been re-created for the fair and can be enjoyed to the accompaniment of his "God-given" voice at the hotel's La vela Italian restaurant.
A special dinner course based on local dishes from his birthplace, Emilia-Romagna, is also available, together with the local red wine, Sangiovese di Romagna.
The original God-given Voice pasta is ¥2,520, a King of the High Cs dinner course is ¥6,300 and a glass of red wine ¥1,050.
The hotel is a 2-minute walk from Minatomirai Station or a 10-minute walk from Sakuragicho Station.
For more details, call (045) 223-2368.