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Friday, Nov. 9, 2007


Indulge in kushiage at New Otani and Kizan wines at Niki Club

Roast Beef and Kushiage Fair

The Hotel New Otani is holding an Autumn Roast Beef and Kushiage Fair at the Top of the Tower buffet restaurant on the 40th floor of its Garden Tower through Nov. 30.

News photo

Kushiage is a Japanese-style deep-fried kebab of bite-size morsels of meat, fish and vegetables. During the fair, guests can choose to add to their kebabs autumn specialties such as salmon, white fish, mushrooms and ginkgo nuts, and they can enjoy freshly fried kushiage straight from the deep-fryer.

Chefs will also carve lean roast beef, the restaurant's popular specialty, into your favorite cuts in front of you and serve it with a gravy sauce.

In addition, there will be a full menu — featuring foie gras croquette, gratin filled with autumn vegetables, pilaf with mushrooms and lily bulbs — as well as salads, soups, desserts and drinks.

The lunch buffet is ¥5,040 for adults and ¥3,150 for children (age 4 to 12), and the dinner buffet is ¥7,875 and ¥4,725. Prices include tax and service.

The Top of the Tower buffet restaurant offers panoramic views of Tokyo, including Tokyo Tower, Rainbow Bridge, the State Guesthouse and Tokyo Midtown.

The hotel is a 3-min. walk from Akasaka-Mitsuke Station.

For further information, call (03) 3238-0023.

Winemaker's Dinner

Producing good wine is difficult anywhere, but it's particularly tough in Japan, with the rainy season arriving just as the vines begin to flower and a typhoon always likely to damage the grapes before harvesting. But there are some good domestic wines, including Kizan, which will be featured at the Winemaker's Dinner at Niki Club's Hiroo Salon in Tokyo on Nov. 24.

The Kizan Winery is a family-run business that has operated for more than 60 years in Koshu, Yamanashi Prefecture, perhaps the country's most successful wine-producing region. Because of its high quality and the winery's small output, Kizan wines are not usually seen for sale in retail stores.

Third-generation winery owner, Kozo Tsuchiya, and his wife, Yukari, will be on hand to present and serve four kinds of wine: Kizan Blanc, Family Reserve, Selection Chardonnay and Selection Merlot & Cabernet Sauvignon. Kizan Sparkling Traditional Brut and Kizan Brandy La Flutiate will also be available.

To complement the flavor of the wines, Niki Club's chef, Yasunori Miyazaki, has created an original full-course dinner of late autumn specialties from the Nasu Highlands, where the Niki Club hotel is located.

The dinner starts at 6 p.m. (reception from 5:30 p.m.) and is expected to finish at 8:30 p.m. The cost is ¥20,000 per person, including tax and service.

Niki Club's Hiroo Salon is located at 4-7-10, Nishi-Azabu, Minato-ku, Tokyo, an 8-min. walk from Exit 3 of Hiroo Station.

Niki Club's Winemaker's Dinner series continues on March 1 with Asahi Yoshu, maker of "Soleil Wine."

For more details and reservations, call (03) 5466-7899.

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