Nagoya Tokyu Hotel is offering a special course featuring bouillabaisse from January 6 to February 28.
Based on a recipe passed down since the hotel’s founding, the bouillabaisse is prepared using seafood such as Canadian lobster, Ezo abalone, and golden eye snapper. The menu also includes items like “Aperitif,” “Amuse,” “Lightly Smoked Buri-steamed with Straw and Citrus Vinaigrette,” and “Yuzu Mousse and Chocolate Sorbet.”
The location is the 2nd floor restaurant “Loire.” Service hours are from 5:30 PM to 10 PM with last orders at 8 PM (reservation required). The price is 16,000 yen, tax and service charge included. Reservations are accepted for a minimum of two people.
