The Capitol Hotel Tokyu Offers Special Chinese Cuisine Course Using Aomori Ingredients Until August 1

The Capitol Hotel Tokyu will host the “Aomori Ingredient Fair” on weekdays from June 2 to August 1, offering a special Chinese cuisine course.

Chefs visited the region, touring fishing ports, fields, and mountain production sites to get inspired by directly experiencing the thoughts of producers and the local food culture unique to the area.

The course menu includes dishes that highlight the delicate flavor of rockfish from Tsugaru Strait, such as “Steamed ‘Tsugaru Strait Rockfish’ with Shaoxing Rice Wine Aroma” and “Scallop Kakunoko-age with Dried Scallop Essence”, inspired by the local dish ‘Kaiyaki Miso’. They also offer dishes prepared with seasonal crabs, Aomori beef, and seasonal vegetables, such as “Pan-fried Shorthorn Beef with Onion and Black Pepper Spice Stir-fry” and “Hairy Crab and Blue Shark Tail Fin Shark Fin Feast”.

The location is at the Chinese restaurant “Hoshigaoka”. The course is available from 5:30 PM to 9 PM (last order). The price is 28,462 yen for the 8-course meal and 32,890 yen for the 9-course meal, including tax and service charge.

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