Yokohama Bay Sheraton Hotel & Towers will offer a course using ingredients from Ishikawa Prefecture, featuring ‘Noto Beef’ as the main from December 1st to January 31st, 2025.
The menu combines Noto beef, a brand of Kuroge Wagyu raised in the Noto region of Ishikawa Prefecture, with seasonal produce from Ishikawa such as Kaga vegetables. Menu items include ‘Kaga Lotus Root Mochi Fry with Zuwai Crab and Daikon Radish in Snowy Broth’, ‘Sagami Salad with Six Varieties’, ‘Supreme Noto Beef 100g Fillet or Sirloin’, among others. ‘Nodoguro’ (blackthroat seaperch) is served grilled with salt, accompanied by a traditional Kaga dish ‘Jibuni’ stewed with seasonal ingredients. For dessert, they offer ‘Noto Milk’ gelato made from the milk of cows raised on pesticide-free grass, and a Sagami original dessert featuring gold leaf, along with a set of famous sweets ‘Kanazawa Buncho’ and ‘Kaga Stick Tea’. Drink options include a selection of sake ‘Junmai Ginjo Kagatobi’, craft beer ‘Noto Salt Saison’ made with natural salt from Noto, and ‘Gold Leaf Kotobuki Cider’ that sparkles with gold leaf when poured into a glass.
The venue is the Teppanyaki ‘Sagami’ on the 28th floor. Lunch is available from 11:30 am to 4:00 pm, and dinner from 5:30 pm to 11:00 pm (until 10:00 pm on Sundays and public holidays). Prices are 30,000 yen for the ‘Supreme Noto Beef Fair Course’, 15,000 yen for the ‘Supreme Noto Beef Lunch’, and 25,000 yen for the ‘Ise Lobster & Abalone Noto Beef Lunch’, including tax and service charge.
