Strings Hotel Nagoya will host the ‘Kyushu Local Cuisine & Strawberry and Peach Sweets Fair’ from April 14 to June 30.
Cold appetizers, such as “Chicken Tempura and Hakata Sugidake Mushrooms Escabeche with Kabosu Flavor,” “Kumamoto Sea Bream and Seafood in White Wine Butter Sauce,” “Nagasaki Sara Udon Peperoncino Style,” “Black Pork Shumai,” “Black Pork Spicy Black Curry,” and “Mentaiko Taramasalata Bruschetta” featuring Oita’s “Chicken Tempura” and Hakata’s “Mentaiko” from Fukuoka, are Italian-inspired. Original chef recipes like “Chicken Nanban” from Miyazaki and “Goya Champuru” from Okinawa, as well as “Black Pork Curry” from Kagoshima, are prepared.
A “Premium Roast Pork” available only for lunch, a “Roast Beef” exclusive to dinner, Japanese cuisine such as sushi and tempura are offered, and a special corner for kids’ meals is set up.
The sweets lineup includes nine types such as jelly made with melon, mousse and panna cotta made with peach, and cream puffs and shortcake made with strawberries. A “Colorful Stone Ice Cream,” with six seasonal flavors including melon and eight toppings to mix, is also available.
The location is the 2F buffet restaurant “Chef’s Live Kitchen.” Service hours are from 11:00 AM to 2:30 PM for lunch, 3:00 PM to 4:30 PM for tea time, and 5:00 PM to 9:00 PM for dinner. Prices start at 3,800 yen for adults, 2,200 yen for children aged 6 to 12, and 1,500 yen for children aged 3 to 5, including tax and service charges.
