Yokohama Bay Sheraton Hotel & Towers in Yokohama, Japan, will host a special dinner from August 28 to September 30, created in collaboration by the head chefs of the Japanese restaurant “Konohana” and the teppan kappo “Yamabuki”.
The menu features ginkgo nuts coated with karasumi (bottarga), presented in a pine-needle style (matsuba-uchi); an assortment of autumn appetizers such as persimmon, lily bulb, and nagaimo gelée; a silky steamed custard with beef tongue, steamed on the teppan and finished with foie gras; charcoal-grilled autumn hamo (pike conger) and cutlassfish; amadai (tilefish) grilled with crisped scales; and teppanyaki of Matsusaka beef. More than 100 carefully selected alcoholic beverages from around the world will also be available, allowing guests to enjoy pairings with the cuisine.
The venue is the teppan kappo “Yamabuki” located inside the 8th-floor Japanese restaurant “Konohana”. Hours: Monday–Saturday 5:30 p.m.–10:00 p.m.; on holidays until 9:30 p.m. Price: 28,000 yen, tax and service charge included.
