Journey through Hokuriku, located in north western Honshu and famous for its seafood, and indulge in two specially curated menus by Executive Chef Shinichi Nakatake. Savour sublime delicacies from the three prefectures that make up the Hokuriku region – Toyama, Ishikawa and Fukui which borders the Sea of Japan and is renowned for its fresh and premium seafood, rice and sake.
Culinary highlights include the Kano Gani (Snow Crab) for its delicately sweet meat that is often enjoyed as a winter delicacy, caught from the West of the Pacific Ocean during the limited open fishing season from November to March. Buri (Yellowtai) is a popular winter fish from the Hokuriku region and may be enjoyed sashimi-style or the popular shabu shabu style due to its fatty and firm flesh. One of Toyama Prefecture’s specialties is the Shiroebi Kakiage (White Shrimp Tempura), a delicious treat combining the delicate sweetness of the white shrimps with a light crunchy texture. End the meal on a sweet note with Ruby Roman Grape Jelly, made from one of Ishikawa Prefecture’s exclusively grown fruits, the Ruby Roman grapes – plump, juicy and sweet with low acidity.
Not to be missed is the opportunity to meet Mr Norio Nakazaki, a Japanese patissier (Wagashi Shokunin) from 19 to 24 November 2019 as he showcases his Wagashi creations which are exquisitely crafted traditional Japanese confectioneries. Each piece is a work of art and is accompanied by fragrant Kaga-bocha (roasted twig tea).