What is the concept behind the summer limited menu at Hoshino Resorts Tokyo?

The menu focuses on 'Japanese home-cooked dishes that are no longer made,' reconstructing regional flavors that have disappeared from modern dining tables into contemporary gourmet dishes using innovative sensibilities and French culinary techniques.

What is the service period and price for the summer limited menu?

The service period starts on June 1, 2026, and the price is 33,880 yen per person (tax and service charge included, accommodation fee not included).

What elements of local cuisine are included in the menu?

The menu features dishes inspired by 'okabe' from Nagasaki, 'yogoshi' from Toyama, 'small sweetfish simmered and carp sushi' from Shiga, and 'getanha' from Kagoshima.

Who created the menu?

The menu was created by Ryosuke Okada, the head chef of Hoshino Resorts Tokyo.

How can I make a reservation?

Reservations are accepted exclusively for guests staying at Hoshino Resorts Tokyo, and can be made through the official website up to the day before the service.

[Hoshinoya Tokyo] Reconstructing 'Forgotten Japanese Home Cooking' into Modern Gastronomy: Summer Menu Featuring Eel, Ayu, Mango, and Regional Flavors

Published May 26, 2026 7:00 PM ・ Updated Jun 14, 2026 4:55 AM ・ 4 min read ・ Source: PR TIMES

Starting June 1, 2026, Hoshinoya Tokyo will offer a summer-only dinner menu reconstructing forgotten Japanese home-cooked dishes for hotel guests. The course blends seasonal ingredients with local regional recipes.

Hoshinoya Tokyo will launch a summer-only main dining menu starting June 1, 2026, for hotel guests, themed around 'reconstructing forgotten Japanese home cooking.' This culinary experience shines a light on traditional flavors that have slowly disappeared from modern tables, reimagined through creative sensibility and techniques.

Summer Menu Highlights:

- 'Horse Mackerel': Sushi of Horse Mackerel and Tofu with Shiso-scented Green Bean Salad (Okabe, Nagasaki Prefecture) Inspired by Nagasaki's 'Okabe' (using okara/soy pulp), this dish features marinated horse mackerel and smooth tofu purée as a terrine, finished with a shiso dressing.

- 'Kale': Eel and Chicken Roulade with Game Fowl Broth Sauce (Yogoshi, Toyama Prefecture) Charcoal-grilled eel wrapped around minced chicken and eggplant fondue, topped with a 'Yogoshi' of kale and squid, finished with a sprout purée and rich game fowl (shamo) broth.

- 'Beef': Ayu and Edamame with Fermented Takana Sauce (Kon-Ayu and Funazushi, Shiga Prefecture) Incorporating Shiga's traditional cuisine, this main dish includes soft Ayu confit with fermented edamame paste. Beef mince marinated in 'Funazushi' rice (naturally fermented rice) is wrapped in sliced potatoes, highlighting the acidity and umami of the tradition.

- 'Mango': Brown Sugar Brioche with Corn Sorbet (Getanha, Kagoshima Prefecture) A dessert inspired by Kagoshima’s traditional confection 'Getanha,' featuring brown sugar brioche croutons and corn sorbet, accented with mango and konatsu sauce.

Menu Overview: - Start Date: June 1, 2026 - Price: 33,880 JPY per person (tax/service charge included, accommodation fee extra) - Reservation: Required by the day before via the official website - Eligibility: Guests staying at Hoshinoya Tokyo

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Source: PR TIMES
Category: News

[Hoshinoya Tokyo] Reconstructing 'Forgotten Japanese Home Cooking' into Modern Gastronomy: Summer Menu Featuring Eel, Ayu, Mango, and Regional Flavors

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