Rihga Royal Hotel Kokura Presents "Abalone Fair" - Enjoy the Deliciousness of Abalone with Each Store's Signature Specialty - First Time Held at Four Restaurants

Rihga Royal Hotel Kokura (Kokurakita-ku, Kitakyushu City: General Manager Shinichi Noguchi) will hold the "Abalone Fair" at four of its restaurants – Teppanyaki Naniwa, Restaurant Chambord, Chinese Restaurant Ryuhou, and Sarakura – from Friday, May 1, 2026. Abalone, which changes its flavor and texture depending on how it is cooked, will be prepared with the techniques and passion of each chef. We invite you to visit each restaurant during this period and enjoy the diverse deliciousness of abalone and a gourmet moment that cannot be fully savored at just one place. *Sales periods vary by store.

This fair features luxurious courses where abalone is the star, as well as exquisite dishes that capture the essence of the ingredient. Abalone, by steaming, grilling, frying, or eating raw, reveals various characteristics by changing its texture and flavor.

At "Teppanyaki Naniwa," where you can enjoy the live experience of grilling right before your eyes, we will offer "Live Abalone Salt-Baked 'Flambé'." The abalone is slowly steamed in a salt crust wrapped in its shell with kelp and salt, then finished with flambé for aroma. The harmony of fragrant Ariake nori and rich butter, which fully brings out the nori's flavor, further enhances the abalone's umami.

At "Restaurant Chambord," a French restaurant with panoramic views of the Kitakyushu nightscape from its large windows, we will serve "Live Abalone Instant Sauté," which makes the most of abalone's natural chewy texture. The sauce combines the aroma of rich truffle with the oil from sweet Kyushu-grown green onions, finished with refreshing ginger for a more profound flavor profile.

"Chinese Restaurant Ryuhou," offering authentic Cantonese cuisine, will serve "Oyster Sauce Braised Domestic Abalone," which is gently cooked in residual heat to achieve a supple texture. The combination of a flavorful chicken-based broth with oyster sauce and Chinese rock sugar (bing tang) creates a delicate and elegant dish.

Furthermore, "Sarakura," which delicately expresses the changing seasons, will present an "Abalone Feast Kaiseki" where you can fully enjoy abalone. Among them, the "Abalone Liver Shinjo" is a dish featuring tender steamed abalone served with shinjo made from finely pureed abalone liver. The clear dashi broth, made from bonito and kelp, is infused with the rich aroma of the liver, releasing a delicate umami.

Please enjoy the abalone, full of charm with each restaurant's unique approach, along with the exquisite atmosphere of each establishment, to your heart's content during this restaurant fair.

*Details for each store are as follows on the next page.

◆ "Abalone Fair" Overview

Teppanyaki Naniwa (28F)

Keywords: New Product, Japanese Cuisine, Gourmet, Hotel, Abalone, Restaurant, Fukuoka, Kitakyushu, French, Chinese