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Just in time for St. Valentine’s Day, the Hotel New Otani Makuhari in Chiba Prefecture is offering an “Auberge Canoviano” accommodation package from Feb. 6 to 14.

The package combines a one-night stay in a twin room, prix fixe course dinner and breakfast buffet by chef Takamasa Uetake from the popular Canoviano Italian restaurant in Daikanyama, Tokyo.

The Canoviano is known for pioneering “healthy Italian” cuisine, which does not use garlic, red peppers or animal fats such as butter and dairy cream, so that the food’s natural flavors can be enjoyed. Uetake is famous for his use of kyo-yasai (Kyoto vegetables), which have unique shapes and vivid colors, and are very nutritious.

The package starts from ¥16,800 per person (double occupancy) or ¥14,800 per person (triple occupancy) and includes use of the hotel’s exclusive sports and relaxation facility Club & Club for a discount price of ¥2,625.

The Hotel New Otani Makuhari is a 5-min. walk from Kaihin Makuhari Station on the JR Keiyo Line. For more information or reservations, call (0120) 297-6666.

Fugu delicacies at the Royal Park

Japanese restaurant Genjiko at the Royal Park Hotel in Nihonbashi, Tokyo, is serving various fugu (blowfish) dishes through Feb. 28.

A nabe hot pot course (¥21,000), kaiseki course (¥15,750) and a la carte selections all feature the popular winter delicacy.

The set courses include thinly sliced fugu, deep-fried fugu and fugu zosui rice soup.

Among the a la carte selections are boiled fugu skin (¥2,100), fugu roe (price varies) and hire-zake (sake with dried and roasted fugu fin) (¥1,575).

The restaurant is open from 11:30 a.m. to 2:30 p.m. and from 5:30 p.m. to 10 p.m.

The Royal Park Hotel is a 5-min. walk from Ningyo-cho Station on the Asakusa Line; or there is a direct link between the hotel and Suitengu-mae Station on the Hanzomon Line. For more information, call (03) 3667-1111.

Kaiseki-style winter hot pots

The Hyatt Regency Tokyo’s Japanese restaurant Kako has cooked up some tasty nabe hot pots featuring three of Japan’s most popular winter treats in kaiseki-style courses.

The three courses — kue (kelp bass), fugu (blowfish) and suppon (soft-shell turtle) — cost ¥22,000, ¥26,000 and ¥19,000, respectively. The kue nabe is also available as an a la carte selection (¥19,000).

The courses include appetizers, sashimi, zosui in nabe soup and dessert, and are available from 5:30 p.m. to 9:30 p.m. for orders for more than two people. Prices are for one person.

The promotion runs through Feb. 28, and reservations are required three days in advance.

The Hyatt Regency Tokyo is adjacent to Exit A7 of Tocho-mae Station, a 4-min. walk from Nishi Shinjuku Station and a 9-min. walk from the West Exit of Shinjuku Station. There’s a shuttle bus service from Shinjuku Station. For more information or reservations, call (03) 3348-1234.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.

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