Four Seasons Hotel Tokyo at Chinzan-so’s Japanese restaurant Miyuki will offer a Kyoto-themed meal and entertainment event on Feb. 28, inviting maiko from the ancient capital.

After savoring a special set meal featuring seasonal ingredients from Kyoto, maiko perform traditional dancing.

The meal starts at 2:30 p.m. and the show is between 3:30 p.m. and 3:45 p.m. After the show, there will be a photo session with maiko.

The event costs ¥5,800.

The Four Seasons Hotel Tokyo at Chinzan-so is a 10-minute walk from Edogawabashi Station on the Tokyo Metro Yurakucho Line. For more information or reservations, call (03) 3943-6968.

Royal Chinese New Year courses

In celebration of the Chinese Lunar New Year, which falls on Feb. 14, Rihga Royal Hotel Tokyo’s Chinese restaurant the Royal Ryuho is serving special lunch and dinner courses from Feb. 14 through Feb. 21.

In China, people wish for luck by naming the dishes for the New Year’s feast using auspicious words with similar pronunciations to the ingredients used in the dishes.

Following the custom, Chef Imin Yo has prepared all dishes with lucky names and ingredients.

For example, the dinner course features braised dried oysters and fat choy (black moss), as these two ingredients have similar pronunciations with the Chinese words meaning “prospering of business” and “increase of wealth.”

New Year’s staple nian gao rice cakes are served as an appetizer in both the lunch and dinner courses.

The seven-dish lunch course is ¥2,426 and the nine-dish dinner course is ¥11,550.

Rihga Royal Hotel Tokyo is a three-minute walk from Waseda Station on the Toei Arakawa Line and a seven-minute walk from Waseda Station on the Tokyo Metro Tozai Line. There is a free shuttle bus service from Takadanobaba Station. For further information, call (03) 5285-1121.

Yokohama Grand’s original bread

InterContinental Yokohama Grand has created a new original bread called North Island.

Since the hotel opened in 1991, it has been creating a variety of unique, original breads, such as squid ink bread and the Super Croissant, and has earned a reputation as “a hotel that serves good bread.”

The newly released bread is made from selected fine ingredients from Japan’s northern island of Hokkaido: flour from Tokachi, salt from Okhotsk, beet sugar that brings out a natural sweetness and Yotsuba brand butter.

The fluffy and springy texture, distinct sweet flavor and rich aroma are created by a mix of two types of flour, reducing the use of yeast to one-fortieth the usual amount, and the long rising time — 18 hours compared to the usual five to six hours.

With the utmost care in the process, the bread takes almost a whole day to make, four times as long as usual bread, so the hotel only sells eight cuts a day.

The bread is good to eat immediately, but the hotel recommends toasting it and spreading on butter to better enjoy the downy texture inside and crispy crust outside.

The bread is sold at ¥800 per cut (half a loaf) through March 31 at the hotel pastry shop, The Patisserie, open from 10 a.m. to 9 p.m. The bread will be freshly baked and ready for sale between 11 a.m. and 11:30 a.m.

InterContinental Yokohama Grand is a three-minute walk from Minato-Mirai Station or a 10-minute walk from Sakuragicho Station. For further information, call (045) 223-2222.

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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