A dinner buffet, Night Kitchen Stadium — Premium Ingredients from Shimane, is available at The Yokohama Bay Hotel Tokyu's Cafe Tosca until April 15.
The menu is produced by executive chef Katsuya Ogawa, who visited Shimane Prefecture to gain inspiration for creating dishes that bring out the beauty and delicacy of Shimane's local marine, agricultural and livestock products.
Chefs also have a roster of dishes they prepare in front of guests. Among the five dishes is a peperoncino pasta with orochi no tsume (Japanese chili pepper), Parmigiano-Reggiano cheese and camborough fuyō pork shabu-shabu (hot pot). Camborough fuyō pork is premium pork improved through a special program developed by Cambridge and Edinburgh Universities. Other menu options include yamato-imo yam fricassee with black pepper and thyme, pilaf of ginger and Japanese freshwater clams from Lake Shinji.