With several Rugby World Cup 2019 matches set for Kobe, Kobe Portopia Hotel builds on the excitement with its Music and Dance @ Kobe Portopia Night 2019 event promising just what the name suggests.
From old disco hits to today’s chart toppers, music and fun await everyone from Sept. 25 to 30 and Oct. 3, 4, 7 and 8, opening at 7 p.m. and running until midnight.
Various DJs are set to keep crowds grooving, and on Sept. 27 and Oct.4, DJs from Kansai area radio stations will take over the turntables on FM802 and FMCocolo Night. For these nights, admission is ¥3,500 presale, ¥4,000 at the door. Otherwise, tickets are ¥2,500 presale, ¥3,000 at the door. Admission includes three food and drink tickets, and extras can be purchased for ¥400 each.
Groups of up to four may opt for a VIP table at ¥50,000, which includes plush sofas, a bottle of Moet & Chandon Champagne and a fruit platter. VIP tables for up to six people with the same amenities are ¥80,000. Tickets are on sale via the event page. Music and Dance @ Kobe Portopia Night 2019 happens at Key Notes in the south wing of the hotel.
Kobe Portopia Hotel is directly connected to Shimin Hiroba Station on the Port Liner monorail. For more information, visit www.portopia.co.jp/en/information/detail/186/ or call 078-302-1117.
Advancing Australian fare to a new level
Seasonality, sustainability, history, climate, tradition and multiculturalism — these factors are all hallmarks of modern Australian cuisine, where local produce and ingredient-forward cooking shine.
Culinary converts and those curious about such Antipodean offerings are advised to visit selected Prince Hotel venues through Oct. 31, as part of the group’s Australia Food and Wine Fair 2019 campaign.
Tasmanian salmon, prime Black Angus Australian beef and succulent lamb are just a few of the foodstuffs on offer and optionally matched with fine New World wines. Craft beer lovers and fans of artisanal gin can also rejoice and attend hotel pop-up events.
Of special note is a dinner event at the Shinagawa Prince Hotel’s rooftop restaurant Dining & Bar Table 9 Tokyo (Oct. 16 to 18, 5:30 to 10 p.m., ¥15,000 per person) prepared by renowned Melbourne-based chef Scott Pickett of Estelle. Using the best of Australian produce and showcasing the European techniques he finessed under the tutelage of world-famous chef Philippe Mouchel, expect a dining experience marrying historically significant flavors, combinations and techniques with current concerns and trends.
For Scott Pickett dinner bookings at the Shinagawa Prince Hotel, call 03-5421-1114; for all other menu and course information, visit https://www.princehotels.co.jp/tokyocityarea/australia_fair2019/ or call Prince Hotels Central Reservations 03-6741-9155.
Choco-centric delights with savory pairings
Join in the sweet ceremony of ANA InterContinental Tokyo’s Chocolate Sensation 2019, a choco-centric and hotel-wide event running from Oct. 1 to Jan. 14.
Over 6,000 kilograms of different types of chocolate form the basis for event proceedings, where workshops, competitions, a chocolate-focused afternoon tea and a chocolate dessert buffet compete for diners’ attention. Collaborations of note are also on offer, such as a special lunch set at Japanese restaurant Unkai (tea pairing, ¥8,000 per person; wine pairing, ¥10,000 per person), where chefs artfully infuse dishes with ingredients from chocolatier ca ca o.
Savory pairings also make an appearance at the third-floor Champagne Bar until Jan. 13 (¥5,800 on weekdays, ¥6,400 on weekends, 90-minute sittings), where unique creations such as a seafood salad and white chocolate sauce, chicken tortilla with chocolate and balsamic sauce and a tomato and calamari black bread flecked with cacao nibs pave the way for more traditional fare such as a white and bitter chocolate choux cream, chocolate mousse as well as ruby chocolate and strawberry roll cake.
The ANA InterContinental Tokyo is one minute from Tameike-Sanno Station Exit 13. For more information or reservations, visit anaintercontinental-tokyo.jp or call 03-3505-1185 (restaurant reservations).
IN FIVE EASY PIECES WITH TAKE 5