Commemorating Chiba Citizens' Day: Enjoy Minamiboso Japanese Spiny Lobster and Choshi Bonito. Japanese Restaurant 'Senbazuru' Offers a Course Full of Chiba's Blessings

Hotel New Otani Makuhari Japanese Restaurant 'Senbazuru' 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings' 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings ~Takumi~' View Details To commemorate 'Chiba Citizens' Day' on June 15th, Hotel New Otani Makuhari is offering a special plan at its Japanese restaurant 'Senbazuru'. This plan includes the 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings' and the premium course 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings ~Takumi~', allowing guests to experience Chiba's proud mountain and sea bounty with all five senses. From Chiba, the 'Treasure Trove of Ingredients,' the Rich Sea Delights Transformed into Exquisite Dishes Chiba Prefecture, surrounded by the sea on three sides and blessed with a warm climate and fertile land. For this 'Chiba Citizens' Day' special promotion, Japanese Restaurant 'Senbazuru' has specially selected local delicacies, including the powerfully flavorful Minamiboso Japanese Spiny Lobster, raised in the rough waves, and the high-quality fatty Choshi Bonito, which are premium local ingredients. In addition, highly appealing dishes like the rich Edomae Oyster and the aromatic Chiba Sazae (turban shell) have been carefully chosen. We offer a premium culinary experience unique to Makuhari, allowing Chiba residents to rediscover the charm of their hometown and visitors from outside the prefecture to fully enjoy the richness of Chiba. Two Special Dinner Courses, Bringing Together the Best of Japanese Cuisine We present a feast of two courses: a standard course dedicated to 'Chisan-Chisho' (local production for local consumption) and exquisite craftsmanship, and a premium course 'Takumi' (Master) that aims for even greater heights. ■ 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings' Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings This highly satisfying course elevates Chiba's local flavors through the delicate techniques unique to Senbazuru. It features dishes such as 'Edomae Anago and New Gobo Yanagawa,' where fluffy eel and the aroma of fresh burdock root stimulate the appetite; 'Edomae Oyster Jibuni,' sealing in rich umami; 'Boso Herb Chicken Crispy Grill with Lemon Koji Sauce,' with crispy skin and juicy meat; and 'Boso Hijiki and Edamame Takikomi Gohan,' where the rich flavor of thick Boso hijiki and the soft sweetness of edamame spread. - Appetizer: Chiba-produced Tachiuo (beltfish) Nimpinzuke, Tako-machi Yamatoimo Suitoro - Warm Dish: Edomae Anago (conger eel) and New Gobo (burdock root) Yanagawa - Sashimi: Choshi Aburi Bonito (seared bonito) with Japanese-style Carpaccio and colorful vegetables - Grilled Dish: Boso Herb Chicken Crispy Grill with Lemon Koji Sauce, colorful vegetables, and Chiba-produced mini tomatoes - Simmered Dish: Edomae Oyster Jibuni - Main Dish: Boso Hijiki (seaweed) and Edamame (green soybeans) Takikomi Gohan (cooked rice), pickles - Soup: Yamato Shijimi (clam) Akadashi (red miso soup) - Dessert: Iioka Melon and American Cherry ■ 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings ~Takumi~' Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings ~Takumi~ The highlight of Japanese Restaurant 'Senbazuru' is the 'Minamiboso Japanese Spiny Lobster Onigara-yaki' (grilled spiny lobster with shell). This dish features flavorful spiny lobster, nurtured by the rough waves of the Kuroshio Current, grilled fragrantly and dynamically. Furthermore, this supreme full course, packed with Chiba's charm, includes dishes such as 'Edomae Oyster Jibuni,' condensing rich umami; 'Choshi Aburi Bonito with Japanese-style Carpaccio,' offering a refreshing taste of seasonal fatty bonito; and 'Chiba Sazae (turban shell) Takikomi Gohan,' with a gentle aroma of the seashore. - Appetizer: Chiba-produced Tachiuo (beltfish) Nimpinzuke, Tako-machi Yamatoimo Suitoro - Warm Dish: Edomae Anago (conger eel) and New Gobo (burdock root) Yanagawa - Sashimi: Choshi Aburi Bonito (seared bonito) with Japanese-style Carpaccio, two kinds of today's assorted sashimi - Grilled Dish: Minamiboso Japanese Spiny Lobster Onigara-yaki - Simmered Dish: Edomae Oyster Jibuni - Main Dish: Chiba Sazae (turban shell) Takikomi Gohan (cooked rice), pickles - Soup: Yamato Shijimi (clam) Akadashi (red miso soup) - Dessert: Iioka Melon and American Cherry Crafted by Kenichi Hiruma, Head Chef of Japanese Cuisine at Hotel New Otani Makuhari Kenichi Hiruma, Head Chef of Japanese Cuisine Born in Tokyo in 1974. After graduating from Musashino Culinary College, he joined New Otani Co., Ltd. (now New Otani Co., Ltd.) in 1993. Currently, he serves as the Head Chef of Japanese Cuisine at Hotel New Otani Makuhari, overseeing the taste of all Japanese cuisine within the hotel. He has also trained overseas in places like Los Angeles and Beijing, and received the Minister of Health, Labour and Welfare Award in the free exhibition category of the National Japanese Cuisine Skill Improvement Competition. This leading Japanese chef, with reliable techniques honed both domestically and internationally, has elevated Chiba's rich mountain and sea bounty into exquisite dishes. Please enjoy these special dinner courses available only during this period. Sales Overview Hotel New Otani Makuhari Japanese Restaurant 'Senbazuru' 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings' 'Chiba Citizens' Day Commemoration: A Course Full of Chiba's Blessings ~Takumi~' https://www.newotani.co.jp/makuhari/restaurant/recommend/kenmin2026