Commemorating Chiba Citizens' Day: Boso Kinmedai and Kazusa Beef in "Chiba Chinese Cuisine." A Supreme Chinese Dinner Course Featuring Classic Techniques Appears

Hotel New Otani Makuhari Chinese Restaurant "Taikan-en" "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course" "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course ~Takumi~" View Details Hotel New Otani Makuhari is pleased to announce a special project commemorating "Chiba Citizens' Day" on June 15th. The Chinese restaurant "Taikan-en" will offer the "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course," which fuses classic Chinese techniques with local ingredients, and the premium course "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course ~Takumi~," available from Friday, May 8, 2026, to Friday, July 31, 2026. "Chiba Chinese Cuisine" unique to Makuhari, woven from classic techniques and innovative ideas. Image is for illustration purposes. Image is for illustration purposes. Chiba Prefecture, surrounded by the sea on three sides, is blessed with a warm climate and rich land. At Chinese restaurant "Taikan-en," we have specially selected local ingredients that the region boasts, including "Boso Kinmedai" (splendid alfonsino) with its elegant fat and "Kazusa Beef" (Kazusa-gyu) proud of its tender meat. We deliver a gourmet experience where you can fully savor the richness of Chiba, combining classic Chinese techniques with local ingredients. Two special dinner courses woven from classic techniques and innovative ideas. We offer a standard course that makes lavish use of Chiba's local produce and a premium course that uses luxurious ingredients without reservation. We deliver a feast of "Takumi" (mastery). ■Chiba Citizens' Day Commemorative "Chiba Blessings" Full Course Chiba Citizens' Day Commemorative "Chiba Blessings" Full Course Starting with Boso Pork char siu and Chiba-grown edamame appetizers, the course harmoniously incorporates Chiba's mountain and sea delicacies, such as fluffy and fatty "Chiba Sea Bass Steamed with Green Onion and Ginger" and "Chiba Kinsou-dori Chicken Lotus Root Shumai." To conclude, we offer "Chiba Japanese Pear Annin Tofu with Kamogawa Lemon." This is a highly satisfying dinner course where you can fully enjoy Chiba's seasonal flavors. Boso Blessings ALL CHIBA Chinese Appetizer Platter Shark Fin Soup with Chiba-grown "Recipe Eggs" Lightly Stir-fried Shrimp and Vegetables "Kinsou-dori Chicken" Lotus Root Shumai Sea Bass Steamed with Green Onion and Ginger, served with Mini Tomatoes Stir-fried Noodles with Pork and Komatsuna in Thick Sauce Japanese Pear Annin Tofu with Kamogawa Lemon ■Chiba Citizens' Day Commemorative "Chiba Blessings" Full Course ~Takumi~ Chiba Citizens' Day Commemorative "Chiba Blessings" Full Course ~Takumi~ The highlight of the supreme "Takumi" course is "Boso Kinmedai Two Ways." With innovative seasonings beyond the realm of Chinese cuisine, such as white chili sauce and passion fruit mayonnaise, the new charm of Kinmedai is brought out. Furthermore, it is a full course of 8 dishes, including "Dried Scallop Shark Fin Soup with Fragrant Boshu Bonito Flakes" and "Tender Braised Kazusa Beef" that melts in your mouth, embodying the tradition and innovation of Taikan-en. To conclude, you can fully enjoy the charm of Chiba until the very end with flavorful fried rice made with Nagai Shoten's "Nori Katsuobushi Kombu," a long-established store in Kamogawa City with 100 years of history since its establishment in 1920, and adult black sesame dumplings with the aroma of "Boso Lamb." Boso Blessings ALL CHIBA Chinese Appetizer Platter Dried Scallop Shark Fin Soup with Fragrant "Boshu Bonito Flakes" Boso Kinmedai Two Ways: White Chili Sauce and Passion Fruit Mayonnaise "Kinsou-dori Chicken" Lotus Root Shumai Shrimp and Crab Steamed Dumplings Tender Braised Kazusa Beef with Chiba Vegetables Nagai Shoten's "Nori Katsuobushi Kombu" Fried Rice, Fuyong Style Japanese Pear Annin Tofu with Kamogawa Lemon Black Sesame Dumplings with "Boso Lamb" Aroma Created by Ken Imai, Head Chef of Chinese Cuisine at Hotel New Otani Makuhari Ken Imai, Head Chef of Chinese Cuisine at Hotel New Otani Makuhari Joined New Otani Co., Ltd. (now New Otani Co., Ltd.) in 1994. Since then, he has accumulated 32 years of career solely in Chinese cuisine at Chinese restaurant "Taikan-en" in Makuhari, Tokyo, and Osaka. While preserving classic dishes such as "Braised Shark Fin" and "Peking Duck," which have been loved for over half a century, he has honed his skills by learning authentic techniques from chefs from various regions of China, including Hong Kong, Beijing, and Sichuan. His reliable techniques have been highly praised, receiving the "Skill Achievement Award" and "Achievement Award" from the Japan Chinese Cuisine Association. Please enjoy this special "Chisan-Chisho" (local production for local consumption) course, available only during this period, which fuses classic Chinese techniques with Chiba's mountain and sea delicacies, presented by Imai, who continues to pursue innovative dishes that flexibly incorporate seasonal sensibilities while inheriting tradition. Sales Overview Hotel New Otani Makuhari Chinese Restaurant "Taikan-en" "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course" "Chiba Citizens' Day Commemorative 'Chiba Blessings' Full Course ~Takumi~" https://www.newotani.co.jp/makuhari/restaurant/recommend/ke Keywords: