[Hoshinoya Tokyo] Reconstructing 'Forgotten Japanese Home Cooking' into Modern Gastronomy: Summer Menu Featuring Eel, Ayu, Mango, and Regional Flavors
Starting June 1, 2026, Hoshinoya Tokyo will offer a summer-only dinner menu reconstructing forgotten Japanese home-cooked dishes for hotel guests. The course blends seasonal ingredients with local regional recipes.
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- 📰 Published: May 26, 2026 at 19:00
- 🔍 Collected: May 26, 2026 at 10:31
- 🤖 AI Analyzed: May 26, 2026 at 11:16 (44 min after Collected)
Hoshinoya Tokyo will launch a summer-only main dining menu starting June 1, 2026, for hotel guests, themed around 'reconstructing forgotten Japanese home cooking.' This culinary experience shines a light on traditional flavors that have slowly disappeared from modern tables, reimagined through creative sensibility and techniques.
Summer Menu Highlights:
- 'Horse Mackerel': Sushi of Horse Mackerel and Tofu with Shiso-scented Green Bean Salad (Okabe, Nagasaki Prefecture)
Inspired by Nagasaki's 'Okabe' (using okara/soy pulp), this dish features marinated horse mackerel and smooth tofu purée as a terrine, finished with a shiso dressing.
- 'Kale': Eel and Chicken Roulade with Game Fowl Broth Sauce (Yogoshi, Toyama Prefecture)
Charcoal-grilled eel wrapped around minced chicken and eggplant fondue, topped with a 'Yogoshi' of kale and squid, finished with a sprout purée and rich game fowl (shamo) broth.
- 'Beef': Ayu and Edamame with Fermented Takana Sauce (Kon-Ayu and Funazushi, Shiga Prefecture)
Incorporating Shiga's traditional cuisine, this main dish includes soft Ayu confit with fermented edamame paste. Beef mince marinated in 'Funazushi' rice (naturally fermented rice) is wrapped in sliced potatoes, highlighting the acidity and umami of the tradition.
- 'Mango': Brown Sugar Brioche with Corn Sorbet (Getanha, Kagoshima Prefecture)
A dessert inspired by Kagoshima’s traditional confection 'Getanha,' featuring brown sugar brioche croutons and corn sorbet, accented with mango and konatsu sauce.
Menu Overview:
- Start Date: June 1, 2026
- Price: 33,880 JPY per person (tax/service charge included, accommodation fee extra)
- Reservation: Required by the day before via the official website
- Eligibility: Guests staying at Hoshinoya Tokyo
Summer Menu Highlights:
- 'Horse Mackerel': Sushi of Horse Mackerel and Tofu with Shiso-scented Green Bean Salad (Okabe, Nagasaki Prefecture)
Inspired by Nagasaki's 'Okabe' (using okara/soy pulp), this dish features marinated horse mackerel and smooth tofu purée as a terrine, finished with a shiso dressing.
- 'Kale': Eel and Chicken Roulade with Game Fowl Broth Sauce (Yogoshi, Toyama Prefecture)
Charcoal-grilled eel wrapped around minced chicken and eggplant fondue, topped with a 'Yogoshi' of kale and squid, finished with a sprout purée and rich game fowl (shamo) broth.
- 'Beef': Ayu and Edamame with Fermented Takana Sauce (Kon-Ayu and Funazushi, Shiga Prefecture)
Incorporating Shiga's traditional cuisine, this main dish includes soft Ayu confit with fermented edamame paste. Beef mince marinated in 'Funazushi' rice (naturally fermented rice) is wrapped in sliced potatoes, highlighting the acidity and umami of the tradition.
- 'Mango': Brown Sugar Brioche with Corn Sorbet (Getanha, Kagoshima Prefecture)
A dessert inspired by Kagoshima’s traditional confection 'Getanha,' featuring brown sugar brioche croutons and corn sorbet, accented with mango and konatsu sauce.
Menu Overview:
- Start Date: June 1, 2026
- Price: 33,880 JPY per person (tax/service charge included, accommodation fee extra)
- Reservation: Required by the day before via the official website
- Eligibility: Guests staying at Hoshinoya Tokyo
FAQ
星のや東京の夏限定メニューのコンセプトは何ですか？
「もう作られなくなった日本の家庭料理」をテーマに、現代の食卓から姿を消した郷土の味を、独創的な感性とフレンチの技術で現代の美食として再構築しています。
夏限定メニューの提供期間と価格を教えてください。
提供期間は2026年6月1日からで、料金は1名につき33,880円（税・サービス料込、宿泊料別）です。
メニューにはどのような郷土料理の要素が含まれていますか？
長崎の「おかべ」、富山の「よごし」、滋賀の「小鮎煮・鮒ずし」、鹿児島の「げたんは」から着想を得た料理が提供されます。
誰がメニューを考案しましたか？
星のや東京総料理長の岡亮佑氏が考案しました。
予約方法を教えてください。
星のや東京の公式サイトにて、宿泊者限定で前日まで受付を行っています。