【Asakusa View Hotel】"THE ASAKUSA DINING Ajikikou" Chapter 2 "The Taste of Ishikawa" Opens. From May 1, 2026, full courses of Chinese and French cuisine featuring Ishikawa's ingredients and food culture, imbued with Kaga's beauty.

Asakusa View Hotel (Location: Taito-ku, Tokyo / General Manager: Kazuhiko Sato)'s 27th-floor restaurant "THE ASAKUSA DINING" will commence "THE ASAKUSA DINING Ajikikou" Chapter 2 "The Taste of Ishikawa" from Friday, May 1, 2026.

This special culinary journey incorporates Ishikawa's ingredients, including Noto Pork and Kaga Futokyuri, along with culinary wisdom inherited from Kaga such as Noto Soy Sauce and Karashi-mushi, crafted into full courses for Chinese cuisine at "Chinese Karako-ka" and French cuisine at "French Makie."

The focus is not on extravagance, but on meticulously refining the form of taste. This "Ajikikou" offering, designed for you to experience the "taste" of Ishikawa, will be available for a limited period until Tuesday, June 30, 2026.

**Availability Period:** Friday, May 1, 2026 - Tuesday, June 30, 2026

**Akita's Delicacies Ingredient Introduction** (Note: "Akita" appears to be a typo in the original text, contextually it should refer to Ishikawa)

**Noto Pork nurtured by Ishikawa's climate**
Noto Pork is characterized by its tender texture and harmonious balance of rich fat. It offers a deep flavor that allows you to appreciate the inherent appeal of the ingredient itself.

**Kaga Futokyuri (Kaga large cucumber) thriving in Noto**
Known for its fresh and tender texture, Kaga Futokyuri is one of Ishikawa's representative Kaga Vegetables. Its gentle umami and refined taste add an Ishikawa-like flair to dishes.

**Kenjo Kaga Bocha (獻上加賀棒茶 - Roasted Green Tea presented to the Emperor) inherited in Ishikawa**
This hojicha (roasted green tea) from Maruhachi Seichajo in Ishikawa Prefecture was presented to Emperor Showa at the 1983 National Tree-planting Festival. It is characterized by its fragrant aroma and gentle taste, produced by carefully preserved traditional methods, leaving a pleasant aftertaste in the mouth. You can enjoy the delicate flavor unique to Ishikawa.

*The dishes presented are planned to primarily use seasonal Ishikawa prefecture ingredients, but some ingredients may be subject to change due to weather or harvest conditions.*

**French Makie**
French Makie / Head Chef: Kazutaka Takahashi

**Ishikawa Noto Pork Loin Charcutiere with Piperade, seasoned with local soy sauce**
Ishikawa Noto Pork Loin boasts a chewy texture and rich umami. Using Noto Soy Sauce, which has umami and a unique sweetness, it's served with a charcutiere sauce flavored with pickles and mustard, accompanied by piperade, creating a dish with profound flavor.

*Available as part of the ¥7,000 weekday lunch-only course*

**First Bonito Tartare and Kaga Futokyuri Marinated with Caper Cream Sauce**
The seasonal first bonito is prepared as a tartare to highlight its umami. Kaga Futokyuri is marinated for a refreshing texture, and served with a caper cream sauce, offering a vibrant taste experience.

*Available as part of the ¥10,000 course*
*Available as part of the ¥15,000 course*

**Noto Pork and Rolled Barley Paysanne Soup with a hint of Pisto**
Noto Pork is used not only as an ingredient but also to create a deep-flavored soup stock. Rolled barley and vegetables are cut paysanne style, enhanced with the aroma of basil pesto "Pisto."

*Available as part of the ¥10,000 course*

**Sauteed Noto Pork Pate de Campagne with 3 Sauces**
Pâté de Campagne is a traditional French "country-style pâté." Prepared with Noto Pork and pan-seared for a fragrant finish. Served with three types of sauces: saffron mayonnaise, beetroot, and green mustard, offering a diverse array of flavors.

*Available as part of the ¥15,000 course*

**Light Kaga Bocha Mousse with Rhubarb Confiture and Black Sesame Ice Cream**
"Kenjo Kaga Bocha" from Maruhachi Seichajo in Ishikawa Prefecture, presented to Emperor Showa at the 1983 National Tree-planting Festival. Its fragrant and gentle flavor is transformed into a light mousse, paired with rhubarb confiture and black sesame ice cream.

*Available as part of the ¥7,000 weekday lunch-only course*
*Available as part of the ¥10,000 course*
*Available as part of the ¥15,000 course*
*Available as part of the ¥20,000 course*

**【French Makie】Full Course Menu Guide**

**Menu Début ďÉté (Début d'Été - Beginning of Summer)**
¥7,000 per person (tax and service charge included) Weekday-only lunch course "Beginning of Summer"

* Amuse-bouche
* Mayonnaise-dressed small shrimp and tiny vegetables salad with Wasabina and grapefruit
* Kitakami Potato Soup Parmentier with potato fritters
* Poêlé of Live-caught Isaki (grunt) with Egg Noodles and early summer vegetables, Grenoble sauce
* Ishikawa Noto Pork Loin Charcutiere with Piperade, seasoned with local soy sauce
* View Hotel-made Honoka bread
* Light Kaga Bocha Mousse with Rhubarb Confiture and Black Sesame Ice Cream
* Coffee or Tea

**Début ďÉté**

**Menu Bourgeonner (Bourgeonner - Budding)**
¥10,000 per person (tax and service charge included)

* Amuse-bouche
* First Bonito (and other items, as the original body was truncated at 8000 characters)