Promoting Japan's Proud Food Culture: The Kitano Hotel Tokyo Presents "Kitano Finds Japan - Fermentation: Discovering its Richness <Part 2>"

Key facts

  • Promoting Japan's Proud Food Culture: The Kitano Hotel Tokyo Presents "Kitano Finds Japan - Fermentation: Discovering its Richness <Part 2>"
  • The Kitano Hotel Tokyo is launching "Kitano Finds Japan - Fermentation: Discovering its Richness " from June 2, 2026, as the second installment of its series promoting Japanese food culture. Under the supervision of Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, and with Chef Ken Kamo, the event will explore the story of fermentation in traditional Japanese cuisine and present it in modern dishes, including a seminar and lunch event.
  • Source: PR Times
  • Date: May 9, 2026

Direct answer

The Kitano Hotel Tokyo is launching "Kitano Finds Japan - Fermentation: Discovering its Richness " from June 2, 2026, as the second installment of its series promoting Japanese food culture. Under the supervision of Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, and with Chef Ken Kamo, the event will explore the story of fermentation in traditional Japanese cuisine and present it in modern dishes, including a seminar and lunch event.

Citation
Promoting Japan's Proud Food Culture: The Kitano Hotel Tokyo Presents "Kitano Finds Japan - Fermentation: Discovering its Richness <Part 2>" (May 9, 2026), PR Times
Source
PR Times
Date
May 9, 2026
The Kitano Hotel Tokyo is launching "Kitano Finds Japan - Fermentation: Discovering its Richness <Part 2>" from June 2, 2026, as the second installment of its series promoting Japanese food culture. Under the supervision of Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, and with Chef Ken Kamo, the event will explore the story of fermentation in traditional Japanese cuisine and present it in modern dishes, including a seminar and lunch event.
イベントNQ 84/100出典：PR Times

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  • 📰 Published: May 9, 2026 at 02:14
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The Kitano Hotel Tokyo, guided by the motto "For Comfort," offers sophisticated relaxation in the city. As the only Relais & Châteaux member hotel in Tokyo, it values broadly conveying Japanese culture in a contemporary sensibility. "Kitano Finds Japan," a series held since 2025, is one such initiative. It has showcased ingredients and food culture born from Japan's land through Kitano's unique expression. The second chapter in 2026 will focus on , which has supported the foundation of Japanese food. The second event, supervised by Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, will unravel the story of fermentation in traditional Japanese cuisine, which Chef Ken Kamo will reflect in modern dishes. During the period, a lunch event featuring a seminar by Mr. Yanagihara and a talk with Executive Chef Kamo will also be held. Blanched Pike Conger with Cucumber and Cauliflower in Premium Vinegar Dressing. Rich in flavor through the power of fermentation, without using any oil. Kitano Finds Japan - Fermentation: Discovering its Richness Period: June 2 (Tuesday) - August 29 (Saturday), 2026. Dinner closed on Sundays, Mondays, and Tuesdays. Location: Main Dining "Orangerie Kōan" on the 2nd floor of The Kitano Hotel Tokyo. Content: Offering dishes and desserts themed around fermentation. - Blanched Pike Conger with Cucumber and Cauliflower in Premium Vinegar Dressing: 3,500 yen - Pan-fried Sea Bass with Koji Paste Flavor and Artichoke Barigoule: 5,200 yen - Iwamoto Beef Charcoal Grill with Tsubosu Gastrique Sauce: 8,000 yen *The above prices are for à la carte. These items will also be incorporated into lunch and dinner courses. [Limited Event] KFJ Lunch Course with Seminar by Naoyuki Yanagihara From 12:00 on Saturday, June 6, 2026. 18,000 yen per person. Limited course menu with wine pairing (or non-alcoholic pairing). Reservations begin: From Friday, May 8. 03-6261-7096 (Restaurant direct) or 03-3288-0015 (Hotel main line) https://www.kitanohotel.co.jp/tokyo/topics/kfj_summer2026/ *All prices above include tax, but exclude a 15% service charge. The culture of fermentation has been alive in Japanese food since ancient times. This time, it's a collaboration with Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, who inherits traditional Japanese cooking methods in modern times. Focusing on fermented ingredients like koji and vinegar, which are passed down in Japan, their deep and subtle effects are incorporated into French cuisine and expressed in a modern way. Now, near the former Edo Castle, at Kitano, the culinary wisdom of Japan and France merges, giving birth to a new esprit. A mellow saltiness that defines the entire dish. Salted koji paste, fermented in the kitchen to match the fair. Koji is cultivated with sake and white wine, creating a fusion of Japanese and Western flavors. Used in the pan-fried sea bass dish. Practicing French cuisine that is gentle on the body and mind throughout the year. Chef Kamo's cuisine, which actively incorporates Japanese ingredients and cooking techniques, resonates with the spirit of Relais & Châteaux, which advocates "cuisine that reflects terroir." *Prices in parentheses are for demi-portions. Blanched Pike Conger with Cucumber and Cauliflower in Premium Vinegar Dressing: 3,500 yen (2,800 yen) Blanched pike conger is combined with cucumber juice and cauliflower puree. The secret ingredient, rice vinegar, is a masterpiece made from sake derived from organic rice. Its mellow acidity and clean taste convey an elegant freshness. Sauce thickened with salted koji paste. Pan-fried Sea Bass with Koji Paste Flavor and Artichoke Barigoule: 5,200 yen (3,800 yen) A dish built around the umami-rich saltiness of homemade salted koji paste, made with sake and wine. Sea bass flavored with koji is paired with the vibrant taste of summer vegetables. Iwamoto Beef Charcoal Grill with Tsubosu Gastrique Sauce: 8,000 yen (5,000 yen) For the traditional French condiment "gastrique," which is simmered with sugar and vinegar as a base, Kagoshima black vinegar made by ancient methods is used. It is served with fragrant charcoal-grilled beef. This summery dish perfectly matches the flavor of the meat with the rich, deep acidity of black vinegar. 12:00-15:00 (Last Order 13:30) Two courses (8,000 yen / 12,000 yen), à la carte. 18:00-22:00 (Last Order 21:00) One course (18,000 yen), à la carte. *Bespoke courses from 25,000 yen are also available.

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What are the key facts in this article?

The Kitano Hotel Tokyo is launching "Kitano Finds Japan - Fermentation: Discovering its Richness " from June 2, 2026, as the second installment of its series promoting Japanese food culture. Under the supervision of Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, and with Chef Ken Kamo, the event will explore the story of fermentation in traditional Japanese cuisine and present it in modern dishes, including a seminar and lunch event.

What is the direct answer?

The Kitano Hotel Tokyo is launching "Kitano Finds Japan - Fermentation: Discovering its Richness " from June 2, 2026, as the second installment of its series promoting Japanese food culture. Under the supervision of Naoyuki Yanagihara, head of the Edo Kinsaryu tea ceremony school, and with Chef Ken Kamo, the event will explore the story of fermentation in traditional Japanese cuisine and present it in modern dishes, including a seminar and lunch event.

What is the source and date?

PR Times: https://prtimes.jp/main/html/rd/p/000000023.000108541.html | May 9, 2026

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