[Kobe Portopia Hotel] Kagoshima, the 'Treasure House of Food'! 'Southern Treasure Box Kagoshima Gourmet Fair' Starts Friday, May 1

Kobe Portopia Hotel (Chuo-ku, Kobe; General Manager: Tsuyoshi Ito) will hold a restaurant fair, the 'Southern Treasure Box Kagoshima Gourmet Fair,' at 9 restaurants within the hotel from Friday, May 1 to Tuesday, June 30, 2026. Guests can fully enjoy the charm of Kagoshima, blessed with rich nature including a World Natural Heritage site, and a mild climate. [Kagoshima, known as the 'Treasure House of Food'] Kagoshima is blessed with magnificent nature spreading 600km north to south and a warm climate, making it a treasure house of food where rich nature, represented by World Natural Heritage, and diverse food culture breathe. Prior to the 'Southern Treasure Box Kagoshima Gourmet Fair,' Chef Yoshikawa of the Sky Grill Buffet 'GOCOCU' trained at Shiroyama Hotel Kagoshima. 'GOCOCU' will offer the pork bone stew, white fish roti marinated in green tea, and desserts such as Karukan and sweet potato Mont Blanc that he mastered there. At Teppanyaki 'Tajima', we have prepared a teppanyaki course where you can choose as your main dish either Kagoshima Black Beef 'Kuro-Otome 55' loin, which meets strict standards, or Kagoshima-produced Japanese Black Beef fillet, characterized by fine marbling and rich umami. In addition, you can enjoy dishes packed with Kagoshima's charm, such as chicken rice associated with Amami Oshima and seared bonito from Kagoshima Prefecture, at each restaurant. Please take this opportunity to enjoy dishes that express joy and deliciousness on every plate, using a variety of Kagoshima ingredients and valuing the techniques and flavors unique to hotel chefs. 'Southern Treasure Box Kagoshima Gourmet Fair' https://www.portopia.co.jp/information/detail/251/ Event Period: Friday, May 1, 2026 - Tuesday, June 30, 2026 Details: Main Building 2F Teppanyaki Tajima Teppanyaki with delicious 'black' ingredients such as Kagoshima black beef, black pork, and brown sugar [Luxury Lunch 10,000 yen] A teppanyaki course where you can choose Kagoshima Black Beef 'Kuro-Otome 55' loin or Kagoshima Japanese Black Beef fillet as the main dish. Appetizers like abalone, shrimp, and sauteed special satsuma-age are served with a rich Kagoshima soy sauce butter sauce. The Kuro-Otome 55 steak appeals with its fine meat quality and light fat unique to cows. For the finale, enjoy a black pork kakuni bowl slowly simmered in Kagoshima soy sauce, brown sugar, and shochu. Main Building 29F Chinese Restaurant Jukeien A Chinese course with diverse flavors utilizing Kagoshima ingredients [Ryusho Course 5,500 yen] Kagoshima's blessings in a nourishing Chinese course. The appetizer lineup features seared Kagoshima bonito enjoyed with plum sauce. The following dish is a thick soup of minced 'Sakurajima Chicken' and crab meat. The steamed seasonal fish is fragrantly steamed with sweet potato shochu, and the high-quality 'Satsuma Nishiki Beef' is made into black fried rice using Chinese black soy sauce. Enjoy a variety of flavors down to the brown sugar steamed castella and black honey almond tofu dessert. Main Building 30F Sky Grill Buffet GOCOCU Flavors supervised by Shiroyama Hotel Kagoshima and Kagoshima regional dishes gather! Lunch Buffet / Weekdays 4,300 yen, Weekends and Holidays 5,300 yen Dinner Buffet / Weekdays 5,500 yen, Weekends and Holidays 6,500 yen You can enjoy delicacies supervised by 'Shiroyama Hotel Kagoshima' such as marinated white fish roti, diamond squid steak, and plum noisette sauce, as well as an abundance of regional dishes like 'Satsuma Sumoji' (chirashizushi), silver-stripe round herring tempura, and 'Tsuke-age' (satsuma-age). Look forward to desserts like Karukan and sweet potato Mont Blanc. Main Building 1F Comptoir Ruban Fresh seafood and Kagoshima flavors in a prix fixe style [~Prix Fixe Lunch~ 3,500 yen, 5,500 yen, 7,000 yen] Kagoshima bonito is fragrantly grilled and paired with fruit tomatoes for a refreshing appetizer. The charcoal-grilled grunt is accompanied by plump diamond squid and herbs for a flavorful dish. The black pork stewed in red wine is finished cleanly with barley shochu and served with a sauce flavored with Satsuma barley miso. We deliver Kagoshima's blessings in a prix fixe style where you can enjoy your preferred number of items and combinations. South Building 4F Japanese Cuisine Kobe Tamura A daytime meal coloring the Boys' Festival scattered with the flavors of Satsuma [~Kamiasobi Zen~ 6,800 yen] A monthly course scattered with Kagoshima ingredients and local flavors. In May, we welcome you with a bright preparation associated with the Boys' Festival. In addition to tasting seared Kagoshima bonito full of umami in the sashimi, Kagoshima-related flavors such as satsuma-age and karukan also appear. An elegant lunch to think of Satsuma along with seasonal tastes.