[Nagoya] 10th Anniversary: Japanese Tea Specialty Shop 'Ise Tea mirume' x French Course. 'French-Japone ~Ise Tea mirume~' Now on Sale
Strings Hotel Nagoya celebrates its 10th anniversary with a limited-time collaboration menu featuring 'Ise Tea mirume.' Experience a unique fusion of French techniques and traditional Japanese tea scents in the new 'French-Japone' style.
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- 📰 Published: April 24, 2026 at 21:27
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Strings Hotel Nagoya (located in Nakamura-ku, Nagoya City, Aichi Prefecture), operated by Best Bridal Inc. (Headquarters: Minato-ku, Tokyo; CEO: Masayuki Tsukada), celebrated its 10th anniversary on Wednesday, January 21, 2026. To commemorate this milestone, the 1st-floor restaurant 'Gramercy Suite' has renewed its theme to 'French-Japone,' combining traditional French techniques with seasonal and local Japanese ingredients to create artistic dishes that reflect Japanese aesthetics and delicacy.
From Friday, May 15 to Thursday, July 9, 2026, the hotel will offer a limited-time collaboration menu with 'Ise Tea mirume.' The executive chef has applied French culinary expertise to arrange tea leaves from 'Ise Tea mirume,' which preserves the tradition of Ise tea grown in the rich nature of Mie Prefecture while adapting to modern lifestyles. Starting with a cup of green tea as a gesture of hospitality, the dishes utilizing the delicate aroma and umami of tea fuse the spirit of Japanese cuisine—maximizing the original flavor of ingredients—with French techniques that create complex tastes through sauces and cooking methods. Guests can enjoy these meals using familiar chopsticks.
▲ 'Ise Tea mirume' Collaboration Menu Dinner 'Brooklyn Course' Image
The course begins with a cup of 'Ise Tea mirume' green tea before the meal. Its easy-to-drink, refreshing sweetness serves as a healing cup of hospitality for the mind and body.
The first dish is a pressé of amberjack and Manganji peppers, infused with the fresh scent of 'Senju,' the high-quality first-flush tea that symbolizes 'Ise Tea mirume.' By layering the delicate and refreshing aroma of the tea leaves onto the umami of the fatty amberjack, this dish creates a cooling sensation like a summer breeze blowing through a tea field. The second dish is a rich cold soup featuring a purée of sweet Akasu eggplant from Kumamoto, accompanied by simmered Ezo abalone with plump, soft flesh. For the fish course, sautéed swordfish is paired with a burnt butter sauce accented with local Aichi tomatoes and plum. The rich depth of the butter, the acidity of the plum, and the saltiness of capers harmonize to enhance the flavor of the swordfish.
The main meat dish features sautéed lamb, known for its tenderness and light fat. A rich sauce based on 'Jus d'Agneau' (lamb stock) provides a deep flavor. The accompanying onion is slow-roasted in its skin, allowing guests to enjoy its melting texture and concentrated sweetness. The final rice dish is 'Unagi Kabayaki Chameshi' cooked with 'Sand-roasted Stem Hojicha,' a specialty of 'Ise Tea mirume.' The powerful fragrance characteristic of stem hojicha, roasted slowly with high-temperature sand, elegantly complements the rich fat of the eel. Guests can also pour 'Sand-roasted Stem Hojicha' over the dish to enjoy it as a special Hitsumabushi style. For dessert, a parfait and jelly made from Mie-prefecture Wa-Kocha (Japanese black tea) are served, highlighting its gentle sweetness. The subtle aroma of Wa-Kocha is expressed through the different textures of the smooth parfait and transparent jelly, providing a floral finish that captures the charm of Ise tea until the very last bite. Please enjoy a blissful moment woven by the deep world of Ise tea and 'French-Japone,' which focuses on Japanese cooking techniques, chopstick culture, and visual beauty.
[French-Japone ~Ise Tea mirume~ Overview]
Location: Strings Hotel Nagoya 1F 'Gramercy Suite'
*From June 1 (Mon) to June 20 (Sat), the menu will be served at 1F 'Glass House' due to renovations.
*Please check the website for regular holidays.
Sales Period: May 15 (Fri) to July 9 (Thu), 2026
Business Hours:
- Lunch: Weekdays 11:30–15:00 / Weekends & Holidays 11:00–15:00
- Tea: 15:00–17:00
- Dinner: Weekdays (Mon-Thu) 17:00–21:00 / Fri, Sat, Sun & Holidays 17:00–22:00
Phone: 052-589-0787 (Restaurant Representative)
Prices (Tax included, 15% service charge excluded):
- Lunch: Weekdays from 4,840 JPY / Weekends & Holidays from 5,060 JPY
- Dinner: Weekdays from 7,480 JPY / Weekends & Holidays from 8,030 JPY
From Friday, May 15 to Thursday, July 9, 2026, the hotel will offer a limited-time collaboration menu with 'Ise Tea mirume.' The executive chef has applied French culinary expertise to arrange tea leaves from 'Ise Tea mirume,' which preserves the tradition of Ise tea grown in the rich nature of Mie Prefecture while adapting to modern lifestyles. Starting with a cup of green tea as a gesture of hospitality, the dishes utilizing the delicate aroma and umami of tea fuse the spirit of Japanese cuisine—maximizing the original flavor of ingredients—with French techniques that create complex tastes through sauces and cooking methods. Guests can enjoy these meals using familiar chopsticks.
▲ 'Ise Tea mirume' Collaboration Menu Dinner 'Brooklyn Course' Image
The course begins with a cup of 'Ise Tea mirume' green tea before the meal. Its easy-to-drink, refreshing sweetness serves as a healing cup of hospitality for the mind and body.
The first dish is a pressé of amberjack and Manganji peppers, infused with the fresh scent of 'Senju,' the high-quality first-flush tea that symbolizes 'Ise Tea mirume.' By layering the delicate and refreshing aroma of the tea leaves onto the umami of the fatty amberjack, this dish creates a cooling sensation like a summer breeze blowing through a tea field. The second dish is a rich cold soup featuring a purée of sweet Akasu eggplant from Kumamoto, accompanied by simmered Ezo abalone with plump, soft flesh. For the fish course, sautéed swordfish is paired with a burnt butter sauce accented with local Aichi tomatoes and plum. The rich depth of the butter, the acidity of the plum, and the saltiness of capers harmonize to enhance the flavor of the swordfish.
The main meat dish features sautéed lamb, known for its tenderness and light fat. A rich sauce based on 'Jus d'Agneau' (lamb stock) provides a deep flavor. The accompanying onion is slow-roasted in its skin, allowing guests to enjoy its melting texture and concentrated sweetness. The final rice dish is 'Unagi Kabayaki Chameshi' cooked with 'Sand-roasted Stem Hojicha,' a specialty of 'Ise Tea mirume.' The powerful fragrance characteristic of stem hojicha, roasted slowly with high-temperature sand, elegantly complements the rich fat of the eel. Guests can also pour 'Sand-roasted Stem Hojicha' over the dish to enjoy it as a special Hitsumabushi style. For dessert, a parfait and jelly made from Mie-prefecture Wa-Kocha (Japanese black tea) are served, highlighting its gentle sweetness. The subtle aroma of Wa-Kocha is expressed through the different textures of the smooth parfait and transparent jelly, providing a floral finish that captures the charm of Ise tea until the very last bite. Please enjoy a blissful moment woven by the deep world of Ise tea and 'French-Japone,' which focuses on Japanese cooking techniques, chopstick culture, and visual beauty.
[French-Japone ~Ise Tea mirume~ Overview]
Location: Strings Hotel Nagoya 1F 'Gramercy Suite'
*From June 1 (Mon) to June 20 (Sat), the menu will be served at 1F 'Glass House' due to renovations.
*Please check the website for regular holidays.
Sales Period: May 15 (Fri) to July 9 (Thu), 2026
Business Hours:
- Lunch: Weekdays 11:30–15:00 / Weekends & Holidays 11:00–15:00
- Tea: 15:00–17:00
- Dinner: Weekdays (Mon-Thu) 17:00–21:00 / Fri, Sat, Sun & Holidays 17:00–22:00
Phone: 052-589-0787 (Restaurant Representative)
Prices (Tax included, 15% service charge excluded):
- Lunch: Weekdays from 4,840 JPY / Weekends & Holidays from 5,060 JPY
- Dinner: Weekdays from 7,480 JPY / Weekends & Holidays from 8,030 JPY