[Royal Park Hotel] Introducing the Chinese cuisine course “Crab Banquet” featuring the winter flavor “crab”! A tasting party with Chef Saito will also be held for two nights only.
Mitsubishi Jisho Hotels & Resorts Co., Ltd. Press release: October 31, 2024 [Royal Park Hotel] Chinese cuisine course “Crab Banquet” featuring the winter flavor “crab” is now available! A tasting party with Chef Saito will also be held for two nights only. At B1F Chinese restaurant “Keikaen” Royal Park Hotel (Location: 2-1-1 Kakigara-cho, Nihonbashi, Chuo-ku, Tokyo, General Manager: Koichi Ozawa) will be open for a limited time from Friday, November 1, 2024 to Friday, December 20, 2024. So, B1F At the Chinese restaurant “Keikaen”, we will be selling “Crab Banquet” – a delicious banquet of crab and cold yellowtail. In addition, for two nights only on Friday, November 22, 2024 and Saturday, November 23, 2024, we will be holding a dinner event “Chef Saito Tasting Party” by the chef of “Keikaen”. ■A seasonal course menu featuring crab, which represents the winter flavor, is now available, and you can enjoy the charms of cold yellowtail and other dishes.
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https://www.rph.co.jp/restaurants/plan/g3dzimgp0ztp/ At Keikaen, we offer a course menu featuring seasonal ingredients such as cold yellowtail, with crab as the main dish representing the winter taste. The dinner course begins with an assortment of appetizers such as crab claws, which are flavored with aged sake and white soy sauce. This dish is made with king crab meat, snow crab miso, and shark fin stuffed into a shell and finished with hot water soup, allowing you to enjoy the taste of the refined ingredients. We also recommend adding miso to change the flavor and enjoy it. Next, you can enjoy snow crab kadaif rolls served with fragrant jade sauce made from green onions and greens, and cold yellowtail shabu-shabu with fragrant green onion oil. In addition, the steamed meatball soup wrapped in red king crab meat and Shanghai crab miso is a dish that will warm your body and soul as soon as you put it in your mouth. For your meal, we offer fried rice that allows you to enjoy the flavor of snow crab and three types of green onions with different textures and flavors. This is one of Keikaen’s proud products, which is simple but requires a high level of skill. As the cold weather approaches, please enjoy dishes that bring out the flavor of crab in harmony with techniques and
ingredients unique to Chinese cuisine. ■“Crab Banquet” ~Delicious feast of crab and cold yellowtail~ Overview Period: November 1, 2024 (Friday) to December 20, 2024 (Friday) Store: B1F Chinese restaurant “Keikaen” *Closed on Thursdays Price: Dinner 17,000 yen per person / Lunch 10,000 yen per person URL: Dinner
https://www.rph.co.jp/restaurants/plan/l6gjjx7ol/ Lunch
https://www.rph.co.jp/restaurants/plan/g3dzimgp0ztp/ *A la carte dishes are also available. ■Due to popular demand, it will be held for two nights! “Chef Saito Tasting Party” focuses on delicately and beautifully finished dishes and performances
https://prcdn.freetls.fastly.net/release_image/39557/912/39557-912-d94c26f04a9492e2f788d701ee5b3acb-1563×1172.jpg “Chef Saito Tasting Party” Course Menu URL:
https://www.rph.co.jp/restaurants/plan/6l8fpg2vhpc/ A tasting event will be held for two nights only by Eijiro Saito, who has continued to improve his skills since becoming the head chef of Keikaen, receiving the Minister of Health, Labor and Welfare Award in November last year. The tasting event started with a beautifully colored amuse made with Peking duck. The meal continues with a variety of appetizers, including cold yellowtail marinated in Shaoxing wine that brings out the texture and flavor, matsutake mushrooms and crab meat, and Iberian pork chashu. We offer two types of shark fin: one served in a hot-water soup with an elegant taste, and one stewed in a rich sauce with the flavor and aroma of porcini mushrooms. Roasted Wagyu beef sirloin is served with jade sauce, Shogoin daikon radish, ginkgo nuts, etc. to express the season from autumn to winter. In addition, the lobster, where you can enjoy the rich aroma and sweetness of the ingredients, is crisply fried to concentrate the flavor and arranged with spicy powder. The fried rice topped with luxurious abalone is prepared by the head chef himself at the customer’s table with a dashi soup rich in flavor. At this tasting event, Chef Saito, who continues to inherit the tradition of Keikaen, goes beyond the framework of Chinese cuisine and approaches cuisine with a new sensibility, as a token of his daily gratitude. Please take this opportunity to enjoy the master chef’s brilliant arrangement. ■Overview of Chef Saito Tasting Party Date: Friday, November 22, 2024, Saturday, November 23, 2024 Venue: B1F Chinese restaurant “Keikaen” Fee: 28,000 yen per person URL: https://www.rph.co.jp/restaurants/plan/6l8fpg2vhpc/ ■Chinese restaurant “Keikaen” head chef Eijiro Saito Joined Royal Park Hotel in 1989. He has studied in various banquet dishes such as Kaihongkaku. 2018 Sous chef at Chinese restaurant “Keikaen”. In the same year, he received the Tokyo Governor’s Award for Excellent Chef. In July 2021, he became the head chef of Chinese restaurant “Keikaen”. November 2023: Received the Minister of Health, Labor and Welfare Award for those who have made outstanding contributions to the culinary field
https://prcdn.freetls.fastly.net/release_image/39557/912/39557-912-86b62561bf90a92593e8864f87eaac10-1654×1241.jpg Chinese restaurant “Keikaen” Chef Eishiro Saito *The photo is an illustration. *Prices include consumption tax and service charge (15%). ■About Royal Park Hotel
https://prcdn.freetls.fastly.net/release_image/39557/912/39557-912-9d0843d902185ea60826d280b08412b7-627×886.jpg Royal Park Hotel exterior Our hotel opened in 1989 as a full-service hotel with 419 guest rooms and a 1,000 square meter banquet hall, providing high-quality services to meet a wide range of customer needs. We handle large banquets and weddings for state guests and VIPs from around the world, as well as directly managed restaurants and bars, and our chefs from each section of Western, Japanese, Chinese, bakery, and pastry departments interact to pursue cuisine with a new sensibility. Based on the concept of “CHIC TOKYO STAY – enthusiastic hospitality in a stylish city”, the hotel is located in Nihonbashi, Tokyo, a city where old and new intersect, and will welcome guests with “classy and sophisticated hospitality”. [Address] 2-1-1 Kakigara-cho, Nihonbashi, Chuo-ku, Tokyo 103-8520 [TEL] 03-3667-1111 (Representative) [URL] https://www.rph.co.jp
