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Home » Sheraton Miyako Hotel Tokyo Chef Yuki Kanno creates the deep flavor of Chengdu, the capital of Sichuan, and se lls the “Taste Chengdu Chef Limited Course” to only two groups a day.

Sheraton Miyako Hotel Tokyo Chef Yuki Kanno creates the deep flavor of Chengdu, the capital of Sichuan, and se lls the “Taste Chengdu Chef Limited Course” to only two groups a day.

Miyako Hotels & Resorts
[Sheraton Miyako Hotel Tokyo] Chef Yuki Kanno creates the deep flavor of Chengdu, the capital of Sichuan, and sells the “Taste Chengdu Chef Limited Course” to only two groups a day.
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Sheraton Miyako Hotel Tokyo (location: 1-1-50 Shirokanedai, Minato-ku, Tokyo) will be offering “Taste Chengdu Cuisine” at Chinese Restaurant Sichuan from Monday, April 1, 2024 to Sunday, June 30, 2024. We will be offering the “Long-term Limited Course” to only two groups per day. Chef Kanno, who visited Chengdu, the capital of Sichuan Province, for the first time in four years, was inspired once again to create Sichuan cuisine.
We want our customers to enjoy this deep flavor, so this is the first time that Kanno personally handles everything from preparation to cooking, and even visits customers at their seats to explain the dishes.
[Image 1: https://prtimes.jp/i/23303/1503/resize/d23303-1503-240ba3b8685f8990baeb-0.jpg&s3=23303-1503-12ce2448997c0255d339b34e648e58a8-3900×2601.jpg] ■Summary
[Image 2: https://prtimes.jp/i/23303/1503/resize/d23303-1503-ff847e132fb3e9f80e37-3.jpg&s3=23303-1503-98207ffe6ce637e06d6dbef63fb23890-3360×2240.jpg] [Sales date] April 1st (Monday) to June 30th (Sunday), 2024 *Please make your reservation at least 5 days in advance of your usage date. [Time] 11:30-15:00 (L.O. 14:00) 17:00-22:00 (L.O. 21:00) [Price] 50,000 yen per person
[Safu (menu)] ● Delicious feast: Assorted cold dishes ● Sweet and sour soup in sugar bowl: A bite of sour and spicy soup ● Crab meat fried chicken soup: Stir-fried chicken with crab meat and caviar ● Spicy 18 seconds: Abalone Spicy and aromatic stir-fry ●Purple cabbage lion head: seaweed-flavored meatballs with morel mushrooms ●Fish flavored seafood: spiny lobster fritters with Sichuan-style spicy sauce ●Yuujiaoyuan: rich soup of Akyo ●Chen Mapo Tofu: Mapo tofu flavored with green Japanese pepper ●Marian tofu: Almond tofu with jasmine tea jelly
[Image 3: https://prtimes.jp/i/23303/1503/resize/d23303-1503-7ea8b588435c796cf991-3.jpg&s3=23303-1503-749859da04669c12b883a115fdd13d27-3900×2600.jpg] Head Chef: Yuki KannoHead Chef at Sheraton Miyako Hotel Tokyo’s Chinese Cuisine Sichuan. The restaurant inherits the taste of Sichuan cuisine that was popularized in Japan by Chen Jianmin, known as the “father of Sichuan cuisine,” and the previous head chef, Gyoichi Hashimoto. Sichuan cuisine that takes full advantage of the authentic Sichuan spices that we have carefully selected by ourselves: spicy, bitter, sweet, salt, acid, hemp, and aroma. provided. “When you think of Sichuan cuisine, many people think of “spicy and numbing flavors” (hemp and chili), but there are many other dishes other than “hemp and chili”, including the menu we will be offering this time. .This course requires a high level of technical ability by combining traditional and modern techniques, so I will handle everything from preparation to cooking.Taste Chengdu Chef Only, where you can enjoy the deep and delicious flavors of Sichuan cuisine. Please enjoy our course. We look forward to seeing you.” ■Reservations/Inquiries Sheraton Miyako Hotel Tokyo 1F Chinese Restaurant Sichuan Business hours 6:30-22:00 TEL: 0120-95 -6662 *The photo is an image. *Prices include consumption tax and 10% service charge. *Menu may change depending on purchasing status. *If you have a food allergy, please inform the staff in advance. *Since this is a special course, we have a cancellation policy. Please contact the person in charge for details.
More details about this release:
https://prtimes.jp/main/html/rd/p/000001503.000023303.html



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