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Home » Hotel Metropolitan Saitama Shintoshin Offering a lunch course using Sainokuni Kurobuta pork

Hotel Metropolitan Saitama Shintoshin Offering a lunch course using Sainokuni Kurobuta pork

JR East Hotels
[Hotel Metropolitan Saitama Shintoshin] Offering a lunch course using Sainokuni Kurobuta pork
[7th anniversary commemoration] Enjoy the softness and sweetness of the real thing
……
Café Cross Yard at Hotel Metropolitan Saitama Shintoshin (Location: Chuo-ku, Saitama City; General Manager: Koichi Sakurai) will be offering dishes using Sainokuni Kurobuta pork as part of its summer lunch course to commemorate its 7th anniversary. Masu. Sai no Kuni Kurobuta pork, which has a history of more than 100 years, is characterized by its fine, moderately chewy flesh and sweet, silky white fat. Please enjoy the flavor of genuine pure black pork. Limited time offer from June 1st (Saturday) to August 31st (Saturday), 2024.
[Image 1: https://prtimes.jp/i/30117/1282/resize/d30117-1282-4303d8176440b7d22143-1.jpg&s3=30117-1282-6cc5db79f379a00fcf1d8a274f9cde5f-600×400.jpg] ◇Sautéed Sainokuni black pork loin with mustard sauce
[Image 2: https://prtimes.jp/i/30117/1282/resize/d30117-1282-b8f854ccc989bf88b2d4-0.jpg&s3=30117-1282-7ef0e6e298d394f2fd132cfd7fc727ab-600×400.jpg] Kurobuta pork loin slowly cooked at low temperature. Heat to 67℃ and then brown. The meat is naturally crisp and soft, but the low temperature cooking makes it even more amazingly tender, and the sweet fat melts into your mouth.
Enjoy with onion sauce with grainy mustard.
This is a superb dish where you can enjoy the rich and juicy meat quality of Kurobuta pigs, as well as the melting sweetness of the fat. [7th anniversary of opening] Summer lunch course using Sainokuni Kurobuta pork Overview
◇Period: June 1st (Saturday) to August 31st (Saturday), 2024 ◇Time: 11:30-15:00 (L.O.)
◇Price: ¥3,500 to ¥4,500 (consumption tax and service charge included/Price changes depending on the lunch course you select) ◇Store: Hotel Metropolitan Saitama Shintoshin 5th floor Cafe Cross Yard ◇ Target: Provided to customers who select a meat dish as the main dish of their choice for the target lunch course.
◇Target lunch course
・[7th anniversary of opening] Lunch Set Menu
・[7th anniversary of opening] Chef’s Recommendation Set Menu ・[Limited to Saitama Prefecture residents] Saitama Prefecture residents only Lunch Plan 2024
◇Reservations/Inquiries: 048-851-1127 (Cafe Cross Yard)
You can also make online reservations from the official website. ◇Official website
https://saitama-shintoshin.metropolitan.jp/topics/sainokunikurobuta_202406.html ◇Characteristics of Sai no Kuni Kurobuta
[Image 3: https://prtimes.jp/i/30117/1282/resize/d30117-1282-a9533db77e6189ad3bcd-2.jpg&s3=30117-1282-c19d72741e4bb1b410f8236218ae0f8b-600×400.jpg] 1. Specialized fertilizer
In order to bring out the flavor during the finishing stage, the pigs are fattened with barley and sweet potatoes, and with the purpose of increasing self-sufficiency, they are fattened with “Sainokuni Black Pig Fattening Fertilizer”, which uses domestically produced feed rice. 2. Fattening period approximately 8 months
Normal pigs are fattened for about 6 months before being shipped, but pigs are fattened slowly over about 8 months.
By raising the meat slowly, the taste and umami of the meat itself increases, and the muscles (red meat) become mellow.
3. Soft and flavorful meat
The muscle fibers are fine, making it crisp and soft. The mellow fat has a natural flavor and sweetness.
Currently, there are only two farmers and Kumagaya Agricultural High School who produce Sainokuni Kurobuta. Only about 4,000 head are shipped each year.
Experience the authentic taste of the rare Kurobuta pork grown in the climate of Saitama.
More details about this release:
https://prtimes.jp/main/html/rd/p/000001282.000030117.html



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