“Kobe Beef” is one of the representative Japanese black beef that Japan boasts to the world. After the opening of the Kobe port as the first trade port in Japan about 150 years ago, a lot of foreigners visited Kobe and the name of “KOBE BEEF” spread through the world. In Keio Plaza Hotel, various menus such as “Teppanyaki (grilling foods on an iron plate)” is served at restaurants.
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Tempura is a fried-dish of seafoods or vegetables rolled with batter (mixed with wheat flour, water, and eggs). To have the crispiest Tempura, it is supposed to be eaten right after being deeply fried. At Keio Plaza Hotel, you can enjoy the difference between tastes with our chef’s suggestions on difference sauces, such as dipping sauce, natural salt, powdered green tea salt, or with lemon sauce. Our tempura restaurant “Shun” uses carefully selected 100% sesame oil only.
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In the Edo era, stalls serving a small cooked vinegared rice ball combined with a slice of fresh raw fish caught at the Edo harbor (current Tokyo bay) became a boom.
This is “Edomaezushi” commonly known around the world as Japanese Sushi today.
Kagari’s Sushi chef severely selects fresh ingredients just arrived in the same day and serves assorted Sushi.
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Soba is one of Japanese noodles made of black wheat. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. Soba is a superior food including well-balanced nourishment of protein and the vitamin B complex which is an indispensable energy source for human beings.
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Udon became popular over the Edo era.
Each district has local Udon with different thickness and texture. Udon continues being eaten as the food of the common people now in Japan from the Edo era. Kagari serves thin noodles “Himi udon” which is a specialty of Toyama.
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Kaiseki is a traditional multi-course Japanese dinner which is the mixture of good points from Buddhist cuisine of temples and samurai cuisine of warrior households.
Kaiseki is a type of art form that balances the seasonal sense, combination of “fruit of mountain and sea”, colors of food, three-dimensional effect, harmony with serving wares, and timing to serve hot dishes, which renders the hospitable mind of Japanese.
“Soujuan” serves Kaiseki course using ingredients carefully selected by a chef that others Japanese four season.
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Sake is an alcoholic beverage that is filtered “Moromi” liquid, made from fermented rice, “Koji” and water through a filtering machine. The brewing of Sake begins in early fall, and it is said that the cold winter period is the most suitable to prepare Sake production. The general Sake contains 15% to 18% alcohol. “Kagari (Japanese Cuisine)” and “Amanogawa (Japanese Sake Bar)” offer a variety of brands of sake, carefully selected by a sake sommelier. The sommelier is able to suggest the brands that best complement your selected meal. The bar also serves a house brand “Junmai Daiginjo Kagari”.
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Japanese tea has an effect to comfort a person who drinks it. Japanese people serve a cup of tea to a customer, which is expressing hospitability. Japanese tea is said to be good for health because it contains vitamins and catechins.
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