- HOSHINOYA Tokyo
HOSHINOYA Tokyo - New Nippon Cuisine with Fermented Products to Boost the Immune System
- HOSHINOYA Tokyo
At HOSHINOYA Tokyo, a Japanese Ryokan, a new course of Nippon Cuisine incorporating fermented products will be released from 1 August, 2020. It is a course meal that combines fermentation, which has been an integral part of Japanese food culture, and French culinary techniques. The head chef at HOSHINOYA Tokyo, Noriyuki Hamada, has carefully selected fermented products that are said to strengthen the immune system and local produce from all over Japan after visits to the farm himself. Until now, the main ingredients of the course meal had been fish and vegetables but from now on, the course will use meat as well to broaden the variety of ingredients. We will create and provide a new course meal to help strengthen the immune system.
The outbreak of the novel coronavirus has led to an increase in awareness towards strengthening the immune system. At HOSHINOYA Tokyo, we focused on fermentation, which has been part of Japanese food culture for a long time. This course meal was created in the hopes for guests to feel rejuvenated from within by ingesting meals that incorporate fermented products local to different parts of Japan. Using the skills and sensibilities that Chef Hamada has cultivated in the French cuisine world, we offer meals that combine fermented products that were popular since the ancient times with ingredients created by the rich climate of Japan.
Two Features of Nippon Cuisine in collaboration with Fermented Products
1) Strengthening the immune system – Combining fermented products with French Cuisine
Since ancient times, Japan has a wide variety of fermented products, mainly seasonings such as soy sauce and miso, and preserved foods such as pickles and salted fish. The lactic acid bacteria and natto bacteria in fermented products are known as probiotics and they have a beneficial effect on the body such as adjusting the intestinal environment. About 60% of immune cells that keep our body healthy are present in our intestine so it is said that ingesting fermented products can be expected to strengthen the immune system. In this course, ingredients that are not often used in French cuisine will be used, such as fermented seasonings, black garlic, Daitokuji natto (fermented beans), etc. By using ingredients that have been fermented or aged, nutritional value and umami will increase, which will lead to an experience of new flavors.
2) Broadening the variety of ingredients – Working with producers all over Japan
Until now, the main ingredients of the course meal had been fish and vegetables but with this new course, we will include meat and other Japanese local produce in addition to fish and vegetables. For August, we will be using ingredients by local producers who had been affected by the outbreak of the virus.
Example of the August course meal
“Five flavors of delight”
This is one of Chef Hamada’s iconic dishes. Each represents the five flavors (sourness, saltiness, bitterness, spiciness, sweetness) and is a representation of a French course meal starting with an appetizer all the way to a dessert. Intricate technique is required to create this piece, where fermented seasonings unique to Japan are present in each one.
From the left
(Sourness) Horse mackerel roll
(Saltiness) Gazpacho of clams
(Bitterness) Croquet of turban shell and bitter melon
(Spiciness) Merguez of octopus and scallop
(Sweetness) Zunda bean mochi with small shrimp
Main Dish: Duck Pot-au-feu
For the main dish, duck meat of good quality that was unfortunately left over due to decreased consumption, will be used. It is a unique dish that combines carefully roasted tender duck and consommé soup stock. The soup is flavored with nesashi miso, miso local to Tokushima Prefecture since ancient times, to create a rich flavor. Please enjoy the rich soup with tender meat.
Consumption of milk and dairy products have also decreased in Japan, so this dessert uses ice cream made from yogurt, which is a fermented food. For the sauce, we will be using the milk jam made in collaboration with Shinrinno Farm at Nasu, Tochigi Prefecture. The refreshing sourness of the yogurt ice cream creates a perfect harmony with the sweetness of peach compote.
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Profile of Head Chef of HOSHINOYA Tokyo – Noriyuki Hamada
1975 Born in Totori Prefecture
Entered the world of Italian cuisine from the age of 18 and moved on to French cuisine at age 24
2000 Participated in FFCC French cuisine Competition
2004 Won the Bocuse d’Or Japan as the youngest winner in history
2005 Participated in Bocuse d’Or World Competition
2007 Selected as one of the academy members of Bocuse d’or
2010 Third place in Le Taittinger – Prix culinaire international
2012 Second place in Bocuse d’Or Asia
2013 Third place Bocuse d’Or World Competition
2016 Head chef at HOSHINOYA Tokyo
2017 Served a dish using fish to 1500 guests at the gala dinner for the 30th anniversary of Bocuse d’Or World Competition
About Nippon Cuisine x Fermented Products
Dates: Starting from 1 August 2020
Price: 14,000 JPY per person (excluding tax, service charge and accommodation fee)
Reservation: Required, reservations via our website is available until a day before
Open to: Guests of HOSHINOYA Tokyo
Additional information: Part of the menu and/or ingredients may change
Actions against coronavirus with respect to the management of health and hygiene at all properties of Hoshino Resorts
>Confirmation of health upon check-in
>Addition of disinfection procedures to the cleaning of rooms and public areas
>Availability of alcohol-based disinfectants at multiple locations around a property including all guest rooms
>Alcohol-based disinfectants to be used upon arrival at restaurants for all guests
> Control of crowds at public areas
> Use of application to monitor crowds at hot springs and pool (for some properties)
> High-temperature washing (above 80 degrees Celsius) of tableware (plates and glass) and cutlery, and disinfection of trays.
>Masks to be worn by all staff members
>Management of health and hygiene of staff members (checking and recording temperatures before work).
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