#Japan #Tokyo #Yamaguchi #Capitol Hotel #Hoshi ga Oka

The Capitol Hotel Tokyu Unveils a Unique Yamaguchi Cuisine Fair

The renowned Chinese restaurant, Hoshi ga Oka, located within The Capitol Hotel Tokyu in Chiyoda, Tokyo, is set to elevate the traditional order-style buffet starting from April 4, 2026, until June 28, 2026. This event, titled "Special Treat: Yamaguchi Prefecture Food Fair," will be exclusively available during weekends and holidays.

Since its inception, the order-style buffet at Hoshi ga Oka has gained immense popularity for its ability to allow guests to enjoy freshly prepared dishes in a manner that suits their palate. Additionally, chef-inspired food fairs integrating local ingredients from across the nation have been a highlight of the dining experience. The merger of these two esteemed culinary offerings promises a new and exciting gastronomic voyage.

As part of this innovative experience, the buffet will feature 140 dishes, combining 130 selections from the grand menu with 10 seasonal dishes that reflect the unique flavors of Yamaguchi Prefecture. Guests can freely choose their favorite dishes at their leisure, creating their personal “special” full course menu.

A Culinary Journey Begins with Yamaguchi

Yamaguchi Prefecture serves as the inaugural theme for this seasonal offer. This region, blessed with both the Japan Sea and the Seto Inland Sea, boasts a rich variety of seafood delicacies and mountain-grown ingredients. The dishes presented at this fair will showcase prominent Yamaguchi products, including kuruma ebi (Japanese tiger shrimp), wagyu beef, and free-range chicken, each meticulously prepared to highlight their natural flavors.

The chef's creations will feature techniques such as cool salads seasoned with ginger and scallions, steamed dishes that concentrate flavors, and quick stir-fries, all signatures of Chinese culinary art. Furthermore, classic dishes infused with local character, like sanraatan (hot and sour soup) using silk tofu and bamboo-wrapped steamed sticky rice, will also be available, allowing diners to experience the essence of Yamaguchi in each bite.

This buffet style is notably different from traditional courses, giving guests the freedom to select what appeals to them, with every plate embodying the essence of the season and locality. Thus begins a new gastronomic journey conceived by Hoshi ga Oka.

Insight from Chef Takayuki Yamahashi

Chef Takayuki Yamahashi emphasizes the significant philosophy he inherited from the renowned North Kōji Rosanjin, focusing on the "spirit of connecting with seasonal and regional bounty." He expresses that the richness of Yamaguchi's ingredients presented him with delightful challenges regarding what to incorporate into his dishes. Each ingredient will be treated to techniques that enhance their unique characteristics, creating seasonal menus that encapsulate the spirit of the region. Guests are encouraged to come and relish these personalized culinary offerings at Hoshi ga Oka’s traditional order-style buffet.

Key Information about the Yamaguchi Cuisine Fair

• - Location: Chinese Restaurant Hoshi ga Oka (2nd Floor)
• - Duration: April 4 – June 28, 2026 (Saturdays, Sundays, and Holidays Only)
• - Hours: Lunch from 11:30 AM to 3:00 PM (Last Order at 2:00 PM) / Dinner first slot at 5:00 PM to 7:00 PM, second slot at 7:30 PM (2-hour limit)
• - Pricing: Adults ¥18,975 / Seniors (65+) ¥16,445 / Elementary Students ¥9,487
• - Reservations/Contact: 03-3503-0871 (Hoshi ga Oka Direct Line)

Sample Menu Highlights

• - Ginger-sauce Kuruma Ebi from Akiho
• - Chilled Long Shuzoku Black Chicken Salad
• - Miso-braised Hagi Mutsumi Pork
• - Spicy Sweet Vinegared Iwakuni Lotus Root with Summer Citrus
• - Chilled Nanban Pickled Sea Bream from Hagi
• - Silk Tofu in Sanraatan Soup
• - Stir-fried Yamaguchi Wagyu with Bell Peppers
• - Bamboo-wrapped Wagyu Steamed Sticky Rice
• - Sesame-flavored Setokirara Chinese Fried Doughnut

(Images are for representation purpose only. The displayed prices include a 15% service charge and 10% consumption tax. Menu items may change based on ingredient availability.)

About Chef Takayuki Yamahashi

Born in Shimane Prefecture in 1978, Chef Yamahashi honed his culinary skills in Yokohama's Chinatown restaurants from a young age. He went on to study authentic Chinese cuisine in China at the age of 24. After returning to Japan, he served as a chef in various Chinese restaurants in Tokyo. In 2008, he joined The Capitol Hotel Tokyu as part of the team opening Hoshi ga Oka in 2010. Chef Yamahashi has since received accolades, including silver and gold awards at the Japanese Chinese Cuisine Association competitions and various honors recognizing his culinary excellence.

Hoshi ga Oka, a part of The Capitol Hotel Tokyu, is not only a dining establishment but also a testament to Japan's fine hospitality, boasting sophisticated facilities and amenities that cater to a discerning clientele. The hotel is proud to be awarded a five-star rating for six consecutive years by the globally acclaimed Forbes Travel Guide.