#Japan #Tokyo #New Otani #Matsusaka Pork #Kobe Beef

The Launch of the Kobe Beef & Matsusaka Pork Super Grand Hamburger at Hotel New Otani

Starting February 6, 2026, Tokyo's prestigious Hotel New Otani introduces a masterpiece in its renowned steakhouse, Rebloome. The Super Grand Hamburger, expertly crafted from Japan’s premium Kobe Beef and the lesser-known yet equally delightful Matsusaka Pork, is set to elevate the dining experience to new heights.

A Culinary Fusion of Excellence

The combination of Kobe Beef and Matsusaka Pork represents the best of Japan’s meat artistry. The Kobe beef is celebrated worldwide for its exquisite marbling and rich flavor, offering a melt-in-your-mouth experience with its luxurious fat. In contrast, the Matsusaka pork stands out for its natural sweetness and flavor intensity, thanks to the meticulous raising of the pigs, with an extended rearing period of 7 to 8 months—far longer than the usual 5 to 6 months. This careful nurturing ensures the pork develops a tender, refined sweetness without being overwhelming.

The creative culinary team at Rebloome minimizes the use of fillers and seasonings, allowing the individual characteristics of the beef and pork to shine. The ideal blend is created to achieve a perfect balance, ensuring each bite is a harmonious delight. Once shaped, the patty is grilled on a hot plate and then lightly seared over charcoal to infuse it with a smoky aroma that tantalizes the senses. The result is a simple yet lavish hamburger that showcases the chef’s dedication and skill.

Accompanied by Shariapin Sauce

To elevate the hamburger further, guests are served Shariapin sauce—a classic Japanese invention that emphasizes the flavors of onion. The onions are grated and cooked slowly to draw out their natural sweetness and complex flavors. This sauce complements the rich flavors of the beef and pork, leaving a light aftertaste that enhances the overall dining experience.

Rebloome: A Legacy of Quality

Steakhouse Rebloome was born out of Hotel New Otani’s commitment to cater to the expectations of its international guests. Since its inception over 60 years ago, the restaurant has upheld a philosophy of quality by sourcing only the finest meats from trusted producers across Japan. The chefs personally meet with farmers to ensure that every cut meets their high standards. This dedication allows diners to enjoy carefully selected seasonal meats prepared using time-honored techniques, with a focus on grilling and presentation.

Regularly featuring a selection of 6 to 8 types of premium Wagyu beef, including Kobe, Miyazaki, Ozaki, and Kumamoto Akagyu, Rebloome presents an array of flavors and textures that exhibit the distinct characteristics of various cuts.

Celebrate Meat Day at Rebloome!

For meat lovers, Rebloome commemorates “Meat Day” on the 29th of every month with special menu offerings, ensuring an ongoing celebration of culinary excellence.

Essential Details

• - Restaurant: Steakhouse Rebloome
• - Location: 4-1 Kioicho, Chiyoda-ku, Tokyo, Hotel New Otani The Main Arcade Level
• - Launch Date: February 6, 2026
• - Lunch Hours: 11:30 AM - 2:30 PM (Last Order 1:30 PM)
• - Dinner Hours: 5:00 PM - 9:00 PM (Last Order 8:00 PM)
• - Pricing:

- Lunch: ¥6,500
- Dinner: ¥10,000 (Service charge not included)

• - Menu Includes:

- Lunch: Healthy salad bar, Kobe & Matsusaka Super Grand Hamburger, Rice or Bread, Coffee or Tea
- Dinner: Healthy vegetable & combination salad, Onion soup, Kobe & Matsusaka Super Grand Hamburger, Rice or Bread, Dessert, Coffee or Tea

Conclusion

For those seeking an authentic meat experience, the Kobe Beef & Matsusaka Pork Super Grand Hamburger at Steakhouse Rebloome is not to be missed. Savor the perfect blend of quality and flavor that exemplifies the culinary excellence of Hotel New Otani.