Japanese restaurant Genjikoh at the Royal Park Hotel recently added to its breakfast menus a special kayu (Japanese rice porridge) set, which makes the most of the character of the hotel's location in Nihonbashi, Tokyo.
Nihonbashi is a mercantile center dating back to the Edo Period (1603-1867). The set lets guests savor a number of renowned Japanese ingredients provided by long-established shops in the area and experience a bit of the traditional food culture of Tokyo while enjoying views of a beautiful Japanese garden.
Kayu, slowly cooked in an earthen pot, will be served with vegetables traditionally grown in Tokyo since the Edo Period and which are recently attracting new interest. The items offered in the set include fish cakes from 321-year-old Kanmo, whose products were served at three emperors' coronation ceremonies; dried bonito from 310-year-old Ninben; and sweet, pickled radish from Tokyo Niitakaya, a purveyor to the Imperial household.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.