The InterContinental Tokyo Bay's Chef's Live Kitchen is offering its 10th Niigata Promotion through Nov. 30. Lunch, dinner and dessert buffets will feature approximately 25 traditional items made using ingredients from Niigata Prefecture.
Executive chef Isamu Tsukuda and gourmet journalist Toryu has created the menus through a collaboration. Tsukuda especially recommends the yellowtail carpaccio salad, fermented salmon sushi, smooth and flavorful hegi soba noodles made of funori seaweed and bouillabaisse of Niigata gurnard, crab and cod.
The rice used in all rice dishes is the freshly harvested highest-quality Sado Koshihikari that has been grown in an environmentally friendly way. Being procured from farms that adopt organic methods and use less agrichemicals, the vegetables are also rich in flavor and have an antioxidant effect.
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