Spring is a time of celebration in Japan, and the Royal Park Hotel knows all about celebrations.
Available now until April 30, the hotel's basement-floor Chinese restaurant Kei-ka-en is hosting head chef Daisaku Arimoto's Full Bloom Celebration Dinner Course for guests to experience the flavors, colors and joys of the season. Priced at ¥15,444 a person, the course features a wide range of fresh, seasonal ingredients. Arimoto wants to see his guests "celebrate together with elegant Chinese cooking that calls spring to the palate," and so he has spared no expense concocting an innovative menu while nevertheless paying respect to Cantonese cuisine and traditional culinary techniques.
The handcrafted dishes incorporate some of Japan's most representative springtime foods — including botan-ebi shrimp and bamboo shoots — together with red sea bream, a fish that has long been served to commemorate auspicious occasions.