2025.08.22 | NEWS

【Restaurant】Kitano Finds Japan Vol.3

Thank you for your continued patronage.

 

Our culinary series “Kitano Finds Japan” celebrates the treasures of Japan’s regional ingredients. For its third edition this autumn, we shine the spotlight on Nagano.

 

Nagano is the birthplace of our founder, Tsuguto Kitano, and a region deeply connected to our hotel. Executive Chef Takeshi Kamo presents the bounty of its mountains and rivers in an elegant Kitano-style interpretation.

 

Period: Monday, September 1, 2025 – Sunday, November 30, 2025

 

Main dining “LʼOrangerie Koh-an”

Shinshu Salmon Tartar with Smoked Salmon Roe and Matsumoto “Ippon-negi” Vichyssoise　¥2,750

*A la carte price. Also included in our lunch course “Amusant” and dinner course “Découverte”.

Focus Ingredients: Shinshu Salmon, Matsumoto “Ippon-negi”

Born from a crossbreed of rainbow trout and brown trout, Shinshu Salmon is prized for its thickness and delicate texture. We prepare it as a tartare with local walnuts and grapes, highlighting its pure, refined flavor.

Draped in a sheet made from the juice of Nagano Purple grapes, the dish combines the noble aroma of grapes and the nuttiness of walnuts to elegantly complement the salmon.

Served alongside is a vichyssoise of Matsumoto’s traditional Ippon-negi green onion. The sweetness of the onion pairs beautifully with smoked salmon roe, adding depth and character to the tartare.

 

 

 

All-day dining “Tea Lounge Kafu”

Sukiyaki Bowl of Shinshu Beef and Nagano Matsutake with Fresh Azumino Wasabi　¥3,600

Focus Ingredients: Shinshu Beef, Matsutake Mushroom, Azumino Wasabi

Cattle in Shinshu have long been raised on apples. Today, their feed has evolved to include apple pulp, soybean broth from miso-making, and other fermented by-products of the region—making this beef a true product of its land. Prepared sukiyaki-style, it showcases the beef’s fine texture and mellow flavor.

Topped generously with grilled Nagano-grown matsutake mushrooms and freshly grated Azumino wasabi, this special sukiyaki bowl brings out the depth of Nagano’s autumn.

 

 

 

Rooftop bar “Kitano Arms Lounge”

Original Cocktail “Autumn’s Bounty”　¥1,850

Focus Ingredient: Chestnut

Nagano’s chestnuts, especially those from the famed Obuse region, are celebrated throughout Japan.

For this seasonal cocktail, fresh chestnuts are infused in Nagano whisky, then blended into a smooth paste. Combined with chestnut and apple liqueurs and fresh cream, the result is a sophisticated yet indulgent drink—a modern take on autumn flavors, perfect even as a dessert after your meal.

 

 

*All prices include consumption tax. Service charge (15%) is additional.

 

We look forward to welcoming you at THE KITANO HOTEL TOKYO.

 

 

THE KITANO HOTEL TOKYO