Commemorative tasting event for recipients of the Yellow Ribbon Medal of Honor.
Credit card required to reserveExecutive Chef Masayuki Kitamura, who has inherited the traditional flavors of the Fujiya Hotel and dedicated himself to the development of culinary culture for many years, has received the Yellow Ribbon Medal of Honor.
To commemorate this achievement, we have prepared a special course.
Please enjoy this exquisite culinary experience, imbued with history, skill, and gratitude.
Menu Details
Appetizer: Poached lobster with apple and celeriac salad, beet vinaigrette and lobster cream Warm Appetizer: Pan-seared abalone with brown mushrooms and shellfish in a butter sauce Soup: Fujiya Hotel's traditional consommé soup Fish Dish: Nagasaki-sourced red snapper and turnip étuvée with Odawara lemon aroma Meat Dish: Maezawa beef fillet steak from Kogata Farm with Madeira wine sauce, green asparagus and morel mushroom duxelles Dessert: Fromage blanc mousse with Shine Muscat grapes and velvere ice cream Petit fours, coffee or tea
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