[Weekdays only] Persimmon shaved ice | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

A luxurious dish made with seasonal limited Shimane Saijo persimmons

We use "Saijo persimmons" from Shimane, which are harvested at their most delicious and frozen whole. The melting flesh and soft ice combine to gently spread an elegant sweetness. Drizzling with ripe persimmon syrup adds a deeper flavor.

Chinese Restaurant Star Hill 2F

Period

Wednesday, July 1, 2026 - Monday, August 31, 2026 *Weekdays only

Availability

11:30～14:00（L.O.）/ 17:30～21:00（L.O.）

Fee

A la carte: 2,024 yen / Sesame ball and Chinese tea set: 4,048 yen

Please choose one Chinese tea

white tea: White-haired silver needle (Hakugo Ginshin) / Fujian Province
...A premium white tea variety that luxuriously uses only the youngest buds. It is characterized by its refreshing aroma and flavor reminiscent of a meadow.

Oolong Tea: Lingtou Dancong (Reitou Tancong) / Guangdong Province
...Its greatest feature is its rich fruity aroma, which can be likened to Muscat grapes. This oolong tea has a firm honey scent and a refreshing taste.
Noukou Ankei Shouka Tieguanyin (Nongxiang Anxi Xianghua Tieguanyin) / Fujian Province
...A fragrant and sweet aroma from a well-roasted coffee. When you take a sip, a smooth and transparent flavor spreads in your mouth.

Black tea: Keemun Black Tea (Keemun Kōcha), Anhui Province
...One of the world's three most fragrant black teas. It possesses a balanced blend of floral, honey, and fruity aromas, along with a sweet and astringent taste, leaving a lingering aftertaste known as "Keemun fragrance."

Persimmon Shaved Ice

Harvested at its most delicious season and frozen, we luxuriously use Shimane-grown Saijo persimmons. The dense and refined sweetness of the melting fruit flesh, like the fruit itself, gently spreads amid the fluffy ice like cotton snow. If you pour ripe persimmon syrup made from Saijo persimmons, the natural rich flavor of the ingredients stands out even more, adding depth to the taste. Enjoy the changing texture and flavor with every spoonful.

Takayuki Yamahashi

Born in 1978 in Shimane. Since he was a teenager, he has been studying at a restaurant in Yokohama Chinatown, and at the age of 24, he moved to China to study Chinese cuisine in earnest. After returning to Japan, he worked as a chef at a Chinese restaurant in Tokyo, joined the company in 2008, and joined Chinese Restaurant Star Hill in 2010 to coincide with the opening of THE CAPITOL HOTEL TOKYU. He has been in his current position since June 2021. In a competition sponsored by the Japan Chinese Cuisine Association, he won the Silver Prize in 2018 and the Gold Prize in 2019. In 2023, he received the Governor's Commendation for Tokyo Outstanding Chefs, and in 2024, he won the Chen Jianmin Chinese Culinary Academy Award. In addition, he was selected to represent Japan in the international cooking competition "2024 World Kitchen King Taipei Contest". Since 2022, he has been a director of the Japan Chinese Cuisine Association. While valuing the "traditional Chinese cuisine" that is the foundation of his work, he sometimes interweaves knowledge and techniques of Japanese and Western cuisine to pursue the "unfashionable fashion" in Chinese cuisine.