【Weekdays Only】Kagoshima Food Fair | Directly connected to Tameike Sanno Station (Akasaka, Tokyo) THE CAPITOL HOTEL TOKYU [Official]

Enjoy the beautiful flavors of Kagoshima in black

The chef himself travels around the country, touching the climate of each region and the thoughts of the producers, and is inspired by the "food travel" series. This time, the stage is "Kagoshima", which is famous as a treasure trove of ingredients. We have prepared the "three types of black" from Kagoshima- black wagyu beef, black sweet potato chicken, and black pork - as a dinner course. Please enjoy the ingredients that bring out the individuality of the region with each dish tailored from the chef's unique perspective.

Chinese Restaurant Star Hill 2F

Period

January 13, 2026 (Tuesday) - March 31, 2026 (Tuesday) Weekdays only

Availability

17:30-22:00 (L.O. 21:00)

Fee

9-course meal: 32,890 yen

Kagoshima Food Fair Dinner Course (9 dishes)

"Locally sourced deliciousness" - the first dish
Hot dish of "Black Satsuma Chicken" Bang Bang Chicken with black sesame aroma
Stir-fried green seaweed with moon shellfish and Kagoshima-produced early-digged bamboo seeds
"Yasuhide's Thousand-Year Sea Bream" Directly Delivered from Kinko Bay, Steamed in a Steamer with the Aroma of the Sea
A feast of Osumi eel stewed in Shanghai soy sauce and Yoshikiri shark fin
Soft meatballs made from Kagoshima black pork. The lingering aftertaste of Sakamoto's Kurozu Hakuju, aged in a Sakamoto brewery's pot.
Kagoshima Encounter between Japanese black beef and peppers
Chef's Recommendation Kagoshima Meals with Ingredients
Pairing of sweet potato "Beni Haruka" with Chiran tea

※: Dinner courses are available for two or more people.

Book a dinner course

Kagoshima Inspection of food ingredients

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.