Made-to-Order Buffet 'Special Treat Kuchifuku Fair' | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

A culmination of the year's efforts, this gourmet journey showcases the bounty of four prefectures.

As a concluding conclusion to the regional food fairs delivered throughout the year, Chef Yamahashi personally traveled to various locations to carefully select the finest ingredients from four prefectures: Kagoshima, Yamaguchi, Iwate, and Ehime through encounters with producers. In addition to popular menu items that received high praise at each fair, we also offer a stunning lineup of over 140 varieties, including seasonal delicacies discovered at the new inspection site "Ehime."

Chinese Restaurant Star Hill 2F

Period

October 3, 2026 (Sat) - January 11, 2027 (Mon/Holiday) Limited to Saturdays, Sundays, and public holidays

Time

Lunch 11:30 AM - 3:00 PM (Last Order 2:00 PM)
Dinner: Part 1 17:00- / Part 2 19:30- (2-hour sessions)

Fee

Adults: ¥18,975 / Seniors (65 and over): ¥16,445 / Elementary school students: ¥9,487
Special rates apply during the New Year's holiday period from December 31st (Thursday) to January 3rd (Sunday), 2027.

Main fair menu items (examples)

Kagoshima

Appetizer featuring "Kuro Satsuma Chicken": Bang Bang Chicken with black sesame aroma
"Ehime Akane Wagyu" and Kagoshima Freshly Grown Green Pepper Chinjao New Roast

Yamaguchi

Sweet and sour pickled lotus root from Iwakuni

Iwate

Iwate Soy sauce stew of freshly dried shiitake mushrooms and bamboo shoots

Ehime

Deep-fried chicken made with "Sawayaka Kenmi-dori" chicken, topped with "Takada Shoten Yuzu no Su" sauce.
A spicy stew featuring "Yunagi Hamo (pike conger) from the evening calm of Iyo-nada" and the aroma of "Sakamoto's Kurozu (black vinegar)."

others

"Star Hill" Over 130 varieties including the traditional grand menu

Appetizer featuring "Kuro Satsuma Chicken": Bang Bang Chicken with black sesame aroma

Chef Yamahashi's commitment to carrying on Rosanjin's philosophy.

The roots of "Star Hill," led by Rosanjin Kitaoji, who ran "Hoshioka Saryo," cherishes the eye for discerning the essence of ingredients. Although conger is generally considered in season in summer, the richly fattened "lingering conger" in autumn is actually the season when it is most flavorful. This time, Ehime encountered "Iyonada Yuunagi Hamo" in Iyo City, the "Iyo-nada Yuunagi Hamo" is known for its overwhelming freshness, caught and fully fished alive. The finest autumn ingredients, which enhance their original deliciousness after summer, are crafted into a refined dish using traditional techniques.

What "Star Hill" continues to value is experiencing the creators' feelings and local culture, and discerning the essence of the ingredients. Please fully enjoy a variety of exquisite dishes that let you feel the unique Loire of each region.