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

-From the nationwide food exploration journal "Fujyu Fujyoku" -

As the culmination of the prefectural fairs held every season, Chinese Restaurant Star Hill has prepared a special course using seasonal flavors selected from ingredients encountered all over the country. Enjoy this limited-time course, where the chef crafts ingredients that have moved their hearts from all over the world with expert skills, one dish at a time.

Chinese Restaurant Star Hill 2F

Period

October 14th (Tuesday) - December 26th (Friday), 2025 *Weekdays only

Availability

17:30～22:00（L.O.21:00）

Fee

9-course meal: 32,890 yen / 8-course meal: 28,462 yen

The first dish of "local culinary delight"
Chinese style sashimi lohei made from fresh fish caught by line in the Naruto Strait
Tokushima The taste of "remnant conger eel" is made with bean curd tailoring and the aftertaste of matsutake mushrooms
Kanazawa direct delivery "Kahoko crab" and "Kano crab" shell stuffing snow tailoring
Akita Yuzawa with "Sankanseri"
Soft meatballs made with "Isami pork" and Shanghai crab floating in hot water
Tokushima Hama Soy Sauce Brewery "Specialty Treasured Soy Sauce"
A feast of Yoshikiri shark tail fin fin
Pot pan roast of Kumamoto "Kumamoto Aka beef" and Nagasaki "Iki beef"
"Kaga lotus root" and Shinshu shichimi spice stir-fry
"Bunkichi Udon" with a smooth texture

8-course menu 28,462 yen

The first dish of "local culinary delight"
Chinese style sashimi lohei made from fresh fish caught by line in the Naruto Strait
"Tokyo Ukokkei" shark fin chawanmushi bowl
Tokushima The aftertaste of matsutake mushrooms is made with the taste of "remnant conger eel"
Soft meatballs made with "Isami pork" and Shanghai crab floating in hot water
Pot pan roast of Kumamoto "Kumamoto Aka beef" and Nagasaki "Iki beef"
"Kaga lotus root" and Shinshu shichimi spice stir-fry
"Bunkichi Udon" with a smooth texture
Black pepper fragrant scallion-dressed bamboo shoots with flying fish broth tsukemen
Shimane Izumo Dai Nagen red bean dessert
Pairing of Izumo Taisha "Dedication Tea"

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

Book a dinner course

Drink menu

ISLAND BREWERY GOLDEN ALE Golden Ale (330ml): A craft beer maker from Iki Island, Nagasaki. Made with white koji and citrus hops, this alcoholic drink is characterized by its refreshing, light taste. It has little bitterness and the natural acidity of the white koji makes it a perfect pairing with fish.; 2,320円

FARMER'S BREWERY Honami White (330ml): Shimane Uses organic sweet potatoes from Hamada City. It is a fruity and easy-to-drink white beer with bananas and cloves produced by Baiten yeast.; 2,530円

FURUCRI Niagara 100% Juice (180ml): Hokkaido Grape juice made from Niagara, which has a high sugar content from Yoichi. It has a mellow aroma and a refreshing sweetness.; 2,145円

Haraguchi-san's Haraguchi Mikan (180ml): Nagasaki This juice is made with plenty of sweet and soft "Haraguchi tangerines" harvested at Haraguchi Orchard in Saikai City.; 1,875円

Takayuki Yamahashi

Born Shimane in 1978. Since his teenage years, he has honed his skills in restaurants in Yokohama Chinatown and Chinese restaurants in hotels, and joined THE CAPITOL HOTEL TOKYU in 2008. He won the silver prize in 2018 and the gold prize in 2019 at a competition sponsored by the Japan Chinese Cuisine Association. In June 2021, he was entrusted with Chinese Restaurant Star Hill. He will be a director of the Japan Chinese Cuisine Association from 2022. While cherishing the "traditional Chinese cuisine" that is the foundation of his work, he continues to pursue the timeless trends of Chinese cuisine by occasionally incorporating knowledge and techniques of Japanese and Western cuisine.