Star Hill Collaboration Event Part 4 Star Hill Gourmet Festival

Under the glow of flickering candlelight, a special feast unfolds, a fusion of French and Chinese cuisine, crafted by two master chefs.
This collaboration, which has been well-received with each passing installment, returns with a new dish perfect for Christmas Eve.
We have condensed the delicate techniques of French cuisine and the profound flavors of Chinese cuisine into a single course, offering a variety of dishes that can only be tasted here, where seasonal ingredients and the sensibilities of both chefs resonate with each other.
The "Shark Fin (raw fin) Braised with Black Pepper" is served with a steamed egg custard made with rich red eggs from Kameoka, bringing together the rich umami of the shark fin and the mellow flavor of the eggs in one dish.
For the main course, we roast high-quality Ezo deer fillet and serve it with the traditional French dish "Tourte," finished with a rich red wine sauce.
The robust flavors of Chinese cuisine combined with the delicate techniques unique to French cuisine.
While showcasing the individuality of each chef, we express a new kind of deliciousness in every dish.
A special Christmas-only course woven from winter flavors and masterful techniques. Enjoy a moment of exquisite cuisine where two culinary cultures resonate together on this heart-stirring Christmas Eve.

KYOTO TOKYU HOTEL　Chinese Restaurant Star Hill

In addition to traditional Chinese cuisine, we offer creative dishes from the four major regions of Beijing, Shanghai, Guangdong, and Sichuan, as well as collaboration menus with different food cultures such as Japanese and Chinese, and Western and Chinese. The interior of the restaurant is based on the white plaster walls characteristic of Kyoto's historic buildings, and is decorated with monochrome tones such as the dark brown of the wood, the oxidized silver of the tiles, and the white of the shoji screens, bringing out the beauty of both the food and the people. Masu.