Healthy Japanese Kaiseki Cuisine – A Dish Even the Japanese Prime Minister Loves, Now Served in Taiwan

▲The items at the Japanese Food Festival look exquisite.

Reporter Hsiao Wan-ning / Reported and photographed from Taipei

▲Takahashi Tō (left), President of Japan's Tokyu Hotel Group, and Lin Hsing-kuo, Chief Operating Officer of Ambassador Hotel.

Ambassador Hotel and Japan’s Tokyu Hotel Group have been in business cooperation for fifty years and have launched a series of events, including allowing mutual membership points accumulation for guests in both Taiwan and Japan, as well as invitingtheprime minister of Japan’s must-visit dining spot—Tokyu Hotel Group’s Suikanten’s executive chef Takuji Minoruto Taiwan. From February 24 to March 23, dishes designed by the chef will be available at Taipei Ambassador Mingyuan Western Restaurant, Hsinchu Ambassador Bafang Hotpot Restaurant, and Kaohsiung MARKET CAFÉ, along with the “Early Spring Cherry Blossoms Bloom 0?Japanese Delicacies During This Period/span>” event.Early Spring Cherry Blossoms Bloom 0?Japanese Delicacies During This Period

▲The newly introduced dishes at Ambassador Hotel this time all feature seasonal ingredients.

said,Kyo-ryori (Kyoto cuisine) is about the seasons and climate changes, using seasonal ingredients to paint the season onto the dining table. Therefore, the menu designed this time includes: “Pea Chawanmushi,” made with peas that are abundant in spring, along with milk and eggs; “Purple Eggplant Dutch Stew,” which features eggplant as the star—blanched in boiling water before being simmered in a sauce made of soy sauce, bonito stock, and sugar, then chilled in cold water.

“Scallop Sakura Leaf Grilled” uses scallops that are in season in spring, wrapped in cherry blossom leaves and grilled; “L?Chilled Sashimi Platter” is made with the finest tuna caught during the peak season of the year, with added tuna belly and abalone, served on ice in a dish presented on a bed of bamboo leaves.