Black sweet and sour MATSUSAKA pork with Steamed bread
What are the ideas and intentions behind this specialty, crafted with meticulous attention from ingredient selection to cooking methods by Chef Satoshi Koshikawa. A mini interview was held with Chef Satoshi Koshikawa to explore these thoughts.
Q: What was the background and reason for developing this dish?
A: In 2017, Peking Revival Plan Project was launched. As part of this, it was decided to create a new representative dish to commemorate the 60th anniversary of Peking’s opening. We place great importance on the balance between fat and lean meat. During product development, we conducted multiple tastings to refine the product. We use only the parts that have a good balance of meat and fat, which can only be taken 10 servings from one pig.By applying heat for 3 hours or more, it is finished to be soft enough to cut with your chopsticks.
Q: What are the future aspirations?
A: As the first hotel-operated Chinese restaurant in Japan, we aim to continue the tradition and pride of Beijing cuisine under the concept of “色香味倶全” (It is beautiful to look at, full of fragrance, and tastes the best in the world.). The goal is to create a restaurant that leaves a lasting impression as “a place where the history of Peking can be felt,” inspiring guests to think, “Let’s go to the Chinese Cuisine Peking to have that dish.” While preserving the taste and tradition of Peking cuisine, we will also focus on developing new and evolved Peking dishes.
This dish is offered during dinner time, as well as on our course and lunch menus.
Also, it is featured as a special plate for the exclusive in-house guest dinner, available to staying guests.
