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Japanese Cuisine Hanasanshou Specialty

specialty

Marinated Edo-style beef tongue in pot

Beef tongue is gently simmered in a fragrant broth with aromatic vegetables, then marinated for three days in a rare Edo-style miso made with twice the usual amount of rice malt. Combined with a delicate first dashi of Rishiri kelp and bonito flakes, the flavors deepen into a quiet balance of richness and clarity. Served with seasonal vegetables and fine condiments, each element unfolds with natural harmony.
A mini interview was held with Chef Kazuhiko Tono to explore these thoughts.

specialty

Q: What inspired the development of this dish?
A: At The Dining, each chef from Japanese Cuisine Hanasanshou, Western Cuisine Primula, and Chinese Cuisine Peking was asked to create a signature dish representing the hotel. This dish serves as the signature of Hanasanshou, expressing Edo culinary tradition – known for its delicate flavors and seasonal sensibilities – through refined Japanese techniques interpreted for the modern palate.

Q: Are there any philosophies or techniques from your mentors that you still value today?
A: My mentors taught me that beauty is as important as taste. The moment a guest sees the dish, they should sense the season and the story behind it. Presentation and choice of tableware are part of the experience – visual harmony is at the heart of Japanese cuisine.

Q: How do you express the hotel’s history and culture through your cuisine?
A: I try to honor tradition while expressing it through a modern sensibility. Each dish reflects the spirit of refined hospitality that Shiba Park Hotel has cultivated over the years, offering guests an experience that engages all five senses.

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.

The Dining