Ginza Seikoan NIIGATA GRAND  HOTEL

Niigata Prefecture's Nodoguro (throat black) is highly valued for its rarity and rich flavor. Drying the fish overnight enhances its thick flavor and fluffy texture. *Not available depending on the season

The beef is aged to enhanced flavor in the "yukimuro," a natural refrigerator where snow is stored to keep the temperature low. You can enjoy its tenderness and deep flavor in Shabu-shabu, the rich, sweet taste in sukiyaki, and the original flavor of the meat in steak.

It is a special cultivation rice produced in Tainai City, which meets Niigata Prefecture's cultivation standards (using fewer pesticides and chemical fertilizers than half of those used in regular cultivation). The rice, grown using traditional Koshihikari seedlings, has a rich stickiness and sweetness.

*Reservation required at least 3 days in advance

*Please see the course page for details. *A 10% service charge will be charged separately.

Nodoguro from Niigata Prefecture is highly valued for its rarity and rich flavor. By drying it overnight, the rich flavor and plump texture are enhanced. *There are times when it is difficult to obtain.

They use Wagyu beef that has been aged in a "snow room," a natural refrigerator that stores snow and keeps the temperature low, enhancing its flavor. You can enjoy the tenderness and deep flavor of the beef in shabu-shabu, the sweet taste of the beef in sukiyaki, and the natural flavor of the beef in steak.

This rice is certified as specially grown by Niigata Prefecture and is produced in Tainai City, Niigata Prefecture, and meets Niigata Prefecture's cultivation standards (less than half the amount of pesticides and chemical fertilizers used in normal cultivation). Grown using traditional Koshihikari seedlings, the rice has a chewy texture and a sweet taste.