Asakusa View Hotel to feature Kochi cuisine in seasonal dining series

Asakusa View Hotel in Tokyo will launch the fourth chapter of its seasonal culinary series, ‘THE ASAKUSA DINING Aji Kiko,’ focusing on the flavors of Kochi Prefecture. Running from September 1 to October 31, 2026, the program features specialized menus at the hotel’s 27th-floor restaurants, Chinese Tanghonghua and French Makie.

The menus will highlight regional ingredients from Kochi, including fatty return bonito (modori katsuo), Shimanto beer-fed beef, Kinmedai snapper from Tosashimizu, Tosa duck, Tosa Hachikin chicken, and Shimanto eel. Chefs will reinterpret these traditional local ingredients through Chinese and French culinary techniques rather than strictly replicating local folk dishes.

Featured dishes include herb-wrapped bonito, roasted Tosa duck with sweet potato puree, and Shimanto beef served with capelletti made from local dumpling dough. The seasonal offering aims to showcase the diverse bounty of Kochi’s mountains, seas, and rivers.