Hospitality sector launches seasonal autumn culinary menus

Various hospitality and food service providers are launching seasonal autumn menus featuring regional ingredients.

In Japan, Awashima Hotel is offering dinner courses with Suruga Bay and Izu specialties like Matsutake mushrooms and Ise lobster. Tsujiri is releasing chestnut-themed sweets and matcha drinks, while Hokka Hokka Tei is introducing a beef sukiyaki bento. Katsuya has launched a seafood fry set featuring Hiroshima oysters and large prawns, which has gained significant social media attention.

In Taiwan, Taipei Meifu Hotel is promoting an autumn banquet featuring Hokkaido sea urchin, Matsuba crab, and A5 Wagyu beef sukiyaki. Additionally, chef Cai Chang-zhi is presenting vegetarian dishes such as cabbage rolls with vegetarian crab meat and bell pepper-stuffed potatoes. In Tokyo, a new sushi brand, Sushi Juten, is set to open in Roppongi, offering Omakase courses using aged red vinegar rice.