Hotel New Otani launches seasonal menus and Kumamoto support initiatives

Hotel New Otani in Tokyo has launched several seasonal and regional support dining initiatives.

Kato’s Dining & Bar is offering a ‘Matsutake and Autumn Flavors Kaiseki’ menu through mid-November 2026. Led by head chef Isamu Miyata, the menu features seasonal ingredients such as matsutake mushrooms, chestnut, grapes, and autumn croaker. Options include matsutake mixed rice or matsutake tempura with soba noodles.

Additionally, the hotel’s Western-style restaurant, Bella Vista, is conducting a second phase of Kumamoto reconstruction support. From September 14 to October 31, 2026, the restaurant will serve pasta made with non-standard Kumamoto tomatoes and desserts featuring Kumamoto ‘Rihei’ chestnuts.

Patisserie SATSUKI is also participating in the Kumamoto support through a collaboration with Pierre Hermé Paris, offering a limited-time chestnut mont blanc using Kumamoto chestnuts.