Urayasu Brighton Hotel Tokyo Bay launches autumn seasonal menu

The restaurant Ajidokoro Kifuya, located within the Urayasu Brighton Hotel Tokyo Bay, has launched its seasonal autumn course titled ‘Kien’. Available from September 1 to November 30, the menu focuses on charcoal-grilled dishes and ‘genshi-yaki’ style cooking to highlight seasonal flavors.

Key ingredients featured in the course include seasonal largescale hairtail (kamasu), Yonezawa beef, matsutake mushrooms, Niigata Yatsushiro shiitake mushrooms, and sweet potatoes from Chiba Prefecture. The menu also incorporates autumn fruits such as figs and persimmons. To complement the meal, the restaurant offers specialized Japanese liqueurs made from shiso, grape, and ginger, alongside non-alcoholic options.