Espacio Nagoya Castle, situated facing the moat of Nagoya Castle in Nishi Ward, Nagoya, is rolling out a new lineup of early summer menus at its 4th-floor restaurant and bar from June 1, 2026. Two distinct dining experiences are on offer: a seasonal afternoon tea at THE BAR CASTLE and a set of three premium Chinese dining courses at Ryujo Nagoya Castle.
Early Summer Afternoon Tea — Carried on a Summer Breeze
THE BAR CASTLE on the 4th floor is presenting an afternoon tea built around the theme of "fruits and colorful vegetables." The sweets are crafted by Shigeo Suzuki, Grand Patissier at Atelier Ukai, and make use of seasonal ingredients including pineapple, cherries, mandarin oranges, and fully ripe fruit tomatoes — refreshing flavors that suit the warmer months ahead. The savory items combine the natural sweetness of fruit with the bright colors and textures of seasonal vegetables.
Menu highlights (examples):
- Strawberry and kinako drift
- Flower-shaped vanilla cookie with mandarin orange aroma
- Pineapple ginger shrub
- Marinated colorful vegetables, Greek-style
- Ripe fruit tomato capellini
- Pistachio mousse
- Cherry and chocolate German-style torte
- Apricot and almond blancmange
Price: ¥8,500 per person (tax included; 15% service charge will be added)
Hours: 12:00 PM to 5:00 PM, two seatings: ① 12:00 PM, ② 2:30 PM
Reservations: 052-908-8930 (10:00 AM to 6:30 PM), minimum 2 guests
Professional Dining at Ryujo Nagoya Castle
Ryujo Nagoya Castle, the hotel's Chinese restaurant, is introducing three themed premium dining courses under the "Professional Dining" banner. Each course explores a different area of Chinese culinary tradition through distinct ingredients and cooking techniques.
1. Fotiaoqiang and Seafood Dining
This course centers on Fotiaoqiang (佛跳牆), a storied Chinese luxury soup with a legend that its aroma was so irresistible even monks in meditation would leap over walls to reach it. Rare dried ingredients are gathered in a single pot alongside treasures from land and sea, with components carefully rehydrated over several days to build layers of deep, complex flavor.
Course example:
- Pre-meal Taiwanese tea
- Fotiaoqiang
- Two seafood dishes
- Rice course
- Dessert
Price: from ¥50,000 per person (tax included; 15% service charge will be added)
2. Live Seafood Dining
The head chef personally visits the market to source the finest seasonal seafood, primarily from the Tokai region. Using the restaurant's refined knife skills (daogang) to handle ingredients with care, and precise fire control (huohou) to cook each item at exactly the right moment, the kitchen delivers seafood at its peak of freshness and flavor.
Course example:
- Sashimi appetizer
- Soup
- Three seafood dishes
- Rice course
- Dessert
Price: from ¥38,000 per person (tax included; 15% service charge will be added)
3. Hong Kong-Style Roasted Meat Dining
Roasted duck, crispy pork, and other house-made roasted meats take center stage in this Hong Kong-inspired course, alongside lu shui (滷水) — chicken, beef, and pork slowly braised with Chinese soy sauce and aromatic spices. Select branded meats are roasted in a dedicated oven to draw out natural umami and a rich, fragrant char. Wine pairing is available.
Course example:
- Three roasted meat dishes
- Three lu shui dishes
- Soup
- Vegetable dish
- Rice course
- Dessert
Price: from ¥30,000 per person (tax included; 15% service charge will be added)
Reservations: 052-908-8930 (10:00 AM to 6:30 PM)
Advance booking required at least 5 days prior; minimum 4 guests. Cancellation charges apply: 100% on the day, 70% the day before, 50% two days before. Private room usage incurs an additional fee. Menu content is subject to change based on ingredient availability.
