Hotel Metropolitan (Nishi-Ikebukuro 1-6-1, Toshima, Tokyo) is holding a "Nagano & Toyama Fair" at its Japanese restaurant Shikisai Saryo "Shunka" from October 13 (Tuesday) to November 28 (Saturday), 2026. The fair spotlights Nagano Prefecture, whose varied climate nurtures rich agricultural produce, and Toyama Prefecture, blessed with fresh seafood year-round from Toyama Bay, often called a "natural fish tank." Guests can savor charcoal-grilled and teppanyaki dishes that draw out the flavor of ingredients from both prefectures, including Shinshu salmon, mushrooms, the branded chicken Shinshu Fukumidori, the branded pork Azumino Genki, the branded beef Toyama Wagyu Sakekasu-sodachi, and Toyama-caught yellowtail (buri).
Fair Overview
- Fair name: "Nagano & Toyama Fair" — Japan's Delicious Flavors
- Venue: 2F, Shikisai Saryo "Shunka" (also running concurrently at other restaurants, including all-day dining Cross Dine and Japanese restaurant Hanamusashi)
- Period: October 13 (Tue) – November 28 (Sat), 2026
- Dinner service is closed every Sunday; the restaurant is closed every Monday
- Open all day on November 22 (Sun); lunch service only on November 23 (Mon, holiday)
- Hours: Lunch 11:30 AM – 3:00 PM (last order 2:30 PM); Dinner 5:30 PM – 9:30 PM (last order 9:00 PM, dinner course last order 8:30 PM)
- Reservations: 03-3980-5533 (restaurant reservations, 10:00 AM – 8:00 PM); online reservations also available via the official website
- Cooperation: Nagano City, Toyama Prefecture
Shikisai Course — ¥7,800 and Up
The course incorporates ingredients from both Nagano and Toyama. For the main dish, guests choose from several ingredients selected by the head chef, each prepared with a cooking method — charcoal grilling or teppanyaki — suited to bring out its character.
Menu
| Course | Item |
|---|---|
| Appetizer | Squid ink-cured squid (ika no kurozukuri); handmade tofu topped with wasabi pickles; and Shinshu vegetable pickles |
| Sashimi-style | Shinshu salmon and colorful vegetable salad |
| Hot pot | Mushrooms and scallops in Shinshu miso |
| Main | Today's choice of main ingredient with seasonal vegetables ¥7,800: Shinshu Fukumidori chicken, Azumino Genki pork ¥9,500: Seasonal Toyama yellowtail (buri), seafood, domestic Toyama Wagyu Sakekasu-sodachi beef ¥11,500: Choice of 2 from chicken / pork / seasonal fish / seafood / domestic wagyu |
| Meal | Shinshu soba noodles |
| Dessert | Nagano-grown baked apple with white miso ice cream |
Choosable Main Ingredients
Appetizer: The course opens with a sampling platter highlighting flavors from both prefectures — Toyama's local dish "ika no kurozukuri," squid meat aged with its own ink, handmade tofu served with Nagano's wasabizuke (wasabi pickles) and shishito pepper miso, and refreshing pickles made with Shinshu vegetables.
Sashimi-style: A special salad built around Shinshu salmon, a branded fish that is a point of pride for Nagano. Its firm, fine-grained flesh has little of the fishy taste sometimes associated with salmon, offering a mellow richness and pleasant texture, while a light dressing brings out the salmon's full flavor.
Hot pot: Several varieties of Nagano-grown mushrooms, each with its own aroma and texture, are gently simmered with scallops in fragrant Shinshu miso. The texture of the mushrooms and the mellow depth of the miso bring out the natural sweetness of the ingredients for a rich, satisfying dish.
Main: Each ingredient is prepared with a cooking method chosen to highlight its character. From Nagano: the tender branded chicken Shinshu Fukumidori, and Azumino Genki pork, known for its light, refined fat and richly flavored lean meat. From Toyama: yellowtail (buri) with firm flesh and a rich sweetness that melts in the mouth, and Toyama Wagyu Sakekasu-sodachi, beef raised on local sake lees for an especially tender, juicy texture. Seafood selections are sourced from around Japan based on availability at the time.
Meal: Shinshu soba, known for its fragrance, firm texture, and smooth finish, rounds out the meal with a refreshing note.
Dessert: Nagano-grown apples are caramelized with butter, sliced, layered, and chilled until set. The dense sweet-tartness of the apple pairs with the mellow richness and gentle saltiness of the accompanying white miso ice cream for a satisfying finish.
*Prices include consumption tax and service charge.
*Business hours and services may change without notice.
*Menu items and their origin may change depending on ingredient availability.
*Photos are for illustration purposes.
About Shikisai Saryo "Shunka" (2F)
Shikisai Saryo "Shunka" serves seared, charcoal-grilled, and teppanyaki dishes that highlight the natural flavor of its ingredients. The restaurant offers seating suited to a range of occasions, from work gatherings to lunch or dinner with close friends, including counter seats, spacious hall seating, and a private room that accommodates up to 12 guests.
Website: https://ikebukuro.metropolitan.jp/restaurant/list/shunka/index.html
