On Sunday, November 29, 2026, which falls on Good Meat Day (Ii Niku no Hi), the Castillian Room restaurant at Hotel New Otani Hakata (1-1-2 Watanabe-dori, Chuo-ku, Fukuoka) will hold a special dinner event, "Chef's Live Kitchen – 和牛が紡ぐ美食絵巻 –" (a title that roughly means a culinary picture scroll woven by wagyu).
Takahiro Ota, who became executive chef of New Otani Kyushu in June 2026, has selected brand wagyu from across Kyushu and added Kobe beef, which Japan is proud to present to the world. The 11-course menu is designed to bring out the meat quality and flavor of each beef.
The dinner is held in a "live kitchen" style, with dishes cooked and finished right in front of guests. Diners can enjoy the chef's craftsmanship, along with the aroma and sounds of the meat being grilled, in a one-night-only dining experience.
For details, see the official event page.
Nine Beef Brands from Kyushu and Kobe in an 11-Course Menu
The nine beef brands are Miyazaki beef, Saga beef, Kagoshima Kuroushi beef, Hakata Wagyu, Iki beef, Kumamoto Akaushi, Ozaki beef, Bungo beef, and Kobe beef. They are served in a variety of styles, including sushi, a cutlet sandwich, a mini burger, and wood-fire grilling.
A highlight is the wood-fire grilled Kobe beef fillet and Saga beef sirloin. Guests can compare the differences in meat quality and flavor between the two brands, along with the smoky aroma that only wood fire provides.
Each dish shows a different side of wagyu, expressed through Executive Chef Ota's sensibility and technique.
Photos are for illustrative purposes only.
Menu
- Low-temperature roasted Miyazaki beef in tartare style, in a caviar tin with smoked mushroom mousse and mashed potato
- Seared Saga beef sushi and toro-taku-style rolled sushi
- Kagoshima Kuroushi beef bite-size cutlet sandwich
- Hakata Wagyu and 七谷鴨 dashi double beef consommé
- Iki beef, eel, and foie gras in the style of Peking duck
- Freshly fried Kobe beef mini croquette
- Charcoal-grilled Kumamoto Akaushi mini burger, infused with a smoky aroma
- Ozaki beef short rib stew and ris de veau in a pie case, scented with truffle
- Wood-fire grilled Kobe beef fillet and Saga beef sirloin
- Bungo beef hayashi rice
- Pear sorbet and salted milk gelato made with Aso Jersey milk
The menu may change depending on ingredient availability.
Wine Pairing
The sommelier team at Hotel New Otani Hakata will also offer a wine pairing selected to match the dishes, harmonizing the rich flavor of wagyu with wine.
The wine pairing is charged separately.
About Executive Chef Takahiro Ota
- 1987: Joined New Otani Co., Ltd.
- 1993: Assistant chef at "Tour d'Argent Tokyo"
- 2014: Executive chef at Hotel New Otani Osaka
- 2016: Head chef at Hotel New Otani (Tokyo)
- 2022: Head chef and head of the kitchen department
- 2023: Awarded Chevalier of the Ordre du Mérite Agricole of France
- 2024: Executive officer, deputy executive chef, and head of the kitchen department at Hotel New Otani (Tokyo)
- 2026: Director and executive chef at New Otani Kyushu Co., Ltd.
Main positions: Vice President of 一般社団法人 日本エスコフィエ協会; Executive Director of 一般社団法人 レ・ザミ・ドゥ・キュルノンスキー・インターナショナル
Event Information
Chef's Live Kitchen – 和牛が紡ぐ美食絵巻 –
- Date: Sunday, November 29, 2026
- Time: Check-in 6:00 PM / Start 6:30 PM
- Venue: Castillian Room, Hotel New Otani Hakata (1-1-2 Watanabe-dori, Chuo-ku, Fukuoka)
- Price: ¥55,000 per person (tax included, service charge not included)
Premium vouchers from サンローゼ博多 and Hotel New Otani Hakata can also be used.
Cancellations made from two days before the reservation date incur a cancellation fee of 100% of the reservation price.
For changes to a reservation or late arrivals on the day, please contact the restaurant.
