From October 15 (Thu) to December 15 (Tue), 2026, The Prince Gallery Tokyo Kioicho (1-2 Kioicho, Chiyoda-ku, Tokyo) is holding "Back to the Roots -Kishu, Wakayama-," a collaboration fair with Wakayama Prefecture, which has ties to Kioicho. The fair is part of the hotel's celebrations for its 10th anniversary.
The hotel marked its 10th anniversary on July 27 (Mon), 2026. Under the theme "Heartfelt Reflections - Beautiful Memories Woven into the Future," it is holding events and plans that carry the thoughts of the past 10 years into the future. This collaboration fair is one of those special anniversary events, and it looks back to Kishu, Wakayama, the roots of the name "Kioicho."
The name "Kioicho" comes from three families: the Kishu Tokugawa family, the Owari Tokugawa family and the Hikone Ii family. The Kishu Tokugawa family once had a residence on the site where the hotel now stands. For this fair, the hotel's chefs and bartenders use the seafood and produce of Wakayama, a treasure trove of food, including Kishu Ume Madai sea bream, Kishu duck, Kumano beef and Arida mandarin oranges. The dishes and cocktails are available at lunch, at dinner and at the bar.
WAKAYAMA LUNCH COURSE Image
From the hotel in Kioicho, guests can enjoy views of beautiful nature and scenery. In the harvest season of autumn, the fair presents Western cuisine, Japanese cuisine and cocktails that combine the tradition and innovation of Kishu, Wakayama.
Back to the Roots -Kishu, Wakayama-
- A collaboration fair with Wakayama Prefecture, which has ties to Kioicho, in celebration of the hotel's 10th anniversary
- Plentiful use of Wakayama's seafood and produce, including Kishu Ume Madai sea bream, Kishu duck, Kumano beef, kamaage shirasu (boiled whitebait) and Arida mandarin oranges
- Special courses for lunch and dinner featuring autumn flavors, plus cocktails at the bar
Lunch
WAKAYAMA LUNCH COURSE
A prix fixe lunch course in which guests choose a main dish from three options made with recommended ingredients from Wakayama: "Poêlé of Kishu Ume Madai Sea Bream with Mikan Ponzu Beurre Blanc," "Kishu Duck Aiguillette with Budo Sansho Pepper and Orange Dukkah," and "Kamaage Shirasu and Bottarga Pasta."
- Restaurant: All-Day Dining OASIS GARDEN (36F)
- Hours: 11:30 A.M. to 3:30 P.M. (last order 2:30 P.M.)
- Price: ¥7,000 per person (appetizer or soup, pasta, main dish, dessert, coffee)
Poêlé of Ume Madai Sea Bream with Mikan Ponzu Beurre Blanc Image
Poêlé of Ume Madai Sea Bream with Mikan Ponzu Beurre Blanc
Ume Madai sea bream from Wakayama is pan-seared until fragrant and finished with a beurre blanc sauce infused with the refreshing aroma of ponzu made from the prefecture's mikan.
Kishu Duck Aiguillette with Budo Sansho Pepper and Orange Dukkah Image
Kishu Duck Aiguillette with Budo Sansho Pepper and Orange Dukkah
This dish pairs the rich flavor of Kishu duck, a pride of Wakayama, with the aroma of the prefecture's budo sansho pepper and a dukkah with orange flavor.
Kamaage Shirasu and Bottarga Pasta Image
Kamaage Shirasu and Bottarga Pasta
A pasta full of the bounty of the sea, made with kamaage shirasu (boiled whitebait) from Wakayama and the rich flavor of bottarga.
Dinner
KISHU DINNER COURSE -Azure-
A Kishu-Wakayama arrangement of "Azure," the signature dinner course at All-Day Dining OASIS GARDEN. This limited-time course by the chef makes generous use of flavors Wakayama is proud of, including Kishu Ume Madai sea bream, Kishu duck and Kishu Nankoume plum.
- Restaurant: All-Day Dining OASIS GARDEN (36F)
- Hours: 5:30 P.M. to 10:00 P.M. (last order 9:00 P.M.)
- Price: ¥20,000 per person
KISHU DINNER COURSE -Azure- Image
DINNER COURSE -Kishu-
A Japanese dinner course in which ingredients Wakayama is proud of, such as kamaage shirasu, Kumano beef and Kishu duck, are carefully prepared with skill and sensibility. The dishes bring out the natural appeal of each ingredient.
- Restaurant: WASHOKU 蒼天 SOUTEN (35F)
- Hours: 5:00 P.M. to 10:00 P.M. (last order 9:00 P.M.)
- Price: ¥18,000 per person
DINNER COURSE -Kishu- Image
Cocktails
WAKAYAMA COCKTAILS
Limited-edition cocktails that capture the appeal of Wakayama ingredients in a glass: the juicy fruitiness of Arida mandarin juice, the rich taste of Kishu Nankoume plum and the fragrant finish of Kawazoe hojicha (roasted green tea). Bartenders prepare these special drinks from the prefecture's bounty.
- Restaurant: Sky Gallery Lounge Levita / The Bar illumiid (35F)
- Hours: Sunday to Thursday 2:00 P.M. to 12:00 midnight / Friday and Saturday 2:00 P.M. to 2:00 A.M.
- Price: ¥3,200
WAKAYAMA COCKTAILS Image
Reservations and inquiries: Restaurant Reservations TEL: 03-3234-1136 (10:00 A.M. to 7:00 P.M.)
Cooperation: Wakayama Prefecture Tokyo Office
Hotel 10th Anniversary
Hotel 10th Anniversary Logo
The Prince Gallery Tokyo Kioicho reached its 10th anniversary on July 27 (Mon), 2026. From that day, the hotel has been holding events and plans as "GALLERY 10th ANNIVERSARY YEAR" under the theme "Heartfelt Reflections - Beautiful Memories Woven into the Future," carrying the thoughts of the past 10 years into the future.
https://www.princehotels.co.jp/kioicho/10thanniversary/
The Prince Gallery Tokyo Kioicho, A Luxury Collection Hotel
※Images are for illustrative purposes only.
※The above details are current as of the release date (October 6) and are subject to change. Please check the hotel website for the latest information.
※All prices include consumption tax. A 15% service charge is added separately at checkout.
※Ingredients and menus may change depending on supply conditions. Ingredients from outside Wakayama Prefecture are also used.
※Regarding allergy accommodations at the hotel, only the eight specified ingredients (shrimp, crab, walnuts, wheat, buckwheat, eggs, dairy, peanuts) are covered. Some menu items cannot accommodate allergies.
