Shin-Yokohama Prince Hotel (located at 3-4 Shin-Yokohama, Kohoku-ku, Yokohama City; General Manager: Masato Takeda) will host the "Ishikawa Fair" at Buffet Dining Kechel (2F) from February 1 (Sunday) to March 31 (Tuesday), 2026.
Buffet Dining Kechel regularly hosts fairs featuring regional cuisine and ingredients from across Japan. This event celebrates Ishikawa Prefecture's food culture, commemorating the December 2025 registration of Kaga cuisine as a National Registered Intangible Cultural Property. The buffet showcases diverse ingredients and traditional culinary culture through a specially curated menu.
The chef personally visited Ishikawa to experience local food culture firsthand and meet with producers to develop the menu. Inspired by Kaga cuisine and other regional dishes from Ishikawa Prefecture, the buffet features menu items using "Kaga vegetables" rarely seen in the Kanto region and ingredients from "Hyakumangoku no Kiwami," Ishikawa's premium branded agricultural and marine products.
The buffet also includes signature hotel performances such as juicy domestic beef roast slow-cooked in the oven for approximately three hours with tableside carving, a sushi counter where chefs prepare fresh sushi before your eyes, and beautifully crafted desserts finished by patissiers on the spot.
From Ishikawa Fair exclusive items to the restaurant's popular standard menu, enjoy an unlimited selection of diverse dishes. Experience Ishikawa Prefecture's distinctive food culture rooted in its blessed natural environment and traditional culture, and feel like you're traveling to Ishikawa without leaving Shin-Yokohama.
"Kaga Cuisine Registered Intangible Cultural Heritage Commemoration!! Ishikawa Fair" Details
Location: Buffet Dining Kechel (2F)
Period: February 1 (Sunday) to March 31 (Tuesday), 2026
Hours:
- Lunch: 11:30 AM to 3:00 PM (Last order 2:30 PM)
- Dinner: 5:00 PM to 9:30 PM (Last order 9:00 PM)
Pricing:
- Lunch: From ¥5,000 per person
- Dinner: ¥7,500 per person
Cooperation: Ishikawa Prefecture, Ishikawa Agriculture General Support Organization (Public Interest Foundation)
Reservations and Inquiries: Restaurant Reservations: TEL 045-471-1115 (Reception hours 10:00 AM to 5:00 PM)
Ishikawa Fair Recommended Menu (Examples)
Noto Beef Belly Yaki-Shabu with Kaga Round Yam Puree and Kanazawa Seri
Noto beef belly prepared yaki-shabu style, seasoned with Ishikawa Prefecture's Naoeya Genbe round soybean soy sauce. This chef's signature dish combines the fat of Noto beef with sticky Kaga round yam puree's gentle flavor and aroma, accented by Kanazawa seri. *Dinner only
Kaga Lotus Root Hasu-Mushi with Sugiyo Kaori Bako Ankake
A famous Kaga cuisine dish, "hasu-mushi," made with Kaga lotus root known for its high starch content and strong stickiness, creating a mochi-like texture.
Served with gentle ankake sauce featuring Sugiyo's "Kaori Bako" imitation crab that mimics real crab's texture. *Dinner only
Ishikawa Prefecture Regional Dish: Duck Jibuni, Kechel Style
A staple of Kaga cuisine, jibuni features thinly sliced duck meat coated in flour and simmered with sudare-fu (wheat gluten) and various vegetables.
The warm, thickened broth makes this an ideal dish for the cold winter season. *Dinner only
French Chef's Western-Style Yellowtail and Daikon
A Western interpretation of yellowtail and daikon by Restaurant Head Chef Takumi Takeda.
Daikon slowly simmered in consommé is topped with glazed yellowtail. The soft, consommé-infused daikon combines with yellowtail's distinctive aroma and fat, unified by a special sauce creating a true marriage of Western and Japanese cuisines. *Available for lunch and dinner
Kinametsu Nameko and Cabbage Japanese-Style Pasta
Kinametsu nameko mushrooms are cultivated in harmony with nature at the foot of Mount Hakusan.
Characterized by abundant slime and firm texture. Enjoy the aroma, texture, and umami of nameko in this Japanese-style pasta. *Lunch only
*Prices include consumption tax. A separate service charge (13%) will be added.
*Photos are for illustration purposes.
*Above information is current as of the release date (January 6) and subject to change.
*Regarding food allergy accommodations at our restaurants and banquet halls, we can only accommodate the 8 major allergens designated for labeling by the Food Labeling Act (shrimp, crab, walnut, wheat, buckwheat, dairy, egg, peanuts). Guests requiring accommodation for these 8 major allergens should inform us in advance.
*Menus and ingredients may change depending on availability.
