Buffet Dining Kochel (2F) at Shin-Yokohama Prince Hotel is set to hold the "Dagoumaka! Kumamoto Fair" from Thursday, October 1 to Monday, November 30, 2026.
The restaurant regularly hosts regional fairs showcasing Japan's diverse food culture, and this edition turns the spotlight on Kumamoto, drawing on ingredients shaped by the great natural landscape of Aso and the bounty of its coastal waters.
The lineup includes aka-beef from ASO Tsukamoto Farm, raised for 29 months, longer than usual, on the farm's own blended feed in a cattle-friendly environment; pike conger shipped directly from Heikokumaru, where each fish is stunned and dressed on board using a meticulous technique; and "Kumasan no Kagayaki," a rice variety Kumamoto Prefecture spent 15 years developing. The restaurant's chef, Suguru Takeda, traveled to Kumamoto to see these ingredients firsthand and meet the producers behind them, and has designed the menu to bring out the qualities he discovered on location. Through these dishes, guests can experience both the character of each ingredient and the food culture of Kumamoto.
The fair is offered in the hope that enjoying the flavors of Kumamoto will be an encouragement to its producers and a way of supporting the region.
Dagoumaka! Kumamoto Fair Overview
Venue: Buffet Dining Kochel (2F), Shin-Yokohama Prince Hotel
Period: Thursday, October 1 – Monday, November 30, 2026
Hours:
- Lunch: 11:30 AM – 3:00 PM (Last Order 2:30 PM)
- Dinner: 5:00 PM – 9:30 PM (Last Order 9:00 PM)
Prices:
- Lunch: from ¥5,000 per person
- Dinner: ¥7,500 per person
Reservations: Restaurant Reservation Desk TEL: 045-471-1115 (Available 10:00 AM – 5:00 PM)
Dagoumaka! Kumamoto Fair Recommended Menu (Examples)
Seared Kumamoto Aka-Beef Shabu-Style with Truffle Aroma
This aka-beef from ASO Tsukamoto Farm is raised on the farm's own blended feed and cared for over 29 months. Seared in front of guests, it releases a wheat-like aroma characteristic of Japanese beef, paired with sweet fat and rich flavor in every shabu-style slice.
Heikokumaru Kumamoto Pike Conger Fritto with Curry-Scented White Wine Sauce and a Soy-Balsamic Accent
This pike conger is stunned and dressed on board by Heikokumaru using a meticulous technique. Fried to seal in its deep flavor and lingering aftertaste, it is served with a sauce that blends Japanese and Western notes to highlight the fish's delicate taste.
Kumasan no Kagayaki and Multigrain Rice Parmigiano-Reggiano Risotto with Kumamoto Ariake Nori
"Kumasan no Kagayaki" is a branded rice variety that Kumamoto Prefecture spent 15 years developing. Its sweet, chewy grains are layered with the richness and acidity of cheese and the crisp, fragrant aroma of Ariake nori for a dish with real depth.
Kumamoto Specialty Karashi Renkon and Fish Fry Mini Burger
A mini burger that pairs Kumamoto's famous karashi renkon with a fish fillet. The gentle kick of the mustard and the texture of the lotus root work in harmony with the fish, making it an easy way to enjoy the flavors of Kumamoto.
Kuma no Megumi Yogurt Ice Cream and Kumamoto Kuma Chestnut Kuma Mont Blanc
Ice cream made with "Kuma no Megumi" yogurt, a product of the fertile Kuma region, is paired with a Mont Blanc that draws out the full flavor of Kumamoto-grown Kuma chestnuts. A dessert that balances the yogurt's refreshing tartness with the chestnut's rich sweetness.
Photos are for illustrative purposes only. Information is as of the release date (September 25) and may change. Prices include consumption tax; a separate 13% service charge will be added. Menu and ingredients are subject to change. Allergy accommodations are limited to the 8 specified allergens required by Japan's Food Labeling Law (shrimp, crab, walnuts, wheat, buckwheat, dairy, eggs, peanuts). Please notify staff in advance if you have concerns regarding these allergens.
