Strings Hotel Nagoya Marks 10th Anniversary With a Teppanyaki Takumi Autumn Course Featuring Aichi Beef and Shine Muscat

Strings Hotel Nagoya, in Nakamura Ward, is marking its 10th anniversary this year. On the 1st floor, teppanyaki restaurant Takumi—where many guests have celebrated wedding anniversaries, birthdays, and other special occasions—is bringing out a limited-time seasonal menu: the Five Senses Autumn Course, available September 11 (Fri) to November 11 (Wed), 2026.

A Course Built Around Autumn's Best Ingredients

The opening dish is a Hokkaido fruit tomato, flambéed right in front of the guest in a dramatic burst of flame. The tomato's concentrated sweetness meets the rich, salty flavor of melting prosciutto made from Gunma Prefecture's "Kuchidoke Kato Pork" and the smoky aroma of grilled caciocavallo, all brought together with the refreshing scent of celeriac. The appetizer layers moist, richly marbled amberjack and luxurious sea urchin with winter melon and autumn eggplant simmered in a delicate dashi, for a juicy, deep flavor.

For the fish course, itoyoridai (threadfin bream) is grilled until the skin turns crisp and fragrant while the flesh stays tender, paired with grilled angel shrimp prized for its strong sweetness. A saffron-scented white wine sauce brings out the sweetness and crisp texture of sautéed Aichi-grown lotus root. The main meat course lets guests compare fillet and sirloin cuts of Aichi Prefecture's "Aichi Beef," known for its fine-grained texture, or choose Kuroge Wagyu sirloin instead—each served with seasonal grilled vegetables for a dish built around seven flavors that shift with every bite.

The course finishes with a juicy, sweet Shine Muscat tart, paired with smooth milk ice cream and a tart accent of lime for a refreshing close.

Guests can take in the seasonal ingredients at their peak alongside a striking live cooking performance unfolding right in front of them.

Sale Details

Ingredients are subject to change depending on availability.

Dinner Course "Kohaku" — From ¥17,600

• Opening dish: Flambéed Hokkaido fruit tomato, with Gunma Prefecture "Kuchidoke Kato Pork" prosciutto, caciocavallo, and a celeriac salad
• Appetizer: Marinated amberjack and sea urchin, with an ensemble of winter melon and autumn eggplant
• Fish course: Nagasaki-grown itoyoridai and angel shrimp, grilled, with sautéed Aichi lotus root, in a saffron-scented white wine sauce
• Meat course: A comparison of Aichi Prefecture "Aichi Beef" fillet and sirloin (50g fillet / 50g sirloin), or Kuroge Wagyu sirloin (100g), with seasonal grilled vegetables in seven flavors
  • Main course upgrade: Kuroge Wagyu fillet and sirloin comparison (50g / 50g), +¥2,640; Kuroge Wagyu sirloin 100g, +¥7,700
• Rice: Takumi's original garlic rice, or shirasu (whitebait) and crispy pickled plum fried rice, or Fukui Prefecture Kuzuryu maitake mushroom and Pacific saury fried rice (+¥880)
• Dessert: Nagano Prefecture Shine Muscat tart, with milk ice cream and a lime accent
• A moment to relax: Coffee or tea

New Signature Drinks

A lineup of colorful new drinks has joined the menu, each ¥1,650 (tax included, 15% service charge separate). Guests can pair the hotel's original drinks with the course or dessert.

5 cocktails:

• Classic Pear Martini
• Maple Old Fashioned
• Purple Passion
• Yuzu Moscow Mule
• Yellow Sapphire

2 non-alcoholic:

• Apple Tea Breeze
• Cassis Breeze

About 1st Floor Teppanyaki "Takumi"