Yokohama Bay Sheraton Hotel & Towers is introducing a new wedding banquet menu, "RURI (Ruri)," a course blending Japanese, Western, and Chinese cuisine, starting September 1 (Tue), 2026. Made possible by a hotel that runs five restaurants and a pastry shop, the course brings together the skill and dedication that its Japanese, Western, Chinese, and pastry chefs have each built up over the years. With cooking methods that draw out the best of each ingredient, presentation suited to a celebration, and a composition that reflects the season, the course is designed to fit today's diversifying wedding styles — from small-scale weddings to warm, intimate celebrations centered on family and close friends.
Each chef has put thought into their dish: French cuisine contributes a delicate botan shrimp amuse-bouche and Hitachi beef fillet finished with a fragrant truffle sauce. Japanese cuisine offers a seasonal celebratory appetizer platter and rice cooked in a clay pot. Chinese cuisine provides a slow-simmered soup made with premium dried fish fin and select free-range chicken, along with a steamed dish using fresh fish from local Kanagawa. Dessert is a smooth vanilla mousse decorated to resemble butterflies dancing over a flower field, its light flavor rounding off the meal on a festive note. The tableware is Arita ware in a blue palette, drawing on more than 400 years of tradition and craftsmanship, paired with cutlery from the Portuguese brand Cutipol for a contrast between tradition and modernity. Together, the tableware, cutlery, and each dish are meant to complement one another and add a festive, elevated touch to the couple's special day.
RURI answers a couple's wish to treat their important guests to a memorable meal, blending Japanese, Western, and Chinese cuisine. Each dish is prepared with care and skill and carries a note of celebration — a menu distinct to Yokohama Bay Sheraton weddings. Paired with refined cuisine, it is meant to turn an irreplaceable celebration into a moment that stays with guests.
Menu Overview: "RURI (Ruri)" Japanese-Western-Chinese Fusion Course
Available from: September 1 (Tue), 2026
Price: ¥39,556
Note: Available only for weddings with 40 guests or fewer
Amuse-Bouche: Botan Shrimp with Shellfish Gelée, Cauliflower Fondant, and Caviar
A simply prepared botan shrimp is paired with a shellfish consommé gelée that draws out its umami, then topped with cauliflower fondant and French caviar for a refined amuse-bouche. Its delicate flavor and festive touch open the celebratory meal.
Appetizer: Celebratory Platter (Oiwaizakana)
This celebratory appetizer platter combines seasonal ingredients with foods considered auspicious for a celebration, changing with the seasons so that each version reflects that time of year. In summer, it layers abalone — linked to the traditional noshi-awabi good-luck charm and a wish for lasting happiness — with octopus for good fortune, shrimp symbolizing longevity, and karasumi (cured mullet roe) for prosperity of descendants, delicately expressing both celebration and the season.
Soup: 准杞螺頭燉魚翅 (Slow-Simmered Fish Fin and Mountain-Sea Broth)
Premium dried fish fin takes the lead in this luxurious double-boiled soup, layered with malt-fed red chicken from Yamanashi Prefecture, dried scallop, and whelk for flavors of both mountain and sea. Slow steaming carefully draws out the umami of each ingredient for a deep, rich taste.
Fish Course: 麒麟蒸鮮魚 (Steamed Seasonal Fish with Jamon Serrano)
A Chinese steamed dish carrying a wish for growing prosperity year after year. Seasonal fish sent directly from the fishing port is steamed together with Jamon Serrano, layering the fish's delicate umami with the richness and depth of the cured ham. Smoke released the moment the lid is lifted adds a memorable, festive touch to the meal.
Main: Hitachi Beef Fillet Poêlé with Truffle-Scented Croûte and Seasonal Vegetables
Hitachi beef fillet, prized for its fine texture and refined umami, takes center stage in this main dish, baked with the aroma of truffle and almond butter. A rich truffle sauce further highlights the beef, and seasonal vegetables round out a dish fit for a celebration.
Rice Course: Clay Pot Rice with Red Miso Soup and Pickles
Rice cooked in a clay pot is served with the aroma and steam of a dish fresh off the stove, for a meal with a special sense of occasion. The ingredients change by season, chosen by the chefs to reflect that time of year — in summer, fragrant grilled eel and burdock root are added for a deep, rich flavor.
Dessert: Fruit Compote and Crème Vanille
To close out the course, this dessert is a light, smooth vanilla mousse coated in chocolate, served with apricot and melon. Its delicate design evokes a candy-sculpture butterfly resting on a flower, pairing the tartness of apricot with mild milk chocolate for a festive final note.
Arita Ware and Cutipol
The chefs visited the kilns themselves to select Arita ware that harmonizes with the dishes. More than 400 years of tradition are reflected in its refined white porcelain, beautiful coloring, and delicate handwork, with each piece enhancing the dish it holds. The blue-toned tableware adds a sense of elegance and celebration befitting the occasion.
The cutlery is by Cutipol, a leading Portuguese brand known for its refined forms and quality feel. It harmonizes with the blue of the Arita ware, adding a modern, festive touch to the wedding table.
The Meaning Behind the Name "RURI (Ruri)"
"Ruri" refers to a gemstone with a deep, clear blue color, long regarded as a symbol of purity and nobility. The name carries a wish for the course to remain beautiful in the memories of the couple and their guests without fading over time — a meal meant to accompany their special day and be recalled vividly for years to come.
Executive Chef Isogai
Isogai joined the hotel in 1998, when Yokohama Bay Sheraton Hotel first opened. After producing dishes for a wide range of events, from international ceremonies to conferences and wedding receptions, he became executive chef in 2022. His motto is cooking that "makes people smile," and he continues to pursue great flavor.
Head Chef Miyayama, Japanese Restaurant "Konohana"
Miyayama began his career as a chef at Konohana in 2004. Having devoted himself to Japanese cuisine there ever since, he became head chef in September 2023. He is committed to the quality of his ingredients, aims to keep exceeding expectations with his Japanese cuisine, and says he wants to build a restaurant that guests remember for its attentive hospitality.
Head Chef Nobu Minami, Chinese Restaurant "彩龍 (Sairyu)"
Minami joined the hotel in 1998, when Yokohama Bay Sheraton Hotel & Towers opened. He has built extensive experience at the Chinese restaurant 彩龍 (Sairyu) and trained at the well-known 陶源酒家 (Tougenshuka) restaurant in Tsuen Wan, Hong Kong, deepening his skills at their source. Valuing "heart" above all, he puts his consideration, gratitude, and humility toward guests into every dish.
Pastry Chef Hirokazu Sato
Sato became pastry chef at Yokohama Bay Sheraton Hotel & Towers in August 2025. He began his career at Maxim's de Paris in Ginza before moving to France, where he worked as sous chef at Sadaharu Aoki Paris, founded in 2000, and helped launch several of its stores in Japan. He values the natural flavor and texture of his ingredients, pursuing simple, refined confections, with macarons as his specialty.
Yokohama Bay Sheraton Wedding Concept
Weddings at Yokohama Bay Sheraton Hotel & Towers are built around creating special memories that stay vivid over time. The hotel aims to support not only the couple but also the families who have watched over and raised them, and the guests who matter to them, so the day becomes one to remember for everyone involved. With the hope that this moment will remain just as clear in everyone's hearts ten or twenty years from now, the hotel proposes weddings shaped around each couple's individuality, with hospitality suited to the times.
Notes
- Listed prices include service charge and consumption tax.
- Photos are for illustration purposes only.
- Some dishes or presentation may change depending on ingredient availability.
- For the latest information, please check the hotel's official website: https://ybsh.sotetsu-hotels.com/
Reservations and Inquiries
Wedding desk direct line: 045-411-1122 (11:00 AM to 6:00 PM on weekdays; 10:00 AM to 7:00 PM on weekends and holidays)
Official wedding website: https://ybsh-wedding.sotetsu-hotels.com/
