Chugoku Kappo Ryokan Kikusuitei, located in Tokorozawa, Saitama, is hosting a one-night-only "Autumn Chef's Dinner" at its sixth-floor restaurant Tengaiten on Saturday, September 26, 2026. Head Chef 上條義勝 has selected premium ingredients to mark the season, building each course on a base of Shanghai-style cooking with techniques from Sichuan cuisine woven in, so that every dish brings its own distinct flavor — an evening meant to reveal the depth of Chinese cuisine.
The course opens with "Botan Shrimp Marinated in Shaoxing Wine, Yuzu Aroma," pairing the rich fragrance of Shaoxing wine with the bright citrus notes of yuzu, and continues with luxurious seafood dishes such as a jade-green soup loaded with snow crab and a specialty XO sauce chili sauce with tiger prawn and scallop. The menu also brings together traditional Chinese technique and the chef's own creativity, including tea-smoked Sichuan duck and soft-shell crab stir-fried with golden sand.
Among the chef's own recommendations is the "Chef's Original Two-Colour Black Vinegar Sweet and Sour Pork with Lychee Aroma" — pork slow-cooked until it takes on the tenderness of simmered pork belly, prepared with different cooking methods to bring out contrasting textures, finished with the fragrance of lychee. It's a signature creation that captures the spirit of the evening.
On the day, guests can also add an optional wine free-flow to pair with the evening's dishes.
Enjoy the fresh pairing of Chinese cuisine and wine, accompanied by live piano performances.
Autumn Chef's Dinner Highlights
A one-night-only course built on premium ingredients
Botan shrimp, snow crab, tiger prawn, scallop, shark fin, and Ezo abalone are among the carefully selected ingredients that come together in a special course blending traditional Chinese technique with the chef's own creativity.
A new take on Chinese cuisine and wine
Each course carries its own distinct seasoning to express the range of Chinese cuisine's flavors, paired with wine for a new kind of dining experience.
Head Chef 上條義勝's original menu
Pork slow-cooked to a tender, simmered texture is prepared with different cooking methods to create contrasting textures, finished with the aroma of lychee — a signature dish crafted by the chef.
Autumn Chef's Dinner Overview
Date: Saturday, September 26, 2026
Time: 5:00 PM to 9:00 PM (last order 8:00 PM); final reservation time 7:00 PM
Venue: Restaurant Tengaiten (6F)
Price: ¥15,000
Includes:
- Course meal
- Live piano performance (four 30-minute sets planned: 5:00 PM / 6:00 PM / 7:00 PM / 8:00 PM)
- Wine free-flow, ¥7,000 (optional)
Reservations: Restaurant reservations desk, TEL: 04-2925-7114 (10:00 AM to 6:00 PM)
Website: https://www.princehotels.co.jp/kikusuitei/plan/tengaiten/chef/fair
Course Menu Details
Built around botan shrimp, snow crab, shark fin, and Ezo abalone, the course takes Shanghai cuisine as its base while drawing in techniques from Cantonese and Sichuan cooking for a special, one-night-only menu.
Guests can savor an evening where Chinese culinary tradition meets Head Chef 上條義勝's own sensibility.
- Botan shrimp marinated in Shaoxing wine, yuzu aroma
- Six-kind colorful cold appetizer, kaiseki-style plate
- Jade-green soup loaded with snow crab
- Tiger prawn and scallop with specialty XO sauce chili sauce
- Tea-smoked Sichuan duck and soft-shell crab stir-fried with golden sand
- Chef's original two-colour black vinegar sweet and sour pork with lychee aroma
- Shanghai-style braised shark fin and Ezo abalone with thickened fried rice
- Trio of desserts
A wine free-flow option is also available.
Prices include consumption tax; a 13% service charge is added separately. For food allergy accommodations, the restaurant and banquet facilities address the eight specified allergens (shrimp, crab, walnuts, wheat, buckwheat, eggs, dairy, and peanuts) only — guests requiring accommodation for these items are asked to inform the restaurant in advance. Menu and ingredients are subject to change depending on availability. Information in this article is current as of August 4, 2026, and may be subject to change. Photos are for illustrative purposes only.
Head Chef 上條義勝 Profile
Head Chef 上條義勝 has worked in Chinese cuisine since 1992, gaining experience at hotels and restaurants before being appointed Head Chef of Restaurant Tengaiten at Chugoku Kappo Ryokan Kikusuitei in 2024.
He is known for building on traditional technique with his own original touches, drawing out the character of local ingredients.
Other career highlights
- Former Director, Japan Chinese Food Association (a public interest incorporated association)
- Former Director, Chinese Cuisine Chefs' Friendship Association
- Former Marunouchi Chefs Club Tohoku Area Partner Chef
Looking Ahead
Beyond this Autumn Chef's Dinner, Chugoku Kappo Ryokan Kikusuitei plans to continue offering seasonal programs that draw on the area's natural surroundings — nature walks and outdoor experiences in spring, barbecues and stargazing in summer, autumn foliage and seasonal flavors in fall, and lake, moon, and star-themed programs in winter — each built around this rich natural setting for a stay experience unique to the property.
About Kikusuitei
Chugoku Kappo Ryokan Kikusuitei sits on the shores of Lake Tama in Tokorozawa, Saitama. The lakeside inn opened on September 28, 1990, marking 35 years in business this year, with the concept "Close to home, a leisurely reward for yourself." Its convenience — about 50 minutes from central Tokyo — combined with the quiet of the lakeside setting is part of its appeal.
Its name comes from a verse by Tang-dynasty poet Yu Liangshi: "掬水月在手" (Scoop water and the moon rests in your hand). Like the beautiful scene this poem describes — the moon reflected in water scooped into one's palms — the adjoining Lake Tama is designated one of Japan's 100 Famous Moon-Viewing Spots, and the interplay of the moon on the lake's surface, moonlight on the water, and distant city lights creates a view that resembles a painting.
The building was designed by noted Japanese architect Yoshiro Ikehara, with a Western silhouette of triangular rooflines offset by delicate ironwork — a striking presence that still sits in harmony with its natural surroundings.
All guest rooms face the lake, offering views of the calm waters of Lake Tama, with Mt. Fuji visible in the distance on clear days. The property also features Restaurant Tengaiten, the spacious stone-lined public bath Sayama no Chayu, and a sauna, so guests can enjoy the surrounding nature and lakeside scenery through every season.
- Address: 2942 Yamaguchi, Tokorozawa, Saitama 359-1145
- Phone: 04-2925-7111
- Guest Rooms: 21
- Rates: From ¥21,280 per night (2 guests per room, tax and service charge included, meals separate)
- Access by Train: 1-minute walk from Seibu Yamaguchi Line "Seibu-en Yuenchi" Station; approximately 50 minutes from Ikebukuro or Seibu-Shinjuku Station via Seibu Railway
- Access by Car: Approximately 30 minutes from Tokorozawa IC (Kan-Etsu Expressway); approximately 20 minutes from Iruma IC (Ken-O Expressway)
- Website: https://www.princehotels.co.jp/kikusuitei/
