[Special experience created by Sendai Kokusai Hotel: “Homemade original caviar” tasting event]

What is “Homemade Original Caviar Tasting Event”?

We want you to enjoy "authentic deliciousness" in its best form. The sweetness you feel the moment you put it in your mouth, the richness and smoothness that lingers. We want everyone in the food capital of Sendai to somehow enjoy the rich flavor and luxurious aftertaste of caviar. With this in mind, we at Sendai Kokusai Hotel held our first caviar event in February 2022, the "Homemade Original Caviar Tasting Event."

2nd event held November 24, 2023

Next, we would like to utilize this technology to provide even more special experiences to our customers... Not content with just developing our own original caviar, we held repeated discussions with the aim of providing a ``special experience,'' and on November 24th of this year, we held the second ``Sendai Kokusai Hotel Original Caviar Tasting Event.'' This time it's a tasting event where you can "play with caviar". This time, we also welcomed famous influencers. Please take a look at the tasting event, which was completely different from the first one.

Arrival of sturgeon

In the afternoon of Friday, November 24th, two sturgeon arrived at the kitchen from the Kanto region. Cheers erupt as a live sturgeon is removed from a large tank.

The big sturgeons are about 15.3 kg and 16.7 kg respectively! The caviar taken out from here is about 3 kg.

Its rarity is understandable.

prepare the caviar

After handling the sturgeon, handle it carefully to avoid damaging the roe. Also pay attention to the force of the water. Just be kind and polite.

Drain and transfer to a bowl. Transfer every last grain.

We collected 3.05 kg of roe from a sturgeon weighing 15.3 kg, and 3.02 kg from a sturgeon weighing 16.7 kg.

Salt concentration 3%! It is a salted plum that does not spoil the deliciousness of fish eggs.

We use Himalayan salt crystal salt with fine particles so that you can eat it fresh! If the particles are coarse, the salt will feel rough in your mouth, which will interfere with the caviar. This consideration is the secret to deliciousness.

fresh caviar

Freshly made homemade original caviar.The color and luster of our original caviar sets it apart from commercially available caviar. Caviar has a metallic smell that easily transfers, so we had it with a special shell spoon.

Let it rest for a while until the salt is absorbed. and··! The dishes were prepared by chefs including Executive Chef Sugai.

An appetizer for caviar devised by Executive Chef Sugai and Chinese Restaurant Haneda.

Comparison of caviar tastes (No. 1 and No. 2 are soaked in salt for different times)

What is the accompanying dish?

French Cuisine : "Sendai City Tashiro Farm Turnip Blancmange" "Shiogama Higashimono and Avocado Merimero" "Blini" "Sour Cream"

Chinese food : "Omi duck with black tea dried sardines and persimmon rolls" "Cod milt pickled in water" "Smoked oolong tea"

Enjoy the luxurious experience of “playing with caviar”

"Freshly caught caviar" without salting, the familiar caviar with 3% salt concentration, caviar with 1% salt concentration... Furthermore, this time we also have caviar pickled in Shaoxing wine and caviar pickled in soy sauce. Caviar that is soaked in salt for a different time has a completely different color and taste, and the audience was excited about the possibilities of caviar.

Guests were free to enjoy their own combinations of shari balls (sushi rice vinegar), seaweed from Shichigahama, baguette, several carefully selected soy sauces, homemade XO sauce, bean sauce, wasabi, and more. In addition, drinks include Miyagi sake, champagne, Shaoxing wine, and Bordeaux red wine. This is a new attempt to help you discover your own way to enjoy caviar. Staff from the Sendai Kokusai Hotel also participated, making it a once-in-a-lifetime opportunity for customers to explore the deliciousness of caviar together.

In addition to caviar, we also enjoyed traditional hotel dishes.

Chinese homemade steamed soup

The supreme soup, which is steamed for about 8 hours or more, has a luxurious taste and uses generous amounts of various dried foods such as shark fin, soft-shelled turtle, and dried scallops. A deep and complex soup that lets you taste the soup stock as it is.

This exquisite soup combines ingredients used in medicinal dishes, such as jujube, ginger, and goji, with a mild taste that satisfies both body and soul.

Kurikoma sirloin roast beef

The Sendai beef we bought was a half-head, carefully selected from antibiotic-free beef with no off-flavors. Chef Sugai cuts and serves the meat right in front of the customer. The slowly cooked beef is bright and beautiful pink. It had a moist, soft texture and a sweet taste, and the juicy meat seemed to be a testament to the quality of the beef.

Check out this cross section! Can you tell it's perfectly cooked? Finished with carefully selected vegetables and sauce full of Miyagi's autumn blessings.

Enjoyable Apple Jewelry Box Flame Production Jubile Sauce

At Sendai Kokusai Hotel, the staff has become familiar with the dessert-flaming production of ``Framboise Jubilee.'' The venue gets excited with the flambée using raspberry sauce and the delicate flames that spread through the spirally cut lemon peel right in front of your eyes.

Today's dessert, which appeared at the venue filled with the refreshing scent of lemon, was a delicious apple jewelry box made with Yamamotocho apples. Each adorable apple-shaped mousse is handmade and served with warm raspberry jubile sauce.

When you hit a bright red apple with the back of a spoon, mousse and sautéed apples will come out from inside. It is a playful dessert that is truly a ``jewel box'' that you can enjoy with your eyes.

For an after-dinner drink, we served Sendai Kokusai Hotel original tea "Mori no Kaoru."

The drinks include Miyagi's sake ``Ura Kazen'' and ``Hakurakusei Junmai Daiginjo'', champagne, Shaoxing sake, vodka, etc., and we experimented with compatibility with caviar.

Please look forward to future developments!

On February 11, 2024, we will be holding the 3rd “Freshly made homemade original caviar dinner”!

In addition to the "fun caviar" where you can taste and compare caviar, there is also a free flow of traditional hotel cuisine and Miyagi sake and wine carefully selected by the sommelier. You can also watch how caviar is made from live sturgeon, making it an event where you can experience caviar in its entirety.

The caviar harvesting season runs from October to March, so this will be the last event of the season.

In addition, we are currently offering a course menu (price: 26,000 yen per person (tax and service charge included)) where you can enjoy homemade caviar at our French restaurant L'osier D'or. Why not try combining it with the hotel's special seasonings or try caviar gunkan, which is very popular at events?

For inquiries, please feel free to email skh-kikaku@tobuhotel.co.jp !