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Greetings from Sendai Kokusai Hotel. Today’s story is about the homemade original caviar event held on November 24th, 2023.
Exclusive experience of Sendai Kokusai Hotel special tasting event
What would be the best way to deliver the authentic deliciousness of caviar, the sweetness you feel the moment you put it in your mouth, the richness and smoothness that lingers…
Pursuing the objective of that, everyone in Sendai, the food capital, to enjoy the rich flavor and luxuriousness aftertaste of caviar, Sendai Kokusai Hotel held the first caviar event on February, 2022.
Next step is to take the most of the method and skillfulness we obtained and provide more special experience. Not satisfied with just developing our own original caviar, we held repeated discussions with the aim of providing a “special experience” and we held the second tasting event on November 24th, 2023. This time, we also welcomed famous influencers. Please take a look at the tasting event, which was with some new attempt different from the last one,.
Sturgeons arrived
They delivered two sturgeons from Kanto-region to our kitchen in the afternoon on Friday, November 24th, 2023.
Those were so big sturgeon, they were 15.3kg and 16.7kg! The caviar can be collected was around just 3kg each only, how precious.
Processing caviar
It is a delicate process and requires extra care to handle the roe not to damage.
Pay attention to water flow and pressure. Wash them softly and gently.
Drain and transfer to a bowl, until the last roe grain.
Approximately 3.05kg of the roe was collected from a 15.3kg sturgeon, and 3.02kg from the 16.7kg one.
The salt concentration rate is 3%, the best salinity which we had found to enjoy the taste of roe itself.
Fine grain Himalayan crystal salt was used for just-made caviar tasting. The salt was thoughtfully selected not to disturb with the texture for the best tasting experience. Such consideration is the secret to deliciousness.
Just-made caviar and special plate
A short while to let them absorb the salt, and…
Executive Chef Sugai and his fellow chefs prepared special dish.
Fresh hotel-made special caviar, the quality of the color and luster is different from those on the market. Metallic smell is easily transferred, thus we served it with special shell spoon.
Specially created appetizer for caviar by the Director and Executive Chef Sugai, and the Executive Chef of Chinese cuisine Haneda.
Along with caviar (No. 1 and No. 2 are different in time soaked in salt), the following special meals were served.
French Cuisine
・Sendai Tashiro Farm Turnip Blancmange
・Meli melo of Shiogama-produced Higashimono and avocado
・Blini Sour Cream
Chinese Cuisine
・Omi duck stew in black tea, dried persimmon roll
・Cod milt pickled in spicy source, smoked oolong tea
Exclusive experience of play & taste caviar
Now comes the most fun part of the event, the tasting session where you can “play with caviar.”
Once you leave the venue and head towards the foyer…where a variety of caviar were available.
“Fresh caviar” without salting, the Sendai Kokusai Hotel regular caviar with 3% salt concentration, and 1% salt concentration… Furthermore, this time we also have caviar pickled in Shaoxing wine and 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 rice balls (sushi rice vinegar), Nori roasted-seaweed from Shichigahama, baguette, carefully selected various soy sauces, homemade XO sauce and bean sauce, wasabi, and more. In addition, drinks include Miyagi’s sake, champagne, Shaoxing wine, and Bordeaux red wine. This is a new attempt to let everyone discover own way to enjoy caviar.
Staff from Sendai Kokusai Hotel also participated and shared the deliciousness of caviar with our customers. This was a unique opportunity to explore
Along with caviar, traditional specialties are served
Chinese cuisine Cui Lin special soup
The supreme soup, which is steamed for about 8 hours or more, has a luxurious flavor that generously uses various dried foods such as shark fin, soft-shelled turtle, and dried scallops.
A deep and complex soup gives 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.
Sendai beef sirloin roast beef, from Kurihara
We purchased a half cow of the Sendai beef, carefully selected from antibiotic-free and no off-flavors.
Chef Sugai cut and served the slowly cooked meat right in front of the guests. Bright and beautiful pink color, 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 this out! It’s the perfectly cooked.
Finish with garnishes, autumn harvests and source.
A playful dessert, Apple jewelry box, with jubilee source presentation
At Sendai Kokusai Hotel, it has become familiar that the dessert-flaming performance 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 of guests.
The dessert of the day, which appeared at the venue filled with the refreshing scent of lemon, was a delightful apple jewel box made with Yamamoto-cho apples. Each adorable apple-shaped mousse is handmade and served with warm Framboise Jubilee sauce.
When you tap the red apple shaped chocolate shell with the back of a spoon, there are mousse and sauteed apple come out. It is a playful dessert that is truly a “jewel box”’ that you can enjoy with your eyes.
The meal completes with Sendai Kokusai Hotel special blend tea “Mori no Kaori”.
The various beverages were served to try and discover own favorite combination with caviar, such champagne, Japanese sake Hakurakusei, vodka, etc.
Stay tuned for our caviar endeavor
Next year February 11th, 2024, we shall hold another event “Homemade Original Caviar Special Tasting Event”
From the playful caviar tasting set, of course, the Sendai Kokusai Hotel signature dishes, and free flow of beverages by our sommelier, Miyagi’s sake and wines.
As a part of the event, you are invited to witness the whole process of caviar making, from the arrival sturgeon.
We are now offering a course menu (price: 26,000 yen per person (including tax and service charge)) at our French restaurant L’osier D’or and Chinese restaurant Suirin, where you can taste our homemade caviar. Come and experience the combination of the hotel chef’s special seasonings and the caviar gunkan sushi, which is very popular at our events.
For inquiries, please contact us via the button below or e-mail us at
skh-kikaku@tobuhotel.co.jp!
Another special event announcement!
[we will be holding Sai Yen Guan Recital & Blissful Banquet on March 24, 2024 (Sunday)]
Enjoy the beautiful voice of an oriental songstress who has received praise from all over the world in a special seat. We will prepare you for a blissful time where you can enjoy the lingering aftertaste with a variety of delicious dishes that Sendai Kokusai Hotel is proud of, including homemade original caviar.
Thank you very much for your generous support to Sendai Kokusai Hotel.
Should you have any inquiries for events, please feel free to contact us via below email.
