2010-01-29 11:28:25 - With airfares on the rise, Tokoro – Robatayaki & Bar has taken the hassle out of cattle-class travel and brought Japan’s northern-most island, Hokkaido, to the heart of Hong Kong.

The Japanese restaurant is running a Hokkaido cuisine awareness campaign featuring a menu which changes daily with the freshest seasonal seafood offerings, flown direct from Hokkaido. The campaign will run until 28 February 2010.

Depending on the catch, daily menu options include delicacies such as kegani (horse hair crab), botan ebi (Hokkaido shrimp), hotate (Hokkaido scallops) or kinki (Hokkaido kichiji rock fish) among many more options.

Also on offer is an eight-course degustation menu, of which six courses feature the extremely-seasonal Hokkaido Taraba crab. The degustation menu is priced at $1,388 per-person.

Upon arrival all guests will commence their experience with a complimentary shot of marinated salmon roe in Hokkaido sake.

Bona Fide Japanese
As a restaurant entrenched in the art of genuine rustic Japanese

cuisine, every ingredient used at Tokoro, right down to the cooking oil, is imported from Japan.

Tokoro’s founding chef de cuisine Takanori Hirayama has more than 25 year’s experience as a leading Japanese chef, having honed his craft at some of Tokyo’s best known restaurants in Akasaka and Ginza.

Hokkaido Seafood
The cold northern seas of Hokkaido are world-renowned for their rich supplies of seafood, each year attracting hundreds of thousands of tourists keen for their share of the bounty. Crabs, scallops, sea urchins, salmon, herring, flounder, cod, arabesque greenlings, squid, octopus, shrimp, abalone, surf clams and kelp from Hokkaido are all believed to be exceptionally exquisite in flavour.

For more information on Langham Place, Mongkok, Hong Kong visit:
hongkong.langhamplacehotels.com