Cantonese restaurant SENSE, located on the 37th floor of the Mandarin Oriental Tokyo hotel in Nihonbashi, Tokyo, will be offering a special dinner course, "Sumida River Fireworks Dinner" (¥28,000), on July 26th, the same day as the Sumida River Fireworks Festival.
The restaurant is located on the 37th floor, approximately 130 meters above ground. Its large glass windows offer a panoramic view of the Sumida River, including Tokyo Skytree and Ryogoku Kokugikan, making it the perfect location for watching the fireworks and night view. The full course menu, which chef Hiroaki Arishima describes as "the culmination of SENSE's work," features eight carefully selected a la carte dishes from the regular menu. The menu offers classic Cantonese cuisine, just like you'd find in Cantonese cuisine.
The "Crispy Oven Roasted Suckling Pig - A Delicious Small Bite Appetizer" features a colorful array of nine bite-sized dishes, including crispy and fragrant oven roasted pork and honey-marinated tomatoes. The "Lightly Steamed Napoleon Fish with Hong Kong-Style Fish Sauce" features fresh Napoleon fish, ordered directly from fishermen on Ishigaki Island, served in a light soup made with soy sauce and authentic dashi stock. The fish, which is coated in potato starch and cooked, has a sensual texture. The "Quickly Braised Bird's Nest in a Brown Sauce with the Fragrance of Jinhua Ham, with King Crab Meat and Crab Roe" features a thick soup intertwined with bird's nest, while the "Hong Kong Premium Dried Abalone Braised in Thirty Whole Dried Abalone from Yoshihama, with Rich Abalone Oyster Sauce and North Sea Sea Cucumber Stuffed with Shrimp Paste" is a traditional Chinese dish featuring whole braised abalone. The plump texture is addictive. The abalone is soaked for a week, allowing the oyster sauce to infuse it with rich flavor. We also recommend serving it with condiments such as chili bean paste. The "Dice Steak of Japanese Black Beef Fillet with Chinese BBQ Sauce" uses A4-grade Japanese Black Beef, which is not too fatty. The moist and tender meat will tickle your taste buds. The BBQ sauce is a Chinese-style arrangement, using black vinegar. The secret ingredient, mirin, gives it a slightly Japanese flavor. The "Half-Cut Lobster Steamed in Garlic Sauce with Glutinous Rice" is packed with spiny lobster, making it a hearty meal. The glutinous rice is once heated, giving it a light, flaky texture and a fragrant aroma. Finally, we have Sensu's most popular dessert, the "Ripe Apple Mango Pudding from Ishigaki Island." Apple mangoes are in season right now. This dish, made without any added sugar, brings out the natural sweetness of the ingredients for a mellow flavor. "I've created a generous portion that's typical of 'Chinese.' I hope you enjoy the techniques, flavors, and aromas of Cantonese cuisine with all five senses. Abalone, for example, is rich in collagen and good for the skin, and its light flavor won't leave you feeling heavy, making it a recommended dish for young women. I hope you'll enjoy this delicious food and enrich your mind and body," says Arishima. Dinner begins at 5:30 PM. This course is only available on one day, but each dish can usually be ordered a la carte.
