Two-Month Limited Gourmet Journey at The Ritz-Carlton Japan This Summer
Creatrip Team
10 days ago
The Ritz-Carlton Japan is running “Flavors in Transit 2026,” a limited two-month culinary campaign at six Ritz-Carlton hotels across Japan (Nikko, Tokyo, Kyoto, Osaka, Fukuoka, Okinawa) through August 31. Each hotel’s head chefs collaborate with local producers and artisans to reinterpret regional ingredients, traditions and stories into special multi-course menus. The kickoff gala in Osaka included ingredient displays and tastings led by producers, such as honey from Sugi apiary (beekeeping). Highlight dishes include Kyoto’s seasonal hamo (conger pike) kaiseki course with vegetables from Yamada Farm, Osaka dim sum using rice koji from Hishiroku and local wheat, Nikko’s zero-waste course using eggs from chickens fed vegetable trimmings and buckwheat-based risotto, Fukuoka’s tilefish with Miyazaki-farmed caviar and sake lees sauce, Okinawa’s local black beef with island vegetables and spices, and Tokyo’s white-peach poché dessert with green tea jelly and honey. The campaign emphasizes regional craftsmanship, sustainability, and sensory storytelling, and the menus are available at the six hotels’ restaurants until August 31.
