Discover the Warmth of Kii Peninsula Gourmet at Loft Shibuya

There’s no doubt when it comes to our love for the Tokyo life.

The city’s countless offerings and the culture that keeps updating itself makes it the perfect place to stay on the move, motivated and ready for what may come along next. But when it comes to slowing down and smelling the proverbial roses, it’s safe to say the metropolis may not always be the perfect fit. More and more people are finding themselves tempted to exit the rat race, and rural immigration is on the rise – but luckily for us city-dwellers, a bit of country living has found its way to Tokyo.

The Shibuya City Lounge, a cafe on Loft Shibuya’s second floor, has teamed up with monthly magazine Discover Japan to bring the delicious gourmet of the Kii Peninsula to the capital. What’s been dubbed the Kii Peninsula Cafe opens its doors from February 6 to March 11 and treats guests to unique items that show off local specialties from the three prefectures that make up the peninsula: Nara, Mie, and Wakayama. Here are some dishes to start out with — made from the ingredients from rural Japan, these meals may get you geared up for a trip to Kii (or at least another visit to Loft).

Kii Peninsula Triple Rice Bowl Set / ¥1,296 (tax included)

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A lunch time (11am-4pm)  set of three rice bowls topped with specialties from the three prefectures. Try it all: Baaku pork cutlets from Nara, red sea bream preserved in soy sauce from Mie, and Kishu plum chicken grilled with miso. Each set comes with a mini salad and one drink. For those who can’t make it for lunch, no rush: all the rice bowls are also offered in the evening for ¥540 each.

Kii Peninsula Fruit Yogurt Drinks / ¥756 (tax included)

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Treat yourself to these rich yogurt drinks made from ripe, sun-soaked fruits.

From left : Asuka Ruby Strawberry from Nara, Yuzu from Mie, and Celler-aged Clementine from Wakayama

Kii Peninsula Triple Temari Sushi / ¥864 (tax included)

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A sushi set offered during dinner time (4pm-10pm). Savor each bit as you go through, smoked oyster, slow-cooked Baaku pork, and broiled tuna from Mie, Nara, and Wakayama respectively.

For more information, visit PR TIMES (Japanese only).

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