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- Grand Nikko Tokyo Odaiba “Gastronomy Plan – Tokushima Fair –”
2026.08.03
[Restaurant]
Grand Nikko Tokyo Odaiba “Gastronomy Plan – Tokushima Fair –”
to Experience the Ingredients Nurtured by Awa’s Bountiful Landscape and
Local Food Culture Through All Five Senses—Available Starting Tuesday, September 1, 2026
The focus this time is Tokushima Prefecture, blessed with lush mountains, clear streams, and the bounty of the sea and mountains nurtured by the Naruto Strait. Our chefs traveled to the region in person, interacted with local producers, and carefully selected seasonal ingredients to showcase Tokushima’s rich culinary culture using techniques that highlight the unique character of each restaurant.
The course menus, featuring Tokushima’s signature ingredients—such as Awa-O-Dori chicken, Awa beef, and Naruto sea bream—as well as flavors deeply rooted in the local region, allow guests to experience the charm of the local climate, culture, and seasons with every dish.Through this program,
Grand Nikko Tokyo Daiba aims to provide guests from both Japan and abroad with the opportunity to experience the charm of Tokushima’s culinary culture and local character through every dish.
Gastronomy Plan - Tokushima Fair - Overview
| Availability Period | September 1 (Tue.) to November 30 (Mon.), 2026 Please note that menu offerings at The Grill on 30th (course menus) and Teppanyaki Icho will vary during the fair period. The first menu period runs through October 15 (Thu.). |
|---|---|
| Restaurant | Teppanyaki Icho（30F）・The Grill on 30th（30F）・Chinese Restaurant Toh-Lee（2F） |
◇Teppanyaki Icho “Tokushima Course”
| Price | ￥25,000 |
|---|---|
| Availability | 17:30 - 21:30 (L.O.20:00) Saturdays & Public holiday eves 17:30 - 22:00 (L.O.20:30) |
Menu Items (First Half)
| Clear Soup with "Ai" Tokushima-Produced Sea Eel |
| Tokushima Three-Star Beef: Grilled Inner Thigh Sashimi |
| Chilled Awa-O-Dori Chicken Chawanmushi |
| Teppan-Steamed Wild Naruto Sea Bream and Naruto Wakame, Served with Ponzu Jelly |
| Awa Beef: Teppanyaki-grilled Aged Sirloin, Served with Ai Salt |
| Garlic Rice Infused with the Aroma of Tokushima Prefecture’s “Yukō Miso” |
| Red Miso Soup with Suji Aonori |
| A Feast of Naruto Kintoki Sweet Potatoes: Served as Dorayaki and Ice Cream |
Comment from Executive Chef Akinori Hiratsuka
When people think of Tokushima Prefecture’s cuisine, they often think of high-quality, diverse ingredients such as Naruto sea bream, conger eel, Naruto Kintoki sweet potatoes, and sudachi citrus. We strive to further enhance the inherent potential of these ingredients, showcase their best qualities, and infuse every dish in our course menu with the chef’s passion and a deep appreciation for the ingredients themselves.Each of our chefs, who shares a deep connection with
Tokushima Prefecture, looks forward to welcoming you to our restaurant to share this experience with you.
Teppanyaki Icho "Tokushima Course" Online Reservations
◇The Grill on 30th「Tokushima Course」
whirlpools of the Naruto Strait, “Tokushima-grown lotus root and white miso cappuccino-style,” which features contrasting textures, and “Grilled Tokushima-grown hamo and jade eggplant with a nage sauce scented with suji aonori.”For the main course, savor Tokushima Three-Star Beef—which combines the umami of high-quality fat with the robust flavor of lean meat—paired with seasonal vegetables from Tokushima and yuzu moromiso.This time, we’ve prepared two types of courses—priced at ¥18,000 and ¥14,000—crafting a gastronomic experience unique to The Grill on 30th that fully incorporates Tokushima’s ingredients from appetizer to dessert.
Additionally, our à la carte menu features the “Tokushima Three Major Brand Meats Platter,” a grilled assortment that lets you luxuriously savor three of Awa’s most prized brand meats.Each cut is carefully grilled to bring out its unique umami and texture, and finished with a generous squeeze of Tokushima-grown sudachi, whose refreshing aroma and tartness further enhance the flavor of the meat.
| Price | ￥18,000・￥14,000 |
|---|---|
| Availability | 17:30 - 21:00 (L.O. 20:00) Saturdays & Public holiday eves 17:30 - 21:30 (L.O. 20:30) |
| Carpaccio of Wild-Caught Naruto Sea Bream and Naruto Wakame Seaweed, with a Hint of Sudachi |
| Awa-O Chicken Ballotine with Mustard-Flavored Sabayon Sauce |
| Tokushima-grown lotus root and white miso, served cappuccino-style |
| Grilled Tokushima-grown conger eel and jade eggplant, served in a nage broth scented with green laver |
| Grilled Tokushima Three-Star Beef Fillet, Served with Seasonal Vegetables from Tokushima Prefecture |
| Mont Blanc with Naruto Kintoki Sweet Potatoes and Awa Wasanbon Brown Sugar, Infused with the Fragrance of Tokushima-grown Yuko |
¥14,000 Menu Details
| Awa-O Chicken Ballotine with Mustard-Flavored Sabayon Sauce |
| Beet Potage |
| Grilled Tokushima-grown Red Seabream with Sudachi Beurre Blanc Sauce |
| Grilled Tokushima Three-Star Beef Sirloin, Served with Seasonal Vegetables from Tokushima Prefecture |
| Chestnut-Scented Cheesecake |
Tokushima's Three Major Brand Meats Platter: ¥13,000
・Grilled Tokushima Three-Star Beef
・Grilled Awa-O-Dori Chicken Thighs
・Grilled Awa-Bi Pork Shoulder Loin
・Tokushima Pork Sausage
・Grilled Seasonal Vegetables from Tokushima Prefecture
・French Fries
・Caesar Salad with Beer-Cured Ham
＜The Grill on 30th＞
Comment from Executive Chef Koji Murakami
We are dedicated to creating dishes that showcase the region’s appeal, with a focus on the local produce fairs held in the spring and fall. We are deeply impressed by the wide variety and high quality of
Tokushima’s ingredients, and through grilling—a cooking method that brings out the natural flavors of the ingredients to the fullest—we aim to share the unique culinary charm of Tokushima with as many customers as possible and widely promote the region’s appeal.
The Grill on 30th "Tokushima Course" Online Reservations
◇ Chinese Restaurant Toh-Lee “Tokushima Course”
red-legged shrimp and Naruto sea bream to Tokushima’s signature ingredients like Kamiyama chicken, Awa-Oji chicken, and Awa beef, we incorporate these elements throughout the menu to bring out the distinctive flavors of each ingredient.From appetizers to steamed shark fin soup, aromatic fried dishes, and meat dishes, each plate showcases the appeal of Tokushima’s ingredients through distinct cooking methods.To round out the meal, we serve Tokushima ramen, and for dessert, we offer treats unique to Tokushima, such as yuzu-scented and Naruto Kintoki sweet potato-filled fried buns. Through traditional Chinese culinary techniques, this exclusive gastronomic course at Tōri allows you to savor the bounty of the mountains and seas and Tokushima’s rich food culture.
This course is available for both lunch and dinner, and some menu items are arranged in a pre-fixe style, allowing you to choose according to your preferences. You can enjoy the flavors woven from Tokushima’s diverse ingredients and Chinese culinary techniques in any combination you like.
| Price | ￥11,000～ |
|---|---|
| Availability | Lunch 11:30 - 15:00 (L.O.14:30) Dinner 17:30 - 21:00 (L.O.20:00) Saturdays & Public holiday eves 17:30 - 21:30 (L.O.20:30) |
Menu Items
| Tokushima Six-Color Cold Appetizer Platter : Fragrantly Boiled Tokushima-grown Red-Legged Shrimp / Miso-Grilled Monko Squid / Tokushima-grown Kintoki Pork Char Siu / Cold Jellyfish Salad / Blanched Tokushima-grown Sea Eel with Sudachi / Naruto Wakame Seaweed Tossed with Sesame |
| Steamed Shark Fin Soup with Kamiyama Chicken and Tokobushi from Tokushima Prefecture |
| Cantonese-Style Fried Awa-O Chicken, Served with Sudachi Salt and Youlin Sauce |
| Wild Naruto Sea Bream Steamed in Lotus Leaves with Douchi Paste |
| Tokushima Ramen, Tōri Style |
| Tokushima-grown Yukou Jelly and Kin-toki Sweet Potato Fried Manju |
You may customize your selection of meat, fish, and dessert from the menu above as desired.
| Awa-bi Pork Stir-Fried with Tomatoes in Sweet and Sour Ginger Sauce +¥1,000 |
| Sautéed Awa Beef Sirloin from Nobe Ranch, Served with Tokushima Condiments ＋¥2,000 |
| Tokushima-grown flathead sole wrapped in komatsuna with yuzu-scented sauce ＋ ¥1,000 |
| Tokushima-grown Saba Fugu Stir-Fried with Awa Suzuka Miso and Fried White Fish Paste with Shiitake Mushrooms ＋¥2,000 |
| Naruto Kintoki Pudding with Seasonal Fruit ＋¥500 |
Comment from Executive Chef Kunihisa Okiyama
While ingredients from Tokushima Prefecture are primarily consumed in the Kansai region and may not be very familiar to customers in the Kanto region, the prefecture is a treasure trove of appealing ingredients, including both seafood and agricultural products. We have prepared a special course that brings out the best in these ingredients, and we sincerely hope you will all have the chance to enjoy it.
Chinese Restaurant Toh-Lee "Tokushima Course" Online Reservations
Fine Sake from Tokushima Prefecture
・Hosui Tan'en JunmaiGinjo
・Junmai Ginjo Naruto Tai Omachi
・Gotenzakura JunmaiGinjo
・Junmai Ginjo Naruto Tai LED
Craft Beer: Each ¥1,800 Kamiichi
Beer Barley Moon Kamiichi
Beer Day Dreamer Kamiichi
Beer Shiwashuwa Ale
* The prices listed in this press release include consumption tax and service charges.
* Menu items are subject to change depending on ingredient availability.
Tokushima Prefecture
Tokushima is located in the eastern part of Shikoku. It is home to Mount Tsurugi, which rises to an elevation of 1,995 meters, as well as lush, green mountains that cover 80 percent of the prefecture’s land area; the Yoshino River—a Class 1 river and
one of Japan’s three most turbulent rivers—whose waters nourish the fertile soil; anddiverse fishing grounds comprising the Harima Sea, the Kii Channel, and the Pacific Ocean. Nurtured by this abundant nature, “Tokushima’s cuisine” boasts a diversity that truly lives up to the name “Treasure Island of Food.” We invite you to experience the charm of Tokushima’s cuisine for yourself.
Message from the Governor of Tokushima Prefecture
Governor of Tokushima Prefecture. I am delighted to announce that the “Gastronomy Plan – Tokushima Fair –,” which fully showcases the rich culinary charm of Tokushima Prefecture, will be held at Grand Nikko Tokyo Daiba.
To make the “Gastronomy Plan – Tokushima Fair” a reality, the hotel staff—led by the chefs—visited production sites throughout Tokushima. There, they experienced firsthand the origins of the ingredients and the passion of the producers, carefully selecting only the finest ingredients.Seafood nurtured by the powerful currents of the whirlpools, brand-name meats raised with meticulous care, and vegetables and fruits that have benefited from fertile soil and the sun’s bounty. Please take this opportunity to fully savor the “authentic flavors” that Tokushima—the “Treasure Island of Food”—is proud to offer, along with the “stories” woven from the producers’ dedication!
Masazumi Gotoda, Governor of Tokushima Prefecture
