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Fukusuke Horikawa Chain -The “Originator of California Roll”-


The California Roll is now the best known “Japanese food” around the world. To get Americans to accept Sushi, California Rolls have the raw ingredients and nori, which might be visually off-putting, folded into the interior. The result is sushi that retains the flavor and sensation of makizushi (sushi rolls) while being readily acceptable to foreigners. But very few people know that Fukusuke was the birthplace of the California Roll. There are various theories about the origins of the California Roll, but there is documentation attesting that the marriage of sushi and avocado was first devised by the founder of Fukusuke in California, where he had a branch in 1971.

Now as a group company, Fukusuke Horikawa Chain continues to disseminate representative elements of Japan’s food culture, such as tempura, Japanese cuisine, and teppanyaki, as well as sushi. Evolving between tradition and the changing demands of the times, it will go on creating new value, just like the California Roll triggered innovation in the sushi industry.

Sushi Ginza Fukusuke (The Main)

Sushi Ginza Fukusuke-Sunshine 60 is located on the 59th floor of Sunshine 60, the super-high rise building that represents the Ikebukuro district. The interior is a natural Japanese-style space, in white wood and stone. Its fi nest point is that diners can take in the view from 220m up, while enjoying authentic Edo-mae-style sushi in a refined space. Another attraction is the combination of a night view over Tokyo with fresh neta shipped directly from Tsukiji fish market.

  


Sushi Ginza Fukusuke (Sunshine 60)

Sushi Ginza Fukusuke-Sunshine 60 is located on the 59th floor of Sunshine 60, the super-high rise building that represents the Ikebukuro district. The interior is a natural Japanese-style space, in white wood and stone. Its fi nest point is that diners can take in the view from 220m up, while enjoying authentic Edo-mae-style sushi in a refined space. Another attraction is the combination of a night view over Tokyo with fresh neta shipped directly from Tsukiji fish market.

  


Japanese Cuisine Horikawa (Hotel New Otani Tokyo)

The renowned restaurant Japanese Cuisine Horikawa has progressed together with the Hotel New Otani for over 50 years. Its consummate cooks use their intricate skills to prepare full-course meals, but the fugu (puffer fish) cuisine, available only in winter, is one dish visitors in season really shouldn’t miss. Shabu-shabu (beef slices parboiled in hot soup) using selected Japanese black beef is another dish that’s tough to resist. Enjoy the exquisite flavors of masterfully hand-made dishes in the refined atmosphere only a hotel can offer.

  


Tempura Horikawa

Tempura Horikawa is a specialist tempura restaurant that has been the pride of the Fukusuke Horikawa chain since the Hotel New Otani was first founded. The crisp and thinly-battered tempura, plucked from the oil at just the right moment by skilled cooks, is both delicious and healthful. Diners at the counter seats can enjoy seeing and hearing the process as carefully-selected seasonal ingredients are fried to crispness in the finest clear oil. The combination with the New Otani’s spacious Japanese formal garden is certain to delight all your senses.

  


Japanese Restaurant Horikawa (Odakyu Hotel Century Southern Tower)

“Japanese Restaurant Horikawa” on the 19th floor of a high rise building in front of Shinjuku station, offers many ways to taste Japan’s four seasons amid the refined atmosphere of a hotel, away from hubbub of the world 100m below. This restaurant brings together the quintessential elements of washoku, delicately prepared from strictly selected ingredients: Japanese cuisine, selected Japanese black beef and fresh fish cooked as teppanyaki (on a hotplate) at a counter, and Edomae sushi directly managed by a Tsukiji fish market wholesaler. We recommend it to ambitious diners, who are keen to sample three genres of washoku at their best in one sitting.

  


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