[Hotel New Otani Makuhari] First summer event! The popular, bookable restaurant, Sanbyoron in Ebisu, is coming to Makuhari.
New Otani Co., Ltd. Press release: July 4, 2025 To the Press First summer event! The popular, book-hard-to-get-booked restaurant Sanbyoron in Ebisu is coming to Makuhari. There will also be a cooking class by Master Masahiro Kasahara and “Unagi Bara Chirashi” that you can enjoy at home on “Doyō no Ushi no Hi”!
https://prcdn.freetls.fastly.net/release_image/14571/3268/14571-3268-08a4196e818db22f3083cfce78b25852-1550×1000.jpg TEL NEW OTANI Makuhari Ebisu “Pros and Cons” Fair Learn more Hotel New Otani Makuhari has invited Masahiro Kasahara, the master of Sanpororon, a popular restaurant in Ebisu that is said to be the hardest Japanese restaurant to book, to hold the “Ebisu Sanpororon Fair” for four days only from July 18th (Fri) to July 21st (Mon, holiday), 2025. That popular restaurant that’s impossible to get a reservation at is coming to Makuhari. Image
URL: https://prcdn.freetls.fastly.net/release_image/14571/3268/14571-3268-428c83eded87fb361089cfbe29747b66-2825×1868.jpg Ebisu “Pros and Cons” exterior “I don’t need to be liked by everyone. I just want people who say they like my cooking and the way I do things to come…” Based on this idea of Master Masahiro Kasahara, Sanbyoron was born in 2004 in a quiet residential area of Ebisu, Tokyo. The menu consists only of an “omakase course” that makes use of seasonal ingredients. The dishes, created with a unique sensibility, capture the hearts of those who visit, and the restaurant quickly became so popular that reservations were difficult to get. Even now, after celebrating its 20th anniversary last year, reservations for the following month are filled up immediately on the first day of each month. We will be holding the first summer fair by Masahiro Kasahara of “Sanbyoron,” a restaurant that continues to attract many fans. Master Kasahara, who is active in various fields, including a regular TV cooking corner every Tuesday morning and a YouTube channel with over 1 million subscribers, will be in the kitchen on the day of his visit and will also greet customers who come to the restaurant. Don’t miss this chance to taste the flavors of this popular restaurant, which is always fully booked, in Makuhari! Bring the excitement of your childhood into your menu…
https://prcdn.freetls.fastly.net/release_image/14571/3268/14571-3268-e2ca61dcce6178e548cb29da10d8b16a-3360×2240.jpg Image At “Sanpiroron,” there is no set menu, and the course contents are a surprise until you eat. The aim is to make you feel the same excitement you felt as a child, wondering “What’s for dinner tonight?” on the way home from playing with friends. As with “Sanpiroron,” the course contents will not be disclosed in advance at this fair, but there will be cool ingredients such as conger eel, eel, and summer vegetables. A must-see for fans! There will also be a cooking class full of entertainment.
https://prcdn.freetls.fastly.net/release_image/14571/3268/14571-3268-62dfc2a706a14efcd409624afb947dc6-960×640.jpg Master Kasahara, who has a reputation for his easy-to-understand explanations on TV and YouTube, will be holding a “Masahiro Kasahara Cooking Class & Midsummer Beer Party” where he will teach three dishes, including “Cold Shabu-Shabu with Summer Vegetable Sauce” and “Beer-Battered Deep-Fried Tachibana Fish,” which are perfect as beer snacks or for entertaining guests. After the class, you can enjoy a course meal, and the master will also provide some special
entertainment that fans will love. You can also have a toast with the master in a beer garden atmosphere. There are only a few seats left, so make your reservation early. You can also enjoy “Unagi Bara Chirashi” supervised by Masahiro Kasahara at home on “Doyo no Ushi no Hi”!
https://prcdn.freetls.fastly.net/release_image/14571/3268/14571-3268-48eb5035819df1e6ecac176c6425057f-3680×2456.jpg Eel rose chirashi (¥5,000) We have also prepared souvenirs perfect for the Midsummer Day of the Ox (July 19th). We use fatty female eels from Lake Hamana. Plump steamed eels are dipped in a special sauce and grilled. The special “eel bara chirashi” is made by placing vinegared rice on top of burdock root kinpira and sweet and sour pickled cucumbers, topped with eel fillets and tamagoyaki (egg rolls), and is a luxurious dish that can be enjoyed refreshingly even on hot days (advance reservation required). Event overview Hotel New Otani Makuhari “Ebisu “Pros and Cons” Fair”
https://www.newotani.co.jp/makuhari/restaurant/senbazuru/sanpiryouron/ [Period] July 18th (Friday) to July 21st, 2025 (Monday/Holiday) ※Kasahara will be visiting from July 19th (Saturday) to July 21st (Monday, national holiday) [Location] Japanese restaurant “Senbazuru” (Lobby floor) [Contents] Lunch 11:30-14:30 (L.O.) ¥9,000, ¥16,000 (reservation required) *Last orders 14:00 on 7/18 only Dinner 17:00-20:00 (Last orders) ¥16,000 *Service charge not included ■Masahiro Kasahara’s cooking class & midsummer beer party July 21 (Monday, holiday) 10:30-14:00 (Registration from 10:00) ￥15,000 per person ※The price includes recipes, training, toast drink, meal, souvenir, tax and service charge. ■Takeout Unagi Bara Chirashi (Eel Bara Chirashi) by Sanpo Ryoron (1 portion) 5,000 yen (tax included) How to make a reservation: Online or by phone. ※Reservations must be made at least one day in advance (reservations via the internet must be made at least two days in advance) Pick-up time 11:30 / 13:00 / 17:30 / 19:00 [Inquiries] Tel: 043-299-1849 (Direct line to Senbazuru) [Profile of Masahiro Kasahara] Born in Tokyo in 1972. He grew up watching his parents run a yakitori restaurant, and from an early age he was able to hone his senses, skills, and sense of taste. After graduating from high school, he trained at “Shogatsuya Kitcho” for nine years before taking over his family’s yakitori restaurant. He closed the restaurant on its 30th anniversary and opened his own restaurant, “Sanbyoron,” in Ebisu in September 2004. The menu consists only of the “omakase course,” which makes use of seasonal ingredients. Kasahara’s dishes, created with a unique sensibility, capture the hearts of those who visit, and the restaurant quickly becomes so popular that reservations are impossible to get. In 2013, he opened Sanbyoron Nagoya in Nagoya. In his private life, he is a father of three who loves beer. His nickname is “Master.” Long ago, his father was called that by regular customers at a yakitori restaurant, and this nickname has been passed down to Kasahara today and has become established. He is called that by not only the customers of the restaurant, but all the employees as well. With the motto of “skill, palate, and playfulness,” he continues to show off his skills today with the sense he inherited from his father and the solid techniques he honed at a first-class restaurant. He strives every day with the goal of leaving his name in the memory of future generations as “the Japanese restaurant that was the most helpful and pleasing to people in Japan.” More information about this release *This email has been sent automatically, so please do not reply.
This article was partly generated by AI. Some links may contain Ads. Press Release-Informed Article.