Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14

Restaurant
Hitachi BeefIbaraki CuisineKasama ChestnutsOtemachiSeasonal Menu
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14 Restaurant

Ibaraki’s autumn menu has arrived in Otemachi, Tokyo, centered on three regional specialties: Hitachi Beef Kirameki, Hitachi no Kagayaki pork, and Kasama chestnuts. The Ibaraki Autumn Gourmet Fair will bring chef-created dishes to restaurants in the Marunouchi and Otemachi area, as well as venues in Ibaraki.

The fair runs from October 14 to November 3, 2026, at 20 participating restaurants. A separate takeaway event will run at Otemachi Market from October 14 to 21, with the market shop open from 5:00 p.m. to 9:00 p.m.

Featured dishes include Hitachi no Kagayaki grilled pork with Kasama chestnut mont blanc-style garnish at Ginza Lion Otemachi Building, homemade cold pork at Bar Jimmy Otemachi, and Hitachi Beef Kirameki wood-fired with chili at Restaurant Yoshiki Fuji. The release does not specify menu prices.

About the Ibaraki Autumn Gourmet Fair

Sample dish from the course menu.
Sample dish from the course menu.

Hitachi Beef Kirameki at Restaurant Yoshiki Fuji

The restaurant’s course includes Hitachi Beef Kirameki wood-fired with chili. It is served as one course dish during the Ibaraki Autumn Gourmet Fair; no separate price is listed in the release.

Sales period: October 14-21, 2026, Wednesday to Wednesday, 5:00 PM to 9:00 PM. Sales location: Otemachi Market, Otemachi Naka Street. Booth name: Let's Eat Ibaraki Autumn Colors Shop. Cooperation: Shimada Foods Co., Ltd., Ibaraki Kotsu Co., Ltd.
Sales period: October 14-21, 2026, Wednesday to Wednesday, 5:00 PM to 9:00 PM. Sales location: Otemachi Market, Otemachi Naka Street. Booth name: Let’s Eat Ibaraki Autumn Colors Shop. Cooperation: Shimada Foods Co., Ltd., Ibaraki Kotsu Co., Ltd.

Ibaraki Autumn Color Shop at Otemachi Market

The shop will operate at Otemachi Market on Otemachi Nakadori from October 14 to 21, 2026, selling takeaway dishes from 5:00 p.m. to 9:00 p.m. Prices are not specified in the release.

A dream collaboration of three representative Ibaraki ingredients: Hitachi Beef Kira, Hitachi's Shine, and Kasama Chestnuts. This luxurious box contains six exquisite side dishes infused with Japanese, French, and Italian flavors.
A dream collaboration of three representative Ibaraki ingredients: Hitachi Beef Kira, Hitachi’s Shine, and Kasama Chestnuts. This luxurious box contains six exquisite side dishes infused with Japanese, French, and Italian flavors.

Six-Item Autumn Takeaway Box

The box brings together Hitachi Beef Kirameki, Hitachi no Kagayaki pork, and Kasama chestnuts in six dishes inspired by Japanese, French, and Italian cooking. The release does not list a price.

'Hitachi Beef Kira' is the top-tier brand of Hitachi beef, carefully selected for its deliciousness. Raised in Ibaraki Prefecture, with a consistent local production system, over 30 months of long-term fattening, grade A yield, and an oleic acid ratio of over 55%, meeting scientific standards for fine marbling, melt-in-your-mouth texture, and superb flavor.
‘Hitachi Beef Kira’ is the top-tier brand of Hitachi beef, carefully selected for its deliciousness. Raised in Ibaraki Prefecture, with a consistent local production system, over 30 months of long-term fattening, grade A yield, and an oleic acid ratio of over 55%, meeting scientific standards for fine marbling, melt-in-your-mouth texture, and superb flavor.

About Hitachi Beef Kirameki

Hitachi Beef Kirameki is selected from locally born and raised Hitachi cattle. The brand uses cattle aged for more than 30 months and requires an oleic acid ratio of at least 55%, helping produce fine marbling, a soft texture, and rich flavor.

'Hitachi no Kagayaki' is a brand pork developed over many years in Ibaraki Prefecture. Its main feature is a higher marbling (intramuscular fat) ratio compared to typical pork. Fed with special feed and carefully raised, it has a moderate amount of fat in the lean meat, resulting in remarkable tenderness and rich sweetness. Sensory and scientific evaluations confirm that it has more than twice the umami of typical domestic pork, with higher sweetness and softness, objectively proving its deliciousness.
‘Hitachi no Kagayaki’ is a brand pork developed over many years in Ibaraki Prefecture. Its main feature is a higher marbling (intramuscular fat) ratio compared to typical pork. Fed with special feed and carefully raised, it has a moderate amount of fat in the lean meat, resulting in remarkable tenderness and rich sweetness. Sensory and scientific evaluations confirm that it has more than twice the umami of typical domestic pork, with higher sweetness and softness, objectively proving its deliciousness.

About Hitachi no Kagayaki Pork

Hitachi no Kagayaki is a branded pork raised with dedicated feed. Its higher intramuscular fat content is intended to create tenderness along with pronounced savory flavor and sweetness.

Kasama Chestnuts, known as the leading production area in Ibaraki Prefecture for both cultivation area and yield, are grown in well-drained volcanic ash soil with significant temperature differences between day and night. These large, fragrant, and intensely sweet chestnuts are a regional specialty, often used in high-quality Mont Blanc and other local sweets that have gained nationwide attention. Evolving through advanced techniques by local producers, they are a symbol of autumn flavors.
Kasama Chestnuts, known as the leading production area in Ibaraki Prefecture for both cultivation area and yield, are grown in well-drained volcanic ash soil with significant temperature differences between day and night. These large, fragrant, and intensely sweet chestnuts are a regional specialty, often used in high-quality Mont Blanc and other local sweets that have gained nationwide attention. Evolving through advanced techniques by local producers, they are a symbol of autumn flavors.

About Kasama Chestnuts

Kasama chestnuts are known for their large size, fragrance, and rich sweetness. The local growing conditions, including well-drained volcanic soil and temperature differences between day and night, support their distinctive flavor.

The fair highlights how the same regional ingredients can be interpreted through Japanese, French, and Italian cooking. Participating chefs will serve special dishes designed around the rich marbling of Hitachi Beef Kirameki, the tenderness of Hitachi no Kagayaki pork, and the fragrance and concentrated sweetness of Kasama chestnuts.

Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14
Ibaraki Autumn Fair Brings Hitachi Beef Kirameki to Otemachi From Oct 14

Highlights

  • Special menus featuring Hitachi Beef Kirameki, Hitachi no Kagayaki pork, and Kasama chestnuts will be available at 20 restaurants.
  • Marunouchi and Otemachi restaurants will jointly purchase and distribute whole Hitachi no Kagayaki pigs to make use of a wider range of cuts.
  • Shared delivery is expected to reduce transport costs by approximately 30% to 50% per restaurant.
  • Otemachi Market will offer a six-item takeaway box supervised by three chefs from Tokyo and Ibaraki.
  • Participating restaurants include PIZZERIA GTALIA DA FILIPPO, BISTRO DOUBLE, GARB Cheers OTEMACHI, and several venues in Ibaraki.

Menu & Event Details

ItemDetails
NameIbaraki Autumn Gourmet Fair
Menu / itemsHitachi Beef Kirameki; Hitachi no Kagayaki pork; Kasama chestnuts; Hitachi no Kagayaki grilled pork; homemade cold pork; Hitachi no Kagayaki shoulder loin sauté; Hitachi no Kagayaki Pizzeria Felicita; Hitachi Beef Kirameki wood-fired with chili; Hitachi no Kagayaki cutlet with burrata and tomatoes; six-item takeaway box
PeriodOctober 14, 2026 (Wed) – November 3, 2026 (Tue); Otemachi Market takeaway shop: October 14–21, 2026, 5:00 p.m.–9:00 p.m.
LocationMarunouchi and Otemachi, Tokyo, plus participating restaurants in Ibaraki
Stores20 participating restaurants, including Ginza Lion Otemachi Building, Craft Beer Market Otemachi, Craft Beer Market Tokyo Torch, Bar Jimmy Otemachi, GARB Cheers OTEMACHI, and six venues in Ibaraki; Ibaraki Autumn Color Shop at Otemachi Market
PriceNot specified in the release
Official websiteFair details; Tokyo venue details

Before you buy

When can I buy the Ibaraki autumn takeaway box?
The takeaway box is scheduled to be sold from October 14 to 21, 2026, at the Ibaraki Autumn Color Shop at Otemachi Market. Sales hours are 5:00 p.m. to 9:00 p.m.
Where can I try the Ibaraki Autumn Gourmet Fair menu?
The menus will be served at participating restaurants in the Marunouchi and Otemachi area and at six restaurants in Ibaraki during the fair period.
Copied title and URL