8 THE TIMES FRIDAY, MARCH 10, 2017 spring gourmet special (Publicity)

ODAIBAAKASAKA SHINJUKU ANA InterContinental Hotel Century Southern Tower Splendid season of cherry blossoms Finest ingredients featured on newly created menus ■ 03-5354-0111 Four of the ANA InterContinental Tokyo’s superb restau- During the cherry blossom viewing season, the Hotel Century Southern Tow- ■ http://www.southerntower. rants and bars are offering a seasonal “Sakura Festival” er in Shinjuku is offering a spring plan with various lunch and dinner menus. co.jp ■ 03-3505-1111 June 23 — July 13, 2017 menu from March 15 until April 16, as the long swathes of 4 | The Japan Times | Through April 16, the hotel is offering Le ■ 2-2-1 Yoyogi, Shibuya-ku, ■ www.anaintercontinental- Tokyo sakura cherry trees around the property turn the neighbor- ■ tokyo.jp03-5500-5500 Printemps, which is comprised of three lunch

■ http://hiltonodaiba.jp/news/ ■ Three minutes from Shinjuku (Publicity) hood into a pink-petaled wonderland. ■ 1-12-33 Akasaka, Minato-ku, menus and two dinner courses to choose from detail/2025 Station South Exit At the third- oor Unkai Restaurant, overlooking the man- Tokyo at restaurant Tribeks. Among the lunch menus, ■ 1-9-1 Daiba, Minato-ku, ■ Five minutes from Tameike- icured perfection of a traditional Japanese garden and SannoTokyo and -itchome the main dish can be chosen for chef’s lunch pond designed to highlight each season’s beauty, guests ■ stationsDirectly connected to Daiba (¥3,000), while Tribeks lunch (¥4,000) allows can savor innovative Japanese dishes that incorporate the Station (Yurikamome), or 10 guests to savor both seafood and meat dish- minutes from Tokyo Teleport motif of cherry blossoms for lunch or dinner. Station (Rinkai Line). Free es that are perfectly complemented by the fresh salad bar. shuttle bus available. Served from 11:30 a.m. to 2:30 p.m. (until 3:30 p.m. on SummerFor dinner, guests can enjoydining the full-course chef’s dinner from ¥8,910, or take Shinjuku Stn. ecialTakashimaya Sundays) the “Hanagoromo Bento” at ¥5,200 contains advantage of the prix xe dinner (from ¥5,980) that allows guests to choose an ap- various spring specialties such as hotaru-ika squid and petizer and main from a wide variety of options. Shinjuku Hotel Century South- Gyoen bamboo shoots. As twilight falls, meanwhile, the “Hana Tameike-Sanno Stn. Exit 13 Additionally, following renovations, the South Court lounge on the 20th  oor has Kaihin ern Tower Akari” kaiseki traditional course meal (¥16,700) is served ANA Stn. just reopened on Feb. 6 and offers a renewed menu featuring a set of strawberry Minami- Hilton InterContinental Yoyogi Stn. AKASAKA from 5 p.m. to 9:30 p.m. (until 8:30 p.m. on Sundays). Din- Tokyo crepe with sakura (cherry blossom) ice cream with a choice of 20 drink options for Shinjuku Stn. ner items include delicacies of the season such as spring Tokyo Teleport ¥2,000, or a glass of Champagne Gruet’s Brut rose for ¥1,900 per serving. Daiba Stn. Stn. trout and edible tender wild plant sprouts. The restaurant Ark Mori Bldg. ANA InterContinental Tokyo offers seasonal specialties and the essence of Japanese Annex cuisines such as kaiseki (traditional multicourse) meals all Roppongi-itchome Stn. Exit 3 SHIBUYA year round. here’s nothing like going out and Hawaiian fl avors promise tropical respite Tokyu Hotel A Hawaiian dinner buffet will be available at Cascade A refreshing and light taste of spring among the blooms enjoying good food and drinks to beat Cafe on the second  oor of the ANA InterContinental Unique cocktails created to hail the changing season Tokyo from July 1 to Sept. 30. ■ 03-3505-1111 As the spring sunlight and warmth bring plum, peach and cher- T ■ www.anaintercontinental- Blue sky and azure water de ne the Hawaiian archi- tokyo.jp ry blossoms into full bloom, the ANA InterContinental Tokyo theThrough sweltering April 30, the Cerulean Tower Tokyu summer Hotel is offering cocktails created heat. Here are pelago’s Big Island, a tropical paradise surrounded by beckons women to get together at its Chinese Restaurant Karin. to celebrate spring at its 40th- oor Tower’s Bar Bellovisto. ■ 1-12-33 Akasaka, Minato-ku, an abundance of nature. The Cascade Cafe’s buffet Tokyo The spring ladies’ lunch menu, offered between 11:30 a.m. Located in the heart of Shibuya, a popular business-cum-entertainment area ■ 03-3476-3000 offers a perfect way to enjoy a Hawaiian summer in the ■ Five minutes from and 2:30 p.m. at Karin until April 28, is a full-course meal avail- of Tokyo, the hotel is a skyscraper luxury property renowned for its magni cent ■ https://www.ceruleantower- some restaurants at hotels in and aroundhotel.com/en heart of Tokyo. Tameike-Sanno and able on weekdays, for a value price of ¥2,650 per person (tax views and sophisticated hospitality. Roppongi-itchome stations ■ 26-1 Sakuragaoka-cho, An excellent selection of and 12 percent service charge excluded). With a ne line of original cocktails created by hotel bartenders that have been Shibuya-ku, Tokyo dishes includes garlic shrimp, Tameike Sanno Stn. Exit 13 The rst dish is steamed chicken and Chinese harusame clear Tokyo where specialwell received by many, summer Bellovisto’s plans■ areFive minutes fromon Shibuya noodles with a tasty sesame sauce, followed by a healthy soup spring cocktail promotion has been held since 2013. Station Hawaii’s soul food ahi poke, ANA of seafood and mushrooms,  ower-shaped steamed shrimp consisting of tuna and avocado InterContinental Recommended is the printemps cooler (¥2,316), a new creation for Tokyo dumplings and vegetables. Next is the delectable main dish of o er for guests to enjoy the summer with salad, contemporary loco moco and barbecued spare ribs. There are also Hawaiian 2017 that features a refreshing citrus taste accentuated by a  oral scent Shibuya stir-fried melt-in-your-mouth Japanese beef with tomatoes, fol- and nished by rose Champagne. The gin-based cocktail was created Stn pancakes and tropical fruit to celebrate the summer of the Aloha State. Ark Mori Bldg. Shibuya Mark City lowed by  uffy fried rice with Japanese clams, scallops and crab. by mixing lemon juice and elder ower liqueur in secret proportions. Priced at ¥6,090 per person on weekdays from 6 p.m. to 9:30 p.m. and ¥6,680 per Ark Hills Annex The feast wraps up with generous servings of two kinds of the family and friends.Other popular cocktails include the spring royale (¥2,316), a frozen person on weekends and holidays from 5 p.m. to 7 p.m. and 7:30 p.m. to 9:30 p.m., Cerulean Tower Roppongi-itchome Stn. Exit 3 daily desserts. The menu is a perfect way for groups of women cocktail of cherry blossoms and plum liqueur served over Champagne Tokyu Hotel Route 3 diners are invited to experience the  avors of Hawaii. to celebrate spring. Reservations are accepted over the phone and candied young peach slices, and la dance des  eurs (¥2,179), Sibuya Line or via the hotel website (special rate of ¥2,500, excluding tax which reproduces the swirl of spring  owers, accentuated by a yuzu and service charge, when booked online). citrus fragrance. SHINJUKU SHIBUYA

ROPPONGI HotelTORANOMON Century Southern Tower Cerulean Tower Tokyu Hotel Grand Hyatt Tokyo VarietyHotel of dishes Okura to embrace Tokyo summer swelter Divine desserts from the City of Light Hotel serves eggcellent edibles in Easter celebration The Hotel GardensCentury Southern from Tower around in Shinjuku the is offeringglobe unique showcased summer plans during at its Golden Week ■ 03-5354-0111 “Laurent Jeannin Promotion 2017,” a summer gourmet event, will be held from South Court lounge and Tribeks restaurant. ■ http://www.southerntower. July 12 to 14 at the Cerulean Tower Tokyu Hotel’s Coucagno restaurant. ■ 03-4333-1234 co.jp From egg-centric Easter brunches to gourmet Easter treats, the restaurants at The SouthThe Court’s Hotel Okura Summer Tokyo Night will hold Selection, its 17th which annual includes gardening an event a la carte during dish and The event is a collaboration between ’s top patissier Laurent Jeannin ■ 03-3476-3000 ■ http://tokyo.grand.hyatt.jp the Golden Week holidays. ■ 2-2-1 Yoyogi, Shibuya-ku, Grand Hyatt Tokyo are the perfect place to bring family and friends to celebrate a drink, is available for ¥2,400 from 5:30 p.m. every evening between July 1 and Aug. and Coucagno, a space renowned for serving delightful Provencal dishes from ■ https://www.ceruleantower- ■ 6-10-3 Roppongi, Minato-ku, Tokyo the day this spring. From May 2 to 6 the hotel will feature representative gardens of 10 dif- ■ 03-3582-0111 hotel.com/en Tokyo 31. There are three recommended dishes, including corn grits-battered, fried shrimp ■ Three minutes from Shinjuku the choicest ingredients of the season. ■ http://www.hotelokura.co.jp/ The French Kitchen is hosting a weekend Easter brunch on April 15 and 16 ferent countries with the participation of the respective countries’ ambas- Station South Exit ■ 26-1 Sakuragaokacho, ■ Three minutes from Roppongi with a spicy sauce, and a choice of four drinks such as sparkling or white wine. tokyo/events/gardening/ Regarded as France’s No. 1 patissier, Jeannin has won many prestigious awards from 11:30 a.m. to 3 p.m. Featured dishes include rotisserie leg of lamb, chilled Station Exit 1C sadors and spouses of ambassadors. Unlike previous years, the majority of Shibuya-ku, Tokyo Meanwhile, Tribeks is offer- ■ 2-10-4 , and accolades. He currently serves as the patissier of the long-standing Hotel Le ratatouille and poached eggs, pate en croute with hard-boiled eggs, hot cross participants are women ambassadors. Tonga, Bangladesh and Lithuania are ■ 10 minutes from Shibuya ing a Summer Group Plan that Minato-ku, Tokyo Bristol Paris, which has been designated by the French government as one of Station buns and a selection of delectable desserts. The brunch is priced at ¥6,200 and this year’s rst-time ■ 10 minutes from Kamiyacho includes a glass of Champagne, or ¥8,800 with a 90-minute consistsentrants, of large and Costa platters of and Roppongi-itchome only 19 “Palace hotels,” which signify accommodations exceeding the ve-star stations free  ow of various beverages. heartyRica’s seasonal indoor delicacies garden incorporating with a hot spring is particularly level. Shibuya Roppongi Stn. Toranomon Stn. Stn Additionally, the award-winning pastry chefs at the Fiorentina 1C Exit unlimitedeye catching.drinks for Other two entrants hours taking part this year are South Shinjuku Stn. Takashimaya Jeannin’s tantalizing dessert course that is U.S. Embassy Shibuya Mark City Pastry Boutique will craft a selection of Easter chocolates (from at dinnertimeAfrica, Romania, until the , end ofDenmark, and . Toranomon comprised of an avant dessert, grand dessert Hospital ¥1,200 to ¥5,000) and a unique egg-shaped Easter cake made For those wanting to experience delicious cuisine from Suntory Hall Shinjuku August. The plan is available for groups of three to 18 at and mignardises (a bite-sized dessert) follows Roppongi-dori Hotel Century South- Gyoen Cerulean Tower with white chocolate mousse and vanilla brulee (¥1,500). TV Asahi ¥6,000participating per person. countries, The menu a lunchincludes buffet fresh will salad,be offered smooth at the the full-course meal. During the event, Jeannin ern Tower Hotel Okura Tokyu Hotel Route 3 For April Fools’ Day, the pastry boutique is offering sh- and refreshingOrchard Room. green Buffet pea tickets, mousse, including penne the arrabiata gardening andevent, Tokyo will visit each table, making for an unforgettable Sibuya Line shaped poisson d’avril cookies (¥850 each) and  aky cream- Grand Hyatt Tokyo are available for ¥8,000 (¥7,500 for advance tickets). Held Minami- meat dish of the day that go perfectly with beer or wine. ShinjukuRoppongi-itchome Stn. Yoyogi Stn. experience. There are two courses each for lunch and dinner, with ¥7,365 or Stn. at the Ascot Hall, garden admission is ¥1,500 for adults and Kamiyacho Stn. lled pastries (¥2,800) that are associated with April Fools’ Day -juban Stn. All prices include tax and service charge. ¥10,929 lunch courses and ¥16,632 or ¥19,839 dinner courses available. traditions in France. free of charge for children through junior high school.

SHIODOME ODAIBAODAIBA ROPPONGI Park Hotel Tokyo HiltonHilton Tokyo Tokyo Odaiba Odaiba Grand Hyatt Tokyo Light provides natural medium to welcome spring with art Beat theHotel heat offers with the tasty very BBQ, best ofrefreshing surf and turfbeverages in Tokyo VIP seats and savory BBQ provide ideal summer oasis The Park Hotel Tokyo is celebrating Japanese culture and art by transform- At the Hilton Tokyo Odaiba’s Grillogy Bar & Grill, Just 15 minutes from the heart of Tokyo is the Hilton Tokyo Odaiba’s The Oak Door and The French Kitchen at Grand Hyatt Tokyo, ■ 03-4333-1234 ing a number of its rooms into individual art galleries. the newest addition to the hotel’s line of restau- barbecue terrace Ablaze, characterized by the combination of ne present scrumptious summer dining promotions through ■ https://tokyo.grand.hyatt. From March 20 through May 28, Park Ho- ■ 03-6252-1111 rants, guests can enjoy a simple, but delicious, com/en/hotel/home.html food and a magni cent 180-degree cityscape, including Tokyo ■ http://en.parkhoteltokyo.com ■■ 03-5500-5500 03-5500-5500 Sept. 30. tel will be home to Go Ogawa’s exhibition selection of grilled meats and seafood. ■ 03-5500-5500 ■ 6-10-3 Roppongi, Minato-ku, ■ 03-5500-5500 ■ Media Tower 1-7-1 Harbor, and the . ■■ http://hiltonodaiba.jp http://hiltonodaiba.jp The Oak Door is offering “The Smoke Project” summer titled “Spring of Prism.” The hotel’s rst-rate chefs prepare the mouth- ■ http://hiltonodaiba.jp/news/ Tokyo Higashi , Minato-ku, ■■ http://hiltonodaiba.jp/news/ 1-9-1 Daiba, Minato-ku, Each barbecue dish, including ■ 1-9-1detail/2025 Daiba, Minato-ku, beer garden plan (from ¥6,800) on its terrace in collaboration Ogawa aims to capture the beauty of Tokyo watering delicacies over an open  ame in the detail/2025Tokyo ■ Three minutes from Roppongi grilled oysters, white fish and ■Tokyo 1-9-1 Daiba, Minato-ku, with pit master Craig White, a pioneer of traditional smoked Station 1C Exit spring by projecting extraordinary rays of light ■ Seven minutes from show kitchen. After being grilled to perfection, ■■ 1-9-1 TokyoDirectly Daiba, connected Minato-ku, to Daiba ■ Directly connected to Daiba Shinbashi Station Station (Yurikamome), or 10 onto various  at and three-dimensional ob- the dishes are carefully seasonedtandoori and chicken, dressed is carefully ■Tokyo Directly connected to Daiba barbecue in Japan. The meals will be served family style and Stationminutes (Yurikamome from Tokyo Teleport Line), ■ DirectlyStation connected(Yurikamome), to orDaiba 10 jects. The soft, natural light of the spring sun with selected sides to createprepared a perfect by plate. the hotel chef using orStation 10 minutes (Rinkai fromLine). Tokyo Free feature a colorful summer salad, unlimited barbecue- avored TeleportStationminutes (Yurikamome), Stationfrom Tokyo (Rinkai Teleport or Line). 10 is also going to be a vital part of the gallery. His works will be presented in two loca- Two of the most popularthe items choicest on the ingredients. menu Stationshuttle bus(Rinkai available Line). Free french fries and a selection of oak-wood, slow-smoked Amer- Shinbashi Stn. minutesFree shuttle from bus Tokyo available Teleport shuttle bus available. Roppongi Stn. tions in the hotel: the lobby on the 25th  oor and the corridor surrounding the atrium are the tomahawk steak and Throughthe whisky-smoked Oct. 22, lunch Station (Rinkai Line). Free ican meat presented with a creative  air. 1C Exit on the 31st  oor. salmon. barbecue on weekdays will be shuttle bus available. Shiodome Stn. Meanwhile, The French Kitchen has prepared a picnic-inspired “Gardenic Terrace ‘’We hope that guests will enjoy the movements and  uctuations of light, which The tomahawk steak is aserved large cut from of Japanese noon to 4:30 p.m., Barbecue” plan (¥5,200), which includes assorted appetizers and charcuterie, an Roppongi Hills itself has no form,’’ said Hironori Tomino, producer of the exhibition. Nihon TV Tower beef and guests can choose their desired cut Roppongi-dori and from 11:30 a.m. to 4:30 p.m. Odaiba Kaihin unlimited amount of garlic bread and a main course of grilled meat and seasonal The hotel holds four art exhibitions a year, offering guests hospitality featuring Park Hotel and seasoning from a display next to the bar. The skilled chefs then care- Stn. TV Asahi Tokyo on weekends and holidays. vegetables, together with two glasses of wine, including the hotel’s original rose Hamarikyu Hilton Odaiba Kaihin seasonal Japanese aesthetics. To make the experience even more immersive the Garden fully and slowly cook the succulent meat over charcoal. Stn. Dinner, meanwhile, is from TokyoOdaiba Teleport Kaihin wine. A newly added private VIP area features sofa seats with plush cushions, as Grand Hyatt Tokyo hotel has also created menus that complement the essence of the exhibition. The whisky-smoked salmon is served on a plate-shaped whisky bottle Stn. 5:30 p.m. to 10 p.m. throughout Daiba HiltonStn. Stn. Hilton Tokyo Odaiba well as decorative bicycles, a hammock and a luxurious canopy that can be reserved Azabu-juban Stn. and dressed with colorful salted salmon roe. Opening the whisky bottle re- Tokyo Teleport the week. TokyoStn. Teleport by just one group per day so guests can enjoy a truly relaxing dining experience. leases an appetizing aroma from smoked sakura (cherry tree) chips, making Daiba Stn. OdaibaStn. Kaihinkoen Daiba Stn. Stn. the dish a true treat for all vePriced senses. at ¥4,000The bar peralso person offers unique for cocktails NIHONBASHI Hilton Tokyo Odaiba garnished with grilled fruitsweekday and vegetables. lunches, ¥5,000 for weekend lunches and ¥6,500 for Tokyo Teleport Daiba Stn. Stn. ASAKUSA Royal Park Hotel dinner, the barbecue offers a Fresh seafood, perfectmeats way and to enjoy vegetables the summer. adorn tempting buffet Fresh, fl avorful French goodies greet grateful gourmands Hilton Tokyo Odaiba’s Seascape Terrace Dining restaurant, which opened The Gate Hotel Kaminarimon by HULIC

Renewing its concept and menu completely on March 1, the ■ 03-3667-1111 Summertimein December, offers offers buffet perfect dining with opportunityan abundant variety of to dishes embrace pre- fl avors of the sea rst- oor coffee shop of the Royal Park Hotel has now be- ■ www.rph.co.jp pared with the freshest and most dynamic ingredients, including fresh Enjoy a variety of fl avors while overlooking city sights Oysters, oysters, oysters! This summer food event can be enjoyed from come the Chef’s Dining Symphony. The concept of this re- ■ 2-1-1 Nihonbashi Kakigara- seafood and carefully selected handpicked vegetables. Located on the 13th  oor of The Gate Hotel Kaminarimon by HULIC is R res- designed space is to provide  avorful specialty French dish- cho, Chuo-ku, Tokyo Built around the theme of freshthe terraceand seats of Seascape at the Hilton Tokyo Odaiba. The restaurant ■ Directly connected to healthy living, guests can enjoy watchingoffers the best oysters from Japan and , matched with New Zea- taurant & bar, a stylish French bistro restaurant bar. Guests are invited to enjoy es that are not found in any guidebook. Suitengumae Station ■ 03-5826-3877 Chef Masaki Matsuyama shows off his cooking skills in each chefs prepare the most delicious land’steppan- Cloudy Bay wine for a refreshing nish. a charcuterie plate from this eatery prepared by the sommelier, comprised of ■ www.gate-hotel.jp of his creations, including hearty entrees, dynamic steaks and yaki (iron grill cooking) fare using the In nest addition to oysters on the plate, there are shots such as a bloody ham, prosciutto, sausages and pate that pair extremely well with wine. It is beef and seafood in Tokyo. The restaurant available for ¥1,850 (tax included). ■ 2-16-11 Kaminarimon, grilled items, as well as cocottes (from ¥5,702 to ¥8,078) topped mary, a martini and six other cocktails topped with an oyster. Taito-ku, Tokyo with carefully prepared sauces that bring out the true  avor and is open from 6:30 a.m. to 11 p.m., making The hotel is close to the giant lanterns of the Kaminarimon gate at Asakusa’s Available until Oct. 22 from 11:30 a.m. to 3 p.m. and from 5:30 to 10 ■ Two minutes from Tokyo aroma of each seasonal vegetable and ingredient used in the Ningyocho it a perfect place for delicious food any time famous Sensoji Temple, Stn. p.m., the price for three fresh Australian oysters served with lemon and Metro or Toei Asakusa dish. Each main dish comes with of the day. and R offers magni cent Station Suitengumae red wine vinegar is an appetizer plate, fresh salad Stn. Visiting Seascape is more than¥1,500, just a while a sin- view of downtown Tokyo around the clock. Serving a wide culinary experience. During the day, the Denpoin with a delectable dressing, bread and coffee. gle oyster with a shot variety of dishes, from full- edged meat platters to lighter Each recipe re ects the imagination, passion and enthusiasm of Matsuyama, who Royal Park Hotel spring sun swathes the terrace with warm, of one of the eight fare such as pasta and sandwiches, diners are sure to be aims to offer delicious dishes at Symphony that can be shared with family and friends, comforting light, and in the evening the restaurant transforms into one of the best places to admire the captivat- Asakusa Stn. cocktails is ¥500. satis ed. A quality selection of 15 different kinds of wine Matsuya while enjoying a vibrant atmosphere. A sommelier is also on hand to help guests Kayabacho Stn. ing Tokyo skyline. can also be enjoyed at its table and terrace seats, as well Kaminarimon-dori choose the best pairing wine for each dish. It also invites guests into a wondrousOther strawberry delightful fantasyland with a strawberry dessert buffet that runs until May 15. Kaminarimon dishes include as the bar that offers over 300 different varieties of drinks. Gate Hotel steamed, grilled or Live music performances are held on weekend evenings, Kaminarimon Toei Asakusa Stn. oven-baked Japanese oysters in Italian, American and Japanese fusion-styles for ¥580 to while a free live jazz performance takes place in the eve- ¥780 per piece. ning of the last day of each month.

PAGE: 8

PAGE: 4 June 23 — July 6, 2017 | The Japan Times | 5

(Publicity) Summer dining ecial

AKASAKA-MITSUKE TORANOMON The Prince Gallery Tokyo Kioicho Hotel Okura Tokyo Extensive selection of exquisite delights await Eel dishes boost summer stamina The Hotel Okura Tokyo’s Yamazato Japanese restaurant offers the summer spe- cialty of pike conger eel dishes from July 1 to Aug. 31 for both lunch and dinner.

The exquisite taste and delicate arrangement of pike conger eel can be en- ■ 03-3582-0111 ■ 03-5500-5500 joyed in four ways: salt-grilled, teriyaki or lightly boiled pike conger for ¥4,210 ■ http://www.hotelokura.co.jp/ ■ http://hiltonodaiba.jp/news/ each, as well as shabu-shabu, a hotpot dish cooked at the table for ¥10,800 per tokyo/ detail/2025 ■ 2-10-4 Toranomon, ■ 03-3234-1111 person. Reservations are required for the shabu-shabu. ■ 1-9-1 Daiba, Minato-ku, Minato-ku, Tokyo ■ http://www.princehotels. Tokyoco.jp/kioicho/ Yamazato is committed ■ 10 minutes from Kamiyacho and Roppongi-itchome Opened in July 2016, The Prince Gallery ■ Directly connected to Daiba to serving authentic Japa- ■ 1-2 Kioicho, Chiyoda-ku, stations Tokyo Kioicho is positioned among the high- TokyoStation (Yurikamome), or 10 nese cuisine that appeals to both Japanese and internation- minutes from Tokyo Teleport Toranomon Stn. est-ranking of the Luxury Collection proper- ■ StationDirectly (Rinkaiconnected Line). to Free Nagata- al guests, something that has always been the essence of its cho Station 9a Exit, or one U.S. Embassy ties of the Marriott International hotels. shuttle bus available. service and hospitality, including on global stages such as Toranomon minute from Akasaka-Mitsuke Hospital Until Aug. 31, the hotel’s main restaurant Station banquets for international conferences. Suntory Hall Washoku Souten is serving a prix fixe In addition to the summer menu, guests can also enjoy Hotel Okura lunch comprised of 28 choices of different traditional Japanese full-course meals and a wide selection Tokyo ShimizudaniOdaiba park Kaihin Stn. appetizers, soups, main dishes, rice and of a la carte dishes made using seasonal ingredients that the Roppongi-itchome HiltonThe Prince Gallery Stn. noodles, and dessert. The large number of Tokyo Kioicho restaurant is happy to customize based on guests’ prefer- Kamiyacho Stn. delicious options allows diners to come up with thousands of combinations of dishes. Tokyo Teleport Daiba Stn. Stn. ences, special occasions and even health considerations. Each item is carefully prepared from the ingredients of the season such as eel and summer vegetables and this special lunchtime offer is available from 11:30 a.m. to 3:30 p.m. every day for ¥6,000 per person (tax in- Akasaka-Mitsuke cluded, 10 percent service charge excluded). MT building Akasaka-Mitsuke Stn. SHIODOME Decorated in crystal under the key concept of “ice,” this spacious dining area has distinctively different sec- tions, from table seating, a sushi counter, a teppanyaki (iron grill cooking) counter and even a sake bar. Park Hotel Tokyo Refreshing tastes of summer in seafood, pasta Firefl y art exhibition lights up the night The All-Day Dining Oasis Garden is the place to go to casually enjoy Mediterranean cooking with family and friends, while enjoying the spec- The Park Hotel Tokyo will hold “-Fire y of the dark- Kenjiro Takada Art tacle of the open kitchen unfold right before your eyes. Exhibition Supported by Jack Daniel’s” until Aug. 27. The restaurant is one of four hotel eateries that is offering tempting To provide guests hospitality that incorporates the Japanese cultural ■ 03-6252-1111 summer dishes through Aug. 31. aesthetics of each season, the hotel holds four art exhibitions a year. ■ http://en.parkhoteltokyo.com Fire ies being a hallmark of the Japanese summer night, works evoking ■ Shiodome Media Tower 1-7-1 The restaurant’s recommendation to combat the summer heat is the Higashi Shinbashi, Minato-ku, Oasis Ocean Minato, a summer dish prepared from the stock of choicest  re y light trajectories will be displayed in the lobby and on the 31st oor. Tokyo fresh seafood that is poured over thick slices of red, ripe tomatoes gen- With delicate line drawings using uorescent pigment on thin fabric, ■ Seven minutes from erously layered inside a Staub Dutch oven. Accentuated by the refreshing guests can enjoy the dynamic energy visually portrayed in these works. Shinbashi Station aroma of basil sauce, the price per serving is ¥4,500 and up. In the evening, a motif of powerful exhibition works will be projected onto There is also the Cold Soup Pasta — Tricolor, in which guests can a 30-meter-high wall. Perfectly complementing the works on exhibit is Shinbashi Stn. choose from three sauces inspired an original cocktail and dessert offered by the colors of the Italian ag for at Art Lounge, in addition to a selection Shiodome Stn. ¥2,500. There is a green raw ham ranging from a classic single malt scotch and basil sauce, a white mixed veg- to Japanese whisky at The Society, the Nihon TV Tower  rst bar in Japan to have received of - Park Hotel etable and onion sauce and a red seafood and tomato sauce. Tokyo cial recognition by the Scotch Malt Hamarikyu These dishes can be enjoyed from 11:30 a.m. to 3:30 p.m. for lunch, and from 5:30 p.m. until 11 p.m. for Garden dinner. Tax included, 10 percent service charge excluded. Whisky Society.

NIHONBASHI ROPPONGI Royal Park Hotel The Ritz-Carlton, Tokyo Dinner course offers fl avorful grilled dishes, seafood ‘French moment’ in the heart of Tokyo Among the six restaurants, two bar lounges and a deli at the Royal Park Hotel, A French summer brunch can be enjoyed on weekends and ■ 03-3667-1111 the  rst oor’s dining Symphony is the place to go for this summer’s Sympho- ■ www.rph.co.jp holidays at the Towers Modern Bistro at The Ritz-Carlton, To- ■ 03-3423-8000 ny-style Dinner. ■ 2-1-1 Nihonbashi Kakigara- kyo until Sept. 18. ■ http://www.ritzcarlton.com/ The hotel is renowned for its hospitality and good food presented in a mod- cho, Chuo-ku, Tokyo Some recommended delights this year include chicken Nor- en/hotels/japan/tokyo ern setting in Tokyo’s Nihonbashi area that still retains the charm of the Edo era. ■ Directly connected to mandy and sirloin Bordeaux-style, both created under the su- ■ Tokyo Midtown 9-7-1 Suitengumae Station The dinner course, pervision of Franckelie Laloum, the hotel’s executive sous chef. Akasaka, Minato-ku, Tokyo ■ Directly connected to priced at ¥5,702 and up Other classic favorites for guests to savor include escabeche Roppongi Station 8 Exit, or per person (tax and 10 percent service charge included), and vichyssoise, prepared and arranged from the choicest fi ve minutes from Nogizaka Station allows guests to choose a favorite dish from the mouth- seasonal ingredients Japan has to offer. watering steak and grill or cocotte line-up, together with a Ningyocho The highlight of the event takes place every Sunday, when Nogizaka Stn. Stn. hot vegetable side dish. Canadian lobster fricassee with a French cuisine and wine spe- The Ritz-Carlton, Suitengumae Tokyo curry sauce is one of the recommended dishes. The rich Stn. cialists are on hand. Experts such as cheese connoisseur Fabien Degoulet; coconut milk gives the dish an exotic touch, creating a The Ritz-Carlton, Tokyo’s restaurant pastry chef Jimmy Boulay; and a chef from Tokyo Midtown

perfect combination for bread and wine. Royal Park Hotel the renowned Pierre Herme Paris boutique in Tokyo join to share a “French The National As diners relax with a drink, the appetizer, salad, main moment” with customers who come to enjoy the delicious opportunity. Art Center, Tokyo Kayabacho Stn. Roppongi dish, bread and coffee are served in perfect time for guests Each brunch is a 90-minute session held from 11 a.m. to 2:30 p.m., and is Stn. to enjoy. priced at ¥7,500 per person (tax and service charge excluded).

KINUGAWA KITASHINAGAWA Kinugawa Kanaya Hotel Tokyo Marriott Discover the allure of traditional ‘kaiseki’ cuisine Hawaiian delights in the heart of the city The Kinugawa Kanaya Hotel is offering the summer menu that The popular “Aloha Hawaii Experience” campaign is once again being held many of their repeat guests enjoy. this summer from Jul. 1 to Aug. 31 at the Tokyo Marriott Hotel. ■ 03-5488-3911 The kaiseki (traditional multicourse) cuisine, “Wakei Yosan,” ■ 0288-76-0002 (9:00-20:00) Most notable is the Hawaiian Combo Dinner, the hotel’s signature dinner pre- ■ http://www.tokyo-marriott. meaning respecting Japan and appreciating the West, is a cre- ■ www.kinugawakanaya.com sented Hawaiian style, that includes the tropical seafood platter entree and the com/ ative combination of Japanese and Western dishes. ■ 1394 Kinugawa Onsen Ohara, dynamic grill assortment for diners to savor and share with family and friends. Nikko, Tochigi Pref. ■ 4-7-36 Kitashinagawa, A chilled dish containing summer vegetables freshly delivered Priced at ¥7,500 per person, the combo dinner can be ordered from 5 p.m. to Shinagawa-ku, Tokyo ■ Three minutes from Kinugawa from local farms, Nikko yuba (tofu skin) kneaded into a jelly-like Onsen Station 10 p.m. ■ 10 minutes on foot or fi ve konnyaku made from starchy konjac root and abalone and Drinks of the season, available from 11:00 a.m. to midnight, minutes by free shuttle bus from prawns in season is served refreshingly cold with sesame sauce. are also must-try items. Sweet Volcano (¥1,800) is a dessert The locally produced ingredients match perfectly with sake Kinugawa cocktail prepared from a Pina Colada and a Hawaiian waf e, Rafting brewed in the area, as well as Kinugawa topped with fresh cream and strawberry sauce. Bypass Kinugawa Tokyo Marriott the wide selection of cocktails Hotel Mikazuki Kanaya Hotel The award-winning Tokyo Mai-Tai (¥1,600) is a cocktail twist and wines from around the world. based on the Hawaiian Mai-Tai and Hachijo-jima shochu distilled Police Indulge at the luxurious cigar salon and restaurant inside the hotel, enjoy Station spirit, mixed with passion fruit liqueur. sightseeing at the world-heritage shrines and temples in the area, or take part Kinugawa The Tropical Mixed Juice non-alcoholic cocktail (¥2,000) uses Shinagawa Stn. Post Offi ce Onsen Stn. in river rafting. Single-night accommodation plans start at ¥34,560 (tax includ- a whole pineapple as its container, and combines the juice Kitashinagawa Stn. ed) per person with dinner and breakfast included. squeezed fresh from the pineapple with guava and coconut juice.

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