Hotel Special ( Publicity) Andaz Tavern Grand Hyatt Serves Best of Autumn Harvest

4 The Japan Times Friday, October 16, 2015

hotel special ( Publicity) Andaz Tavern Grand Hyatt serves best of autumn harvest

rand Hyatt Tokyo is offering offers rustic autumn menus at all of its restaurants, featuring a colorful lineup of dishes for guests to enjoy the Euro cuisine Gharvest season with family and friends. Of special note is the Fiorentina Pas- he Andaz Tavern serves Euro- try Boutique, in the hotel lobby that fea- pean provincial cuisine made tures autumn and Halloween desserts with fresh Japanese ingredients. created with carefully selected ingredi- Seeking to redefine the fine din- ents by an internationally recognized Ting experience, the chefs offer up rustic team of patissiers. fare from around Europe, preparing This fall, the pastry shop offers an wholesome and hearty dishes. assortment of cakes, fruit tarts and pies The main restaurant in one of the made with fresh autumn ingredients such newest lifestyle hotels to open its doors as chestnuts, pears and pumpkins. Four in Tokyo, the Andaz Tavern is perched different types of Mont Blanc using differ- on the 51st floor, offering dazzling views ent types of chestnuts, as well as Hallow- of the Tokyo skyline from early morning een sweets such as pumpkin chocolate throughout the day and into the eve- Above: The herb chicken clay pot is a jack-o’-lanterns and cookies in various ning. Using the best Japanese meat, fish signature dish at the Andaz Tavern; Halloween shapes such as bats, ghosts and and vegetables, the menu contains sea- Right: The restaurant, on the 51st floor of pumpkins are available through Oct. 31. sonal dishes reflecting those that are tra- Andaz Tokyo, serves European provincial Small glasses hold apple tarts and pear Above: The Oak Door Halloween Party ditionally cooked across the European dishes in a relaxed and welcoming mousse and will be sold until November. Plan is held in the residential-style countryside. atmosphere. At The French Kitchen, the autumn ver- private dining room at Grand Hyatt While the dining area is airy and bright, sion of the popular “Bistro & Vin” is offered Tokyo; Right: An autumn menu paired those seeking a more intimate experience ous items, including chicken, duck, beef from 6 p.m. to 9 p.m. through Nov. 30. The with wine are on offer at The French can take advantage of one of several pri- or fish. Perfectly sauced, seasoned and casual all-day-dining restaurant features Kitchen. vate rooms, including the Kitchen Table, adorned with a variety of vegetables, bistro cuisine in a space boasting a lively where diners can enjoy having a chef pre- the pots are slow cooked over several open kitchen, bar, outside terrace and pri- tions for a stylishly spooky and fun evening pare dishes in the room, further enhanc- hours and brought to the table as the vate dining room. Although the dinner for all to enjoy. ing their culinary experience. serving dish. menu changes daily, the Northern French The Japanese restaurant Shunbou will TheA ndaz Tavern is set apart by its The chicken pot contains a whole bistro set menu includes a salad appetizer, offer opulent matsutake mushrooms pre- dedication to personal style, with the chicken roasted on a bed of root vegeta- a meat and fish plate as the main dish, des- pared for exclusive kaiseki (multicourse menus, the food and the service reflect- bles and seasoned with herbs, sudachi work with suppliers to ensure the best sert prepared with in-season mushrooms, Japanese) dinners, including an all-you- ing a desire to understand guests’ indi- Japanese citrus and sherry. After cooking, ingredients and the restaurant prides pumpkin and chestnuts and coffee or tea. can-eat matsutake dinner. A Yamagata Fair vidual wishes and wants. The restaurant the chicken is left to stand for an hour, itself on identifying the exact origin of The course menu comes with free-flowing will also take place, with Shunbou rice, works to accommodate guests based on further absorbing the juices and flavors their food. sparkling, red and white wines. Yamagata beef and Yamagata buckwheat what type of dining experience they are in which it was cooked, before being The Andaz Tavern also hosts a variety Other unique autumn promotions are noodles that can be enjoyed with liquor) plan. At Chinaroom, guests can seeking, whether it be a date, a wedding brought to the table where diners can of events throughout the year such as on offer at each restaurant in the hotel Yamagata sake, matured over a hot sum- enjoy a hot pot and at the teppanyaki grill anniversary, a business dinner or a night either serve themselves or have the Christmas lunches and dinners, as well such as The Oak Door steakhouse’s toma- mer for a mild finish. restaurant Keyakizaka, a selection of out with friends. kitchen portion the food for them. as a New Year’s Eve gala dinner. hawk steak and ten Halloween-themed Together with Shunbou, Roku Roku mushrooms from around the world will be With several variations available, the In addition to the clay pots, the Andaz For diners seeking out a boutique din- dishes such as black chicken wings and sushi restaurant will offer “Wa Terrace,” a offered, as well as world-renowned pre- restaurant’s signature clay pots have Tavern has an ever-growing a la carte ing experience, the Andaz Tavern is very ghostly cheese dip. This is part of The Oak collaboration on its terrace featuring cold mium Kobe beef for a limited time. been garnering rave reviews since being menu, featuring a variety of seafood, veg- approachable, serving up European Door Halloween Party Plan that will be dishes from Roku Roku and hot dishes Last but not least, a line-up of autumn introduced on the menu. The pots, which etables, beef, pork, lamb and other items, comfort food in a relaxed and welcom- held in the residential-style private dining from Shunbou. This plan includes a free- cocktails featuring fruit purees and sorbets serve two to three people, contain vari- including delectable desserts. The chefs ing atmosphere. room, adorned with Halloween decora- flowing beer, sake and shochu (distilled are featured in the main bar, Maduro. Iconic Okura presents fine French cuisine

he renovated French cuisine restaurant La Belle Epoque of Hotel Okura Tokyo, coupled with the wine and cigar bar TBaron Okura, enriches the elegance in the combination of wine and classic French cuisine. La Belle Epoque/Baron Okura on the 12th floor of the South Wing serves the finest French dishes, paired with complementary wine from more than 500 labels in its extensive cellar. Since the opening of the South Wing in 1973, the restaurant has attracted many gourmets from all over the world, as the late Masakichi Ono, father of French cuisine in Japan, led the hotel’s cooks to make La Belle Epoque the rep- resentative restaurant of the hotel. Top-of-the-line French cuisine is available for lunch between 11:30 a.m and 2:30 p.m. and in the evenings from 5:30 p.m. until 9:30 p.m. It is relatively unknown, but the res- end of August. taurant also offers breakfast from 7 The bar opens at 11:30 a.m., an a.m. to 10 a.m. Gentlemen are unusual time for a bar to open. This is requested to wear a jacket in the res- because of the hotel’s consideration taurant, and children below 10 years for foreign guests arriving in Japan old are not allowed. midday, so that they can enjoy a The Baron Okura is open from 9:30 nightcap before retiring to deal with p.m. to midnight, and is ready to serve jet lag. guests’ favorites from more than Among the original seasonal cock- 10,000 bottles stored in its cellar, tails and high-quality liquors from under the idea that wine comes first around the world, absolute confidence and takes priority over food. Guests is served on the back of the five-decade are encouraged to pick their wine first history of the bar’s martini. and then choose the food that suits Although it may be overly simple to the selection. be a signature drink, the simplicity and Also on the 12th floor of the South the subtle difference in the ratios of Wing is the hotel’s Main Bar Orchid gin, dry vermouth and orange bitters Top: The finest French cuisine, paired Bar, famous for serving Dom Perignon make a big difference in taste. with complementary wine, is served at by the glass. The bar was originally The bartender changes the ratio in La Belle Epoque/Baron Okura in the located in the Main Building, but accordance with the attire, appear- South Wing of the Hotel Okura Tokyo; moved to the South Wing as the hotel ance and the atmosphere of a guest to Above: Martinis are customized at the undergoes a complete renovation of produce a martini customized for Orchid Bar that enjoys five decades of the Main Building, which closed at the each guest. history.

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hotel special (Publicity) Prince Park Tower offers taste of tradition Japanese hospitality marks

he Prince Park Tower Tokyo’s Japa- nese traditional restaurant Shiba Tokyo Station Hotel’s centenary Zakura is offering two course menus to give diners a taste of he Tokyo Station Hotel, the only Tauthentic Japan through March 31. hotel in Japan in which guests can For one of the courses, the hotel’s res- stay inside one of the country’s taurant presents a full-course of traditional Important Cultural Properties, will Japanese shabu shabu, which is thin slices Tmark its 100th anniversary on Nov. 2. of beef — A4-ranked rib roast of kuroge As the second-oldest hotel in Tokyo, it wagyu (Japanese black beef) — and vege- enjoys an unrivaled location with a direct tables parboiled in hot broth. For ¥17,000 connection to Tokyo Station, the gateway per person (including tax, excluding 10 to the metropolis. It also became the first percent service charge), diners will be Tokyo-based property to join the global pleased to discover that the delicious, spe- brand, Small Luxury Hotels of the World, cially selected beef melts in their mouths. headquartered in England, in January. The menu is available from 5 p.m. to 10 “We want to offer moments for guests to p.m. (9 p.m. last order) with a minimum cherish forever, built around stories woven reservation of two people. over many years at the hotel,” said Manag- The other course, created especially for ing Director and General Manager Hitoshi groups of foreign visitors to Japan, is the Fujisaki. “Ozashiki and Geisha Plan,” which offers a Under the concept of providing those chance to touch on something unique to moments, the hotel aims to deliver a level Japan — something well known, but not of omotenashi, or Japanese hospitality, widely available. Aside from Mt. Fuji, noth- attuned to the needs of their guests. ing better symbolizes Japan than the full “We want to think foremost about the and restoration of the Tokyo Station course of authentic Japanese cuisine and guests and their needs. We aim to serve Marunouchi Building. After a complete traditional geisha performances offered in them with sincerity each day,” he said. remodeling lasting almost six and a half this course. “We’re not here to compete with other years, the hotel reopened on Oct. 3, 2012. It Prices for the two-hour-long course are hotels on the level of opulence or lavish- now features a full range of urban hotel ¥30,000 per person for a group of 10 to 15 Clockwise from top: Authentic Japanese cuisine such as sashimimori is offered in ness. We value each guest that visits our amenities, including 150 guest rooms fin- guests, ¥27,500 per person for a group of 16 the Ozashiki & Geisha plan at the Shiba Zakura Japanese restaurant at the Prince hotel; Guests who stay at the hotel are ished in classic European style, ten restau- to 20 guests, and ¥25,000 per person for a Park Tower Tokyo; Geisha and assistants entertain guests; A full course shabu shabu those who are not seeking just luxury, but rants and bars, fitness and spa facilities group of 21 to 28 guests. The package dinner is another plan on offer. who sympathize with the history and value and banquet rooms. The hotel has been includes a traditional Japanese kaiseki of this Important Cultural Asset. It could offering various additional promotions course — a sequence of small dishes each luxurious Japanese restaurants and groups, another geisha is available for end up being the biggest hotel experience since March to commemorate its 100th Top: General Manager Hitoshi Fujisaki featuring seasonal ingredients in a vivid, teahouses, has been available only to the ¥50,000 per group. Extending the perfor- of their lives. What can we offer them?” anniversary, including accommodation poses in front of The Tokyo Station but delicate arrangement — plates of upper classes since the Edo era. mance by a geisha and two assistants for For the hotel, “providing moments to plans, new menus and events. Hotel; Above: A commemorative dinner sashimori (assortments of sashimi) and a Guests taking advantage of the “Oza- one hour will cost ¥36,000. cherish forever” is the answer to this. For In order to pass the baton onto the next course will be offered from Nov. 2 at the two-hour all-you-can-drink course. shiki and Geisha Plan” have a chance to Reservations are required at least 12 guests who say that they have really been generation, Fujisaki says it is very impor- hotel’s main dining restaurant, Blanc In addition to fabulous Japanese food, experience something that is not widely days in advance and payment by bank looking forward to staying at the hotel, the tant for the hotel not to be afraid to add Rouge. guests can also enjoy an authentic and tra- available in today’s Japan. In addition to transfer must be made at least five days in staff simply put their hearts into serving new things while preserving the old. “We ditional geisha performance. Guests can the unique experience, guests will also advance. Refunds are not accepted after the guests, said Fujisaki. have to protect tradition, but have the “As for the staff who have supported experience ozashiki asobi, in which geisha receive a souvenir and a photo opportu- payment. The Tokyo Station Hotel opened inside courage to create and add something new the hotel throughout the 100 years; what perform classic dances and songs followed nity with the geisha. The plan is available for two hours the station on Nov. 2, 1915, as a small Euro- (to the hotel) at the same time in order to do you think they were thinking while by some light-hearted games. For the basic price, one geisha and two between 5 p.m. and 10 p.m. (last entry at 8 pean-style hotel with 56 guest rooms and live on,” he said. working here? I’m sure they always had The ozashiki asobi, which usually takes assistants (a singer and a musician) will be p.m.) every day until March 31, excluding banquet facilities. It closed temporarily in While doing so, he stressed that the hope. We mustn’t forget that and pass it place in a private room at traditional and on hand to entertain each group. For larger the four days between Dec. 31 and Jan. 3. 2006 to accommodate the preservation hotel must not forget to respect history. on to the future.” Westin serves up authentic Chinese fare

he Cantonese restaurant Ryuten- mon at the Westin Tokyo in Ebisu has welcomed back Keimei Chin as its executive Chinese chef. T“I want guests to enjoy the whole dining experience here; just like when guests enjoy going to Disneyland,” said Chin who served as the restaurant’s executive chef from 1996 to 2012. Chin feels guests cannot enjoy their experience without the following: delicious dishes, which are a must; good service; and a pleasant space and atmosphere. During his previous tenure at Ryutenmon, he developed a reputa- tion of high-level traditional Cantonese- style cooking techniques and an eye for selecting ingredients. Left: Chinese vegetables and chicken used to cook Ryutenmon dishes are grown in Now he is back with his daring cui- Japanese farms; Right: Chin speaks during an interview with The Japan Times. sine, which he himself describes as being “moving and full of surprises, delicately, yet presented boldly, leaving those grown in mainland China,” he said. served in a casual and nonchalant an impression on diners. The menu at Ryutenmon is basically manner.” Chin’s dishes are prepared Chinese stock is the basis of nearly all custom, listing only what ingredients are dishes, which Chin and his team pre- available that day, including vegetables. pares with pork, chicken and uncured All of this leads to Chin’s motto, which ham, boiling it for four to five hours. is to accommodate guests’ requests as Chin believes good ingredients are much as possible. “Cooking is psychol- most important in creating good food ogy,” said Chin with a smile. “When the and he uses Chinese vegetables and wait staff gets a guest order, the chefs chicken sourced from Japanese farms. need to read the guests’ thoughts to When he started working at the Westin understand what they really want,” says nearly two decades ago, he tried to pro- Chin. Chin says that they want to wel- cure vegetables from China or Hong come more and more American and Kong or Taiwan. “But when the vegeta- European guests to the Cantonese res- bles are shipped to Japan, they tend to taurant, and is prepared to offer vegetar- loose their freshness and the taste is no ian dishes upon request. longer as good. So I decided to try and Chin started his career at the Chinese grow them in Japan,” he said. restaurant “Nan-En” at the Keio Plaza He found a farm in Chiba Prefecture Hotel and worked there for 20 years. Then, and a chicken farm in Yatsugatake, after spending five years at the Shin Yoko- Nagano Prefecture, that agreed to tie up hama Prince Hotel, he was brought on as with Ryutenmon to grow Chinese vegeta- executive chef at Ryutenmon. Before his Keimei Chin, executive Chinese chef at bles, and breed Ryutenmon’s own brand return to the Westin, Chin was working at the restaurant Ryutenmon cooks his own of chicken. “After 15 years, we’re proud to the Yokohama Bay Sheraton and Towers take on Cantonese cuisine. say our vegetables are as delicious as under a one-year contract.

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