JAPANESE

vol. 4 Shiodome bansankai RESTAURANT

Our head cooks and chefs have recreated the "Shiodome bansankai" in the form of fine dishes and cocktails using winter ingredients.
Taking part are Tateru Yoshino, chef of the Restaurant tateru yoshino Shiodomé;
Yoshiaki Takada, chef of the restaurant Hanasanshou; and Takayuki Suzuki, cocktail designer.

*Hanasanshou >>>information

*Restaurant tateru yoshino Shiodome >>> information

*The LOUNGE
"Glass Prism" :An original cocktail inspired by the works on display, created by cocktail designer Takayuki Suzuki.
★19 (Wed) - 25 (Tue): December Dinner Special  19.00-21.00 (Last Order)  *Reservations only (2 days in advance)
Xmas special:  “Noel Atrium Dinner
For reservations or more information:  03-6252-1155 (Dial-in)
★February Special Lunch:  “Atrium Lunch
Main fish dish: “Seafood Puzzle”, a creation inspired by the works of the artist Tatsuo Inose.  We are sure you will enjoy this dish like a novel work of art.

 


PROFILE OF ARTIST

Tateru Yoshino

Executive Chef Tateru Yoshino

Tateru Yoshino goes to extremes to ensure that the ingredients' natural goodness are fully expressed before serving them gracefully in a manner based on the concept of terre (earth) cuisine, which involves preparing dishes as nature intended without disturbing their inherent beauty or essentiality.
Yoshino claims that his vast array of dishes, including his Wild Rabbit Royale and Veal Head Stew, which have attracted the attention of the world's foremost gourmets, are based upon the natural scenery of the place in which he was born and raised.
His creative French presentations that are attracting huge attention in Paris and in Tokyo are sure to be the center of even further attention in the coming future.

Yoshiaki Takada

Head Chef Yoshiaki Takada

Takada claims, “The greatest virtue is kindness to others - if you practice that, you will inherently know your guests needs. That is what cooking is all about. I try to develop dishes which take the superb cooking of Kyoto one step further, while still respecting the traditional Kyoto spirit.

Main Achievements:
1995 Head Chef at Katsura, Kasumigaseki Annex Restaurant
2003 Head Chef at Hanasanshou Japanese Restaurant, Park Hotel Tokyo
2008 Awarded one star by the Michelin Guide to Tokyo, Yokohama and Shonan

Takayuki Suzuki

Chief Cocktail Designer Takayuki Suzuki

Graduated From New York International Bartenders’ School.
Studied the art of making cocktails at hotels and bars in Japan and overseas.
Introduced a new lifestyle through cocktails for both private individuals and companies in Cocktail Class, self-enlightenment seminars, and at the Takayuki Suzuki Bartender School which he supervises.
Authored the book, Perfect Martini. His whisky cocktails are regularly featured in the worldwide circulated Whisky Magazine.

Authored the book “Perfect Martini”.
His whisky cocktails are regularly featured in Whisky Magazine.