JAPANESE

vol. 5 Gently Cradled -Easy Living- RESTAURANT

Our head cooks and chefs have recreated the "Gently Cradled ~Easy Living~" 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.

 


Bar

■Bar A Van Tateru Yoshino (25F) Cocktails (“yaezakura”)
The “yaezakura” is a mountain cherry tree which is the last to bloom of all the cherries.
So, like the reluctant heart which can’t make up its mind, it has been loved as a cherry tree for making a wish.
This exhibition, which collects works with a floral motif centering on the cherry tree, will last until the fifth lunar month (“sanaetsuki”).
We created a cocktail just like the “yaezakura” which blooms in natural woodland around that time.
Period: 2013. 3/12 (Tue) - 5/19 (Sun)
1,365yen (tax inc., service extra)


Restaurants

Hanasansho (25F)
Enjoy “Kaiseki” cuisine with about 10 dishes, seasonal cuisine with cherry snapper and cherry trout, “steamed cherries”, etc.
You can also have a “cherry lunchbox”.
“Cherry Kaiseki”: 8,400 yen, “Cherry Lunchbox” 3,765 yen (inc. tax, service extra)
Period: 4/1 (Mon) - 4/30 (Tue)
the Restaurant tateru yoshino Shiodomé(25F)
“Confit of striped marlin, cherry flavor” (Lunch/Dinner) Lunch, various courses available/ Dinner, 7,875 yen and 10,500 yen (tax inc., service extra)
Period:2013. 4/1 (Mon) - 4/30 (Tue)


Lounge

■Atrium (25F)
“Red Turnip Soup, Cherry Flavor”
Atrium dinner (for 2 or more persons) 4,725 yen (4 dishes/inc.tax, service extra)
Period:2013. 4/1 (Mon) - 4/30 (Tue)
* Please note that menu is subject to change depending on availability.


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.