JAPANESE

vol. 8 Stylish Japanese Women RESTAURANT

Hotel culinary artists express their creativity in ART colours.
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) Takayuki Suzuki

Cocktails (“Secret Rouge”)
"Secret" - a cocktail in a true-to-life image of a black-haired woman .
Her seductive eyes and red natural pigments contrast the light sumi hue in the artist's work.
Black sambuka evokes the light and shade of sumi.
A cream cocktail with a light sumi hue ensconced in a delicate aroma.
Decorated with dried grapes and sweet-sour redcurrants.
Enjoy a cocktail that's true to the spirit of an actual artist's work.
[Period] 2013. 12/9 (Mon.) - 2014. 2/23 (Sun.)
1,500yen (tax and service charge included)


Restaurants

Hanasansho (25F) Yoshiaki Takada, Head Cook

“Eight dimensions of winter”
These entrées may also be ordered à-la-carte
[Period] 2014. 1/5 (Sun.) - 1/31 (Fri.)
2,079yen (tax and service charge included)


the Restaurant tateru yoshino Shiodomé(25F) Chef Tateru Yoshino

“Amuse des images de Noël”
Christmas dinner "Menu noël" , ‘amuse bouche’ menu at 18,000 yen (inc. tax and service charge)
A de-luxe amuse-geule that's perfect for Christmas
- Boudain blanc, a real French Christmas treat in cold borscht with radiant
Japanese beef, garnished with truffles
[Period] 2013. 12/21 (Sat.) - 12/25 (Wed.)


Lounge

■Atrium (25F)

Foie gras façon torchon, enveloppé d’une feuille de betterave”
Christmas dinner entrée, 8,500 yen (inc. tax and service)
Terrine of foie gras with beetroot wrapped in a torchon (cloth).
Beetroot mousse coated in sugar confectionery, color of rouge.
[Period] 2013. 12/20 (Fri.) - 12/25 (Wed.)

Special dessert during exhibition "Exquisite strawberry mille-feuille"
Dessert plate (Served with coffee or tea)
A dessert inspired by Masayoshi Nakamura's work, "Maiko". The special way the "Maiko" dresses is expressed with all sorts of fruits.
Enjoy the colorful strawberry mille-feuille.
1,800 yen (tax and service charge included)
[Period] 2013. 12/9 (Mon.) - 2014 .2/23 (Sun.)

* 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.