Hotel culinary artists express their creativity in ART colours.
Taking part are Tateru Yoshino, chef of tateru yoshino bis;
Takayuki Suzuki, cocktail designer.
tateru yoshino bis（25F） Executive Chef TATERU YOSHINO
"Lobster à l'américaine"
Period: 31 Mar. 2015(Tue)-30 Apr. 2015(Sun)
Price: Provided as a dish of the 10,000 yen dinner course (tax and service charge included)
THE SOCIETY（25F） Chief Cocktail Designer Takayuki Suzuki
Cocktail "First Spring Storm"
Dessert d' ART "Parfait secret"
Period: 31 Mar. 2015(Tue)-14 Jan. 2015(Sun)
Price: ◆Tea time （14:30-17:00） 1,800yen <Served with coffee> (tax and service charge included)
◆Dinner time（17:30-22:00） 1,200yen (tax and service charge included)
* Please note that menu is subject to change depending on availability.
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.
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.