Hotel culinary artists express their creativity in ART colours.
Taking part are Tateru Yoshino, chef of tateru yoshino bis;
Motomichi Sekiguchi, chef of the restaurant Hanasanshou; and Takayuki Suzuki, cocktail designer.
tateru yoshino bis（25F） Executive Chef TATERU YOSHINO
"Saute of cep mushrooms, Bordeaux style"
Period: 1 Oct. 2015(thu)-30 Oct. 2015(Fri)
Price: Provided as a dish of the 10,000 yen course (tax and service charge included)
Hanasansho（25F） Head Chef Motomichi Sekiguchi
Period: 14 Sep. 2015(mon)-31 Oct. 2015(sat)
Price: 9,504yen (tax and service charge included)
THE SOCIETY（25F） Chief Cocktail Designer Takayuki Suzuki
"Japanese red pine highball"
Dessert d' ART "Popover, caramelized apples served with vanilla ice cream"
Period: 14 Sep. 2015(mon)-29 Nov. 2015(sun)
◆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.
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.
Head Chef Motomichi Sekiguchi
Born 1979 in Kanagawa Prefecture.
Chief Cocktail Designer Takayuki Suzuki
Graduated From New York International Bartenders’ School.
Authored the book “Perfect Martini”.