Our head cooks and chefs have recreated the "YOKAI TOUR" in the form of fine dishes and cocktails.
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 A Van Tateru Yoshino (25F)
Takayuki Suzuki, Cocktail Designer, and ART AROMAREA aromatherapist Asato Koizumi
■Hanasansho （25F） Yoshiaki Takada, Head Cook
“A-la-carte dish -Flash-broiled Pike Conger”
Now, conger pike is in season. We invite you to savor the delights of the head chef which can only be enjoyed at this time of year.
* Included in the "kaiseki" lunch and dinner course.
2,079 yen(tax and service charge included)
Period: 7/1 (Mon) - 7/31 (Wed)
■the Restaurant tateru yoshino Shiodomé（25F） Chef Tateru Yoshino
“Essence de maïs en gelée”
Offered as an hors d'oeuvre in the "Dinner" course for 8,700 yen and 11,500 yen (tax and service charge included)
Period:2013. 7/1 (Mon) - 7/31 (Wed)
“Jellied terrine with Jambon Persillé and lots of parsley”
2 course dinner 3,200 yen (two dishes/tax and service charge included)
3,200yen (tax and service charge included)
Period:2013. 8/1 (Thu) - 8/31 (Mon)
“YOKAI dessert set”
This special dessert on the theme of the Exhibition is served with coffee or tea.
1,800 yen (tax and service charge included)
Period:2013. 6/3 (Mon) - 9/1 (Sun)
* 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.
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.
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
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.