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 A Van Tateru Yoshino (25F)

Cocktails (“Autumn line”)
All sorts of lines created from woodblocks.
The patterns that emerge from these powerful lines somehow appear to be part of nature.
Cocktail patterns inspired by the lines in the works.
The lines created by the cocktails conjure up images of autumn colors projected by sunbeams shining through groves of trees from which the leaves have fallen.
[Period] 2013. 9/16 (Mon.) - 11/24 (Sun.)
1,500yen (tax and service charge included)


Hanasansho (25F) Yoshiaki Takada, Head Cook

“Autumn ensemble, hors d'oeuvre”
An hors d'oeuvre full of autumn flavors, with chestnuts and gingko nuts
[Period] 2013. 10/1 (Tue.) - 10/31 (Thu.)
2,079yen (tax and service charge included)

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

“Pomme soufflée au "KAWAHAGI" mariné”
10th Anniversary menu, ‘amuse bouche’ menu at 17,500 yen (inc. tax and service charge)
[Period] 2013. 9/1 (Sun.) - 9/30 (Mon.)


■Atrium (25F)

“Atrium Dinner Hors-d'oeuvre Portobello mushrooms and foie gras sandwiches”
* Portobello - Giant mushrooms from Shizuoka Prefecture
[Period] 2013. 9/1 (Sun.) - 9/30 (Mon.)

Special dessert during exhibition "Mont Blanc clad in Japanese Paper"
Dessert plate colored in autumnal tints (Served with coffee or tea)
1,800 yen (tax and service charge included)
Period: 2013. 9/16 (Mon.) - 11/24 (Sun.)
* Please note that menu is subject to change depending on availability.


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.