vol. 9 Chiaki Horikoshi's Wabi-Sabi RESTAURANT

Hotel culinary artists express their creativity in ART colours.
Taking part are Tateru Yoshino, chef of tateru yoshino bis;
Yoshiaki Takada, chef of the restaurant Hanasanshou; and Takayuki Suzuki, cocktail designer.



■The Society (25F) Takayuki Suzuki

Designed to express the Wabi-Sabi world of the flamenco dancing artist Horikochi. Southern Spanish sherry is mixed with famed Ginjyo sake from Niigata and citric bitters and presented in the image of an Andalucian orange tree lined street.
Fragranced with Japanese yuzu from the end of the winter season, this marriage of fragrances is a delight.
Period: 2014. 3/10(Mon) - 5/18 (Sun)
Price: 1,500yen (tax and service charge included)


Hanasansho (25F) Yoshiaki Takada, Head Cook

"Sakura flower poached Spanish mackerel"
This simple approach to presentation and colour defines perfectly Wabi-Sabi.
Gently fragranced sakura petals entice the taste buds to envisage spring.
Period: 2014. 4/1(Tue) - 4/30 (Wed)
Period: 950yen (tax and service charge included)

tateru yoshino bis(25F) Chef Tateru Yoshino

"Nougat glacé"
Dessert from the recently reformed restaurant, tateru yoshino biz. Honey,
meringue, and a frozen cream mousse make for a simple yet refreshing sweet.
Period: 2014. 3/10(Mon) - 5/18 (Sun)
Price: 1,000yen (tax and service charge included)


■ART Lounge (25F)

"Wabi-Sabi scone menu"
As Artist Horikoshi’s western style is mixed with the Japanese beauty on show in the hotel, we decided to do the same style mix with a western afternoon tea classic, scones, in a traditional Japanese tea room style.
After taking in the exhibition works what better way to relax than to enjoy the playful scone menu in the ART Lounge.

Period: 2014. 3/10(Mon) -- 5/18 (Sun)
Price: 1,500yen (tax and service charge included)

* 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.