Marunouchi welcomes new eatery; Zen spirit meets French cuisine; prime aged beef

Marunouchi welcomes new eatery

One of the major players in the gastronomy world, Heinz Beck, has chosen Tokyo to open his new restaurant. The first establishment under his name will bring his high-end creations to Marunouchi on Nov. 7.

Beck is well-known as the executive chef of Rome’s La Pergola, the only restaurant in the Eternal City to be awarded three Michelin stars, and has operated many successful restaurants around the world.

His philosophy and his cuisine are based on two core principles; balance and taste on one hand, lightness and health on the other. At the fine dining Heinz Beck, guests can enjoy his masterpieces of modern cuisine, all carefully made with select ingredients.

For those who want to try modern Italian dishes in a more casual way, a sister restaurant, sensi by Heinz Beck, will be in the same building. The interior is designed by Kanji Ueki and Junko Koshino created the uniforms for the restaurant.

Heinz Beck is one minute from Tokyo Metro Otemachi Station on various lines. For more information and reservations, visit www.heinzbeck.jp.

Zen spirit meets French cuisine

The Cerulean Tower Tokyu Hotel in the Shibuya area of Tokyo will hold a unique banquet event titled “Tomoiki,” and featuring a fusion between the Japanese Zen spirit and French cuisine, on Nov. 12.

The event has been developed based on the hotel’s concept of transmitting culture from the hotel to future generations.

As a representative of Japanese culture, Shunmyo Masuno, head priest of Kenkoji Temple as well as president of Japan Landscape Consultants Ltd., who designed the hotel’s garden, will give a lecture on the Zen spirit.

Representing French culture, the hotel’s executive chef Nobuhiko Fukuda, who is a Chevalier, or Knight, in the French Legion of Honour, will delight diners with exclusive dishes, paired with all-you-can-drink wine.

The event is available for ¥17,000 per person, including tax and service charge. Reservations and payment in advance are required.

The venue will be the hotel’s ballroom on the second basement floor. Door opens at 6:30 p.m. and diver starts at 7 p.m. Gentlemen are required to wear a jacket.

The Cerulean Tower Tokyu Hotel is five minutes from the West Exit of Shibuya Station. For more information or reservations, call 03-3476-3533 or visit www.ceruleantower-hotel.com .

Prime aged beef

Japan’s second branch of Wolfgang’s Steakhouse will open in Tokyo’s Marunouchi district at 5 p.m. on Dec. 8, with reservations being accepted from Nov. 8.

Japan’s first branch of the New York-based steakhouse opened in Roppongi in February. Eight months after opening, customers still have to wait a month for dinner reservations.

Wolfgang’s Steakhouse uses only “prime grade” beef, the grade given to only the top 5 percent of beef in the U.S. The restaurant chain transports the beef chilled, not frozen, and keeps it for 28 days for optimal aging and tenderness. The outer third of the beef is sliced away and the remaining cuts are grilled at 900 C.

The Marunouchi restaurant will have 170 seats, and is suitable for private parties. It will also have four private rooms.

Wolfgang’s Steakhouse in Marunouchi is connected to Nijubashimae Station on the Tokyo Metro Chiyoda Line and 10 minutes from Tokyo Station. For more information, call 03-5224-6151 or visit wolfgangssteakhouse.jp .