A palace fit for a culinary king

You can sample the culinary delights of French chef Patrick Henriroux at the Crown Restaurant of the Palace Hotel in Tokyo on Nov. 21 and 22.

Henriroux is the owner- chef of La Pyramide, a two-star Michelin restaurant in Vienne, France. Opened by Fernand Point, the father of modern French cuisine, the restaurant has produced famous French master chefs such as Paul Bocuse and the Troisgros brothers.

The special menus prepared by Henriroux include roasted French perdreau (young partridge), cooked in front of dinners, and his trademark chocolate Piano dessert.

Henriroux has been the technical adviser to the Crown Restaurant since 2003 and has held a number of culinary fairs at the restaurant. This will be the last opportunity to savor La Pyramide’s French menu in Japan before the Palace Hotel closes temporarily in January for reconstruction.

The special courses are prepared for dinner (¥18,900) on Nov. 21 and 22, and for lunch (¥12,600) on Nov. 22 (Prices include tax, but not service charge and drinks).

The Palace Hotel Tokyo is a three-minute walk from Exit C10 of Otemachi Station or an eight-minute walk from Tokyo Station. For more information and reservations, call (0120) 77-0597.

Cirque Culinaire comes to town

The Peninsula Tokyo hosts a large-scale culinary fair from Nov. 21 to 24 that will bring together more than 30 chefs, winemakers and brewers from around the world for Cirque Culinaire.

The fair commences with a cocktail reception in the Peninsula’s restaurant The Lobby, followed by a Charity Gala Dinner and wine auction in The Grand Ballroom (¥50,000, including the reception), to benefit the Make-A-Wish Foundation of Japan.

The seven-course dinner will be presented jointly by The Peninsula and a group of international chefs — Kelly McCown of Napa Valley’s Rubicon Estate, Philippe Keller of D’Sens in Bangkok, Greg Doyle and Grant King of Sydney’s Pier, Kiyomi Mikuni of the Hotel de Mikuni in Tokyo, Chi Keung Tang of The Peninsula’s Hei Fung Terrace and the hotel’s executive pastry chef, Shigeru Nojima. The dinner will be complemented with the renowned wines of Burgundy’s Olivier Leflaive and Bordeaux’s Pichon Longueville Comtesse de Lalande.

During the fair, the hotel’s restaurants — Peter, Hei Fung Terrace, The Lobby, Tsuruya and The Peninsula Boutique & Cafe — will host more than 25 culinary events, such as winemakers lunches and dinners, tastings, champagne breakfasts and afternoon teas.

The Peninsula Tokyo is connected to Hibiya and Yurakucho stations, and is a three-minute walk from Ginza Station. For a full listing of events and reservations, visit or call (03) 6270 2691, between 9 a.m. and 5 p.m.

Stellato anniversary bash

To celebrate its 10th anniversary on Nov. 21, international restaurant Stellato in Shirokane, Tokyo, is throwing a special cocktail party.

Stellato will offer unlimited drinks, a selection of foods that represent the restaurant’s past as well as its future aspirations, live entertainment such as cooking displays by chef Takaki Kikuchi and music, and a charity raffle with prizes of fine wine and champagne.

For unlimited drinks and food from 7 p.m. to 11 p.m., the price is ¥5,000, and from 11 p.m. to late there will be a one-coin bar. All proceeds will go to the Make-A-Wish Foundation of Japan.

Stellato is a two-minute walk from Exit 1 of Shirokanedai Station. For more information and reservations, call (03) 3442-5588.

In line with the nationwide state of emergency declared on April 16, the government is strongly requesting that residents stay at home whenever possible and refrain from visiting bars, restaurants, music venues and other public spaces.
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