The Mandarin Oriental, Tokyo’s Michelin-rated one-star restaurant Signature will be offering a Michelin Star Trilogy dinner, combining the gastronomy of Tokyo with the French cities of Lyon and Nice from Oct. 6 to 10.
The event, from 5:30 p.m. to 10 p.m., will feature three Michelin-starred chefs: Olivier Rodriguez of Signature, Nicola Le Bec of his two-star self-titled restaurant in Lyon and Keisuke Matsushima of his one-star self-titled restaurant in Nice.
The common characteristics of the three chefs are their modern and artistic creations made with innovative and creative ideas free from tradition. They will take turns preparing dishes for two courses, priced at ¥14,000 and ¥20,000.
Enjoy the unconventional use of autumn flavors specially crafted by these celebrity chefs, who combine for an incredible four-star experience.
The Mandarin Oriental, Tokyo can be accessed directly from Mitsukoshimae Station. For more information, call 0120-806-823.
Fall flavors with domestic wines
The Hotel Century Southern Tower in Tokyo will hold its Colors of Japan culinary fair at its 20th-floor restaurant Tribeks through the month of October.
Lunch and dinner courses during the month allow diners to enjoy the marriage of French style with Japan’s autumn ingredients. These courses can be paired with a selection of eight domestic wines.
The popular chef’s lunch course is available for the special fair price of ¥2,940 and comes with an appetizer and main dish of your choice and use of the salad bar. The special dinner course costs ¥8,085 and features two appetizers with fish and meat main dishes. Both courses come with bread, coffee or tea, and dessert.
The domestic wines come from Yamagata, Tochigi, Yamanashi, Nagano and Kyoto prefectures, showcasing a flavor characteristic of each area. Prices start from ¥1,039 per glass or ¥4,620 per bottle.
The Hotel Century Southern Tower is a two-minute walk from Shinjuku Station. For details, call (03) 5354-2177.
Luxury hotel, luxury sushi
The Ritz-Carlton Osaka presents a Sushi Luxury Collection course through the month of October at the hotel’s Japanese restaurant, Hanagatami.
The sushi retains its usual focus on a balance in taste and appearance but is prepared in ways that break with tradition. The sushi rice may be yellow, red or black, colored by saffron, beets or squid ink, or seasoned with yuzu. Duck confit, for example, is served on yuzu rice, drizzled with some walnut oil, then topped with truffles, celery and edamame. Lightly roasted foie gras comes with mango accented by green pepper, served on saffron rice.
The 12-piece sushi set is ¥15,000, excluding service charge, and includes an appetizer, soup, a side dish and dessert. There are also six-piece (¥9,000) and 10-piece (¥12,000) sets.
The sushi set is available for dinner from 5:30 p.m. to 9:30 p.m. (last orders). Reservations are required by 3 p.m. on the day of the booking.
The Ritz-Carlton Osaka is a seven-minute walk from JR Osaka Station. For further information, call (06) 6343-7020.
Five Osaka hotels host lunch fair
Five hotels — the Hotel New Hankyu Osaka, the Ramada Hotel Osaka, the Hotel Granvia Osaka, the Hotel Hankyu International and the Hotel Hanshin — will hold a collaborative lunch fair from Oct. 1 to Nov. 30.
Using autumn ingredients, such as pumpkins, mushrooms, Pacific saury and conger eels, in all dishes, each of the Osaka hotels will prepare a lunch course for a fixed price of ¥2,000.
Desserts reflecting the season through use of fruits such as persimmons or apples are optionally available at ¥500.
The fair will take place from 11 a.m. to 5 p.m. at the Ripple restaurant at Hotel Granvia and the Rainbow at Hotel New Hankyu, from 11:30 a.m. to 2 p.m. at Lampada at the Ramada Hotel and NeN at Hotel Hanshin, and from 11 a.m. to 4 p.m. at Solamente at Hotel Hankyu International.
For details, visit www.ajimeguri.net or call (06) 6347-1401.
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