Springtime cuisine with a French twist Dishes prepared by executive chef Masahiro Ishihara of Blanc Rouge at The Tokyo Station Hotel speaks of elegant, high-end modern French cuisine. The acclaimed chef sources his produce from all over Japan with menus typically skewing toward prime meats and seafood.
Ishihara’s Petit Menu Prantaniere lunch course (¥8,000, tax included; service charge and some options are extra) served from 11:30 a.m. to 2 p.m. and available until April 30 is no exception.
Classic, but contemporary dishes redolent of spring include sea bream marinated with cherry blossom and white asparagus, pan-fried fish with bamboo shoots and tomato flavored in kо̄ji (Aspergillus oryzae) , and a special dessert. Steak and a beef stew option round out the Gallic mains.