Travel | HOTELS & RESTAURANTS

Springtime cuisine with a French twist

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.

Blanc Rouge also offers diners three private dining rooms for hire as an alternative to the main dining space. The rooms seats four to 12 people and booking fees range from ¥11,000 to ¥16,500. Reservations can be made via telephone or the restaurant’s website.

The Tokyo Station Hotel is adjacent to Tokyo Station. For more information about Blanc Rouge and this offer, visit https://www.thetokyostationhotel.jp/restaurants-shop/restaurant-blanc-rouge/ or call 03-5220-0014 (Blanc Rouge).

Local specialties to satisfy the palate

Local specialties to satisfy the palate

Until May 31, delicacies from the city of Ureshino, Saga Prefecture, await to caress the senses with the flavors of famed Ureshino green tea and dishes such as Saga beef or chicken from the village of Mitsuse, raised on a diet rich in clean air and water, at the Grace of Saga and Ureshino Green Tea Fair at ANA InterContinental Tokyo.

At traditional Japanese restaurant Unkai, the ¥8,500 lunch kaiseki (traditional multicourse cuisine) option Saga no sora (Saga sky) starts with Ureshino green tea soup, brewed in ice, and ends with Ureshino green tea ice cream served with a fruit sauce.

At both the lunch and dinner course called Saga no yoi (Saga evening) , priced at ¥16,000, guests can enjoy a dish of Ureshino onsen-yu dofu , a mild tofu cooked in the waters of Ureshino’s hot springs. Rice steamed with Takesaki crab and puffer fish with spring vegetables are also served at the dinner. Meals can be crafted to pair with three kinds of Ureshino green tea (¥3,000) or four kinds of sake (¥5,000). Tax and service charge runs extra.

ANA InterContinental Tokyo is five minutes from Tameike-sanno and Roppongi-itchome stations. For reservations and more information, visit https://anaintercontinental-tokyo.jp/dine/unkai-restaurant/ or call 03-3505-1185.

Respite for leisure, business guests alike

Respite for leisure, business guests alike Boasting an unrivaled location in the heart of Osaka and spectacular views, The Royal Park Iconic Osaka Midosuji that opened on March 16 lies on the doorstep of the city’s historical main boulevard .

With 352 spacious guest rooms and suites designed for leisure and corporate travelers alike, its interiors speak of sophistication, elegance and calm.

The hotel caters to guests ranging from individuals to families and is committed to the Royal Park brand’s renowned spirit of hospitality.

The property provides a warm residential ambiance, exceptional levels of personalized assistance and all the comforts discerning guests require. Of note are a dedicated executive lounge, gymnasium and convenient in-house coin laundry service.

Tasked with redefining expectations of what a hotel restaurant can be, The Blink all-day dining restaurant, located on the 15th floor, takes its cues from Manhattan’s dining scene. The layout allows guests and visitors from all persuasions to enjoy contemporary French cuisine in a relaxed setting.

The Royal Park Iconic Osaka Midosuji is three minutes from Yodoyabashi Station and four minutes from Hommachi Station. For more details, visit https://www.the-royalpark.jp/ic/osakamidosuji/en/ or call 06-4707-1111.

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