Dishes created by executive chef Masahiro Ishihara of Blanc Rouge at The Tokyo Station Hotel are sophisticated, yet simple in their execution. They are healthy, yet flavorful, and innovative while remaining true to the tenets of French cuisine.
Ishihara’s latest course menu, Balance Up Rouge La Sante (¥10,000, tax included, service charge extra) is no different and is available until Aug. 15.
Served at both lunch and dinner (11:30 a.m. to 2 p.m. and 5:30 to 9 p.m.), the course features a rich medley of vibrant vegetables, as well as prime seafood and meat. A starter of a verdant, vitamin-rich gazpacho soup, big on both taste and visual appeal, sets the tone of the meal before diners work their way up to a wagyu beef main and finish with a comforting yogurt-based dessert.