东京新大谷酒店行政层禅

This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative.

The Tokyo location was born from a meeting between the founder of the Hotel New Otani and the owner of the Paris flagship. The original restaurant, established in 1582, is said to be where the fork was first introduced. The legendary ‘Three Emperors Dinner’ at the 1867 Paris Exposition remains a historic milestone. Among the enduring specialities, the Three Emperors- style goose foie gras remains a constant. This stage for haute cuisine continues to foster connections and inspire harmony.

The Chinese character for ‘food’ combines the characters for ‘person’ and ‘good’, hence the saying of Akasaka Shimabukuro, ‘food makes us better’. With gratitude for the bonds he forms with guests and those around him, the chef follows his own culinary path. The mellow flavour of the clear broth used in wanmono derives from shaved bonito flakes. Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat. The calligraphy on the wall says ‘go-en’, ‘personal connections’, echoing the restaurant’s whole-heart

The chef grew up eating vegetables from the family garden in Yamagata and the restaurant is the fulfilment of a dream that one day he would serve cuisine made with vegetables grown by his parents. Deep-fried tofu leavened with those veggies brings the seasons of his hometown to the table. His affection for his ingredients inspired him to prepare kombu soy sauce for his sashimi, reusing the kombu from the soup stock. Akanezaka, the older name for Akasaka meaning ‘Red Hill’, conjures crimson associations of sunrise and sunset.

To spread the joy of Kyoto cuisine beyond the ancient capital, Kikunoi opened a Tokyo branch. Guests are warmly greeted with cheerful calls of ‘Oide-yasu!’, a traditional welcome in the Kyoto dialect. While located in central Tokyo, the mood, taste and feel of the restaurant are pure Kyoto. Yearly events are woven into the menu, and eye-catching dishes served on brilliantly decorated plates. Western ingredients are included too, expressing contemporary flavours. An attractive feature is the choice of tatami mat or counter seating, combining the charms of ryotei and kappo.

Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture.

Black-and-white photos of the palace of Versailles adorn the walls; the palace symbolises the era when France was at the height of its splendour, and pays homage to the restaurant’s name, which means 'glory'. Paying respect to the development of French cuisine from the dishes favoured by the royal court, the chef adds a modern twist with his own hand, blending classic influences with contemporary elements. The pairings of international wines are another reflection of his modern sensibility.