新胜辉酒店

Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.

Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.

The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’

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.

Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.

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