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Friday, June 20, 2008


Fine French wines and fruity desserts

Conrad showcases Master of Wine

The Conrad Tokyo is offering wine connoisseurs a rare opportunity to experience a special dinner featuring wines selected by world-renowned Master of Wine Ron Georgiou on June 23.

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Georgiou is the CEO of The Wine Oracle and one of only 264 holders of the master of wine appellation, one of the most respected wine qualifications in the world.

At the Gordon Ramsay at Conrad Tokyo, Ramsay's only restaurant in Asia, guests will enjoy a seven-course degustation menu created by chef Shinya Maeda to showcase some of Ramsay's favorite dishes and elegantly match the exceptional wines personally selected by Georgiou.

The dinner starts at 7 p.m. and costs ¥30,000 per person.

The Conrad Tokyo is located at the Tokyo Shiodome Building, a one-minute walk from Shiodome Station.

Reservations are required. For further information or reservations, call (03) 6388-8000.

Hilton Tokyo fruit desserts

More than 30 sumptuous desserts, using the freshest mangoes, melons and other tropical fruits are on the menu at the Hilton Tokyo's Marble Lounge fruit dessert promotion.

Among the buffet selections are a jumbo-size, 60-cm melon and mango tart, passion and mango opera cake, lemon roll cake, etc.

"Cold Marble" ice cream, made just the way you want with berries or various sauces and toppings, and the ever-popular chocolate fountain with fresh fruit are also available.

The buffet runs through Aug. 31, between 2:30 p.m. and 6 p.m., and costs ¥3,465 for adults and ¥2,171 for children from Monday to Friday, and ¥3,869 and ¥2,286 Saturday, Sunday and holidays.

The Hilton Tokyo is a two-minute walk from Exit C8 of Nishi-Shinjuku Station or a 10-minute walk from the West Exit of Shinjuku Station. For more information and reservations, call (03) 3344-5111.

New Brasserie Paul Bocuse opens

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The fifth restaurant of M. Paul Bocuse in Japan, Brasserie Paul Bocuse la Cave, has opened in Hiroo, Tokyo.

Besides its quality authentic French dishes, the great appeal of the restaurant, with a wine cave-theme interior, is the wide selection of some 200 reasonably priced wines. Carefully selected by Hiroyuki Hiramatsu, some of the most famous and rarest wines cost from just ¥4,000 a bottle, which is very inexpensive considering their quality and average prices at restaurants.

On the list is Pommery Brut Royal (¥6,300), Chateau Durfort-Vivens 2004 (¥5,250), Faiveley 2006 (¥4,000), etc.

Hiramatsu Inc., which runs the restaurant, has also reduced the wine prices at its three other Paul Bocuse brand restaurants in Tokyo to the same level as prices at wine shops so that its customers can enjoy wine more readily with their French meal.

Brasserie Paul Bocuse la Cave is located on the basement floor of the Cafe des pres open cafe near Exit 3 of Hiroo Station, and is open from 11:30 a.m. to 2:30 p.m. for lunch and from 5:30 p.m. to 10 p.m. for dinner. For more information, call (03) 3448-0049 or visit www.hiramatsu.co.jp

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