Home > Life in Japan > Travel
  print button email button

Friday, Feb. 5, 2010

HOTELS & RESTAURANTS

World Chocolate Master's sweets

Grand Hyatt Tokyo's pastry sous-chef, Shigeo Hirai, was crowned World Chocolate Master 2009 at the biennial competition in October in Paris, recognized as the world's most important competition for chocolatiers and pastry chefs.

News photo

Just in time for Valentine's Day, some of Hirai's award-winning creations are available at the Grand Hyatt Tokyo's Fiorentina Pastry Boutique.

Chocolate gift box Haute Couture Collections, ¥2,000, contain two pieces each of two types of chocolate bonbons — Button, with walnut ganache, and Collection, with lime paste and lime caramel.

Chocolate mousse cake Mode, which has layers of brownies, hazelnut nougat, apricot compote and black and white chocolate, is sold at ¥700 for a slice and ¥3,800 for a whole.

Fiorentina Pastry Boutique also sells other special gift boxes, such as the Will You Be My Valentine? Chocolate Collection, ¥4,800, filled with five kinds of sweets, and Carres de chocolat, ¥900, containing two pieces each of dark chocolate, milk-almond chocolate and white chocolate with berries.

The sweets are sold through Feb. 14 between 10 a.m. and 10 p.m.

The Grand Hyatt Tokyo is located in Roppongi Hills, a three-minute walk from Roppongi Station. For details, call (03) 4333-8713.

Michelin-starred chef's visit

Hilton Tokyo's Michelin-starred French restaurant, Le Pergolese, will hold a special dinner fair in accordance with the visit of the restaurant's consultative chef, Stephane Gaborieau, from Feb. 16 through 20.

Gaborieau, the chef of the Michelin-starred restaurant of the same name in Paris, is a recipient of the acclaimed MOF — Meilleur Ouvrier de France, the highest award bestowed on craftsmen in France. The chef will be working in the restaurant's open kitchen during his stay. On Feb. 16 and 17, he will cook a special six-course dinner, which includes his newly created dishes for spring and signature dishes from the Paris restaurant, priced at ¥19,800.

News photo

To accompany the courses, highly acclaimed wines, such as Cha^teau Margaux and Cha^teau Mouton Rothschild, are available. Sets of three wines by the glass cost ¥11,000, ¥13,000 or ¥16,000.

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. A free shuttle bus is also available from Shinjuku Station. For more information or reservations, call (03) 3344-5111.

Nikko Tokyo's Sardinian fair

Hotel Nikko Tokyo's Mediterranean restaurant, Ocean Dining, is holding a Festa di Italiano Sardegna culinary fair, focusing on delicacies from Sardinia, throughout February, with a special visit from Feb. 5 through 14 by chef Adriano Mario Guernieri, who is from the island.

News photo

Guernieri served as the executive chef of the Hotel Cervo, a five-star hotel at Sardinia's Costa Smeralda resort for many years, and is the owner-chef of Ristorante da Adriano on the island.

Under his supervision, a variety of dishes using typical Sardinian delicacies, such as bottarga (cured fish roe), fregula (pasta similar to couscous) and pecorino cheese, are served for the lunch buffet and dinner courses.

The lunch buffet is held between 11:30 a.m. and 2:30 p.m. and costs ¥3,360 on weekdays and ¥4,200 on weekends and holidays. For dinner, three courses are available at ¥5,775, ¥7,350 and ¥8,925 between 5:30 p.m. and 10 p.m.

On Feb. 11 from 11:30 a.m., the chef will hold a cooking seminar on how to cook fregula and will reveal his original ravioli recipe. The seminar costs ¥5,250, including lunch from 1:30 p.m.

The Hotel Nikko Tokyo is adjacent to Daiba Station on the Yurikamome Line. For more information or reservations, call (03) 5500-5642.



Back to Top

About us |  Work for us |  Contact us |  Privacy policy |  Link policy |  Registration FAQ
Advertise in japantimes.co.jp.
This site has been optimized for modern browsers. Please make sure that Javascript is enabled in your browser's preferences.
The Japan Times Ltd. All rights reserved.