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Friday, Oct. 8, 2010

HOTELS & RESTAURANTS

Bourbon Steak creations visit Tokyo

The ekki Bar & Grill at the Four Seasons Hotel Tokyo at Marunouchi will invite executive chef David Varley from Bourbon Steak of the Four Seasons Hotel in Washington for a culinary event from Oct. 15 to 27.

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Bourbon Steak is produced by Michelin-starred chef Michael Mina, who focuses on creating artistic dishes with meat and seasonal seafood, vegetables and fruits.

For the event, Varley has created dishes using Japan's autumn delicacies: for example, king crab with kanzuri (a yuzu-flavored, red pepper-based paste produced in northern Japan); salad of late autumn vegetables with sesame and Japanese pears; and sauteed sea bass with seaweed tsukudani (seaweed stewed in soy sauce) and cuttlefish.

A wide selection of grilled dishes created by Varley can be savored in courses for lunch (¥3,900), dinner (¥8,800 or ¥10,800), a wine pairing tasting menu (¥18,000), weekend brunch (¥3,900 or ¥4,900), or a la carte.

On Oct. 15, Varley will be in attendance at the hotel, preparing a special dinner course paired with California wines for ¥18,000. The special dinner event takes place from 6:30 p.m. to 10 p.m.

The Four Seasons Hotel Tokyo at Marunouchi is adjacent to the south end of Tokyo Station and a three-minute walk from Kyobashi Station on the Tokyo Metro Ginza Line. For more information or reservations, call (03) 5222-5810.

Shepherd's pie lunch in Roppongi

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The Grand Hyatt Tokyo's Oak Door restaurant — which specializes in premium-quality meats and ingredients cooked in oak-fired ovens — is offering its shepherd's pie lunch and autumn set menu dinner through Nov. 30.

The shepherd's pie is made with potatoes from Hokkaido and lamb from Australia. The traditional, heartwarming English dish is a suitable meal as the weather turns chillier in autumn. The lunch set costs ¥1,800 and is served with salad or soup, and coffee or tea.

The autumn set menu dinner, priced at ¥8,500, includes organic rocket salad with pears, pecorino, caramelized walnuts and red-wine dressing; pumpkin soup topped with sour cream; a choice of roasted, honey-marinated duck breast with cranberry jelly or grilled New Zealand venison loin with beet jam and green peppercorn sauce; a choice of a side dish of Brussels sprouts with bacon or mashed potatoes; chestnut tart and chestnut ice cream; and coffee or tea.

The Grand Hyatt Tokyo is a three-minute walk from Roppongi Station on the Toei Oedo Line or the Tokyo Metro Hibiya Line. For more information or reservations, call (03) 4333-8784.

Yokohama dances with Degas

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Coinciding with the exhibition of works by Edgar Degas at the Yokohama Museum of Art, the InterContinental Yokohama Grand is holding a special food promotion until the exhibition ends Dec. 31.

The first-floor pastry shop The Patisserie is selling sweets called Toeshoes (¥420, limited to 30 each day) inspired by Degas' masterpiece "L'etoile" — being shown in Japan for the first time. From Nov. 19, a Tutu Cake (¥560) and an Etoile Roll (¥840) will be added (each limited to 20 per day).

At the second floor French restaurant Azur, guests with exhibition tickets or stubs will receive a 10 percent discount.

At the lounge and bar Marine Blue, coasters are printed with a ¥100 discount on tickets to the exhibition.

In the hotel will be art objects made by the hotel's art decorator to reflect Degas' artworks.

Also, a special accommodation plan featuring a one-night stay with breakfast and tickets to the exhibition is available from ¥10,000 per person, double occupancy, through Dec. 30.

The InterContinental Yokohama Grand is a three-minute walk from Minatomirai Station or a 10-minute walk from Sakuragicho Station. For further information, call (045) 223-2222.



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