Tokyo Station Hotel Celebrates 110th Anniversary with Summer Degustation Menu

This year, the Tokyo Station Hotel, located at 1-9-1 Marunouchi, Chiyoda-ku, Tokyo, proudly celebrates its 110th anniversary. To commemorate this significant milestone, the main dining establishment, Restaurant Blanc Rouge, unveils a new summer menu starting in June, featuring their signature course, "Nouvelle Cuisine Japonaise Française Degustation."

This exquisite menu marries the bounties of land and sea with a selection of premium ingredients sourced from all over Japan. The summer highlights include delicacies such as live lobster from Chiba and Kochi, sea urchin from Iwate and Hokkaido, tender lamb from Hokkaido, and the revered Tokyo beef. Diners are invited to indulge in various dishes that promise a harmonious blend of flavors inspired by the seasons.

The concept of Blanc Rouge centers around "Nouvelle Cuisine Japonaise Française Degustation," which emphasizes the careful selection of the best seasonal ingredients and enhancing their natural flavors through innovative combinations. The chef embarks on a journey across Japan to personally procure seasonal and local products, employing authentic French cooking techniques to create each dish. Expect an elaborate menu with over 20 diverse ingredients presented in a manner reminiscent of a kaiseki (traditional Japanese multi-course) meal, showcasing the richness of Japanese culinary culture.

One of the standout dishes in the new summer menu is the "Ise Lobster from Chiba and Kochi, and Sea Urchin from Iwate and Hokkaido," designed to evoke the coolness of the summer heat. The exceptional freshness of the Ise lobster is showcased through a quick blanching process that retains its exquisite taste. Complemented by the rich and creamy sea urchin, diners can savor both contrasting and harmonious flavors. Accompanying this dish is a freshly baked, homemade pão de queijo-like bread sprinkled with sakura shrimp powder, offering a delightful chewy texture that plays well with the contrasting temperatures of the dish.

Another remarkable offering is the "Tenchiku Tachiuo from Kochi and Tokyo Beef," where the tender fish is cloaked in fine kataifi pastry, resulting in a crisp outer layer and a delicate texture inside. The Tokyo beef, roasted at low temperatures to preserve its juices, is served with a sauce that amplifies the flavors of tomatoes and black garlic for a truly enriching experience.

The menu continues to shine with dishes like lamb from Hokkaido, adorned with a mildly spicy sauce enhanced by grilled eggplant, complemented by the sweetened taste of Aki Oyster Scallops from Nagasaki, and Okinawa's sea grapes, bringing together a medley of coastal and earthly flavors in one plate. Each mouthful offers a cascade of tastes that are sure to engrave wonderful summer memories in the hearts of diners.

A special highlight is the option to enhance the main course with the exemplary Sendai Beef filet served in Rossini style, featuring luxurious foie gras and aromatic black truffles, embodying the essence of French fine dining. Customers can select from a variety of beef cuts, ensuring a personalized experience on each visit.

Additionally, the restaurant offers a limited-time special commemorative lunch course from July 1 to September 5, as part of the 110th anniversary celebrations. This curated experience invites guests to savor a variety of seasonal dishes in an ambiance steeped in history and tradition.

The summer menu, prominent from June 1 through August 19, further showcases vibrant ingredients such as corn from Chiba and Hokkaido, summer truffles, and a selection of seasonal vegetables. Guests will savor an unforgettable culinary adventure harmonizing the flavors of Japan, led by chefs dedicated to their craft.

To secure a table at this prestigious dining destination, reservations are encouraged to experience the art of dining embodied in the Tokyo Station Hotel's dining philosophy.

For more details, visit their official website or reservation links at:
Official Website
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