Sponsored post in association with Andaz Tokyo
Ever since opening on the top of the 52-storey Toranomon Hills complex in June 2014, Andaz Tokyo has been putting together a respectable fan base with its personalised service and at-home feel, both of which compare favourably with the fierce competition found in a city where hospitality is emphasised to no end.
Andaz Tokyo also just happens to house an excellent restaurant, the signature Andaz Tavern on the 51st floor, where a European menu of seasonal Japanese ingredients welcomes diners throughout the day. This fine eatery's latest endeavour was a unique combo of food and flowers: joining forces with Tokyo-based flower artist Nicolai Bergmann, the hotel's executive chef, Gerhard Passrugger, came up with both lunch and dinner menus incorporating the art of floral design. Served on October 9 and 10, the experiment was a success – as we witnessed at lunchtime on the first day of the event.
Working with Andaz Tavern's familiar marriage of European provincial cuisine and seasonal Japanese ingredients, Bergmann put his skills into action by crafting flower arrangements matching perfectly with Passrugger's dishes, capturing the best of the season with refined pieces of culinary art.
The prix fixe lunch kicked off with an appetiser of seasonal Pacific saury escabeche and warm potato salad with avocado and salmon roe, served on a flower box. For this one, chef Passrugger told us he'd imagined a young noblewoman walking through a garden on an early autumn day, of course with a bouquet in hand. And as we embarked on a culinary journey from the savoury saury and mild potatoes toward the salmon roe resting on fresh flowers, we just might have felt where the inspiration was flowing from.
Next up was a soup of celery and chestnut that took us deep into the woods to stroll through grass covered with cracked chestnuts. The bowl was surrounded with an array flowers and nuts, while the sweet and mild flavours in the soup matched nicely with the texture of fresh celery. The rich flavours of maitake mushrooms and jamón ibérico were on hand to represent the musky and aged smell of the autumn forest.
Heading toward the main course, we seemed to move later and later into autumn. Sitting pretty in the middle of a wreath full of produce was juicy roasted quail, served with toasted brioche seasoned with saffron sauce, as well as with pumpkin and slices of black truffles. For this one, the warm quail and crispy brioche were supposed to symbolise the sunlight warming up the ground, while the earthy scents from the pumpkin and truffles stood for the coming of winter.
Last up was a composition of persimmon desserts, which invited us to sample a fun variety of textures and sweet flavours as we jumped from one pretty creation to the next. All in all, the flower designs matched admirably with the dishes, expressing a cohesive story that turned a simple Friday lunch into a veritable autumn adventure.
Chef Passrugger
The 'flower dining' experiment may be over, but Andaz Tavern continues to serve up mouthwatering lunches in spacious, warm and stylish surroundings. Why not head over later this autumn to experience the exclusive treats and stunning 51st-floor views for yourself?
The hotel is also preparing a range of festive events for the upcoming holiday season: every evening between December 19 and 25, Andaz Tavern will put on a Gala dinner prepared with premium fare such as foie gras and Miyazaki beef tenderloin. On the final day of 2015, a special New Year's Eve dinner – complete with all-you-can-drink champagne and wine pairings – will be held in the warm and homely restaurant, inviting you to count down to 2016 in style with live music entertainment.
For more information, visit the hotel's website.