Four Seasons Hotel Tokyo at Marunouchi Unveils a New French Restaurant Opening This April (Japon)
Renowned Hong Kong-based architect André Fu and Hokkaido-based Michelin three starred French Chef Hiroshi Nakamichi infuse their passion and inspiration into a dining venue opening in April 2015 |
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Four Seasons Hotel Tokyo at Marunouchi Unveils a New French Restaurant Opening This April (Japon)
Renowned Hong Kong-based architect André Fu and Hokkaido-based Michelin three starred French Chef Hiroshi Nakamichi infuse their passion and inspiration into a dining venue opening in April 2015 |
Catégorie : Asie Pacifique - Japon - Économie du secteur
vRénovation ou nouveauté dans un établissement
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Four Seasons Hotel Tokyo at Marunouchi will launch a new French restaurant this April, the newest addition to Tokyo foodies’ must-visit list.
Located in Tokyo’s most prestigious Marunouchi business district and designed by Hong Kong-based architect André Fu of AFSO, the restaurant will feature a trio of lifestyle atmospheres for different moods: the Living Room for hand crafted cocktails with a glittering city backdrop; the Gastronomic Gallery, an interactive culinary experience that animates and delights; and the Social Salon, where sophisticated but relaxed dining makes its home. With décor that is both modern and relaxing, cutting edge and natural in feel, guests will savour a wide selection of creative French cuisine from morning till midnight.
The official name of the new restaurant will be revealed at a later date The Hotel also announces the appointment of a Michelin starred Chef Hiroshi Nakamichi as Culinary Advisor of the new restaurant. Hokkaido-based French Chef Nakamichi is the owner of the Michelin three starred Moliere and one starred Asperges and Maccarina, and is acknowledged as one of the most influential French chefs in Japan. Under the concept of “farm to table” and with his strong passion for Japanese local ingredients - most of which are sourced from his hometown Hokkaido - Chef Nakamichi will offer true culinary experience to guests of Four Seasons.
The restaurant will open all day serving breakfast, lunch, afternoon tea and dinner from mid-April 2015. Opening date and pricing will be announced prior to launch.
About André FuBorn in Hong Kong, André Fu left for education in the United Kingdom at the age of 14. He graduated from the University of Cambridge in 2000 and founded AFSO in the same year to create distinct projects. In 2004, he returned to Hong Kong. His studio has since created a series of internationally-recognized works in sensuous and unique projects. Fu's approach to interior architecture combines the rigorous pursuit of new Asian sensitivities, with clarity in space planning and keen attention to details of everyday life. His studio AFSO has applied its vision of design to the fundamental qualities of space, proportion, light and lush materials. Fu's emotional spaces are created to inspire and indulge.
About Chef Hiroshi NakamichiBorn in Noboribetsu, Hokkaido in 1951, Chef Hiroshi Nakamichi has been recognized as one of Japan’s most influential French chefs and a designated Ryori (Culinary) Master by the Ministry of Agriculture, Forestry and Fisheries. He received his training in restaurants in France beginning in his early twenties and won the grand prize and a special award at a world cooking competition at the age of 31. In 2008, he was appointed as a chef for the G8 Summit in Toyako, Hokkaido. His flagship restaurant Moliere in Sapporo was awarded three Michelin stars, while Asperges in Biei and Maccarina in Makkari garnered one star in 2012 in the special edition of the Hokkaido Michelin Red Guide.
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