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A
few years ago, ‘farm-to-table’, ‘eating local’ and ‘sustainability’,
were just buzzwords in a fast-moving world quick to catch on
to new phrases to serve as bait in marketing campaigns.
Today, they are intrinsic to the hospitality industry, often the
differentiating factors in a cookie cutter world. Since business
and pleasure are no longer mutually exclusive, and travellers
look at trips as opportunities to soak up experiences—both
cultural and culinary—offering authentic dishes, crafted from
locally sourced ingredients, is the future. It gives guests a
chance to go beyond set menus catering to the lowest common
denominator, is far healthier, and helps sustain the local
economy. At Andaz, it is a part of the ethos. Chefs tie up with
local farms, cultivate micro greens on the property and use
indigenous techniques and recipes to rustle up some of the
best local dishes you can sample.ANDAZ TOKYO TORANOMON HILLS
Sun Rises on Gastronomy
In Andaz Tokyo Toranomon Hills, perched on the 51st floor
is Andaz Tavern, the hotel’s signature restaurant, with a
stunning view of the city. Its USP is country-style European
fare prepared with Japanese ingredients. The signature
Lobster Bisque is served with parsnip cream and Hokkaido
Sea Urchin.
Since indigenous is the foundation on which the menus
are built, they change every season. If autumn has the
matsutake mushroom, summer will have Kakigori desserts
in the Pastry Shop. At Andaz Tavern, also try the Tsukiji
market sashimi platter—Tsukiji is a famous fish market
from where the chefs regularly source premium fish and
is highly regarded. For the ultimate sushi experience,
head to the Rooftop Bar, where you will find a cozy eight-
seat restaurant, the Sushi. Using the freshest seasonal
ingredients, prepared by Master Sushi Chefs, the ‘omakase-
style’ (directly translates to ‘respectfully leaving another to
decide what is best’) set menu is highly recommended. The a
la carte menu also has a wide variety of seasonal fish—from
barracuda to whelk (sea snails), squid to salmon roe (also
called red caviar), and mackerel to Pacific saury.KNOW YOUR
INGREDIENTS
n Matsutake
mushroom: It has a
unique, rich taste and a
sweet and spicy aroma—
you could call it the
equivalent of the black
truffle for the Japanese.n Kakigori desserts:
The Yamanashi
prefecture in Chubu is
famous for its yield of
fruit—grapes, peaches,
plums and cherries.
Andaz Tokyo Toranomon
Hills makes good use of
these in various mouth-
watering desserts.Traditional Japanese
breakfast created
with local seasonal
ingredients.The famous Lobster
Bisque served tableside.Authentic European
cuisine presented in
a Japanese-inspired
Bento lunch box.74 travelandleisureindia.in