Marriott International Japan
[Tokyo Edition Toranomon] The Jade Room + Garden Terrace The second edition of “Terroir Japan”, a pairing of dishes using ingredients from all over Japan and domestic wine, “Terroir Miyagi” will be held March 27, 2024 (Wednesday) – May 26, 2024 (Sunday)
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Tokyo Edition Toranomon’s signature restaurant, The Jade Room + Garden Terrace, is introducing “Terroir Miyagi” as the second installment of the “Terroir Japan” series, which introduces the appeal of ingredients and wines from all over Japan. The event will be held from March 27th (Wednesday).
We celebrate the richness of ingredients that take advantage of the changing seasons and the characteristics of diverse regions, and the diverse expressiveness of Japan’s food culture.We offer innovative dishes using local ingredients from all over Japan and pairings with domestic wines. Introducing “Terroir Japan”. Last year, we started from Terroir Yoichi.
In the second edition, Terroir Miyagi, as in the previous edition, partner chef Tom Eakins, chef de cuisine Richard McClellan, and head sommelier Masakatsu Yatabe will introduce the charms of the production areas and producers to those from Japan. We will discover Britain from a new perspective that integrates it.
[Image 2: https://prtimes.jp/i/11305/1690/resize/d11305-1690-bae293bb119841e6b022-1.jpg&s3=11305-1690-ae8f68c75a1ba1a60c3c7384ce85ef12-1800×1200.jpg] We offer special courses where you can enjoy pairing Miyagi Prefecture ingredients with wine and sake.
Miyagi Prefecture is a treasure trove of ingredients, blessed with the delicacies of the countryside nurtured by its rich nature, and the delicacies of the sea nurtured off the coast of Sanriku, where ria-style topography and warm and cold currents intersect. The efforts of producers who are grateful for this blessing and work with pride and sincerity to create Miyagi’s unique terroir.
For the course menu, Richard McClellan, who is in charge of the kitchen at The Jade Room, selected pure red pork from Date, a brand of pork that impressed him during a visit to Miyagi Prefecture, as well as seafood such as coho salmon and red clams. A variety of local ingredients are used, including seasonal vegetables and fruits, including parsley and parsley. Enjoy a variety of dishes that bring out the characteristics of the ingredients and are created using the chef’s outstanding techniques.
“The highlight of this trip was meeting the rare Duroc pigs, which are only bred in Miyagi Prefecture and are known for their light color, wonderful flavor, and fat content.A course that incorporates a variety of ingredients from Miyagi Prefecture. I’m excited to share my cooking with you.” – Richard McClellan
We also focus on local wine producers and suggest pairings with food. In addition to difficult-to-obtain wines from up-and-coming wineries Fattoria al Fiore and Senmu Winery, which are attracting attention for their natural wines that express the charm of Miyagi’s land, this pairing includes wines from the rich natural environment. We also have a lineup of sake from Miyagi, which is famous for its traditional sake brewing that takes advantage of the local climate.
“Natural wines from Miyagi Prefecture, which have been attracting attention in recent years, are produced naturally, aiming for the best expression of the terroir, just like producers from other regions such as Hokkaido and Nagano. We will be offering wines from two wineries in Miyagi Prefecture that have received acclaim as a discovery pairing.” – Masakatsu Yatabe
Enjoy a special limited-time menu that creates the perfect marriage of dishes made with Miyagi ingredients, local wine, and sake.
MENU
snack
Coppa ham from Miyagi Prefecture
Red clams from Miyagi Prefecture, smoked radish, green tomatoes Appetizer
Scallops, peas, and caviar from Miyagi Prefecture
Miyagi prefecture beef tongue and ribs, Chinese cabbage, and soup stock Onion custard, fermented grains, barley, Hokkaido cheese
fish dishes
Coho salmon from Miyagi prefecture, white asparagus, parsley, whey Main dish
Duroc pork from Miyagi Prefecture, new potatoes, mustard, spinach pre-dessert
seasonal pre-dessert
dessert
Strawberries from Miyagi Prefecture, fresh cheese, geraniums Wine & Liquor Pairing Producer
Fattoria al Fiore/Senmu Winery/Sumie Sake Brewery/Hakurakusei/Urakasumi *Menu contents may change depending on purchasing status.
■Terroir Miyagi
Event period: March 27th (Wednesday) – May 26th (Sunday)
Price: 7 course 22,000 yen + wine & sake pairing 17,000 yen
*The above prices include 10% consumption tax and 15% service charge.
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The Jade Room + Garden Terrace
Address: 31F Tokyo Edition Toranomon, 4-1-1 Toranomon, Minato-ku, Tokyo 105-0001 Number of seats: The Jade Room Main Dining 76 seats / Private Room 8 and 14 seats, Garden Terrace 72 seats
Reservations: 03-5422-1630 or: jaderoom@editionhotels.com
The Jade Room
Business days and hours:
Wednesday/Thursday: 17:30-23:00 (L.O. 21:00)
Friday-Sunday: 12:00-16:00 (L.O. 14:00) / 17:30-23:00 (L.O. 21:00) URL: https://www.thejaderoomgardenterrace.com/
[Image 4: https://prtimes.jp/i/11305/1690/resize/d11305-1690-78fabd20620b512d7407-3.jpg&s3=11305-1690-ea3c2ab8d54c60aa2e0075e093e6719e-1440×2189.jpg] Tom Aikens Tom Aikens Profile
Tom, whose father worked in the wine industry and who spent his childhood in Norfolk gardening and cooking with his mother, learned to use fresh produce and put food at the heart of his life from an early age. After attending Norwich City College Hotel School and gaining a degree in Advanced Catering in 1989, he began his career at Mr Cavalier’s Michelin-starred restaurant in Battersea, London. After moving to the Capital Hotel and working under Philip Britten, he was chef de partie at Pierre Koffman’s La Tente Claire, which received its third Michelin star. Earn. After that, he worked for Joel Robuchon in Paris, Gerard Boyer in Reims, and Pied-à-Terre. At the age of 26, he became the youngest British chef ever to receive two Michelin stars for Pied-à-Terre.
[Image 5: https://prtimes.jp/i/11305/1690/resize/d11305-1690-9439054ea8fffbaf03de-4.jpg&s3=11305-1690-f39b42f8318da64c60a049691ecac561-1633×2449.jpg] Richard McLellan Richard McLellan Profile
A British culinary creator who uses locally sourced ingredients and values the originality of his individual culinary philosophy and approach. After working at Michelin-starred restaurants such as Tom Akins, he opened his first restaurant, Wilder Restaurant, in London in 2019. They pride themselves on not only focusing on local ingredients and creations, but also on being sustainable and environmentally conscious. In 2022, he will become the Chef de Cuisine of The Jade Room + Garden Terrace at Tokyo Edition Toranomon, where he will continue to pursue his passion for gastronomy while celebrating the beauty and depth of Japanese food culture.
[Image 6: https://prtimes.jp/i/11305/1690/resize/d11305-1690-cc0ffa3845a63f1fedb2-5.jpg&s3=11305-1690-c3bfdd3fe6780995c7c61a5c68af30bd-1200×1800.jpg] Masakatsu Yatabe Profile
Born in Tokyo
Joined Park Hyatt Tokyo in 2008, and discovered the charm of wine after visiting California’s Napa Valley. After that, he obtained his sommelier qualification. After working at Wine Kura Tokyo, a wine bar specializing in California wine, he worked as a sommelier at Michelin one-star Jean Georges Tokyo, and as a chef sommelier at Pierre Gagnaire Tokyo, a two-Michelin star French restaurant. Current position since April. Involved in all wine management within the hotel, from the hotel’s opening preparation room. On his days off, he travels to wineries and sake breweries across Japan, exchanging words with the makers about the culture and social background of each region, and conveying the producers’ thoughts to guests. Their motto is to suggest high-quality wines from the same region that go well with local ingredients.
About Edition Hotel
EDITION Hotels is a one-of-a-kind lifestyle hotel brand that redefines luxury with innovative, unpredictable surprises and unique hotel experiences tailored to each guest. A collaboration between Ian Schrager and Marriott International, Edition combines Ian Schrager’s signature personal and intimate experience with Marriott’s operational know-how and scale. The authenticity and originality of Ian Schrager meets the global reach of Marriott International to create a truly unique hotel that stands out from any other brand.
Each hotel has a rare personality, authenticity, originality and unique spirit, reflecting the zeitgeist. Although each look is different, the brand’s common aesthetic is an approach to modern lifestyle and attitude, not a physical appearance. At EDITION, we care about your mindset and how you feel, not what you look like. Sophisticated public spaces, finishes, design and details make it more than just a working experience.
For our affluent, culturally and service-savvy guests in a developing market, the EDITION experience and lifestyle offers unprecedented interaction, the perfect balance of taste-making design and
innovation, and a consistently top-of-the-line approach on a global level. We provide high-class service. EDITION is currently available in New York, Times Square, Miami Beach, West Hollywood, Tampa, Barcelona, Bodrum, London, Reykjavik, Madrid, Rome, Abu Dhabi, Dubai, Sanya, Shanghai, Tokyo Toranomon, Singapore, Riviera Maya at Kanai, and Tokyo Ginza. We operate from 19 locations.
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