Kitano Godo Building Co., Ltd.
The Kitano Hotel Tokyo opens its main dining room on Wednesday, July 17th! “L’Orangerie Koan” is a healthy bistronomy restaurant where you can casually enjoy both course and a la carte meals in a high-quality atmosphere.
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Kitano Godo Tatemono Co., Ltd. (President: Yoshiko Koike) will open the main dining room at “The Kitano Hotel Tokyo” (location: 2-16-15 Hirakawacho, Chiyoda-ku, Tokyo) on Wednesday, July 17, 2024. We are pleased to announce the opening of “L’Orangerie Koan”. We will also start accepting reservations for this restaurant from 13:00 on Tuesday, June 11th.
[Image 1: https://prtimes.jp/i/108541/1/resize/d108541-1-43dfff49db034c6b5bf1-8.jpg&s3=108541-1-2f3b25555886d557c72a3db5ad65ffbb-3000×2000.jpg] “L’Orangerie Koan” signboard seen from the bamboo forest
[Image 2: https://prtimes.jp/i/108541/1/resize/d108541-1-e667ba9b2bfd645ada19-1.jpg&s3=108541-1-357623d81b16f17c8dd6ca152412ee79-3000×2000.jpg] Wagyu beef carpaccio with chickpea and date spice dressing
The concept of “L’Orangerie Koan” is French cuisine that is gentle on the body and soothes the stomachs and intestines of guests who are tired from traveling. During the day, only courses are served, but at night, in addition to the basic courses, we also offer a la carte menus, making it a “bistronomy restaurant” that can be easily adjusted to suit the needs of your stomach. Bistronomy is a coined word that has been attracting attention in recent years, and is a new type of restaurant that offers high-quality cuisine like gastronomy, but also has the casualness of a bistro. With the theme of “For Comfort,” we offer non-alcoholic drinks and a vegan menu that can be made by reservation.The structure is designed to be enjoyed by a wide range of customers. This restaurant is worthy of being a symbol of The Kitano Hotel Tokyo.
The southeast corner room on the second floor of the hotel, “the most welcoming place,” is designed to resemble a glass greenhouse (orangerie) similar to that found in an aristocratic mansion, and welcomes guests in a warm, sunny space.
The head chef is Ken Kamo, a Chevalier of the Order of Merit in Agriculture, who has 21 years of overseas experience in Switzerland and Cambodia. In April, we devised a new menu under the direction of Chef Patrick Henrilou of the famous French restaurant “La Pyramid” while feeling the authentic French atmosphere. Based on traditional French cooking techniques, we combine seasonal ingredients and ingredients unique to Japan to provide original and light dishes for breakfast to dinner.
With this, The Kitano Hotel Tokyo will revamp its entire “food” experience and further enhance the attentive hospitality that is unique to a small luxury hotel.
[Store overview]
Official name: L’Orangerie Koan
Address: The Kitano Hotel Tokyo 2F, 2-16-15 Hirakawacho, Chiyoda-ku, Tokyo Number of seats: 15 tables, 46 seats (including 1 private room with 6 seats) Area: 153 square meters
Closed: Sundays and Mondays (open for lunch only on Tuesdays) business hours:
・Breakfast 7:00-10:00 (L.O.9:30) *Only for guests staying at the hotel ・Lunch 12:00-15:00 (L.O.13:30)
・Dinner 18:00-22:00 (L.O.21:00)
Reservation reception: June 11th (Tuesday) 13:00~ (Reception hours: 11:00~20:00) The Kitano Hotel Tokyo “Tea Lounge Kakafu” (TEL: 03-6261-7096) Opening event: Lunch and dinner will be held for 4 days from July 17th (Wednesday) to July 20th (Saturday).
Only a limited course menu will be available at the time of opening. [Menu] All tax included (15% service charge not included) *Photos are for illustrative purposes only. Menu is subject to change.
■Breakfast (Plate Service) Breakfast makes a big impression on the hotel’s image, and also influences the physical condition of the guests. At The Kitano Hotel Tokyo, we believe that breakfast is important and have put a lot of effort into its development at L’Orangerie Koan. We offer two types of breakfast: Western and Japanese, and the homemade yogurt, smoothie, and compote that come with both of them are so delicious that you can feel the quality of the ingredients in your body. It’s a breakfast that you’ll want to eat over and over again.
Western breakfast/Japanese breakfast 5,000 yen each
[Image 3: https://prtimes.jp/i/108541/1/resize/d108541-1-873e83859dd7bc8dd9ea-2.jpg&s3=108541-1-e3ffaa5074a7fa83c99db9ab40b76e34-3000×2000.jpg] Western food) Fujimori bread, your favorite egg dish (omelet, fried egg, scrambled egg, oufu coq), drink
[Image 4: https://prtimes.jp/i/108541/1/resize/d108541-1-fc9786cf18e57b62ffb9-3.jpg&s3=108541-1-87e6a07f6bab7cf416f2149e73368e60-3000×2000.jpg] Japanese food) 2 types of fish, hot spring eggs, 2 types of pickles, stewed vegetables, tsukudani, cold tofu, rice (Koshihodama), seasonal miso soup
Common) Homemade Kitano yogurt, seasonal smoothie, fresh apple compote, fruit salad
■Lunch (course only)
Lunch is served as a course only. A casual lineup that is perfect for business lunches.
We also offer non-alcoholic pairings and vegan menus by reservation. ・Lunch course 4 dishes (meat or fish) 6,000 yen
・Lunch course 5 dishes (meat + fish) 8,000 yen
・Lunch pairing course from 1,600 yen (non-alcoholic pairing course also available)
[Image 5: https://prtimes.jp/i/108541/1/resize/d108541-1-f33161156e7b967bee6a-4.jpg&s3=108541-1-566cc4850497c3eebc0b6797b367ba53-3000×2000.jpg] Amuse bouche: Cold cucumber and lime consommé/tartlet Panna cotta onion/Mini focaccia stuffed with tapnade
[Image 6: https://prtimes.jp/i/108541/1/resize/d108541-1-bcfe020d83057a8624f4-5.jpg&s3=108541-1-b205649148d962ff22339dba09def11c-3000×2000.jpg] Golden sea bream and artichoke presentation, pastis flavor
■Dinner (basic course + a la carte)
A la carte style unique to “L’Orangerie Koan”. We offer basic courses, but we keep them light, so you can add your favorite items from the a la carte menu, or of course order just a la carte. It is a composition that is tailored to the customer’s feelings, allowing them to choose according to their physical condition that day. Like our lunch menu, we also have a full non-alcoholic menu, and we also offer vegan menus upon reservation.
-Course- Basic course (5 dishes) 15,000 yen *Pairing 3 types 7,500 yen~ -A la carte- Appetizers from 2,500 yen / Fish from 4,500 yen / Meat from 4,500 yen / Desserts from 2,000 yen
[Image 7: https://prtimes.jp/i/108541/1/resize/d108541-1-b362c5a001c44c12b137-6.jpg&s3=108541-1-5cba93f5a2bb58bc4bdcad9b73a68394-3000×2000.jpg] Grilled Iwamoto beef (Okayama prefecture), Yamagata Yonezawa vegetables
[Image 8: https://prtimes.jp/i/108541/1/resize/d108541-1-a74d7c8cb885c50de3d4-7.jpg&s3=108541-1-66b53f0ef67f240506335e6a14828151-3000×2000.jpg] Chef’s specialty: Setouchi salt lemon risotto
[Origin and meaning of restaurant name]
[Image 9: https://prtimes.jp/i/108541/1/resize/d108541-1-34be4b502f5f1f95e0c1-0.jpg&s3=108541-1-5e274ef1d40725375c525871df3cf828-500×500.jpg] The restaurant, located in the southeast corner of the hotel, is the most “friendly” place in the hotel, where the morning sun shines brightly. Similar to the personal comfort that is unique to a small luxury hotel with 70 rooms, this restaurant also has the image of an “orangerie” (greenhouse) that was once located in an aristocratic mansion, where precious plants were carefully protected and
cultivated. We chose the name to welcome our valued customers. Combining this with the Japanese word “Iori” (hermitage of light), this name represents The Kitano Hotel Tokyo’s history of serving as a bridge between the West and Japan.
■Takeshi Kamo, Executive Chef of Hotel and Chef of “L’Orangerie Koan” Born in Hiroshima Prefecture. His father was a French chef, and he became familiar with French cuisine from an early age. He began his training at Lequin in Ginza (Tokyo) and moved to Europe in 2000, where he studied under numerous grand chefs including the world-renowned top restaurant L’Hotel de Ville (3 stars) in Switzerland. In 2007, he was invited to “La Residence,” owned by the Cambodian royal family, and served as the executive chef for 13 years after its establishment, entertaining royal families and VIPs from various countries. For his contribution to the spread of French cuisine and the improvement of food culture, he was awarded the Chevalier of the French Agricultural Merit in 2017. In 2021, he returned to Japan after completing 21 years of overseas experience in Switzerland and Cambodia. We offer authentic, innovative, and healthy French cuisine that takes advantage of Japanese terroir.
[Image 10: https://prtimes.jp/i/108541/1/resize/d108541-1-b00d821808ae72eda3b8-13.jpg&s3=108541-1-fc9db17f06fe5b03021671e604d3acd7-1802×2700.jpg] 1989 Studied under chef Etsuo Jo at Ginza Lecan and Vincent
After that, he studied in places such as Kobe and Karuizawa, and moved to Europe in 1999.
2000 Auberge du Soleil (Boursin, Switzerland)
2001 Restaurant de L’Hotel de Ville (Chrissier, Switzerland) (Currently still maintaining 3 stars)
2002 Hotel Rosalpe (Verbier, Switzerland) Sous Chef
2006 Neptune Mandarin Oriental Hotel (Geneva, Switzerland)
2007 Executive Chef, La Residence (Phnom Penh, Cambodia)
2017 Chevalier of the French Agricultural Merit Order
Returned to Japan in 2021 and became executive chef and assistant manager at Ryokan Onomichi Nishiyama (Hiroshima) in 2022.
2024 Appointed as executive chef at The Kitano Hotel Tokyo
■Patrick Henrirou of “La Pyramid” appointed as human resources development advisor
In terms of human resource development, under a new system, we have hired Mr. Patrick Henrirou, owner and chef of the historic French restaurant La Pyramid (Vienne), who has held two Michelin stars for 32 years, as an advisor. We will renew the “food hospitality” of The Kitano Hotel Tokyo, including the main dining area.
-Patrick Henrilou Profile-
Chef and owner of the historic restaurant “La Pyramid” in Vienne (France). The restaurant was founded in 1822, and since 1922 has been owned by Fernand Point, a legendary chef known as the “founder of modern French cuisine,” who has trained and produced many great chefs. Henri Roux was selected as a chef in 1989 at the age of 29 and rebuilt the famous restaurant, which was in crisis at the time. He received two stars and was selected as Gault & Millau’s Chef of the Year in 1996. Inheriting the passion for orthodox French cuisine since Pointe, he also strives to develop human resources. We actively have our staff participate in many competitions, including MOF. His warm personality has earned him respect in the industry. He also served as vice chairman of Relais & Châteaux due to his management skills and ability to quickly read the times. Relais & Châteaux member store.
[Image 11: https://prtimes.jp/i/108541/1/resize/d108541-1-a4ea0ccfe0f362432e33-13.jpg&s3=108541-1-9029b972c9b84bd19ed1b9cf8fec2e10-921×921.jpg] 1958 Trained at Georges Blanc (3 stars)
1984 La Ferme de Mougins Chef and Manager
1987 Earned one star at the same store
1989 La Pyramid Executive Chef
In 1990, the restaurant received one Michelin star.
In 1992, the same restaurant received two Michelin stars.
1996 Gault & Millau “Chef of the Year” selected
1998 Became owner and chef of the restaurant
1999 Joined Relais & Châteaux
2003 Awarded the French Legion of Honor, the highest order of national merit. ■About “The Kitano Hotel Tokyo”
A luxury boutique hotel with 70 rooms that opened in 2019 in Hirakawacho, Tokyo. Its predecessor was Kitano Arms, Japan’s first serviced apartment hotel founded in 1964. The Kitano Hotel New York, established in 1973, is a sister hotel. Centered on the “global Japanese hospitality” that has earned the trust of customers from diverse backgrounds in Tokyo and New York for nearly half a century, we aim to provide personal service that goes beyond the manual, which is only possible because we are small. In May 2023, it became the only hotel in Tokyo to become a member of Relais & Châteaux.
Official website: https://www.kitanohotel.co.jp/tokyo
■About “Relais & Châteaux”
Founded in 1954, Relais & Châteaux is an association of 580 carefully selected hotels and restaurants around the world. Relais & Châteaux is supported by independent hotel owners and chefs who have strong beliefs and a desire to build cordial relationships with their guests. The members of Relais & Châteaux are passionate about preserving and promoting the richness and diversity of food and hospitality traditions around the world, and in 2014, Relais & Châteaux announced their commitment to UNESCO. As reflected in the chateau’s vision, we are actively working to preserve the history and environment of the land.
Official website: https://www.relaischateaux.com/
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