White Day limited “Part de Fleui” sale Michelin star 5 years consecutive acquisition restaurant Jean-Georges Tokyo (Jean-Georges Tokyo)
Wonder Table Co., Ltd. White Day limited “Part de Fleui” sale Michelin star 5 years consecutive acquisition restaurant Jean – Georges Tokyo (Jean – Georges Tokyo) March 1 (Fri) – 14 (Thu) in 2019 ………………………………………………………………………………… Wonder Table Co., Ltd. (Head Office: Nishi-Shinjuku, Tokyo, President and CEO Michio Akimoto) has been in business for five consecutive years since its establishment on March 1, 2019 (Thursday) to March 14 (Thursday) Michelin Guide Jean-Georges Tokyo (Jean Georges Tokyo) from New York, which earns stars in the Tokyo version, sells part-time fruit “JG Pate de Fruits Box” for white day in limited quantity. [Image 1: https://prtimes.jp/i/7752/194/resize/d7752-194-249493-0.jpg] ※The photograph is an image
At Jean-Georges Tokyo, we offer unique and modern French with spices and herbs as accent. During the above-mentioned period, we will sell part-de fleui, with the theme of “fragrance” which is one of the concept of cooking. Part de Fleui is a juicy jelly with a solid fruit puree. In a box, you can enjoy 4 flavors of strawberry × rosemary × white chocolate, apricot × tonka × milk chocolate, yuzu × black pepper × character melia, pear × orchid × bitter chocolate. The number of items sold is 150 pieces. It is a gem finished by handmade by Pastissier Tanaka Toshiaki of the store.
■ Limited 150 gorgeous fragrance boxes Product Name: JG Pate de Fruits Box Price: 1,900 yen (tax included) Sales period: Friday, March 1, 2019 – Thursday, March 14, Thursday Sales location: Jean-Georges Tokyo Quantity: Limited 150 pieces We accept reservation
■ About Jean-Georges Tokyo [Image 2: https://prtimes.jp/i/7752/194/resize/d7752-194-885558-1.jpg] Jean-Georges Tokyo is a Tokyo store of Jean-Georges, who has continued to win the stars since the launch of the Michelin Guide New York Edition and received the highest 4 star rating in the US New York Times. Since opening in 2014, the Tokyo shop also has won consecutive 1 star in the Michelin Guide Tokyo version. Unlike general French, we offer vegetable and fruit extract, herb flavor and texture, modern French featuring each temperature. The interior is a detached house, with a counter seat of 14 seats with live feeling on the first floor and a private room for up to 6 guests on the second floor. There is a big window facing Keikigaka, depending on the time You can enjoy your meal while watching the illumination. It is the best space for entertainment and dinner party with friends.
■ Members of the Tokyo store At Jean-Georges Tokyo, 2 guests receiving welcome from Jean-Georges welcome guests. Executive chef Ryoichi Mochizuki who was a chef at Union Square Tokyo and Terres de Truffes, Tokyo. The manager is proficiently sommelier, rich in knowledge and experience Nakazato Tsuyoshi. Both students receive training directly from Jean-Georges, faithfully reproduce the main dish and service, while creating the unique charm of the Tokyo shop. Executive Chef Ryoichi Mochizuki (Ryoichi Mochizuki) [Image 3: https://prtimes.jp/i/7752/194/resize/d7752-194-496768-2.jpg] After working at an Italian restaurant, served as a deputy chef from the opening of a restaurant sister “Union Square Tokyo” posted by NY Zagat regulars poster, and in 2015 it becomes the chef of the store. From 2018, he became the chef of Truffle French “Terres de Truffes, Tokyo”. We will propose Jean-George’s thought to customers in Tokyo stores through cooking, pursue the charm of modern French, and propose it. Manager Takeshi Nakazato (Takenori Nakazato) [Image 4: https://prtimes.jp/i/7752/194/resize/d7752-194-544027-3.jpg] As a chef at the Meiji Memorial Museum to the road of eating and drinking. After that, learn French and international cuisine in Tokyo for ten years. After about a year of overseas experience, I turned to service side. After “2007 Union Square Tokyo”, 2014 “Lawry’s the Prime Rib, Ebisu”, he took over as manager of “Terres de Truffes, Tokyo” in 2015. I aim to be a warm atmosphere restaurant like enjoying cooking and wine obediently at home. Patissier Toshihiro Tanaka [Image 5: https://prtimes.jp/i/7752/194/resize/d7752-194-955889-4.png] Starting to be interested in herbs and spices from around age 24 as he gets experience of pastry at Carmelan, Maison Dani and Janis Wong. Empathize with the style of Jean-Georges Tokyo, which offers modern French with its ingeniousness accents herbs and spices. Since 2018 I served as a chef pastry chef at Jean-Georges Tokyo. This time White Days Limited part de Fleui “JG Pate de Fruits Box” is a handmade finished gem, by Tanaka’s complete original recipe.
■ Menu [Image 6: https://prtimes.jp/i/7752/194/resize/d7752-194-585984-7.jpg] LUNCH · Caviar Creations 4,500 yen · Prix Fixe 8,800 yen · Classic Tasting 14,800 yen DINNER · Caviar Creations 4,500 yen · Prix Fixe Menu 4courses 12,800 yen · Classic Tasting 22,800 yen · Fall Tasting Menu 24,800 yen
■ Chef praised all over the world “Jean-Georges Vongerichten” [Image 7: https://prtimes.jp/i/7752/194/resize/d7752-194-769825-5.jpg] Jean-Georges Vongerichten (hereinafter Jean-Georges) has been awarded the Michelin Guide stars for 14 consecutive years in New York since 2005 and is celebrated all over the world, such as receiving the highest 4 stars rating in the New York Times is. Born and raised in the Alsace region of France, he started practicing as a chef Paul Eberlin’s disciple. After that, I work with Paul Bocuse and Master Chef Louis Utier etc at Rojis, South France. Taking advantage of this experience at the Michelin three star restaurant, I will go to Asia and gain more experience at Oriental Hotel in Bangkok, Mandarin Hotel in Singapore, Mandarin Hotel in Hong Kong. Working in Asia, traveling, I will be fascinated by the fragrant flavor of East Asia. And without using traditional meat bouillon and cream, vegetable moisture and fruit essence, light bouillon and herb vinaigrette sauce Using such as, I created a strong flavor and texture. Besides Asian spices, it also features Japanese ingredients such as ginger, wasabi, yuzu, and soup stock. I visited Japan for the first time at work in 1984, for the first time eating raw fish, receiving culture shock, and being fascinated by Japanese cuisine made up of fresh and nutritious ingredients and contrasting taste. A number of innovative cuisine produced from these experiences have been inspired by the gastronomy around the world. Basic information Brand name: Jean-Georges Tokyo (Jean-Georges Tokyo) Business name: Modern French URL: http: //www.jean-georges-tokyo.jp/ Address: 6 – 12 – 4 Roppongi, Minato-ku, Tokyo Roppongi Hills Roppongi Keyakisaka Dori 1F Number of seats: total 20 seats (1 floor in the store 14 seats and 2 f 1 room with 6 seats) Opening Hours: Lunch 11: 30 ~ 15: 30 (LO 14: 00) Dinner 17: 00 ~ 23: 30 (LO 21: 30)
■ Wonder Table Co., Ltd. Wonder Table Co., Ltd. develops eating and drinking establishments at 52 stores in Japan and 69 stores overseas. In Japan, While expanding its own brand such as Shabu-shabu · Sukiyaki all-you-can-eat “Nabe Elephant” and beer restaurant “YONA YONA BEER WORKS”, the American Roast Beef Specialty Store “Lawry’s the Prime Rib” We invite overseas brands such as Schlaskkote specialty store “Barbacoa” and Mozzarella bar “Obica Mozzarella Bar” and manage it. Also, in the deployment of the steakhouse “Peter Luger Steak House” in Japan We have an exclusive contract. Overseas, you can eat Shabu-shabu and Sukiyaki all-you-can-eat “Moo Moo Paradise” We are promoting the expansion of Tennis Bowl specialty store “Tenjiya”.
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