Since our last visit to the Park Hotel Shiodome, the restaurant TY by Tateru Yoshino has undergone a little change. While still being a fine dining restaurant it has toned down slightly. Still the same exceptional location and service, just a little change to the style of food and name. The restaurant is now called Tateru Yoshino Bis and has a more bistro style menu.

Ready for dinner
Ready for dinner

 

Same magnificent view overlooking the city and Tokyo Tower.

The view from Tateru Yoshino Bis
The view from Tateru Yoshino Bis

The food may be have changed to bistro style, but they still kept the crisp linen tablecloths and napkins.

Crisp linens
Crisp linens

After perusing the wine list we settled on 2 Bordeaux wines. Mouton Cadet Selection Ryder Cup (sauvignon blanc, semillon, muscadelle) for myself and Chateau Le Puy “Duc de Nauves” (merlot, cabernet franc, cabernet sauvignon) for Mr. CA4G. We also decided to do one of the two set menus, the one we chose was roughly A$50 per person (￥4,800).

A glimpse of the wine list
A glimpse of the wine list

Our amuse was a pot of delicious mousse au jambon (ham mousse) with some house baked bread and rolls. A house baked roll is a bonus at any restaurant.

Mousse au jambon
Mousse au jambon

Mr. CA4G chose a crustacean ravioli with a shell fish foam.

Crustacean ravioli
Crustacean ravioli

I had a pork and pistachio terrine en croute, which was very delicious along with the caperberry and cornichon.

Terrine encroute
Terrine encroute

A very light, chilled pea and leek soup followed our entrees.

Chilled pea and leek soup
Chilled pea and leek soup

For mains I chose lamb cutlet with seasonal vegetables. Nicely cooked (for me anyway, I am sure some people would think it undercooked) and well rested. The vegetables were a nice balance of cooking techniques too.

Lamb cutlet with seasonal vegetables
Lamb cutlet with seasonal vegetables

Mr. CA4G decided to try skirt steak with shallot sauce, which was served with fondant potatoes.

Skirt steak with eschallot sauce
Skirt steak with eschallot sauce

For dessert I opted for the fruit clafouti, with plums, housemade ice cream and a pastry wafer.

Clafouti with fruit
Clafouti with fruit

A little bit of theatrics were involved in Mr. CA4G’s dessert. Tiramisu topped with a chocolate sheet, which then had hot chocolate sauce poured in to the centre, which melted the sheet and became part of the tiramisu beneath.

Tiramisu
Tiramisu

And to round out dinner coffee and petit fours.

Coffee and petit fours
Coffee and petit fours

Another wonderful dinner from this restaurant. Service, as always, was impeccable and we look forward to dining there again.

Thanks for dropping by!!