Day 3 Tokyo 2018 Dinner at TY Bis

One restaurant I do enjoy going to is TY Bis in Park Hotel Shiodome.
French trained Japanese chef Tateru Yoshino is behind the wonderful food that comes out of the kitchen.
The menu is very French and very delicious. There are two set course options as well as a la carte. I decided on the smaller of the set courses. I love how the set menus you actually get to pick which dishes you would like rather than preselected by the chef.
After settling in I decided a glass of Champagne was a good decision(when isn’t it?) and selected a glass of Deutz Champagne.
Amuse Bouche was a pair of light cheese puffs.
Cheese puffs for an use bouche
Bread was freshly made baguette and my second piece was pain de compagne. Both delicious.
Bread trolley
Weingut Heymann and Lowenstein reisling from Mosel went well with my soup and  entree, as it was a drier style of Riesling.
The appetiser was a fluffy beetroot foam over a set bouillon and caramelised onion.
Beetroot foam, Caramelised onion, gelled bouillon
Soup was a creamy mushroom that was light but full of flavour, several croutons hidden beneath the froth on top gave a nice crunch.
Cream of mushroom soup
Entree was pate en croute – pork and chicken meat with a bit of foil gras in the mix, served with cornichons and a tiny salad.
Pate en croute
Main I chose pork. This was served as a large croquette, with white asparagus, cabbage and morels. This was accompanied by Baron Phillippe de Rothschild Cabernet Sauvignon from the Pays D’Oc.
Dessert was chocolate Mille feuille, chocolate ganache, chocolate ice cream, chocolate plaque
Chocolate Mille Feuille
Coffee was served with petit fours of raspberry macaron and cannelle.
Raspberry macaron and cannelle
Another fabulous meal from this restaurant and I look froward to returning in the future.