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Cooking Across 4 Generations

Using recipes collected from 4 generations of one family

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Park Hotel Shiodome

Day 3 Tokyo 2018 Dinner at TY Bis

 

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.
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Cheese puffs for an use bouche
Bread was freshly made baguette and my second piece was pain de compagne. Both delicious.
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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.
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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.
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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.
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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
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Chocolate Mille Feuille
Coffee was served with petit fours of raspberry macaron and cannelle.
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Raspberry macaron and cannelle
Another fabulous meal from this restaurant and I look froward to returning in the future.

 

 

 

 

 

Tateru Yoshino Bis – Park Hotel Shiodome

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!!

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