Cuisine[s] Michel Troisgros presents an elegant, convivial and inviting ambiance, offering a chic elevated dining area in the heart of Shinjuku. Impressing diners from renown celebrities to food gourmets around the world with the most tantalizing appetizers, entrees, sides and desserts by the innovative cuisine of France’s Michelin-3-stars-rated Chef Michel Troisgros, third-generation chef owner of the 3 Michelin-starred, Troisgros in France celebrating it’s 50th anniversary in 2018.
Premium Seasonal Black Truffles
Cuisine[s] Michel Troisgros’s Chefs Behind The Scene
Tailor-made furniture complements the modern, present day design of Mr. Takashi Sugimoto, president of world famous SUPER POTATO interior design firm, famed for incorporating the avant-garde use of iron, timber, natural stone, and bricks in their design to enhance the beauty of space as evident in the Grand Hyatt Singapore project.
Entre Vos Doigts – Finger Foods
Upper Picture: Scallop Creme Served in Tartlet
Lower Picture: Sliced Beets With Fruit Jelly
Pas À Pas is a highly recommended 11 course menu for dinner featuring the best if what Cuisine[s] Michel Troisgros has to offer. A smaller 10 or 8 course menu are also available at diners requests. A La Carte selections are also outstanding in both quality and variety. Regardless of the menu choice guests can be assured that only the freshest locally sourced ingredients, oils, herbs and spices are used including the best seasonal imported produce, a sensational treat for all of one’s senses.
Home Made Brioche Served With Hokkaido Butter and French Natural Salt
Marinated Salmon
Italian Jamón
Diners are off to a great start with Finger Foods, Scallop Creme Served in Tartlet, a mouth watering tartlet filled with flavourful marinated scallop cream and kombu (seaweed powder) as well as Sliced Beets With Fruit Jelly, soft beetroot slices acts as base for the quince fruit jelly topped with black and white sesame seeds. Nice acidity from the jelly balances well with the thinly sliced earthy beets.
Scampi Carpaccio In Crazy Nage
Appetizer Scampi Carpaccio In Crazy Nage will pleased the most discerning of gastronomic palates, fresh well sliced scampi marinated with olive oil, lemon juice, salt and pepper goes well with the sauce made from stock of scampi and beetroot juice which also adds a dash of bright red colour to the course. Shredded shiso completes this dish. The scampi is from Kanagawa prefecture in Japan known for its lovely white, meaty flesh that is both sweet and delicate.
Leek Truffles And Glaces Of Noilly Prat
Another popular starter is Leek Truffles And Glaces Of Noilly Prat made with long leeks and Comté cheese. A mix of lemon juice and black truffle paste is spread unto the internal leek layers then lovingly steamed and completed with freshly sliced black truffle. A creamy sauce made from Noilly Prat (a brand of vermouth from France) and crushed hazelnuts is poured in-front of diners table side.
Pot-au-feu Pigeon With Dashi, Winter Vegetables
The gorgeously plated Pot-au-feu Pigeon With Dashi, Winter Vegetables, pigeon breast is first cooked in dashi with bonito, kombu and soya sauce, sliced and sandwiched with seasonal vegetables for that splash of colours and play in textures. Served with pigeon leg and yuzu pepper on the side. We recommend eating the breast before the leg for the whole extraordinary taste texture experience.
Notre Sélection De Fromages Affinés – Selection Of Fine Cheeses
A decadent selection of fine cheeses from 36 months aged Gouda to English sage cheese accompanied with an assorted mix of condiments such as sugared kamkuat and dried olives. Inspired by the Italian Cassata the pre dessert has layers of sweet fruit jelly, citrus yuzu ricotta cheese mousse and pistachio creme. Consume this with Italian bitter chocolate soil and clementine compote. Citrus notes abounds on this pre dessert that is both refreshing and stimulating to the taste buds.
A stunning collection of more than 800 wines await you in Cuisine[s] Michel Troisgros’s walk-in cellar including 30 different champagnes specially curated by Jean-Baptiste, the founder of Troisgros, a wine connoisseur. A choice selection from Italy, Spain, and Austria with main focus on the finest choice Burgundy wines. Speak to the restaurants sommelier for that ideal wine paring to go with your course menu or wines by the bottle or glass.
Dessert Candies – Olive Macroons
Awarded the decorated 2 stars in the Michelin Guide Tokyo 2018 and in Savour BlackBookAsia’s opinion worthy of 1 more star to complete the full 3 stars, the highest accolade possible given to restaurants.
ADDRESS:
Japan, 〒160-0023 Tokyo, Shinjuku, Nishishinjuku, 2 Chome−7−2 ハイアット リージェンシー 東京
PHONE: +81 3-5321-3915
WEBSITE: http://www.troisgros.jp/