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InterContinental Osaka’s Pierre bags Michelin star and Five Pavilions
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Thursday, 04 December, 2014, 08 : 00 AM [IST]
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Osaka
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fiogf49gjkf0d Pierre, InterContinental Osaka’s French fine dining restaurant was awarded a Michelin star by the Michelin Guide Kansai 2015, and its second consecutive Five Pavilions rating.
To be included in the Michelin Guide, restaurants are assessed in five key areas - the quality of ingredients; technique and flavour; originality, cost performance and consistency. Pierre was found to be a high scorer on all counts.
Helmed by head chef Susumu Okubo (who has worked in several three-star kitchens), and executive chef Tobias Gensheimer (who has worked in the kitchens of some of Asia’s top hotels), the restaurant fuses modern French cooking techniques, focussing on mainly using the freshest Japanese seasonal ingredients.
The Five Pavilions rating is the Guide’s highest accreditation for luxury hotels, with the rating based on providing guests with exceptional levels of service, design and comfort.
Hans Heijligers, general manager, IHG ANA Hotels Group, West Japan, and InterContinental Osaka, said, “Since the opening of the hotel and Pierre in June 2013, the team has worked exceptionally hard to create a unique dining experience for our guests using the very best locally sourced seasonal ingredients, combined with the skill and creativity of our incredible chefs.”
“We constantly look at ways to bring new and exciting experiences to our guests that are a feast, both for the senses and the discerning palate. Gaining our first Michelin star, as well as retaining the Five Pavilions, is testament to all the hard work that the team has put in over the past 18 months, and we would continue to evolve in order to constantly raise the bar in our food and service,” he added.
Phil Broad, vice-president, food and beverage, InterContinental Hotels Group (AMEA), commented, “It’s an incredible achievement to be awarded one of the highest culinary accolades in the world, and this recent Michelin star takes our total number up to seven across our properties in the region.”
“Food and beverage is a crucial part of our business, and has been an area that we see as a major part of our guests experience at our hotels, so we are committed to working with the best people in the business to come up with exciting new partnerships, programmes, menus and culinary events to deliver on this commitment,” he added.
To celebrate the highly-acclaimed recognition, Pierre is offering an indulgent dining experience with its six-course L’etoile tasting menu, available until December 30, 2014 and priced at ¥15,000 per person.
The menu has been created to showcase a selection of the restaurant’s award-winning dishes, including its signature Slow-roasted Olive Beef Tenderloin with Sweet Potato Espuma and Red Onion Confit.
Olive beef hails from Shodoshima Island in the Kansai region, and gains its name from the locally-grown dried pressed olives that the cows feed on.
Located on the hotel’s 20th floor, the 84-seat Pierre reflects the beauty of Japan in a truly modern setting designed by interior designer Yukio Hashimoto.
Guests can marvel at the skill of the chefs, thanks to the open kitchen, and choose from the 400-plus varieties of specially selected wines on offer.
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