9 July 2015
La Belle Epoque, French restaurant, Hotel Okura Tokyo (ラ・ベル・エポック, ホテルオークラ東京), Tokyo, Japan
Far East
,
French food
,
Hotel
,
Japan
,
Tokyo
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:
from haute cuisine to nouveau francais
The main building of the Hotel Okura
The sauce
and essence were classical but all things are familiar for Japanese. The real
French people will not like this restaurant. The taste, ingredients, flavour,
amount of butter or service, all things are for Japanese. I have never seen the
foreigner in this restaurant. If you are the researcher of the Japanese food
history or Japanese food geek, I recommend you to visit this restaurant to find
the interpretation of the French cooking by Japanese. The technique or theory
of French in this restaurant were not so far from France, I think.
The interior is very traditional French style with Art nouveau. And the uniform of the staff is swallow tail black suits. The staff has performed the French style of tradition.
The interior is very traditional French style with Art nouveau. And the uniform of the staff is swallow tail black suits. The staff has performed the French style of tradition.
The consommé,
one of the most important bases of the French, was very nice. The texture of
soup is very sticky around our mouth and smell and taste was one of my
favourite. We can feel the essence of beef, vegetable and some spice.
The consomme
They have a
lot of signature dishes with haute cuisine style which was less than that in
France on the amount of butter: Wellington’s pie, meunière of Dover sole et al.
Meuniere of Dover sole, the brown butter sauce was lovely.
The dish I
have in this restaurant every spring is white asparagus. The chef manages to
make the asparagus sent from France. The size is like the thumb of adult male. I
prefer the sauté of white asparagus to boiled one.
The saute with holandase sauce
Generally said,
Japanese feel the season in the small island on their lifestyle, French feel
the season on their food or cook from the land.
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