東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

13 May 2016

Scotland meet French cuisine in Tokyo, Crown, Palace hotel Tokyo, Marunouchi, Tokyo

 The Modern French meet the non-French ingredient in Tokyo

After World War II, several restaurants which known as the pioneer of French foods had been established in Japan. Le belle epoque in Hotel Okura Tokyo was one of pioneers. The Crown in Palace Hotel Tokyo was also the pioneer. These hotels were established just before the Tokyo Olympic Games on1964.

 Palace Hotel and Tokyo Kaikan, Western meet Tokyo.

The Palace Hotel Tokyo has the tradition coming from the Tokyo Kaikan. On establishment of this hotel, Tokyo Kaikan had organised from education of staff to selection of wines and the relationship was continuously remaining for 60 years.

The restaurant, Crown is faced to the Palace place which has huge flat field and skyscraper on the back. In the early evening, you will enjoy the best twilight scene in Tokyo from this restaurant.
The night view from the restaurant

Scottish ingredient and French is British?

On my visiting, I had two course dinners of Scottish ingredients. Starter was the Scottish Salmon. And the main course was Omar blue from Scotland. The served wines were also lovely. The selection of champagne was including the major cuvees and some minor but tasteful ones. I had chosen Pascal Doquet grand cru for the Starter. Orange flavour, honey smell were corroborate with the thick yeast flavour. The deepness of the taste was powerful and show nice marriage in late spring.
  • Pavé de saumon d’Écosse “Label Rouge” mi-cuit et couteaux crémeux de chou-fleur et caviar de Belgique
Salmon from Scotland with seasonal vegetable sauce

The Homard bleu from Scotland was the main course

The main course was the festive course with full of colour, texture. The white asparagus from France brought the smell of soil and fresh flavour on the dish. This course was formed with the warm dish and cold dish. The harmony of these two dishes were lovely.

  • Homard bleu d’Écosse : Les pinces et le corps cuits au beurre de corail / grosses asperges blanches salade des jardins / vinaigrette de truffe aestivum

Warm dish of main course. Asparagus basement, topped Omar blue

Cold dish of main course.

Reservation: recommend.
Tel: +81 3 3211 5211 Crown +81 3 3211 5317

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