Personalised menus created by Chef Ando provide Japanese seasonal flavours in “real time”
Abu Dhabi, 10 September 2013:
Chef de Cuisine Takashi Ando of Jumeirah at Etihad Towers’ signature
Japanese restaurant Tori No Su, raises personalized dining in the United
Arab Emirates to new heights with the launch of traditional “omakase”,
or “leave it up to the chef” dining experiences. Omakase haute cuisine
comes in a range of options from guests having uniquely tailored menu
items for those that arrive unannounced on the day, to special off-menu
creations for those providing three days’ notice. Additionally, on the
third Friday
of every month, Chef Ando will open his Chef’s table to twelve persons
for a monthly gourmet sensation, whereby Japan’s freshest seasonal
produce of the day are especially flown in directly from Japan just for
the occasion. Meticulously selected beverage pairing is also an option
with each course.
Says
Chef Ando: “There is no greater joy for a Japanese chef than to provide
guests with omakase dining experiences. Each menu is completely unique
and personalized. Japanese cuisine is all about freshness, the natural
integrity of each ingredient, taste and the visual beauty of each
element. It’s about respecting each ingredient so that it can be
savoured at its absolute zenith, and this can only be truly and
successfully achieved with a deep appreciation of its seasonality.
Bringing such ingredients at their best directly from Japan ensures
authenticity of flavour and a personal gourmet journey directly to
Japan, in gastronomic “real time”, without leaving Abu Dhabi.”
Same
day omakase dining is available to all whereby Chef Ando and his
culinary team will create a personalized degustation menu from menu
items with small adaptations and unique arrangements, and are available
in two price points of AED 400 and AED 600 per person.
For
individuals and groups providing a minimum of three days’ notice, a
personalized degustation menu will be created. Two options will be
available: one at AED 400 and a second at AED 600 per person.
Monthly Chef’s Table dining is available each third Friday
of every month and open to the first twelve persons who secure their
booking. Ingredients and seasonal produce is sourced directly from Japan
just for the experience, with Chef Ando creating a one-of-a-kind
degustation menu centred on that particular month’s seasonal produce.
The dining experience comes with the option for traditional Japanese
beverage pairing, as well as an original copy of the personalized menu
signed by Chef Ando in Japanese. An English translated copy of the menu
is also provided. The monthly Chef’s Table starts from AED 600 per
person and is strictly limited to a maximum of twelve persons.
The evening of October 18th, 2013
will see the launch of the first kaiseki Chef’s Table and feature: a
bonito salad for the sakizuke course; grilled eggplant with miso,
tilefish yuan yami roasted pumpkin, grilled mackerel, deep-fried maitake
mushroom for the yakihassun course; tuna toro, halibut, yellowtail
shashimi with roasted bonito and yuzu kosho for the tsukuri course;
simmered autumn eggplant, prawn and confit duck and wasabi for the
nimono course; matsukake mushroom sea urchin and bonito sushi for the
aizakana course; mackerel and mushroom with pirikara amazu ankake for
the tomezakana course; mushroom kamameshi, braised tuna and miso soup
for the shokuji course, and finish with kuzukiri with raspberry coconut
milk soup for dessert.
To
further promote the art of Japanese cuisine and keep all foodies up to
date with the latest in Japanese seasonality, Chef Ando, through
Jumeirah at Etihad Towers’ twitter and facebook pages, will provide
monthly updates on the “omakase” core seasonal ingredients to be
savoured at Tori No Su restaurant each month.
October’s
hero ingredient will be Japanese mushrooms with the special monthly
menu featuring such delicacies as: mushroom and eggplant “teppan style”
with sesame sauce; tempura mushroom; mushroom and duck oroshi soba or
udon; and kinoko wagyu donburi with shichimi yami sauce to name a few.
