Hotel East 21 Tokyo, part of the Okura Hotels & Resorts group, will hold a special dinner event on Feb. 26 for diners to enjoy French cuisine using seafood from Tokyo Bay (Edomae).
The dinner will be prepared by the hotel's master chef in collaboration with two master chefs from other Okura hotels. Takeshi Suwa (inset, middle) from the Hotel East 21 Tokyo, Hajime Nakada (inset, right) from the Hotel Okura Tokyo and Hideaki Haga from the Hotel Okura Tokyo Bay will create original dishes using regional vegetables and seafood fused with traditional French ingredients.
The dinner course includes an amuse-bouche of three pieces of original sushi, each made in a different style by each chef; Edomae terrine using Japanese conger eel and French foie gras; basil seafood soup with stewed Japanese clams and vegetables; a mousse of Shiba shrimp and scallops; and a main dish of flambe Japanese beef and local vegetables with Hotel Okura's renowned marjoram sauce, served by the three chefs themselves.