Innovative dining incorporating two of the most influential cuisines in the world — Chinese and French — awaits at Toh-gu Chinese restaurant at the Hilton Tokyo Odaiba, when newly appointed head chef Hiroyuki Togo is joined by former work colleague and one of Kyoto's most acclaimed chefs, Motoi Maeda, until Oct. 31.
Lunch and dinner courses, based on Cantonese cuisine, but plated in the French style, see a reinvention of culinary traditions in a fusion of East and West. Influences are drawn from ingredients and destinations, with Maeda employing techniques and ideas from when he first worked at a Chinese eatery to more recent times as a master of French cuisine at his eponymously named and Michelin-starred restaurant.
Dishes range from a delightful gougere (cheese-flavored choux pastry) and sea urchin tart to a succulent roast Iberico pork dressed in a red rice sauce and accompanied by farm-fresh vegetables.