Visitors to Tokyo are thrilled to experience Japanese cuisine, but once you’ve lived here for a while you realize that Tokyoites are spoiled for choice when it comes to food quality. available worldwide. Tokyo is a mecca for some of the most skilled and experienced chefs from across Europe and Asia, many of whom will jump at the chance to test their skills in Tokyo’s competitive food industry. One such chef with experience in both the Japanese and French culinary industries is Chef Kojiro Tsutsumi who joined the Park Hyatt’s Girandole Restaurant in 2007. Since then, Tsutsumi has risen through the ranks at Girandole, becoming Sous Chef in 2014 and promoted to chef de cuisine five. years later. Specializing in traditional brasserie cuisine using local Japanese ingredients, chef Tsutsumi is offering Girandole’s new summer menu this summer, the Amakusa Guinea Fowl.
Located on the 41st floor of the Park Hyatt hotel in Shinjuku, Girandole is one of the most picturesque fine dining restaurants in the capital. With sweeping city views and an atmosphere that’s both relaxed and luxurious, the dining room features a two-story collage of European brasserie life, evoking a romantic Parisian getaway without leaving Tokyo. While Chef Tsutsumi’s French brasserie skills are on display throughout the three-course menu, there was no shortage of exciting twists to the dining experience.
Opening the menu, a first course of Caribbean-style marinated bluefin tuna and avocado mousse. Impeccably plated and garnished, locally sourced bluefin tuna has a subtle sweetness and buttery tenderness derived from the Caribbean-style marinade often seen in French poultry and seafood dishes. The avocado mousse almost looks like wasabi, adding to the French-Japanese fusion quality of the dish.
The crown jewel of the summer menu is of course the titular guinea fowl, this dish is made up of the main course and a salad dish, both using specially selected quarters of poultry. On the theme of the menu, guinea fowl, known as the queen of poultry, is a purebred French guinea fowl from the Amakusa of Kumamoto. This guinea fowl was raised on a regular diet of protein-rich okara and a diet consisting of local oyster shells, seaweed and rice along with mineral-rich groundwater. The main course is roasted Amakusa guinea fowl breast with sautéed seasonal vegetables also from Amakusa. The guinea fowl breast has a succulence that can’t be captured in most other poultry dishes, and the sautéed vegetables from Amakusa offer a sweetness that offsets the light sudachi-infused natural juices.
Served with guinea fowl breast, roasted Amakusa guinea fowl leg and summer leaf salad. Plated on a light seed mustard vinaigrette, the whole dish has a shiny, crispy texture punctuated by the crisp, flavorful skin of the guinea fowl leg. Accompanied by a light and refreshing white or rosé wine, the dish is rich in vitamins and minerals, perfect for overcoming the summer heat.
The dessert is pistachio cream, strawberry and fig jam, mixed berries and strawberry sorbet. The light, summery dessert is vibrant in flavor and texture, complementing the menu perfectly and pairing well with the variety of teas and coffees available.
Having quickly risen through the ranks at Girandole, Chef Tsutsumi shows no signs of slowing down with the creativity of his offerings as head chef. The skillful fusion of French and Japanese influences in La Pintade d’Amakusa’s summer menu proves that the experienced chef will continue to exceed the already high standards set by Girandole’s heritage and reputation.
The Amakusa Guinea Fowl course is available until August 8, 2022
Menu to share for 2 – ¥15,000 (¥16,500 including tax)
For reservations and information, please contact Girandole at 03-5323-3459.
Girandole – 41st Floor, Park Hyatt Tokyo, 3-7-1 Nishishinjuku, Shinjuku-ku, Tokyo 163-1055