November 30, 2009: Tokyo Travel Day $6 – Ginza La Tour, Michel Troisgros
On my first morning in Tokyo, I awoke to find the sky overcast. I put on my coat, left my sunglasses behind, and ventured downstairs where I asked the concierge if there was a chance it could get sunny at some point. “Oh, no,”she replied, straight-faced. “It won’t get sunny until January.”
So I headed out, coat on and sans sunglasses. Later that afternoon, when the sun DID come out, I was carrying my coat around and seriously wishing I’d brought those sunglasses along – just in case.
Well, last night, I awoke to another cool, overcast day. But this time, going on past experience, I left the coat at home and brought the sunglasses.
The sun never came out. I carried around my sunglasses all day and wished I’d brought along my coat – just in case.
Fortunately, the walk to my lunch destination was brisk in both senses of the word, a mere chilly ten minutes from Peninsula to Ginza La Tour.
The flatware and tableware are clearly a source of pride.
A former New Yorker presently eating his way around the world, Stefan is a connoisseur of everything from cheese to wines, salts to breads. I learned more in the few hours I spent with him than months spent viewing Food Network.
Sophistication was the keyword at lunch today, evident in everything from the decor to the service, but nowhere was it more evident than in the artistic presentation of the meal. A very nice lunch, but I would love to see what they could do with dinner.
After our meal, we took a stroll through Ginza…
I returned to my hotel room to recharge and upload an early blog entry, and then it was off to Pierre Marcolini where I chatted with the gals there – including Moro and Keiko, a couple of my previous dining companions – and met up with my dinner mate on this night, the lovely Akemi.
We caught a cab to Cuisine Michel Troisgros, located in Nishi-Shinjuku’s Hyatt Regency Hotel.
Chiba Tadashi, Chef de Rang
A spectacular meal, one of my favorites to date. Michel Troisgros makes the case that fine-dining can be fun with wonderfully creative but uncomplicated dishes. This one is going on my 2010 return-to list.