Image Credit: Shintaro Miyazaki, Chef de Cuisine, Azure 45 Video Credit: FIM MEDIA Best Tokyo Restaurans Azure 45
Overlooking Tokyo from the hotel’s 45th floor, Azure 45 has emerged after a complete transformation, revealing an East meets West fine dining concept that draws from Japan’s rich textiles, warm woods and geometric patterns. Chef de cuisine Shintaro Miyazaki leads the kitchen of the Michelin-starred restaurant, where modern French cuisine is brought to life through highly visual presentations. Lunch (PDF) Dinner (PDF)
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ROCK STAR TREATMENT: Michelin Star, The Ritz-Carlton Hotel, 45th Floor. Opulent and eye-popping, we were escorted through the grand hotel lobby, passed the bar and into the restaurant like we were the most important people there - which, of course, we were. Hats off to the service.
D&D INDULGENCE: We love trolleys. An ideal dinner would be a bread trolley followed by an olive oil trolley and then one for Iberico ham, another for cheese and one for cake! Well, Azure 45 opened with a Champagne trolley! It set the tone: it was going to be great, and it was. Chef Shintaro Miyazaki prepared a fabulous omakase (degustation) menu that included carpaccio with shitake mushrooms and chives, Noto-Taka farm vegetables, butterfish with tougan (a winter melon) and vermouth and topped with Racan pigeon with pig’s trotters and shiso!
WOW FACTOR: When we arrived, the view from the 45th floor was blanketed in cloud. But it cleared and we were offered the chance to move to a recently vacated table up at the window. Service: wow! The food: wow! The view: amazing!
D&D INDULGENCE: We love trolleys. An ideal dinner would be a bread trolley followed by an olive oil trolley and then one for Iberico ham, another for cheese and one for cake! Well, Azure 45 opened with a Champagne trolley! It set the tone: it was going to be great, and it was. Chef Shintaro Miyazaki prepared a fabulous omakase (degustation) menu that included carpaccio with shitake mushrooms and chives, Noto-Taka farm vegetables, butterfish with tougan (a winter melon) and vermouth and topped with Racan pigeon with pig’s trotters and shiso!
WOW FACTOR: When we arrived, the view from the 45th floor was blanketed in cloud. But it cleared and we were offered the chance to move to a recently vacated table up at the window. Service: wow! The food: wow! The view: amazing!
Shintaro Miyazaki has acquired a longstanding reputation as the ultimate culinary craftsman. The chef trained at a leading cooking school in Japan before honing his skills and expertise further with several prestigious apprenticeships in France.
His exceptional skills were lauded widely in Japan when he led the culinary team at Tokyo’s Au Gout du Jour restaurant, successfully maintaining its Michelin star ranking for seven consecutive years.
Chef Miyazaki has been Chef de Cuisine at Azure 45 since 2014 and led the restaurant to gastro glory the following year when it was bestowed with a Michelin star.
His signature culinary style is contemporary French cuisine, fusing the simplicity of regional and seasonal ingredients from across Japan and beyond with unique creative flair and exquisite presentation.
His exceptional skills were lauded widely in Japan when he led the culinary team at Tokyo’s Au Gout du Jour restaurant, successfully maintaining its Michelin star ranking for seven consecutive years.
Chef Miyazaki has been Chef de Cuisine at Azure 45 since 2014 and led the restaurant to gastro glory the following year when it was bestowed with a Michelin star.
His signature culinary style is contemporary French cuisine, fusing the simplicity of regional and seasonal ingredients from across Japan and beyond with unique creative flair and exquisite presentation.
