In the 2018 Tokyo-Osaka Michelin Guide, Azure 45 at The Ritz-Carlton, Tokyo was awarded a Michelin star for the third consecutive year, and newcomers to the list this year included La Baie at The Ritz-Carlton, Osaka and Tempura Mizuki at The Ritz-Carlton, Kyoto each receiving a Michelin star
“We are extremely honoured that the Michelin Guide has once again recognized the outstanding work of our chefs,” said Victor Clavell, Vice President, Luxury, Asia Pacific Excluding Greater China.
“I would like to congratulate Shintaro Miyazaki at Azure 45, Christophe Gibert at Labaie and Kenji Fujimoto at Tempura Mizuki along with their respective teams for their well-earned, highly coveted Michelin stars. Their talent, hard work and dedication have placed them at the pinnacle of their extremely demanding art. These awards are also made possible by the outstanding professional skills of all the Ladies and Gentlemen of The Ritz-Carlton who create the exceptional experiences for our guests each day. It is fitting that their achievements have now been recognized by this most important of gastronomic guides.”
Clavell also said, “The Ritz-Carlton name is synonymous with excellence in luxury and its signature fine dining across Asia, with a total of 9 stars in eight Michelin-starred restaurants at seven Ritz Carlton hotels for 2018. Overall, 2018 promises to be an exceptional year for fine dining across the region, with three out of four Ritz Carlton hotels in Japan alone now featuring Michelin-starred restaurants.”
Chef Shintaro Miyazaki’s confident, creative touch and balanced flavours earned Azure 45, the signature French restaurant at The Ritz-Carlton Tokyo, its first Michelin star in 2016, and this is the third consecutive year that the restaurant has been awarded a star. Chef Miyazaki creates modern masterpieces against a background of tradition and experience, such as his salmon mi-cuit suffused with the ephemeral fragrance of white sesame seeds and accented by an exquisite wasabi sauce.
La Baie, at The Ritz-Carlton, Osaka, earned its Michelin star for its inspired takes on classic French cuisine. La Baie’s Kegani crab effilochée with marinated turnip, jasmine rice cream and sea urchin showcase Chef Christophe Gibert’s experience and assured touch in marrying the time-honoured traditions of Escoffier and Bocuse with rare and exquisite Japanese ingredients. Complementing the menu is an exceptional, award-winning wine list that is not to be missed.
This is the first Michelin star for Tempura Mizuki, helmed by Kenji Fujimoto, who began his career at Hanagatami, the signature Japanese restaurant at The Ritz-Carlton, Osaka in 1997. When The Ritz-Carlton, Kyoto opened in 2014, he was appointed head chef at Tempura Mizuki, which specializes in tempura dishes of inimitable quality and delicacy.
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