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For any restaurant, adapting to the season is key to keeping customers interested. An updated menu with timely flavors is a common starting point, and with a new executive chef the timing was right for Andaz Tavern—the hotel’s signature restaurant—to add a new dimension to its menu and dining experience.
To better reflect the new concept, a change in name was natural, so Grill and Lounge were added to clarify the offering and direction.

“We wanted to align the concept with what people understand and expect,” said Alistair Minty, director of Food and Beverage at Andaz Tokyo Toranomon Hills.

With the name change came a menu refresh. Chef Shaun Keenan joined in December 2017 and has developed a culinary lineup for The Tavern-Grill & Lounge.

“I’ve kept the modern aspect of the Tavern’s cuisine, but have added a stronger focus on grilled dishes.”

“We’re focusing on all-Japanese cuts of beef and the special aging process,” he said. Known as Yukimuro, this process involves aging the beef in a snow cellar. With a low stable temperature and higher humidity, the meat naturally becomes more tender and rich in flavor as it matures.

“We’ll be getting potatoes done in the same way, because it brings out the natural sugar levels,” Keenan said.

“Really, our key is Japanese-only meats,” added Minty. “Andaz is a very indigenous brand, meaning we use a lot of local flavors and products. The chef knows Japan very well and how to source those ingredients.”

Other dishes will also undergo change, particularly in how they are served. “Everything has a more dynamic presentation, but is very simply done,” Keenan said. “With sauces to match and both classic and modern side dishes, there will be something for everyone.”

Keenan’s experience at high-end hotels in South Korea and Japan gives him an appreciation for the demands of guests with global tastes. So, along with Japanese ingredients, an array of choices from other countries will also be available to spark the interest of diners.

One significant change results from the use of a lava stone broiler grill, which gives the meat a perfect crisp seal while keeping the juices inside. And the broiler, which acts much like a pizza oven, circulates the 500-plus-degree heat for even cooking.

Classic and modern sides can also be seen in the wide variety of signature dishes being introduced—from the elegant but different Niçoise salad to the Chateaubriand that showcases the grill. And when it comes to dessert, the Bombe Alaska, which features seasonal ice cream, awaits sweets lovers.

Brunch will start with a homemade mimosa stand followed by a range of free-flow appetizers, a choice of main course, and a unique dessert salon.
And if you don’t want your brunch to end, spring will see the rooftop bar open earlier on the weekend—perfect for an afternoon of cocktails.

The new lounge area will be a place to experience classic cocktails with a Japanese twist, including the signature Bloody Mary that uses Japanese vodka, yuzu pepper sauce, and home-pressed Japanese tomatoes. For wine fans, 10 premium vintages will be available by the glass.

With sakura season upon us, make sure Andaz Tokyo Toranomon Hills is on your list of destinations. It’s the place to explore the culinary wonders of spring, including a Sakura Dinner, Hanami Afternoon Tea, and botanical cocktails.

For reservations and inquiries: 03-6830-7739 (9:00 a.m.–9:00 p.m.)

For reservations and inquiries:
(9:00 a.m.–9:00 p.m.)