3F1A1663.JPG         

Azure 45是東京都區內地點最高的法式餐廳,雖然坐落在東京麗思卡爾頓酒店(The Ritz-Carlton,Tokyo)內,經營方式卻猶如獨立餐廳。去年在主廚宮崎慎太郎(Shintaro Miyazaki)的帶領下Azure 45以其「食材尊重季節原味現代法式烹調技法」,贏得了米其林一星的肯定。」(內文含 F.I MTV HD報導影音)

 

 

3F1A1578.JPG    

 

餐前小點就是我的自我介紹你只要吃了就能了解我的料理風格。」略採用分子技法的馬鈴薯泥再加入檸檬皮粉口感奇特備感清新這也是宮崎主廚給人的感覺說起話來略帶微笑喜歡新奇的事物對食材原味又絕對堅持。在他的料理中,你可以品嘗到法餐的精緻,卻因為少油、少奶的關係,不會有傳統法餐的油膩感。

 3F1A0196.JPG  

今年40歲的宮崎慎太郎生於千葉縣。高中畢業後,進入東京誠心調理師專門學校學習。之後先在錦系町的西點店「La Bamboche」修業3年,學得古典甜點和基本麵團的製作。之後,進入原本希望踏入的料理世界,在西麻布的「Le Bourguignon」和麴町的「Au gout du jour」餐廳擔任開店主廚

 3F1A1670.JPG  

宮崎主廚在29歲時前往年巴黎,陸續在Grande Maison的「Laurent」餐廳、Christian Constant先生經營的米其林1顆星人氣名店「Le Violon dIngres」、Petite Maison的「Pierre Palais Royal」餐廳、布利碼頭(Quai Branly)美術(館內的餐廳「Les Ombres」擔任副主廚,期間他也多次造訪當時亞尼克(Yannick Alléno)Le Meurice的三星餐廳給他帶來很大的啟發

 3F1A1653.JPG    

原來精緻的法國料理也能做出這麼健康感覺卻不失其口感。」宮崎回到日本後,開始在丸之內的法式餐廳Au Gout du Jour擔任主廚,連續七年摘下米其林星星。

3F1A1627.JPG    

2014The Ritz-Carlton,Tokyo的邀請下宮崎來到了Azure 45餐廳明眼的客人發現這間法式餐廳少了很多的Cream和奶油取而代之的是,更多食材的原味。譬如在蘇格蘭藍龍蝦清湯上,主廚全然地使用蔬菜與柴魚來熬製高湯,不添加任何的調味料,最後添加柚子,喝得到湯的清甜滋味,喝完後感覺身心舒暢、毫無負擔。主廚也特別重視食材的挑選,譬如山口縣海港鱈魚,是山口縣位於日本本州最西端。由於其特殊的地理位置和海流的關係,魚肉會特別緊實。

 DSC01561.JPG  

去年The Ritz-Carlton集團在東京舉辦第四屆的亞太美食美酒節(Asia-Pacific Food and Wine Festival期間特別邀請了名列拉丁美洲五十間餐廳第一名的Virgilio Martínez 、在西班牙擁有五顆星星的Paco Perez,京都米其林二星餐廳梁山泊主廚Kenichi Hasimoto Chef Thierry Marais Chef Ryousuke Nakatani…等人共襄盛舉

 3F1A0217.JPG  

其中Chef Virgilio Martínez帶給宮崎主廚最深的啟發,「即便是馬鈴薯,他對食材的珍視藝術深度的料理研發非常具有職人的精神。」宮崎主廚帶著炯炯有神的雙眼,充滿企圖心地表示,「以往日本飯店內的餐廳,只要拿到一顆星就足夠了,但是我們一定會朝二星或以上的目標來邁進。」

DSC01554.JPG   

Azure 45採典雅裝潢風格,餐盤採用日本名器有田燒,由於地點就位在東京中城"Tokyo Mid Town",在這裡可以欣賞到東京鐵塔的魔幻夜景,餐廳座位可容納44人附設有一間能容納17人以上的包廂,大小不等的玻璃串珠懸掛於餐桌上方,無論白天夜晚,在此可以飽覽東京塔(Tokyo Tower)的丰姿及整個東京城的美景。

 

以下為主廚推薦菜式

   

餐前小點

 3F1A1554.JPG

今日的貝類

Today's Shellfish

3F1A1621.JPG  

Risotto加入煙燻鵪鶉蛋佐芹菜幕斯

 

法式小牛胸腺

French veal sweetbread

3F1A1631.JPG  

主廚以香煎的手法來處理肉質鮮嫩佐以防風草及蕈菇醬更襯其風味

   

季節性的魚料理與當季蔬菜

3F1A1595.JPG

   

甜點栗子Chestnut baba

3F1A1693.JPG

 

   

Having graduated from Tokyo Seishin Cooking School, Miyazaki worked at La Bamboche, La Bourguinion in Nishi-Azabu, Vinpicoeur in Ginza and Au Gout du Jour in Kojimachi. After that, Miyazaki went to France and apprenticed at small and large scale restaurants for 2yeard before coming back to Tokyo in 2007 to become the Chef du Cuisine at Au Gout du Jour in Marunouchi.

3F1A1662.JPG

 

At Au Gout du Jour, Miyazaki managed to obtain and maintain Michelin Stars for 7 consecutive years.

3F1A1590.JPG  

 

Started originally as a patissier, Miyazaki manages to express the delicacy of patisserie craft in his culinary creations. Miyazaki is tireless in searching for new ways of pleasing his guests with his cuisine, which is well proven by the Michelin awards he received so far. Miyazaki continue to make use of his expertise and offer the best of his creations at the best condition to our guests who will experience a great satisfaction at Azure 45.

 

Comments from Miyazaki

3F1A1737.JPG

As the Chef du Cuisine at Azure 45 at The Ritz-Carlton, Tokyo, I will continue to serve my best dishes with the best services and will aim to achieve 3 starts not only from Michelin yet also from our valuable guests.”

3F1A1600.JPG  

Miyazaki has a long experience in working in a number of restaurants. It is the first time that he becomes the Chef du Cuisine at a restaurant in a hotel, yet his professional techniques and expertise will be a great asset for Azure 45 at The Ritz-Carlton, Tokyo.

 3F1A1645.JPG  

Awarded with one Michelin star by Michelin Guide Tokyo 2016, Azure 45 is an upscale and creative restaurant in Tokyo offering contemporary French fare by award-winning Chef de Cuisine, Shintaro Miyazaki.

3F1A1581.JPG   

Celebrate romantic, memorable occasions for two, or gather for group lunches or family festivities at our award-winning restaurant, the restaurant Hall capacity is 44 seats. For important business clients or private functions, book our beautiful private dining room, which seats up to 17 guests for a personalized and cozy setting.

 

 

Azure 45

 

The Ritz-Carlton, Tokyo

地址:45 F Midtown 9-7-1, Akasaka, Minato-ku, 六本木, 東京,

TEL+81-3-6434-8711 (Restaurant Sales : 10 a.m. - 9 p.m. daily)

 

營業時間:

Lunch: 11:30 a.m. to 2:30 p.m.

Dinner: 5:30 p.m. to 9 p.m.

 

獲選:2016 東京米其林指南*一星

Awarded with one Michelin star by Michelin Guide Tokyo 2016

良好印象food &HOTEL

 

責任編輯:Jacky Yang(Taipei)

 

THE CHEF(ASIAN)

Editor-in-ChiefJadon Lin(HK)

Full Senior EditorLathan Wu (HK)

Associate Senior Editor :Jacky Yang (TW)

Editor : Cathy Chao (TW)

Senior ReporterGabbana(TW)

 

※良好印象美食免責聲明※

 

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

文章採訪: 2016 Tokyo 東京

, ,

lovekyoto 發表在 痞客邦 PIXNET 留言(0) 人氣()