To commemorate the 10th anniversary of the opening of "Jean-Georges Tokyo" in Roppongi, Tokyo, we are pleased to announce that we will be holding an event in Japan for Jean-Georges Vongerichten, the owner and chef of the New York main store. To do.

A super famous restaurant with a Michelin star and a 4-star rating from the New York Times.

Jean-Georges Tokyo is the Tokyo branch of New York's super famous store "Jean-Georges". Jean-Georges boasts a worldwide reputation, having been awarded stars for 19 consecutive years since the New York edition of the Michelin Guide was first published, and even receiving the highest four-star rating from the New York Times.

Modern French focuses on the flavors of vegetables, fruit extracts, and herbs.

Jean-Georges Tokyo, which opened in 2013, offers innovative cuisine that departs from traditional French cuisine. Rather than relying on meat bouillon or cream, we focus on extracts of vegetables and fruits, the flavor and texture of herbs, and the optimal temperature for each ingredient, in pursuit of modern French cuisine that can be enjoyed with all five senses.

10th anniversary event

From Friday, May 10th to Saturday, May 11th, 2024, Jean-Georges Tokyo will host a special event in commemoration of the 10th anniversary of its opening, with Jean-Georges, the owner and chef of the New York main store , visiting Japan. To do . Jean-Georges will personally communicate with the guests and offer a special course designed for this day. We also offer a pairing course with the most suitable wine selected for each dish.

Chef ``Jean-Georges'' acclaimed all over the world

Jean-Georges is a chef who has received rave reviews from all over the world, having been awarded consecutive Michelin Guide stars in New York since 2005, and even received the highest four-star rating from the New York Times. Born and raised in the Alsace region of France, he began his training as a disciple of chef Paul Eberlin. After that, he worked in L'Oasis in the south of France with Paul Bocuse and master chef Louis Outier.

Building on his experience at this three-star Michelin restaurant, he will travel to Asia to gain further experience at the Oriental Hotel in Bangkok, the Mandarin Hotel in Singapore and the Mandarin Hotel in Hong Kong. While working and traveling in Asia, I became fascinated by the fragrant flavors of East Asia. Instead of using traditional meat bouillon or cream, we used vegetable moisture, fruit essence, and light bouillon and herbal vinaigrettes to create intense flavor and texture. In addition to Asian spices, they also incorporate Japanese ingredients such as ginger, wasabi, yuzu, and dashi stock.

In 1984, he traveled to Japan for the first time for work, experiencing a culture shock as he ate raw fish for the first time, and was fascinated by the fresh, nutritious ingredients and contrasting flavors of Japanese cuisine. The many innovative dishes created from this experience have captivated foodies around the world.