Dinner at Le Pristine Tokyo in Hotel Toranomon Hills!

After checking in, it's time for dinner. Open from 6:00 PM to 11:00 PM (last order 9:30 PM). The dinner course lineup is as follows: ① 3-course: ¥12,100 ... Enjoy pasta ② 4-course: ¥15,400 ... Enjoy pasta and meat dishes ③ "Le Pristine" Signature 5-course: ¥19,800 ... A course that includes a variety of appetizers, shrimp dishes, and meat dishes. This time, we splurge and enjoy the ③ "Le Pristine" Signature 5-course! We start with refreshingly marinated mussels. The yeast bread is made at a bakery in Toranomon Hills that Herman discovered during a visit to Tokyo. The butter is handmade in Normandy, France. It takes three days to make, and the combination of the subtle sweetness and smooth butter with the hard, chewy bread is absolutely delicious. Artichokes are a slightly unusual vegetable with a sweet and bitter taste, and I personally find their flavor similar to cauliflower. Served with king crab, garnished with horseradish and chives! Cylindrical pasta called cannelloni. Served with lobster. The lobster and cannelloni, garnished with ricotta cheese and tarragon, was absolutely delicious. Personally, this was the best dish of the dinner! Orecchiette pasta ear-shaped pasta. Served with langoustine, clams, and squid. Fennel flower not only adds color to the dish, but its refreshing aroma enhances the flavor of the seafood. Akagyu is a type of Japanese beef produced in Kumamoto, and, as its name suggests, is characterized by its brown fur. Since the majority of wagyu beef on the market is black, the brown wagyu is very rare. I really liked the lean, tender, and low-fat content! As a side note, I was impressed by the way the plates were presented vertically. Not only did it create a sense of depth visually, but as I ate from the front to the back, the amount of sauce and the temperature of the meat gradually changed, giving me a sense of freshness until the very end. You can also request pairings, and they offer both wine and non-alcoholic options. I was surprised by how some dishes, such as those flavored with shiso or jalapeno, which might seem a bit off on their own, somehow matched well when paired with the food. For dessert, I had peach melba. The elegantly sweet peach syrup and ice cream were delicious. I had tea time with carrot madeleines, raspberry and hazelnut chocolate, and melon. We had a wonderful time! #TokyoHotel