Tokyo Food Page
šPierre Gagnaire/
Tameike: French
₯3505-1111
€Data
Perched on the 36th
floor of the ANA
InterContinental
Hotel, the new
Pierre Gagnaire
Tokyo features a
sophisticated inter-
ior with fantastic
views of the city.
The earth-toned
palate is stylishly
subdued, and the
oversized couchettes
are invitingly
cushy.

Dishes are beauti-
fully presented and
full of dynamic
contrasts. At lunch,
the Cocktail de
Poche appetizer is a
colorful spread of
small plates - a
foamy broth sprin-
kled with salty
cubes of Jamon Iber-
ico and peas, finely
chopped marinated
mushrooms alongside
sliced octopus, a
whipped blob of
rabbit rillette
laced with rosemary.


The main course,
too, is a multi-item
affair. A perfectly
juicy pork chop,
offset by a vibrant
slaw of red cabbage,
thinly sliced chori-
zo and cilantro,
comes with a terrine
of pork trotter and
tongue, wedged into
a pillowy squid-ink
potato mousseline.

The current dinner
menu offers a spe-
cial "Homage to
Tokyo," a shiso-
scented veloute of
tairagai and spinach
with sake-steeped
cucumbers, a crepe
filled with uni and
nori butter, and a
gelee based on soba
dipping sauce with
baby clams.

Pierre Gagnaire
Tokyo is the Miche-
lin three-starred
chef's second ven-
ture in the capital,
and his head chef is
the able Olivier
Chaignon, who has
worked with him in
London, Paris and
Tokyo since 2002.
Gagnaire will be on
site three times a
year to design new
menus for each sea-
son and oversee
operations.

Prix-fixe lunches
are Y6000-10,000;
dinners Y18,000 to
Y23,000 (plus 10%
service). There's
also a Y3800 "ex-
press lunch" on
weekdays. Jackets
are recommended.
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₯Nearest restau-
rants

₯Nearest cafes/
bars


Akasaka 1-13-33,
ANA Intercontinental
Hotel 36F.  Open
11:30am-2, 6-9pm
(LO). Closed
Mondays.
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