ANA InterContinental Tokyo to host collaboration dinner UNKAI x Odette

ANA InterContinental Tokyo will host a collaboration dinner event entitled “UNKAI’s Traditional Japanese x Odette’s Modern French cuisine” for three nights from Thursday May 24 through Saturday May 26 at its Japanese restaurant, UNKAI. This event will be a collaboration between chef Takeshi Yoshiyasu from UNKAI and chef Julien Royer from Odette – Royer’s own 2 Michelin-starred restaurant in Singapore.

The chefs will alternately present four dishes each and one collaboration dish, which they will create together in Tokyo. Julien Royer was actually presented in the hotel’s brand message movie, “InterContinental Life Story”, as chef of one of the most cutting-edge restaurants in Singapore, and that’s how he came to be invited to join this special event.

UNKAI, the Japanese restaurant at ANA InterContinental Tokyo, has a long story covering more than 30 years. It offers traditional kaiseki style Japanese cuisine enriched with sophisticated details including tableware, ingredients, presentation and flavorsome delights. Chef Takeshi Yoshiyasu continues to maintain the finest elements of traditional Japanese cuisine.

Born in Kitakyushu, Fukuoka, Yoshiyasu worked for two years as a member of the opening team at a Japanese restaurant in a famous hotel in Tokyo. He then joined Tsuruyoshi, a long-established Japanese restaurant in Tokyo, as sous-chef before leading the kitchen as head chef for 15 years. In 2013, he moved to ANA InterContinental Tokyo to become the 3rd Executive Chef at UNKAI. Takeshi finds charm in old things and their history, and he loves to serve his specialty dishes enhanced by the story of old tableware.

In contrast, Odette is one of the most enticing Modern French restaurants in Singapore which, in spring 2018, achieved 5th position in “Asia’s 50 Best Restaurants 2018”. French-born Royer proposes modern and unique dishes while keeping classical French techniques as his base. He is also familiar with Japanese ingredients and seasonings. In fact, one of his signature dishes is Hokkaido Uni, which brings out the characteristics of the sea urchin from Hokkaido in a specific yet very simple way.

On the occasion of this collaboration dinner event, these two chefs will meet, inspire each other and create a new dinner course. The menu will comprise ingredients such as eel (unagi in Japanese), pike conger (hamo), sweet fish (ayu) or sea urchin (uni), shrimp (ebi) and abalone (awabi), prepared and cooked with the use of traditional Japanese or modern French techniques to offer you the taste of an early Japanese summer.

Date and time: Thursday May 24 and Friday May 25. Open 7 p.m. / Dinner starts 7:30 p.m. ; Saturday May 26 - Open 6:30 p.m. / Dinner starts 7 p.m.

Place: ANA InterContinental Tokyo, Japanese Restaurant UNKAI (3 Fl), a five-minute walk from Tameike-Sanno station on the Ginza or Namboku subway lines.

Price*: Dinner Course ¥18,000 per person / Wine & Sake pairing ¥8,000

Reservations: Tel: 03-3505-1185

Web: http://anaintercontinental-tokyo.jp/en/

• An additional 8% sales tax and 13% service charge will be added

• Maximum 40 persons/day

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