Above: Higashiya-man, a tea salon in Marunouchi near the Palace Hotel Tokyo
The five-star Palace Hotel Tokyo has curated a selection of eating and drinking experiences entitled ‘The Best of Japan: The Art of Gastronomy’.
The tailored glimpses of Tokyo’s multi-faceted dining scene include a scouring of the city for the best street-eats, ‘ramen hunting’ with an expert, bento-making with a popular television presenter and an introduction to Japanese wines with one of the hotel’s seasoned sommeliers.
The package includes:
- Two nights of accommodation
- Daily breakfast in-room or moat-side at Grand Kitchen
- Choice of a prix-fixe kaiseki lunch or dinner at the hotel’s signature Japanese restaurant, Wadakura, accompanied by a matcha tasting
Guests can then opt to enhance their stay with additional on-site or off-site experiences (at-charge).
For the first time ever, and available exclusively to Palace Hotel Tokyo guests, host of NHK’s popular cooking show ‘Bento Expo’ and author of “Ultimate Bento” Marc Matsumoto is offering a private bento-making class in his in-home kitchen studio.
The experience begins with a visit to a local grocery store before returning to the studio for an immersion into the history of bento, the various styles of bento presentations and the blend of colours, flavours and textures that goes into making the popular meal.
Also creator of the online cookbook www.NoRecipes.com Matsumoto has cultivated a deep understanding of Japan’s multi-faceted food culture over the years. Here he shares with us one of his delicious recipes.
SCALLOP CRUDO WITH GRAPEFRUIT
By Marc Matsumoto (norecipes.com)
This scallop crudo pairs briny scallops with the tangy sweetness of grapefruit, rich olive oil and aromatic sprouts for a burst of spring in every bite.
INGREDIENTS Makes 2 servings
- 100 grams sashimi grade scallops*
- 1 tablespoon sake
- 1/4 teaspoon salt
- 50 grams ruby grapefruit, 2 segments, peeled
- 2 teaspoons olive oil
- 10 grams aromatic microgreens, such as celery, shiso, or watercress
- finishing salt, to taste
METHOD
Add the scallops to a bowl along with the sake and salt, and swish them around in the solution for about a minute.
Drain and lightly rinse the scallops with cold water. Then, pat them dry with paper towels.
Cut the scallops vertically into quarters or sixths (depending on their size).
Add the scallops to a bowl along with the grapefruit and olive oil and toss to coat evenly.
Plate the scallop crudo on a bed of aromatic microgreens and sprinkle with your favourite finishing salt to taste.
Note: Eating raw shellfish always carries a risk of foodborne illness. You can reduce your risk by buying them live and shucking them yourself or look for scallops in grocery stores labelled for use in sashimi or eating raw.
