The new chapter of the series: “Chef's Table Series: Pause + Savour” at Le Meridien Saigon is now released featuring a guest chef from The Edition Tokyo, Toranomon, one of a luxury hotel in the heart of Tokyo, Japan.
Special Guest – Introducing Tokyo Cuisine
With the collaboration with Guest Chef Yasuhiko Ichinohe from the luxury hotel The Tokyo Edition, Toranomon, Chef Phi Cong will curate a new experience with Tokyo-inspired culinary at Le Méridien Saigon.
Regarding the reason for choosing Japanese cuisine for the next chapter of the Chef's Table series, Chef Phi Cong shared: “The influence of Japanese cuisine on the world culinary map has become extremely large recently, with the experiences that are always loved by food lovers around the world, I believe that the collaboration of Chef Yasuhiko Ichinohe, from the famous The Tokyo EDITION, Toranomon, diners in Ho Chi Minh City will savour Japanese cuisine in the most original and unique way."
Chef Yasuhiko Ichinohe, is one of the chefs who contributed to the success of The Tokyo EDITION, Toranomon since the hotel opened in 2022.
Yasuhiko Ichinohe, Sous Chef, The Tokyo EDITION, Toranomon
From a young age, he had an interest in shrine carpentry, but he began to aspire to become a chef because of the similarities in manufacturing. After graduating from culinary school, he studied the basics at a renowned French restaurant in Kojimachi, Tokyo, and he traveled to New Zealand for two years. After returning to Japan, he studied hotel culinary arts extensively, mainly at luxury hotels in Tokyo, from Mediterranean cuisine to all-day dining and wedding banquets. After working at the Michelin-starred 'Tapas Molecular Bar' at the Mandarin Oriental, Tokyo, he became an opening member of The Tokyo EDITION, Toranomon, in 2020. After serving as sous chef at The Blue Room, he became chef de cuisine, directing the banquet kitchen with the motto of simple and delicious cuisine. He continues striving for his culinary interest and focusing more on Japanese ingredients, aiming to deliver dishes that bring out the producer's thoughts and the unique flavors of ingredients to the guests.
Experience the 4-hand dinner menu - A unique menu created by the combination of two chefs
Leading the exploration of the contemporary Japanese cuisine, Chef Phi Cong and Chef Yasuhiko Ichinohe will join hands to create a 6-course menu, each chef will bring 3 separate dishes, skillfully combined to create an impressive journey, taking diners to explore Japanese cuisine in a new way.
To start, Chef Yasuhiko will officially have a greeting to the guests and introduce to Saigon's culinary enthusiasts with a starter of Japanese-style Scallop & Amaebi Shrimp Tartare. Next, Chef Phi Cong will bring his own recipe inspired by Japanese cuisine through Seared Soy Marinated Tuna. Diners will continue the journey with Roasted Chicken Breast served with Stewed Edamame & White Bean, Ume-Plum Miso, Chicken Jus, Shiso Oil; and try the flavor of Chef Phi Cong's new creation through the main dish of Smoked Lobster Tails served with Leek & Celeriac Confit, Baby Spinach, Ponzu Cream Sauce. And one of Japan's famous premium ingredients, Wagyu Beef Sirloin, will be specially prepared by Chef Yasuhiko with Mashed Chrysanthemum, Egg Yolk Powder, Wine Sauce and Arima Pepper. The dinner will end with a unique dessert of Maple Leaf Chocolate & Hojicha Ice Cream combined with Sake Mousse, Yuzu Mochi, Red Miso Sauce, Matcha Crumble.
An exciting and premium menu, bringing authentic Japanese flavors from Chef Yasuhiko or spontaneous discoveries inspired by Tokyo from Chef Phi Cong's perspective, will create a new experience for diners.
And not to be missed is the wine pairing selected by Sommelier Huyen Ha to enhance the flavor of the dishes with two talented chefs.
Experience a Japanese-style space at Latest Recipe's Dinner Buffet
For 3 days, from October 10 to 12, diners looking for a new buffet experience in Ho Chi Minh City will also have the opportunity to enjoy very Japanese delicacies at Latest Recipe. Coming to Ho Chi Minh City for the first time, chef Yasuhiko Ichinohe also brings special dishes from Tokyo’ street foods such as tempura, grilled skewers, Tepanyaki, sushi... to Ramen, Udon noodles, cold Soba noodles or high-class dishes made from tuna, Wagyu beef... All will also be served at Latest Recipe restaurant. The restaurant's buffet counteres will also be completely transformed to bring a Japanese autumn that is not only attractive to the eyes, lively sounds but also to the special unforgettable scents.
Booking a table to experience with family or a group of people who share the same interests and passion for Japanese cuisine will also bring an unforgettable memory to diners.
For more information, please visit the fanpage of Le Méridien Saigon Hotel at https://www.facebook.com/lemeridiensaigon