Twelve Dishes Created in Bite-Sized Portions

A surprising two-day entertainment experience served in the modern ambiance of the 28th-floor Bar & Lounge "Twenty Eight"──Chikara Yamada trained under Ferran Adrià, the chef of the three-Michelin-starred Spanish restaurant "elBulli" and renowned as one of the world's greatest chefs. He is a pioneer of espumas, or foam dishes, in Japan, utilizing nitrous oxide gas. Jose Sanchez, Executive Chef at Conrad Tokyo, has a wealth of experience spanning four countries and seven cities, including Japanese restaurants like "Hotel de Mikuni." By transcending culinary boundaries, he has actively embraced "molecular" cuisine, an avant-garde genre.

The "Molecular Journey" dinner event will explore the chefs' common ground from various perspectives. Guests can enjoy twelve bite-sized dishes, crafted with complementary inspirations and essences, paired with wine.

A Course That Will Astonish You

The meal begins with an "Oshikugi" appetizer, presented in Chikara Yamada's signature tea ceremony style. Executive Chef Jose Sanchez offers a surprising combination: a shot-sized mojito drink. This is followed by a series of dishes designed to challenge everyday perceptions, such as a "Tasting of Three Caviar Varieties" and "Borscht" served with a yogurt capsule.

Midway through the course, a classic Japanese dish, "Hamo no Yu-biki" (poached pike conger eel), is served. While retaining the traditional "yu-biki" cooking method to maximize the ingredient's natural flavor, the accompanying plum is presented as a "foam" and the seaweed in "frozen form," offering a novel way to enjoy it. This dish beautifully fuses classic techniques with the chefs' desire to surprise and delight their guests. The "Tai Roll" is served not with rice paper, but with cotton candy, offering a surprisingly sweet flavor that belies its appearance.

The "Suzuki" (Japanese seabass), cooked sous-vide to a tender, springy texture, stimulates the senses with a fragrant summer truffle foam. The charcoal sauce, evoking the ink wash paintings that are a concept at Conrad Tokyo, expresses a modern Japanese aesthetic. The beautifully plated spinach "Tortellini" reveals a fresh egg yolk when the pasta is broken. The final main course is "Smoked Duck and Foie Gras," presented dramatically as if hidden within a puff of smoke, reminiscent of a jack-in-the-box. Desserts include "Frozen Macaron" and "Pâte de Fruits" made with oxtail and tomato consommé. The surprising entertainment continues through to the coffee, "Grand Cru Café," made with meticulously selected premium beans, ensuring a lasting impression.

Seven types of wine are served alongside the dishes. The sommelier has carefully selected wines from the extensive wine cellar, which houses 2,500 bottles.