At The Strings by InterContinental, Tokyo's Italian grill "Melodia," the "Arpeggio" dinner course, a pairing of four Italian grill dishes and cocktails showcasing the rich flavors of spring, will be available from Wednesday, March 4, 2020, to Thursday, April 30, 2020.

A new service has launched at The Strings by InterContinental, Tokyo, a collaboration between Executive Chef Olivier Rodriguez and Head Bartender Tsuyoshi Takahashi of "Lutemos" cafe & bar. The "Arpeggio" dinner course features a four-dish menu celebrating the delicate flavors of spring, each expertly paired with one of four elegant and unique cocktails.

"Arpeggio" refers to a musical technique where the notes of a chord are played one by one, from lowest to highest, creating rhythm and depth. This course mirrors that progression, with the harmonious layering and lingering resonance of flavors found in the dishes and cocktails, allowing guests to savor a meticulously crafted pairing experience that unfolds with each course. Chef Rodriguez's culinary team developed the ingredients, cooking methods, and menu structure, while Mr. Takahashi proposed the pairing concepts. Through extensive discussion, four distinct cocktails were created, utilizing unique ingredients and techniques. Each cocktail is designed with varying temperatures, volumes, and alcohol levels to create rhythm and accent, while ensuring a balanced and enjoyable drinking experience throughout the meal.

The antipasto, "Stuffed Cuttlefish with Sea Urchin & Squid Ink Sauce," features seasonal spear squid with a cumin-infused, appetite-stimulating spicy aroma. Paired with this is a cocktail made with mango, which complements cumin, based on yogurt whey and served in a lassi style. The primo piatto, "Handmade Tagliolini with Spring Cabbage and Sakura Shrimp, Saffron Flavor, and Young Onion Chips," is accompanied by a Champagne cocktail featuring "The Japanese Bitters -UMAMI," a liqueur that enhances the savory notes of the sakura shrimp, offering a simple and light taste.

For the secondo piatto, "Grape-Fed Beef Sirloin Steak with Aged Parmigiano Reggiano and Balsamic Sauce," an adapted "Singapore Sling with Homemade Fig Syrup and Red Wine Float" was created. This cocktail complements the tender, mellow flavor of the grape-fed beef and the acidity of the balsamic sauce. The red wine, pineapple and cherry liqueurs, and the fruity aroma and sweetness of the homemade fig syrup harmonize with the saltiness and rich umami of the Parmigiano Reggiano.

The dessert is "Strawberry Tiramisu," a spring-inspired version of "Melodia's" signature tiramisu. It is paired with a "Toasted Rice and Genmaicha Shochu Cocktail," served in a traditional Japanese ceramic vessel. The subtle bitterness of the genmaicha and the smoky aroma of the toasted rice envelop the tartness and gentle sweetness of the strawberries, creating a profound and layered flavor experience.

We invite you to experience the unique pleasure of this pairing dinner, where cocktails harmonize with spring's bountiful ingredients, enhancing their individual flavors, all within the modern, luxurious space featuring a 27-meter high atrium.

Arpeggio
Period | Wednesday, March 4, 2020 – Thursday, April 30, 2020
Location | Melodia, 26F The Strings by InterContinental, Tokyo
Address | Shinagawa East One Tower, 2-16-1 Konan, Minato-ku, Tokyo
Hours | 6:00 PM – 10:00 PM (L.O. 9:00 PM)
Price | ¥12,000 per person (excluding tax and service charge)
Menu |
Antipasto: Stuffed Cuttlefish with Sea Urchin & Squid Ink Sauce / Cocktail: Mango Lassi Cocktail with Whey, topped with Homemade Yogurt Cookie
Primo Piatto: Handmade Tagliolini with Spring Cabbage and Sakura Shrimp, Saffron Flavor, and Young Onion Chips / Cocktail: Champagne Cocktail with Umami Bitters
Secondo Piatto: Grape-Fed Beef Sirloin Steak with Aged Parmigiano Reggiano and Balsamic Sauce / Cocktail: Singapore Sling with Homemade Fig Syrup and Red Wine Float
Dessert: Strawberry Tiramisu / Cocktail: Toasted Rice and Genmaicha Shochu Cocktail
*Choice of coffee or tea