Pullman Tokyo Tamachi, a premium lifestyle hotel by Accor, one of the world's largest hospitality groups based in France, is introducing a limited-time Christmas dinner course from December 23rd (Saturday) to 25th (Monday). Reservations opened on October 24th.

Pullman Tokyo Tamachi is known not only for its accommodations but also for its excellent restaurants, bars, and lounges. Its direct connection to Tamachi Station, offering convenient access from Haneda and Shinagawa, makes it a popular spot for international tourists, business executives, and Tokyo's sophisticated urbanites – a creative playground buzzing with energy. What, then, is the Christmas dinner course at Pullman Tokyo Tamachi? As early November arrived, bringing a chill to the air, colorful foliage, the first strains of Christmas carols, and the glow of illuminations at night, a preview tasting event was held.

This six-course menu is crafted with meticulous attention to detail, designed to impress even the most discerning guests. It features carefully selected ingredients, sourced with consideration for their origin and cultivation methods, and includes luxurious elements like caviar and abalone, yet avoids any sense of heaviness. The dual main courses of organic lamb and beef, raised without growth hormones, create a satisfying and refined dining experience. The menu is overseen by Executive Chef Koji Fukuda, also a "Lambassador" representing Australian lamb. A special course with carefully selected wine pairings is also available, promising a truly enchanting and leisurely celebration of the festive season.

The amuse-bouche features "Hokkaido Bifuka Caviar and Domestic Bigfin Reef Squid." The squid's rich, sweet flavor is perfectly complemented by the mild saltiness of Bifuka caviar, which enhances its taste and depth. A subtle hint of yuzu adds a luxurious touch of winter, pairing beautifully with the crisp notes of the accompanying Moët & Chandon Brut.

The first entrée is "Seafood Salad with Nooch Sauce." Nooch sauce, made from fermented nutritional yeast, offers a creamy, cheese-like depth of flavor. The dish includes konbu-cured abalone, scallops, sea bream, and mussels, creating an exciting and visually appealing plate that harmonizes perfectly with the nooch sauce.

The second entrée, Chef Fukuda's signature as a Lambassador, is "Roasted Australian Lamb Chop with Gobo Fries, Porcini, and Truffle Sauce." The lamb, a quarter of a young lamb, is slow-roasted for two hours. It's tender with a mild flavor, offering a satisfying chew that melts away in the mouth. The truffle and porcini sauce is exquisite, paired with a Cloudy Bay Sauvignon Blanc to cut through the richness. This dish truly showcases the quality of the ingredients and the chef's skill.

The fish course is "Fried Lobster with Sweet Shrimp Tartare and Consommé." This dish combines a fried lobster tail with a consommé made from lobster shells, delivering a powerful seafood flavor. The tartare of salmon roe and sweet shrimp, along with white asparagus infused with konbu dashi, creates a complex interplay of savory, sweet, and textural elements. The pairing is a Newton Chardonnay, an unfiltered "cloudy wine" with a pleasant punch that enhances the concentrated oceanic flavors.

The main course is a rib-eye steak: "Victoria Pasture-Fed O'Connor Ribeye Steak with Tasmanian Grain Mustard, Uni Butter, and Okahijiki & Konbu Salad." The juicy, rich flavor of pasture-fed beef, raised stress-free on vast grasslands, is perfectly balanced by the slightly sticky texture of the okahijiki and konbu salad, reminiscent of the pastures, and the deep umami of the uni butter sauce. This harmonious combination, where each element is essential, is truly impressive. It's enjoyed with a pairing of Cloudy Bay Pinot Noir.

The dessert is an artful creation inspired by Christmas ornaments: "Strawberry Mousse with Raspberry Espuma, Pistachio Gelato, and White Chocolate Crumble." Its beauty enhances the festive spirit unique to this special night. The tartness of raspberry and strawberry, combined with a refreshing sweetness, is wonderfully pleasant.

Beyond the limited-edition dinner course, Pullman Tokyo Tamachi offers a wealth of Christmas season attractions. On weekends, the lobby area is illuminated with Pullman's signature colors, accompanied by live DJ performances. Starting December 1st, a "Christmas Afternoon Tea" will be available, and until December 31st, a "Whisky Fair ~The Charm of Single Malts~" will be held, with bottle keeping services also introduced this autumn throughout the hotel. It's the perfect time to build anticipation and savor a memorable Christmas dinner.

Christmas Limited Dinner Course
https://www.pullmantokyotamachi.com/ja/offers/xmas-dinner-course/
December 23rd (Sat), 24th (Sun), 25th (Mon), 2023 | 5:00 PM - 9:30 PM (Last Order 8:30 PM)
FUN DINING KASA (2F, Pullman Tokyo Tamachi, 3-1-21 Shibaura, Minato-ku, Tokyo)
Course Only: ¥16,000 (incl. tax) / person
With One Drink: ¥18,000 (incl. tax) / person
With Wine Pairing: ¥22,000 (incl. tax) / person
*Reservations made by November 30th (Thu) receive a ¥2,000 discount per person.
Reservations: https://www.tablecheck.com/ja/shops/pullmantokyotamachi-kasa/reserve

Pullman Tokyo Tamachi
Location | 3-1-21 Shibaura, Minato-ku