“Fresh Tagliatelle Pasta with Autumn Truffle & Wild Mushroom Fricassée.” The pairing is a Shine Musc
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September 8, 2020
Cocktail Pairing Course to Fully Enjoy Autumn Flavors | THE STRINGS BY INTERCONTINENTAL TOKYO
THE STRINGS BY INTERCONTINENTAL TOKYO
Italian Grill and Cocktails, Autumn's Harmony. "Arpeggio" Cocktail Pairing Dinner Course to Enjoy Autumn Flavors
The Strings by InterContinental Tokyo's Italian grill "Melodia" introduces its autumn menu for the cocktail pairing dinner course "Arpeggio." This special offering runs until November 15, 2020.
Text by YANAKA Tomomi | Edit by TSUCHIDA Takashi
Harmony and Resonance as the Course Unfolds
"Arpeggio" signifies "broken chord" in Italian. Much like a musical technique that plays the notes of a chord one by one from low to high, creating rhythm and depth, this new pairing course meticulously crafts a sequence of harmony, resonance, and a flow between dishes and cocktails as the meal progresses. It launched this autumn.
Executive Chef Olivier Rodriguez
Kentaro Yamamoto, Chef at "Melodia"
Tsukasa Takahashi, Head Bartender at Cafe & Bar "Luzmos"
This course was supervised by Executive Chef Olivier Rodriguez, with Chef Kentaro Yamamoto of "Melodia" and Head Bartender Tsukasa Takahashi of Cafe & Bar "Luzmos" collaborating. The menu features a five-course meal using seasonal ingredients fitting for the bountiful autumn, each paired with an elegant and unique cocktail.
The first dish is "Steamed Foie Gras with Persimmon & Persimmon Chutney, Cacao Sauce." It is paired with a cocktail that expresses the rich, creamy foie gras using white cacao and sour cream, inviting guests into the profound world of pairing.
Next, "Fresh Tagliatelle Pasta with Autumn Truffle & Wild Mushroom Fricassée," exuding a rich truffle aroma. This is paired with a cocktail made with homemade truffle vodka and shine muscat.
The fish course is "Grilled Tasmanian Salmon." This dish is paired with "Homemade Cider Cocktail with Pink Peppercorn & Dill," reminiscent of white wine. The spices and herbs enhance the flavor of the salmon, which is seasoned with cumin.
The meat dish is "Grilled Young Pigeon Breast with Eggplant Compote, Red Wine Jus, and Juniper Berry Gravy Sauce," a specialty of the season. It is paired with a red wine cocktail using homemade cola syrup and Syrah grapes. This cocktail elegantly complements the juniper gravy sauce while offering a rich and robust flavor. A touch of yuzu pepper on the glass rim adds a Japanese element, creating a superb pairing.
The dessert, "Osmanthus Panna Cotta with Fig Compote," is paired with a seasonal pear cocktail, completing the course that celebrates autumn flavors.
"Arpeggio" offers the true delight of a pairing dinner, where five cocktails harmonize with their respective dishes, enhancing their flavors. It's an experience to savor the lingering harmony.
Arpeggio
Period | September 1, 2020 (Tue) - November 15, 2020 (Sun)
Time | 6:00 PM - 10:00 PM (Last Order 9:00 PM)
Price | ¥13,000 (excluding tax and service charge)
