LOUNGE /
TRAVEL
July 16, 2024
An experience that stirs the soul, with a Tokyo Tower view that shifts by the moment and an energetic live kitchen | JANU TOKYO
JANU TOKYO
JANU TOKYO: A Social Wellness Hotel Centered on Connection
JANU TOKYO is located in Azabudai Hills, Tokyo. This luxury hotel features 122 guest rooms, eight restaurants and bars, and a wellness and spa facility spanning approximately 4,000 square meters, the largest of its kind in a Tokyo hotel. Among its offerings, JANU GRILL is a dynamic restaurant with a live kitchen, making it the perfect place to spark inspiration.
Cuisine, Views, and Performance Create a New Dining Scene
Aman is now synonymous with luxury hotels, favored by jet-setters worldwide. Its ability to respect local culture with timeless design, ambiance, and hospitality has captivated countless individuals, leading to the creation of #amanjunkie.
JANU TOKYO, Aman's first sister brand hotel, opened in Azabudai Hills this March. One might assume it's a more casual offshoot of Aman's serene aesthetic, but that's not the case. While 'Aman' means 'peace' in Sanskrit, 'Janu' means 'soul.' Its concept revolves around 'connection,' 'inspiration,' and 'exploration.' While inheriting Aman's DNA, it unfolds as a social wellness destination that fosters human interaction and stimulates playfulness.
As discerning adults, we aspire to have a favorite sushi spot, a go-to bar, and perhaps a hotel or two. In the midst of daily decisions and adjustments, these places become invaluable sanctuaries for pausing, breathing, and organizing our thoughts. JANU TOKYO feels perfectly suited for this role. The cuisine, views, and ambiance are exceptional, yet it offers a relaxed atmosphere where one can simply be.
We visited JANU GRILL, one of the eight restaurants and bars at JANU TOKYO, which offers exquisite grilled dishes featuring carefully selected domestic beef and seafood. The dynamic view of Tokyo Tower and the energetic performance of the chefs at the live kitchen are spectacular, sparking 'inspiration.' The friendly atmosphere, where guests can easily interact with chefs and staff, also skillfully embodies the concept of 'connection.'
At the entrance to the main dining area, you'll find the JANU GRILL bar counter and two striking wine cellars housing over 2,600 bottles from more than 16 countries. The collection ranges from rare, hard-to-find vintages to sustainable and organic wines, chosen for their grape varietals and production methods. The ingredients are equally meticulously selected; the restaurant uses not only domestic beef but also cuts from New Zealand and Argentina, and even salt is sourced from Argentina and Patagonia, all chosen to complement the season and menu. This dedication further exemplifies the concept of 'exploration.'
The meal we enjoyed was a special course for the media dinner, comprising six dishes including an amuse-bouche and dessert. It began with an amuse-bouche of cod, cream, and sun-dried tomatoes, followed by the signature beef tartare. While classical in preparation, the beef is marinated in shio koji (rice malted barley), imparting a rich, mellow umami. This is balanced with the refreshing zest of yuzu pepper and perilla, creating a modern Japanese twist. This depth of flavor pairs beautifully with a subtly tannic Italian wine. The wine pairing was curated by Sommelier Fujimori, who obtained his qualification at the youngest age ever recorded (※) at just 20 years old. (※ at the time of qualification).
Next came the Caesar salad. Though it appears rich at first glance, it is surprisingly light. While the combination of lettuce, bacon, poached egg, and Parmesan cheese is classic, the dish excels through the inherent quality of each ingredient, the masterful preparation and seasoning that maximizes their appeal, and the superb presentation. It's a dish where individual elements and the overall composition are perfectly harmonized.
The course continued with grilled Canadian lobster. Prepared with minimal salt to highlight the lobster's natural sweetness, it was a revelation. Experiencing world-class cuisine across various cultures often leads to the realization that the finest dishes strip away the superfluous, focusing simply on the inherent quality of the ingredients. The lobster, with a texture far beyond 'plump'—almost 'bouncy'—paired exquisitely with the Chardonnay, creating a moment of pure bliss.
The main course featured a T-bone steak made from aged domestic beef and a tenderloin from Kurokaba beef, a premium brand from Kumamoto. The T-bone offered a delightful combination of succulent sirloin and intensely flavorful fillet. The accompanying grilled young corn, steamed with its skin on, evoked the early summer season. The dessert, Tarny (meaning 'rose' in Sanskrit), featured tropical fruit flavors like mango and passion fruit. This is also a signature dish, with its flavor profile changing seasonally.
Ascending to the fifth floor via the staircase leads to 'JANU BAR' and 'JANU LOUNGE & GARDEN TERRACE.' Here, guests can enjoy signature cocktails inspired by Tokyo's eight distinct neighborhoods, curated by renowned mixologist Shuzo Nagumo, alongside classic cocktails.
Highlighting the essence of seasonal ingredients with simple preparations is an art form that truly shines through the skill of a refined chef. Witness the vibrant energy of the live kitchen up close, while taking in the dynamic, ever-changing panorama of Tokyo Tower. The service is attentive and warm, yet friendly and casual. It's a place where one can feel at ease, enjoy everyday moments, and still be profoundly moved. This is the kind of sanctuary I've been seeking.
JANU GRILL
Location | 1-2-2 Azabudai, Minato-ku, Tokyo, JANU TOKYO 4F
Hours |
Lunch | 11:30 AM – 3:00 PM (Last Order 2:30 PM)
Dinner | 5:30 PM – 11:00 PM (Last Order 10:00 PM)
Reservations Tel | 050-1809-5550 (9:00 AM – 9:00 PM)
Reservation URL |https://www.tablecheck.com/ja/janu-tokyo-janugrill/reserve/message
