Tokyo Food Social at Andaz Hotel

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Today was the seventh ‘Food Social‘ I’ve hosted starting them in January this year. I can proudly say this was indeed a special and the best one by far.

A BIG ‘Thank You’ to ANDAZ TOKYO for believing in me and giving me this opportunity to host this event exclusively for my fans.

A Night at the ANDAZ kicked off with cocktails at the Roof Top Bar by ‘JEFF BELL’ of ‘PDT’ (Please don’t tell) bar who flew all the way from NewYork city. The Roof Top Bar is just one floor up from the Tavern and offers magnificent views of the TOKYO SKYLINE. There were plenty of delightful drinks courtesy of master mixologist Jeff Bell.

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Dinner was a four course private fine-dining at the ‘TAVERN KITCHEN TABLE’ along with free flow Champagne/wine.


Andaz Tokyo’s signature restaurant, The Tavern – Grill & Lounge, specializes in grilled food. Here the diners can indulge in the best of Japanese meat accompanied by local, seasonal ingredients, all showcased in a resolutely modern style. Among the new signature dishes, “SNOW AGED BEEF’ and vegetables are the highlight, using a ‘Yukimuro’ (snow cellar) to preserve and mature ingredients in natural refrigeration, a process inherited from the snow country of Japan.

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Nicoise salad, seared akami tuna, green beans, quail eggs, and hazel nut dressing.
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Grilled sea scallop, watercress puree, butter braised baby turnip

This dish was perfectly balanced, scallop seared to perfection, sauces bursting with great flavor.
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Japanese snow aged Tenderloin, 120g, with mashed potatoes.

After an evening of lots of fun, laughter, and entertainment, it was game time! We had two options for the Japanese Snow-Aged Beef , Sirloin F1 120g or Tenderloin 120g. Both came with mashed potatoes. Honestly, the accompanying of mashed potatoes were top-notch and a perfect pair with the steak!

To finish off the meal was the Bombe Alaska.

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THANK YOU to each one of you to make this night a memorable one. Always great company at every single social and I hope to see you at the next!! Stay tuned and subscribe to my newsletter for more updates on upcoming events.



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