F & B : GREAT HOTEL RESTAURANTS
YEAR OPENED :
2005
MEALS SERVED :
LUNCH AND DINNER
SEATS :
48
AVERAGE DINNER CHECK :
US $ 200-US $ 225
CHEF / CULINARY TEAM : Chef de Cuisine Nicolas Boujéma , Chef Sommelier Fumihiko Kamo
MENU FOCUS : Various multi-course menus celebrate the food culture of Japan as well as authentic yet innovative French cuisine .
SIGNATURE DISHES : Tartare of raw Ikegime seabass flavored with hamaguri , shallots , sorrel and Champagne , topped with caviar and served alongside a shellfish consommé ; poached langoustine from New Zealand served with a zucchini / mint custard and ricotta cheese from Japan
STANDOUT DESIGN FEATURES : Dining areas are divided by silver partitions fashioned from carbon fibers , so sunlight bathes the dining room by day while at night the city skyline provides the ultimate backdrop . The technique of separating semiprivate dining rooms with partitions draws from the traditional Japanese practice of creating separate spaces using standing screens and the like .
WHAT MAKES IT GREAT : A sophisticated setting melds classic with contemporary in addition to offering breathtaking views while the food combines ingredient-driven inspiration with French technique and a deft understanding of Japanese sensibilities .
SIGNATURE
MANDARIN ORIENTAL , TOKYO
STOCK
TRUMP INTERNATIONAL HOTEL & TOWER TORONTO
YEAR OPENED :
2012
MEALS SERVED :
BREAKFAST , LUNCH AND DINNER IN ADDITION TO SUNDAY BRUNCH
SEATS :
132
AVERAGE DINNER CHECK :
US $ 70
CHEF / CULINARY TEAM : Executive Chef Todd Clarmo , Executive Pastry Chef Leslie Steh
MENU FOCUS : Clarmo is an advocate of the Western European cooking philosophy . Focusing on impeccable technique , he creates menus of approachable yet sophisticated dishes inspired by the land and sea .
SIGNATURE DISHES : Black Angus Tomahawk steak , maple broiled black cod , fresh poached lobster salad , grilled octopus
STANDOUT DESIGN FEATURES : Handcrafted plasterwork adorns a feature wall created by artisans flown in from Europe that includes curling vines and floral buds embedded with large crystals that catch light and add a bright , playful touch to a setting rich in velvet , dark leather and smoked glass .
WHAT MAKES IT GREAT : In addition to an impressive array of savory main dishes , handmade chocolate treats are beautifully presented on a chocolate cart .
THE JUDGES
This year ’ s Great Hotel Restaurants were selected by 11 judges from around the world :
Frank Ansel , independent winemaker , Mendoza , Argentina
Javier Arredondo , MAPAS , Mexico City
Rory Bevins , Limited Edition London , New York City
Elizabeth Blau , Blau & Associates , Las Vegas
Alexandra Champalimaud , New York City Tiffany Dowd , Luxe Social Media , Boston
Kurt Fischer , International Food & Beverage Forum , Mendocino , California
Jean-Luc Fourrier , JLF + associates , Singapore
John Nielsen , Sunway Hotels & Resorts , Kuala Lumpur
Donald Morrison , Donald Morrison & Associates , London
MPS Puri , Nira Hotels & Resorts , London
44 HOTELS September 2013 www . hotelsmag . com