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Four Pavilions and One Michelin Star for Hilton Tokyo

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The Hilton Tokyo, which recently underwent an extensive refurbishment of guestrooms, suites and public areas and unveiled a new ballroom in 2009, has been recognized as one of Tokyo’s finest hotels in the Michelin Guide for 2010. Michelin’s rigorous evaluation system rates hotels according to ‘order of comfort’, placing Hilton Tokyo in the second highest category with four ‘pavilions’.

In recognising the Hilton Tokyo as one of the best hotels in the city the guide in particular applauds the hotel’s unique ‘Luxe Line’ products. These include the unique ‘Gallery Suite’ and the Executive Floors, noted in the guide as ‘offering a high level of comfort for business and leisure guests’.

Hilton Tokyo’s ‘Le Pergolèse’ French Dining, which opened in November 2008, received one Michelin star for the first time this year. ‘Le Pergolèse’ at Hilton Tokyo opened as the namesake restaurant of the Parisian one Michelin star ‘Le Pergolèse’, owned by Chef Stéphane Gaborieau.

 ‘Le Pergolèse’ at Hilton Tokyo reflects the menu of its Parisian sister, featuring selected items from its grand menu. Chef Hervé Garnier from Paris’ ‘Le Pergolèse’ is stationed in the kitchen alongside Hilton Tokyo’s culinary team to ensure full compliance to chef Gaborieau’s recipes and creative philosophy. The consultant chef Stéphane Gaborieau said, “We don’t do fussy designer food or try to be complicated.”

 Chef Gaborieau has an impeccable culinary history, winning his first Michelin star in 1995 and in 2004 was awarded the ultimate culinary honor in France: the ‘MOF’ – Meilleurs Ouvrier de France. The latter is conferred by the French government in recognition of excellence amongst craftsmen, receiving this medal is one of the most notoriously difficult accolades to achieve. ‘Le Pergolèse’ garnered four Michelin ‘spoon/fork’ symbols, the guide’s restaurant classification indicating order of comfort (on a scale of one to five).

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