Hilton Tokyo launches Foie Gras and Mushroom Promotion

Hilton Tokyo’s 2-star Michelin restaurant Twenty One French Dining will present a seasonal promotion of Foie Gras & Mushroom, offering autumn delicacies daily from September 30 until November 2, 2008. The dinner course for autumn is created by the young and talented 2-star Michelin Chef Sébastien Lefort, and is priced at Yen 22,869 per person.

Twenty One will feature the French cuisine as a course dinner, featuring the rich flavours from various kinds of foie gras and mushrooms produced in Perigord, France. The Foie Gras & Mushroom Promotion Menu features:

Amuse bouche: Foie gras royale, dry apricot and reduced balsamic vinegar wrap in rice paper
Cold entrée: Foie gras terrine, served with citrus confit
Warm entrée: Sautéed foie gras ravioli with black truffle and chicken consommé
Fish: Grilled Hokkaido scallop served with sautéed porcini and emulsion
Meat: Maesawa beef fillet, potato gnocchi, roasted porcini and beef juice
Dessert: Marrons glaces discovery, chocolate sauce

Place: ‘Twenty One’ French Dining (2F)
Date: September 30 (Tue.) – November 2 (Sun.), 2008 
Time: 5:30pm – 10:00pm (last order 9:30pm / Monday closed)
Price: Yen 22,869 per person

The Hilton Tokyo opened on September 1, 1984 and is located in Tokyo’s vibrant Shinjuku city center. Overlooking Shinjuku Central Park and just minutes from the heart of the business and entertainment areas, the distinctive S-curved 38-storey hotel is a well-known Tokyo icon. 815 spacious guest rooms are located on the 8th to 38th floors. Comfortably decorated in warm tones with Japanese lacquer and wood details, each room has a writing desk, sofa and easy chair and feature Hilton Tokyo’s famous traditional shoji screen window covers.

Executive rooms are located on the top seven floors. Personalized private check-in and check-out, a full range of business and leisure services and complimentary breakfast, afternoon tea and evening cocktails are all provided within an elegant setting with breathtaking views.

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