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Pierre Gagnaire Restaurant at Ana Intercontinental Tokyo Retains Its Two Michelin Stars In The Michelin Guide Tokyo 2018

December 15, 2017 Dining No Comments Email Email

ANA InterContinental Tokyo is delighted to announce that ‘Pierre Gagnaire’ – the hotel’s signature restaurant – has once again proven its culinary credentials by retaining its two Michelin stars for the eighth consecutive year.

Upon hearing the news, Chef Pierre Gagnaire said, “Anyone who has visited the restaurant knows to expect something unforgettable – contemporary French cuisine in elegant surrounds with the breathtaking 36th floor view of the Tokyo metropolis and Tokyo Tower as a backdrop. Creating that touch of magic has been our goal for the past eight years and we are excited to continue it for many years to come. I am very proud of my team, in both the kitchen and in the restaurant, for their dedication and hard work to ensure and maintain our high standards, and I would like to thank all of our restaurant guests for their loyalty and ongoing support”.

Within the sophisticated setting of the restaurant, with its Edo-murasaki purple colour scheme and firework mural, the presentation of this culinary maestro’s hallmark cuisine is as much a work of art as the food itself, while his menu – inspired by Japanese ‘KAISEKI style’ – allows guests to choose from a selection of intricately prepared, modern French dishes, each expressing their own story and flavour. The unforgettable dining experience is testimony to Pierre Gagnaire’s passionate dedication to the best quality produce and the creation of unprecedented tastes.

The Michelin Guide is considered the foremost authority on the world’s greatest dining establishments. To achieve and maintain Michelin stars requires the consistent creation of innovative dishes, drawing on the latest gastronomic techniques and trends. The chefs’ own personal flair must be apparent in the food and the ambience of the restaurant, supported by exemplary standards of service.

Indeed, a Michelin star is the most coveted award that any chef aspires for, and Pierre Gagnaire has spent his 50-year career collecting them. In 1976 he took over the head chef role at his family’s restaurant in St. Etienne, France, maintaining his father’s Michelin star, yet focusing on creating his own culinary style. He then opened his own restaurant in the same town in 1981, which received its first Michelin star within a year, followed by a second star in 1986. After moving to a new restaurant, ‘Art Déco’, and being inspired by the host of visiting contemporary artists, Chef Pierre was awarded a third Michelin star for his exceptional cuisine. In 1997 he earned two stars at his new Paris restaurant, gaining a third star the following year. In 2005, Pierre Gagnaire opened his first restaurant in Tokyo, located in Aoyama, and in March 2010, it was relaunched inside the ANA InterContinental Tokyo and awarded two Michelin stars in the same year. He currently has a small empire of 13 restaurants around the world. In 2015, he was named ‘Best Chef’ by France’s authoritative ‘Le Chef’ magazine, and was then voted ‘Man of the Year 2016’ in the gastronomy category by the international magazine GQ. Chef Pierre says that his culinary philosophy is honesty, sincerity and integrity, while using food to communicate and incite emotion.

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