Roppongi Hills, Tokyo
October 12, 2014
One of the highlights of this trip was my special celebration at L'Atelier de Joel Robuchon in Roppongi Hills. The photos alone will explain why I specifically chose this Michelin-starred restaurant.
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| Celebrating at L'Atelier de Joel Robuchon in Roppongi |
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| It's a well known-fact that in Robuchon's restaurants, each dish is a work of art. |
This restaurant location is larger than its Las Vegas counterpart. But the features and overall decor are the same: the open kitchen, the sushi-style counter, the bar stools, and of course, the distinctive black and red color scheme.
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| The dining set up is consistent with the restaurant's counterpart in Las Vegas. |
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| Open kitchen and sushi-style counter, the signature set up of L'Atelier de Joel Robuchon |
I consider myself extremely lucky to have met the Chef of the Century himself and experienced dining at his renowned restaurants at MGM Grand in Las Vegas. (See my blog post "Posing for Posterity...in the Kitchen.")
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| My noteworthy moment with the Chef of the Century, Joel Robuchon, and Chef Claude Le Tohic. |
I showed the staff server my photos with Joel Robuchon as a conversation starter. Next thing you know, an English-speaking service staff was assigned to attend to us. His name is Julien Defresne.
After some bantering, he asked "Who are you?"
"I'm nobody," I laughed. "I'm just a big fan of Joel Robuchon."
I explained that a previous job gave me the opportunity to meet the famed chef and discover his fine cuisine. Since I was marking a significant life event in Tokyo, I thought it fitting to have a birthday blowout at L'Atelier de Joel Robuchon.
For every plate of the Menu Du Jour, Julien gave us a prelude and made us appreciate it even more.
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| 1st course: Le Saumon Fume or smoked salmon frivolite served with lime cream |
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| 2nd course: Les Champignons or mushrooms hot custard with parsley coulis and prawn |
The service here is just as remarkable. When I needed to step down from my tall bar stool and walk to the powder room, all I had to do was slightly turn my head. The hostess magically appeared behind me and helped me out of my chair. How did she know? How do they do that?
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| Alan's main course: La Canette or roasted duck with caramelized apple and eggplant |
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| My main course: Breaded "Sawara" (the best kind of mackerel in Japan) with walnut and green mustard sauce. |
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| Dessert: Le Savarin or fig sponge cake served with green tea light cream |
When making my table reservations online, I requested to meet the chef. But I was told that it might not be possible as he would be very busy. That was understandable so I took photos of him while I could.
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| Chef Kenichiro Sekiya interacting with diners next to us. |
The open kitchen concept makes the dining experience here enjoyable. Alan and I watched the pastry chef meticulously decorate her dessert plates.
Then seemingly out of nowhere, and in true elegant Robuchon fashion, a heartwarming production took place. Servers from all directions softly sang happy birthday in chorus as they slowly brought an exquisite plate, lit with a birthday candle, to each celebrant.
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| My birthday at L'Atelier de Joel Robuchon in Roppongi. |
Just when I thought I was already showered with wonderful surprises, Julien amazed me with even more. At the end of our meal, he presented an envelope containing our picture (he took a photo of Alan and me at our table earlier) along with a copy of the menu as a keepsake.
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| The Menu Du Jour at L'Atelier de Joel Robuchon in Roppongi |
And before leaving L'Atelier de Joel Robuchon restaurant, guess who was at the door to send us off?
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| Posing with Julien Defresne and Chef Kenichiro Sekiya. |
This story continued from Tokyo from the Top, High Tech Ramen, and Lucky Buddhas. This is part of my travel adventure series in Japan.
