InterContinental Osaka French fine dining restaurant, Pierre, has been awarded a Michelin star by the globally acclaimed Michelin Guide Kansai 2015, as well as the top Five Pavilions rating for a second consecutive year for hotel.
To be included in the esteemed Michelin Guide, restaurants are assessed in five key areas; quality of ingredients, technique and flavour, originality, cost performance and consistency – all of which were to Michelin-star standards at Pierre.Helmed by Head Chef Susumu Okubo, who has worked in several three-star kitchens, and Executive Chef Tobias Gensheimer, who boasts extensive experience in top kitchens in some of Asia’s most luxurious hotels, the restaurant fuses modern French cooking techniques focusing on mainly using the freshest Japanese seasonal ingredients.
The Five Pavilions rating is the Guide’s highest accreditation for luxury hotels, with the rating based on providing guests with exceptional levels of service, design and comfort.
Hans Heijligers, General Manager IHG ANA Hotels Group, West Japan and InterContinental Osaka said:“Since the opening of the hotel and Pierre in June 2013, the team has worked exceptionally hard to create a unique dining experience for our guests using the very best locally sourced seasonal ingredients combined with the skill and creativity of our incredible chefs.
“We constantly look at ways to bring new and exciting experiences to our guests that are a feast both for the senses and the discerning palate. Gaining our first Michelin star, as well as retaining the top Five Pavilions, is testament to all the hard work that the team has put in over the past 18 months, and we will continue to evolve in order to constantly raise the bar in our food and service.”
Speaking about the recent culinary milestone, Phil Broad, Vice President Food & Beverage, InterContinental Hotels Group (AMEA) commented; “It’s an incredible achievement to be awarded one of the highest culinary accolades in the world, and this recent Michelin star takes our total number up to sevenacross our properties in the region. Food and beverage is a crucial part of our business and has been an area that we see as a major part of our guests experience at our hotels, so we are committed to working with the best people in the business to come up with exciting new partnerships, programmes, menus and culinary events to deliver on this commitment.”
To celebrate the highly-acclaimedrecognition, Pierre is offering an indulgent dining experience with its six-course L’etoile tasting menu, available until 30 December, 2014 and priced at ¥15,000 per person. The menu has been created to showcase a selection of the restaurant’s award-winning dishes, including itssignature Slow Roasted Olive Beef Tenderloin with Sweet Potato Espuma and Red OnionConfit. Olive beef hails from Shodoshima Island in the Kansai region and gains its name from the locally-grown dried pressed olives that the cows feed on.
Located on the 20th floor of the hotel, the 84-seat Pierre reflects the beauty of Japan in a truly modern setting designed by interior designer Yukio Hashimoto. Guests can marvel at the skill of the chefs thanks to the open kitchen as well as browse over 400 varieties of specially selected wine on offer.
InterContinental Osaka provides contemporary luxury with 215 guest rooms, 57 long-term residences, award-winning dining, four multi-functional banquet and meeting rooms, a spa and fitness centre.