You’ve heard of dry-aged beef but did you know that there is such a thing as “snow-aged” beef; a Japanese tradition where, as you’ve probably guessed, meat is stored and preserved in snow. Well, it’s here to rock your world as the star attraction of the renewed menu
You’ve heard of dry-aged beef but did you know that there is such a thing as “snow-aged” beef; a Japanese tradition where, as you’ve probably guessed, meat is stored and preserved in snow.
Well, it’s here to rock your world as the star attraction of the renewed menu at The Tavern Grill & Lounge on the 51st floor of the Andaz Tokyo hotel. Meat lovers take note: This is some very serious steak.
While the renowned restaurant needs no introduction, its revamped concept and menu deserves a round of applause for a strikingly innovative yet accessible take on time-honored grilled dishes. Newly appointed chef Shaun Keenan elevates the typical grill restaurant experience; starting with playful appetizers like the reconstructed nicoise salad, using seared akami tuna and quail eggs, rounded out by a charcuterie-based selection of items like pork and pistachio terrine, and foie gras with narazuke pickle.
You’ll recognize some of the seafood dishes by name only; classic scallops are combined with a seasonal yuzu salsa, while the jumbo king prawns come with yuzu and brioche crumbs. Headlining the show is, of course, the meat menu, which travels across the country, via Kumamoto rib-eye to Tochigi sirloin, back around to Yamanashi spring chicken and up to Aomori duck breast.
