TSUNOHAZU is a dining floor where Japanese restaurants, Chinese restaurants, and grill restaurants are located in an undivided space. It was born in January 2014. Philip Louis Egallon, the hotel's head chef, who supervises the floor, makes use of the experience gained at hotels around the world and uses the knowledge gained in each country such as France, Canada, the United States, Australia, Singapore and China. It seems that they are developing a variety of recipes.
The recipe book released this time contains about 90 recipes as "ideas to liven up the party". Amuse such as canapes and finger rolls, hors d'oeuvres by style such as American and French, recipes that can be used according to the season such as Christmas and New Year, desserts and cocktails are also introduced.
At the time of the release of this book, Mr. Egalon said, "I want to create a happy" surprise "that brings out the smiles of the guests on the plate that determines the first impression of the dining table on the day of the gathering. The most important thing is the hospitality. It would be an unexpected pleasure if this book was helpful to everyone. "