3The 4th executive chef, Totaro Utsumi, was a famous chef who created the foundations of the hotel’s cuisine. He is still highly rated today. He lost both his parents early in his life, and was raised by an aunt who was married to a Frenchman. Perhaps for that reason, he hardly went to elementary school and could barely write even the most basic Japanese. However, he could speak French uently, and kept a French cookbook with him at all times. In 1923, after the Wright Imperial was completed, the cuisine at the hotel consisted of set meals, à la carte, and banquet feasts. It was already at such a level that it was said Paris was also here, in the heart of Tokyo. LUMINARIESSince our opening, the cuisine at the Imperial Hotel has happily been extremely highly evaluated. Our menu for the evening party for the Emperor’s birthday was rst served in 1893. In 1894, it featured thirteen dishes which were delectable and visually appealing to the 1,000 or so distinguished guests. The menu started with raw oysters and caviar garnished with lemon, followed by salmon with mayonnaise and jellied eel, chilled duck with Shoro truf es, in which chopped truf es were stuffed inside the duck, and others. The person responsible for the menu was our 1st executive chef Kanekichi Yoshikawa. The driving force behind this was Bunjiro Ishiwatari, the 8th executive chef. In 1918, he studied cooking at The Ritz, where Auguste Escof er, the man who consolidated traditional French cuisine and established modern French cooking, was head chef. He then studied seafood cusine at Restaurant Prunier. He then moved to Italy and studied diligently. In addition to research into cooking, he learned the technology of canning foods, making truf es, foie gras, and sausages, and studied cultivation methods of Western vegetables.

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