“Tokyo Cinema Cuisine” opened at TIFF to attract film fans by serving original menus created by five leading chefs in Japan. Their special menus are exclusively available at TIFF at Roppongi Hills Arena between 10/24-31. Today, top and sub chefs talked about their original menus at the venue where TIFF’s red carpet event was held. People who visited the Roppongi Hills Arena enjoyed to eat a variety of original menus and talked with chefs about their favorite films.

Photo: Chefs gathered for “Tokyo Cinema Cuisine” opening event.
From Left, Kazuhiro YOKOYAMA (NOBU TOKYO), Mamoru Kataoka (RISTORANTE Al Port), Shinji Kanesaka (Sushi KANESAKA), Yosuke Suga (Suga Labo), and Yoshifumi OZAWA (Wakiya)
 
 
Outline:
Date and time: Friday, October 24th from 13:30-14:00
Venue: Roppongi Hills Arena
Appearances by: Kazuhiro YOKOYAMA (NOBU TOKYO), Mamoru Kataoka (RISTORANTE Al Port), Shinji Kanesaka (Sushi KANESAKA), Yosuke Suga (Suga Labo), and Yoshifumi OZAWA (Wakiya)
 

Comment from Shinji Kanesaka (Sushi KANESAKA):
This is the best time of the year for salmon roe, so I made a rice bowl served with lots of salmon roe. You can also enjoy full grown salmon in that same bowl. This is our restaurant’s own “Oyako-Don,” a traditional Japanese dish normally served with chicken and egg.
 
Comment from Yosuke Suga (Suga Labo):
My dish features teriyaki-flavored chicken meatloaf using Daisen-Dori, a particular chicken farmed in Tottori Prefecture’s nature-rich environment. I chose to mince the chicken meat leaving off some texture and also added some eggs, which turned out to be a very tasteful teriyaki burger. As the Tokyo International Film Festival is an occasion that attracts many guests from overseas, I wanted to make something that is deeply associated with Tokyo.

Photo: Suga Labo’s Special Menu
Tokyo Teriyaki Burger, Clam Chowder, Marshmallows
 
Comment from Yoshifumi Ozawa (Wakiya):
It was actually a little difficult to cook in the “Kitchen Car,” but I was determined to serve a Chinese dish accompanied with warm soup. My dish is a Szechuan-style spicy soup noodle called “Dan Dan Mian.” The soup base is extracted from chicken, which of course contains a lot of collagen, and I blended it with some soy milk. I wanted my dish to be low in calories as well, so the noodles are made of Konnyaku (devil’s tongue).

Photo: Wakiya’s Special Menu
Spicy Soy Milk Konjac Noodle, Spicy Soy Milk Rice Soup, Pork Bun
 
About Tokyo Cinema Cuisine
Date & time: 11:00～20：30 Last Order
October 24 (Fri) through October 31 (Fri)
Open 15:00 for October 25 (Sat), Close 19:00 on October 31 (Fri)
Location: Roppongi Hills Arena
 
5 Kitchen cars and one drink bar will be arranged at the Arena
Chefs who created the menus: Mamoru Kataoka, Shinji Kanesaka, Yosuke Suga, Nobuyuki Matsuhisa and Yuji Wakiya
 
※3-4 types of dishes including Hors d’oeuvre, main, and deserts are available at reasonable prices. Menu to be served until sold out.