Andaz Tavern, the main dining establishment at Andaz Tokyo, will be offering a limited-time collaboration menu with the regional revitalization project, Dining Out, starting January 29th. Dining Out is a regional revitalization project that aims to revitalize local economies through food. Opening outdoor restaurants for a limited number of days across Japan, Dining Out invites chefs and creators to serve dishes using local ingredients. For this collaboration, Andaz Tokyo's Executive Chef Gerhard Passruger and Chef Yoshiaki Takazawa of Takazawa Restaurant in Akasaka, Tokyo, will be creating a menu on January 29th and 30th that utilizes the bounty of the sea and land of Sado Island, Niigata Prefecture, a place renowned for its rich ingredients. The lunch course (6,000 yen, tax and service charge not included) will feature dishes such as a salad made with Sado Island cauliflower, Sado Island burdock flan, and fish bouillabaisse with Sado Island root vegetables. Meanwhile, the dinner course (22,000 yen, 18,000 yen excluding tax and service charge) will feature smoked yellowtail caught at Ryotsu Port marinated in Sado tea, and claypot-style blue-necked duck from Niigata.

Also, from January 31st, "Made in Sado Island" dishes will be served on the à la carte lunch menu, à la carte dinner menu, and three course menus, featuring dishes made with lavish ingredients from Sado Island. Also available will be "DINING OUT Premium Recipes," which recreate the "phantom menus" that Takazawa created at Dining Out.