From July 1 to August 31, 2020, Rhythmos, the café and bar on the 26th floor of The Strings Hotel Tokyo InterContinental, will be offering three anniversary flavors of its "Strings Parfait," celebrating its first anniversary this summer. Executive Pastry Chef Takashi Suzuki's meticulous sensibilities create beautiful, artistic parfaits, meticulously calculated down to the smallest detail, from smoothness and flavor to texture, pairing each with carefully selected ingredients to fully enhance the flavor. Suzuki has selected three flavors to celebrate the first anniversary: "Peach" and "Shine Muscat," which are upgraded versions of the debut flavors, White Peach and Shine Muscat, as well as "Adult Chocolate Banana," which can be enjoyed with brandy. For those who want to compare the different flavors, in addition to the popular "Duo Parfait" set, which comes with a choice of drink, a "Trio Parfait" set that allows you to taste all the flavors will also be available for the first time. Enjoy an exciting summer parfait festival in the beautiful cool space of the hotel, befitting the first anniversary.
“Peach”
The “Peach” parfait, featuring beautiful swirling chocolate that resembles a delicate mobile, is made with plenty of fragrant, juicy domestic peaches and paired with the perfect blend of lemon verbena. Combining the lemon verbena with white peach and lemon verbena compote and jelly adds depth to the aroma and flavor. In addition to the red peach sorbet, the parfait is layered with a sweet and sour sauce made with "peche de vigne," a red French peach also known as "peaches from the vineyard," a smooth mousse, and gently sweet vanilla cream, creating an elegant dish with different textures and flavors that unfold with each bite.
"Shine Muscat"
This "Shine Muscat" parfait is made with a generous amount of Shine Muscat grapes, known for their captivating popping texture and elegant fragrance. The Shine Muscat grapes are neatly arranged on top, resembling a large flower in bloom. The layers are skillfully layered, with a refreshing white grape compote, smooth jelly, slightly sweet crème chantilly, and a rich, luscious, honey-like noble rot wine mousse. The juicy flesh of Shine Muscat grapes, which can be eaten with the skin, the milky taste of crème chantilly, the texture of chocolate cereal, and the refreshing sweetness of the jelly create an exquisite combination that can be enjoyed as a glamorous dessert for adults.
“Adult Chocolate Banana”
The “Adult Chocolate Banana” parfait was created by expanding on the image of the chocolate bananas that are popular at festival stalls, a summer tradition. The chocolate banana is topped frozen, allowing you to enjoy it like an ice cream. Its simple flavors include adorable round banana slices, a rich yet light chocolate mousse, milky crème chantilly and vanilla ice cream, bittersweet chocolate bars and brownies, and the crunchy texture of crumble and granola. The balance is exquisitely balanced, resulting in a high-quality chocolate banana parfait that adults can enjoy. Add a dropper of brandy to taste, and the subtle aroma of liquor will transform it into a sophisticated parfait. For those who don't drink alcohol or children, we offer additional chocolate sauce and "additional chocolate." Enjoy it however you like, and enjoy the luxurious summer festival atmosphere to your heart's content.
"Strings Parfait"
"Peach", "Shine Muscat", "Adult Chocolate Banana" Overview
Period: Wednesday, July 1st to Monday, August 31st, 2020
Location: Cafe & Bar "Rhythmos" (26th floor)
Hours: 11:30-21:30 (L.O. 21:00)
Price:
"Peach", "Shine Muscat" 2,800 yen each
"Adult Chocolate Banana" 2,300 yen
"Duo Parfait" (Set of two parfaits to choose from and a drink) 5,500 yen
“Trio Parfait” (set of all parfaits and a drink) 7,500 yen
*All prices listed are subject to consumption tax and service charge.
For reservations and inquiries: Official website or 03-5783-1258 (direct restaurant reservations)
【For a safe visit】
As a measure to prevent infection with the current COVID-19 outbreak, we ask that you take your temperature upon arrival, wear a mask, and disinfect your hands upon entry, so that our customers can use our services with peace of mind. We ask that customers who have a fever or are not feeling well refrain from entering the facility. If you feel unwell, please inform a member of staff nearby. We appreciate your understanding and cooperation. For details on infection control measures, please visit the official website.
【Profile】
Executive Pastry Chef Suzuki Takashi
As an executive pastry chef, Suzuki draws on his many years of experience at hotels and his high level of skill to create sweets such as the popular afternoon tea, strings parfaits, and buffets. He is also involved in the creation and supervision of desserts and wedding cakes served at events and wedding receptions held in banquet halls.
Starting with winning the Chairman's Award in the Small Crafts category at the Kanagawa Prefecture Pastry Competition in 2006, he has since gone on to win numerous awards, including the Chairman's Award in the Small Crafts category at the Japan Cake Show (2009), the Grand Prize in the Fresh Confections category at the Kiri Cream Cheese Competition (2011), and the Excellence Award at the American Dried Egg Sweets Bakery Chef Competition (2015). He has also won the Governor's Award three times at the Kanagawa Prefecture Pastry Competition. He has continued to develop numerous desserts with meticulous attention to detail, primarily for hotels, and won the Nikkei Restaurant Menu Grand Prix in 2013. Previously, he worked on various dessert projects in the pastry department at Hilton Tokyo, a mecca for sweets buffets. In April 2018, he was appointed Executive Pastry Chef at The Strings Hotel Tokyo InterContinental. Born in Yokohama, Kanagawa Prefecture in 1978.
Click here for company press release details
“Peach”
The “Peach” parfait, featuring beautiful swirling chocolate that resembles a delicate mobile, is made with plenty of fragrant, juicy domestic peaches and paired with the perfect blend of lemon verbena. Combining the lemon verbena with white peach and lemon verbena compote and jelly adds depth to the aroma and flavor. In addition to the red peach sorbet, the parfait is layered with a sweet and sour sauce made with "peche de vigne," a red French peach also known as "peaches from the vineyard," a smooth mousse, and gently sweet vanilla cream, creating an elegant dish with different textures and flavors that unfold with each bite.
"Shine Muscat"
This "Shine Muscat" parfait is made with a generous amount of Shine Muscat grapes, known for their captivating popping texture and elegant fragrance. The Shine Muscat grapes are neatly arranged on top, resembling a large flower in bloom. The layers are skillfully layered, with a refreshing white grape compote, smooth jelly, slightly sweet crème chantilly, and a rich, luscious, honey-like noble rot wine mousse. The juicy flesh of Shine Muscat grapes, which can be eaten with the skin, the milky taste of crème chantilly, the texture of chocolate cereal, and the refreshing sweetness of the jelly create an exquisite combination that can be enjoyed as a glamorous dessert for adults.
“Adult Chocolate Banana”
The “Adult Chocolate Banana” parfait was created by expanding on the image of the chocolate bananas that are popular at festival stalls, a summer tradition. The chocolate banana is topped frozen, allowing you to enjoy it like an ice cream. Its simple flavors include adorable round banana slices, a rich yet light chocolate mousse, milky crème chantilly and vanilla ice cream, bittersweet chocolate bars and brownies, and the crunchy texture of crumble and granola. The balance is exquisitely balanced, resulting in a high-quality chocolate banana parfait that adults can enjoy. Add a dropper of brandy to taste, and the subtle aroma of liquor will transform it into a sophisticated parfait. For those who don't drink alcohol or children, we offer additional chocolate sauce and "additional chocolate." Enjoy it however you like, and enjoy the luxurious summer festival atmosphere to your heart's content.
"Strings Parfait"
"Peach", "Shine Muscat", "Adult Chocolate Banana" Overview
Period: Wednesday, July 1st to Monday, August 31st, 2020
Location: Cafe & Bar "Rhythmos" (26th floor)
Hours: 11:30-21:30 (L.O. 21:00)
Price:
"Peach", "Shine Muscat" 2,800 yen each
"Adult Chocolate Banana" 2,300 yen
"Duo Parfait" (Set of two parfaits to choose from and a drink) 5,500 yen
“Trio Parfait” (set of all parfaits and a drink) 7,500 yen
*All prices listed are subject to consumption tax and service charge.
For reservations and inquiries: Official website or 03-5783-1258 (direct restaurant reservations)
【For a safe visit】
As a measure to prevent infection with the current COVID-19 outbreak, we ask that you take your temperature upon arrival, wear a mask, and disinfect your hands upon entry, so that our customers can use our services with peace of mind. We ask that customers who have a fever or are not feeling well refrain from entering the facility. If you feel unwell, please inform a member of staff nearby. We appreciate your understanding and cooperation. For details on infection control measures, please visit the official website.
【Profile】
Executive Pastry Chef Suzuki Takashi
As an executive pastry chef, Suzuki draws on his many years of experience at hotels and his high level of skill to create sweets such as the popular afternoon tea, strings parfaits, and buffets. He is also involved in the creation and supervision of desserts and wedding cakes served at events and wedding receptions held in banquet halls.
Starting with winning the Chairman's Award in the Small Crafts category at the Kanagawa Prefecture Pastry Competition in 2006, he has since gone on to win numerous awards, including the Chairman's Award in the Small Crafts category at the Japan Cake Show (2009), the Grand Prize in the Fresh Confections category at the Kiri Cream Cheese Competition (2011), and the Excellence Award at the American Dried Egg Sweets Bakery Chef Competition (2015). He has also won the Governor's Award three times at the Kanagawa Prefecture Pastry Competition. He has continued to develop numerous desserts with meticulous attention to detail, primarily for hotels, and won the Nikkei Restaurant Menu Grand Prix in 2013. Previously, he worked on various dessert projects in the pastry department at Hilton Tokyo, a mecca for sweets buffets. In April 2018, he was appointed Executive Pastry Chef at The Strings Hotel Tokyo InterContinental. Born in Yokohama, Kanagawa Prefecture in 1978.
Click here for company press release details
The press releases included in this article have been provided by PR TIMES Inc. and are reproduced in their original form. FASHION HEADLINE does not endorse the products or services featured, nor does it guarantee the content of the press releases. For inquiries regarding the content of this article, please contact PR TIMES Inc. (https://prtimes.jp/) directly.
