New Autumn Menu Items: Deviled Chicken Curry and Roasted Pumpkin Curry
From October 1st, the Marble Lounge on the 1st floor of Hilton Tokyo will be adding the new autumn menu items, Deviled Chicken Curry and Roasted Pumpkin Curry, to its currently running curry lunch buffet, Magnificent Curry Magic. The curry lunch buffet, which includes five different types of authentic spicy curry that change daily, five types of "spice ice cream" that enhance the flavor of the curry and create a delightful magic in your mouth when eaten together, as well as salads and hotel-made bread, is priced at 2,800 yen per person and has been extended due to popular demand until November 12th. All dishes are prepared by the chef in a plate-service style from the buffet table, allowing you to enjoy them at your leisure in a restaurant with ample space between each other.

Devil Chicken Curry
In this season when Halloween spirit is in the air, Sri Lankan "Devil Chicken Curry" is named after the devil because it is so spicy. It is a chicken curry made with a tomato base and a complex blend of red chili, black pepper, garlic, ginger and various spices. The stimulating spiciness of the black pepper, which is added whole, combined with the refreshing taste of the ginger, allows you to savor the direct deliciousness of a spicy but addictive curry.

Roasted Pumpkin Curry
On the other hand, the Roasted Pumpkin Curry is a gentle-tasting curry that brings out the sweetness of the soft pumpkin even more through roasting. The mild finish, achieved by combining secret spices with plenty of coconut milk, is comfortingly delicious.

*The photo is for illustrative purposes only
The five different curries that are available each day include two new dishes as well as the popular "Butter Chicken Curry" with its subtle acidity of tomato and creamy butter flavor, "Lamb Curry" made by adding lamb leg to a base of cloves, cinnamon sticks, bay leaves and black cardamom stir-fried until golden brown and then slowly simmering it with more than 10 types of spices, "Thai Green Curry" with a spicy coconut milk base and finished with lime leaves, green chili paste and fish sauce, and "Spinach Curry" with the gentle flavor of spinach paste and paneer Indian cheese. Enjoy it with dishes that go perfectly with curry, such as "Barley Butter Rice," "Lemon Rice," and "Crispy Cheese Pie."

Salted Peanut Butter Ice Cream
The chef's playful and unique "Curry & Ice Cream" combination combines ice cream infused with spices and herbs to add richness, depth, and variety to the curry flavor, making it a new proposal that is delicious twice or even three times over. In addition to "Spicy Mango," made with mango, cardamom, cinnamon, nutmeg, and a hint of turmeric, and "Tomato and Paprika Red Pepper Ice Cream," we've also introduced "Salted Peanut Butter Ice Cream," a rich peanut butter ice cream accented with salt and black pepper to complement our "Devil Chicken Curry." We offer five original ice cream flavors that are surprisingly delicious on their own or paired with curry. Our individually plated salads range from refreshing options like "Vinegar Onion Salad" and "Mixed Indian Salad" to fall favorites like "Pumpkin and Pecan Sherry Vinaigrette" and "Chestnut and Sweet Potato Honey Mustard Salad." The set also includes 10 condiments, including "Mango Chutney," "Mixed Raita," and "Chili Powder," to adjust the spiciness of your curry. Mix and match your curry, ice cream, and condiments to create your own magical curry.


Outline of "The Magnificent Curry Magic Where the Devil Descends"
Venue:
"Marble Lounge" (1st floor, Hilton Tokyo)
Dates:
Thursday, October 1st - Thursday, November 12th
Opening hours:
11:30am - 1:30pm
Price:
2,800 yen per person <Children aged 4-12: 1,500 yen>
*Tax and service charge not included
Reservations:
Website https://www.hiltontokyo.jp/plans/restaurants/lunch/marble_lounge_2007

Hilton Tokyo Sous Executive Chef Nose Yoshiyuki
Hilton Tokyo Sous Executive Chef Nose Yoshiyuki
Born in 1969. Joined Hilton Tokyo in 1988. After gaining experience in various sections of Western cuisine, he was appointed head chef of Marble Lounge in 2006. He then became head chef of Metropolitan Grill in TSUNOHAZU on the second floor of the rebranded hotel in 2014. His solid techniques, creative ideas, and management abilities were highly praised, and he was appointed executive sous chef at Hilton Tokyo in 2017. He has received numerous awards, including the Tokyo Governor's Award for Outstanding Chef, as well as bronze and silver medals from the All Japan Chefs Association Academy.

Executive Pastry Chef Harita Osamu
Executive Pastry Chef Harita Osamu
Born in 1979. After graduating from Ecole de Patisserie de Tokyo, he moved to France in 2005. After working under MOF Chef Eri Kazoussus, he moved to Paris's five-star hotel Le Meurice in 2006, where he worked in various dessert departments under three-star Michelin chef Yannick Alléno, before moving on to the Assiettes desserts department. During this time, he won the Relais Desserts Charles Proust Trophy, one of France's most prestigious confectionery competitions, in 2006, and the chocolate category at the Coupe du Monde de la Pâtisserie national preliminary competition in 2009. After returning to Japan, he served as head pastry chef at his family's pastry shop, Knott's Berry Farm, in Tokushima Prefecture, before becoming the executive pastry chef at Hilton Tokyo in January 2017.

Hilton CleanStay Measures
・We've switched from a buffet style to chef-prepared plated service. You can enjoy your meal as many times as you like.
・The number of seats has been increased from 208 to 160, and we have provided ample space to maintain distance between guests.
・Staff will wear masks and gloves.
・We ask that you use disinfectant spray and have your temperature taken when entering the restaurant. We also ask that you wear a mask when not eating.
For more information on Hilton CleanStay, Hilton's new hygiene standard, please click here.
https://www.hilton.com/ja/corporate/cleanstay/

About Hilton Tokyo
Hilton Tokyo opened in Nagatacho on June 20, 1963, as part of the Hilton Hotels & Resorts, a hotel chain that continues to expand globally. It opened the year before the Tokyo Olympics as Japan's first foreign-owned hotel. Relocated to its current location in Shinjuku Subcenter on September 1, 1984, the hotel enjoys a privileged location in a corner of Shinjuku Subcenter, close to the Tokyo Metropolitan Government Building and adjacent to Shinjuku Central Park. This first-class hotel boasts comprehensive facilities and the highest level of service known as the "Hilton Standard." The guest rooms, including suites, are located on floors 8 through 38. Each of the 830 rooms, including suites, incorporates an international yet Japanese décor and is equipped with wired and wireless internet access. The hotel also boasts six restaurants and bars, including the Japanese restaurant "Junisou," the Chinese restaurant "Ocho," the Metropolitan Grill, the dining floor "TSUNOHAZU" with its bar and lounge "ZATTA," the Marble Lounge, and the British-style "St. George Bar." Other amenities include a large banquet hall accommodating 600 guests for formal dinners and 900 for standing receptions, 21 small and medium-sized banquet and meeting rooms, a wedding chapel, a fitness center with an indoor pool, gym, sauna, and outdoor tennis court, and an underground parking lot, making the hotel a versatile multi-purpose hotel. For more information about Hilton Tokyo, please visit hiltontokyo.jp.

About Hilton
Hilton is a global leader in the hospitality industry, operating more than 6,200 hotels (over 983,000 rooms) in 118 countries and territories around the world. Driven by its mission to be the world's most hospitable company, Hilton has welcomed more than 3 billion guests over its 100-year history. The company was also named a top company in the 2019 Global Best Workplaces Ranking and a 2019 Global Industry Leader in the Dow Jones Sustainability Index, the world's leading ESG (Environmental, Social, and Governance) investment index. In 2020, Hilton developed a new hygiene and disinfection standard, "Hilton CleanStay," and implemented it at hotels around the world. The company currently operates a portfolio of 18 global brands (in Japan, it operates 17 hotels across four brands: Conrad Hotels & Resorts, Hilton Hotels & Resorts, DoubleTree by Hilton, and Curio Collection by Hilton). The award-winning guest loyalty program, Hilton Honors, has 108 million members. Hilton Honors members who book directly through Hilton's authorized reservation channels can enjoy digital check-in with room selection, Digital Key (Digital Key is available at some hotels in Japan, but requires prior check-in at the front desk), and Connected Room (not yet available in Japan) immediately after registering.



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