, Christmas Parfait TO GO
From November 2, 2020, The Strings Hotel Tokyo InterContinental will begin accepting reservations for its first-ever Christmas cakes and sweets, as well as holiday takeout. The culinary team, led by Executive Pastry Chef Takashi Suzuki and Executive Chef Olivier Rodriguez, have carefully crafted each and every exquisite item using the finest ingredients.

The Christmas cake and sweets collection includes four varieties: "Noel Blanc," a strawberry shortcake reminiscent of a pure white snowscape with no visible strawberries; "Noel Rouge," a raspberry and white chocolate mousse cake with an eye-catching, lustrous bright red color; "Christmas Parfait TO GO," a takeout version of our hotel's popular "Strings Parfait" for the first time; and an authentic stollen. The holiday takeout menu will feature items that will brighten up your festive table, such as a "Pate en Croute" and antipasti set, as well as Chef Olivier's secret recipe "Caviar, Shellfish Consommé Jelly, and Cauliflower Coulis," and a "Christmas Dinner for Two" that allows you to enjoy a French course dinner at home. This Christmas, enjoy a festive time at home with your loved ones with hotel-made masterpieces from Strings.

Christmas Cake & Holiday Takeout Overview
Reservations accepted: From 10:00 AM on Monday, November 2, 2020. Online and phone reservations accepted.
Pickup period: Friday, December 4th to Friday, December 25th, 2020, 1:00pm to 8:30pm
The sales and pickup period for "Christmas Dinner for Two" only will be from Friday, December 18th to Friday, December 25th, 3:00pm to 7:00pm.
Pickup location: Italian grill "Melodia" (26th floor)
How to order:
Reservations will begin on Monday, November 2nd, 2020, at 10:00am.
Please make your reservation via our official website or by phone. Phone: 03-5783-1258

Reservations for all products must be made at least three days before the pickup date.
Those who wish to pick up their products between Saturday, December 19th and Friday, December 25th must make a reservation with advance payment. Please note that payments must be made by credit card on the official reservation site and refunds will not be possible in the event of cancellation.

About payment and cancellations:
Payment can be made on site or in advance online. In order to shorten your stay, reduce contact, and ensure a smooth delivery, we ask for your cooperation in making online advance payments when booking.

[About cancellations]
For deliveries from December 4th (Friday) to 18th (Friday): 50% of the reservation price will be charged 5 days prior, and 100% of the reservation price will be charged 3 days prior
For deliveries from December 19th (Saturday) to 25th (Friday): Cancellations and refunds are not possible.

Delivery summary:
Enter a world of silvery white. Pure white strawberry shortcake "Noel Blanc"

Noel Blanc
A pure white snowscape appears before your eyes. This strawberry shortcake is beautifully decorated with white details reminiscent of a snowy Christmas Eve. The whipped cream is decorated like waves of snow and is adorned with intricate chocolate details, including a gift box dropped by Santa Claus. The cream is from the Konsen region of Hokkaido, which is cool year-round and ideal for raising dairy cows. It has a rich flavor, a light texture, and a refreshing taste. A soft, moist, and fluffy sponge cake is sandwiched with Tochiotome strawberries, which have the perfect balance of moisture and acidity for a shortcake. This is a simple yet elegant strawberry shortcake. Inside the gift box is a heart-shaped fruit pâté. Remove the box to find the secret gift.
[No. 4 (12cm diameter) | 5,500 yen | Limited to 100 pieces | Reservation required]
[No. 5 (15cm diameter) | 6,800 yen | Limited to 50 pieces | Reservation required]

"Noel Rouge" with a red Christmas ornament motif

Noel Rouge
Inspired by the sparkling ball-shaped ornaments that adorn Christmas trees, this mirror-like mousse cake comes in vibrant Christmas colors. The gently curved chocolates that resemble the strings of the ornaments are an impressive touch. The cake is made with a pistachio biscuit joconde base, a smooth white chocolate mousse inside, and a sweet and tart, fragrant raspberry mousse and jelly inside. The top of the cake is garnished with fresh raspberries and strawberries, creating a high-quality cake with a refreshing aftertaste. Its gorgeous appearance will delight a wide range of people, including guests at home parties, family, and friends. It also makes a great gift.
[No. 5 (15cm diameter) | ¥6,200 | Limited to 50 | Reservations required]

Take out our popular parfait! "Christmas Parfait TO GO"

Christmas Parfait TO GO
Our hotel's popular "Strings Parfait" is now available for takeout for the first time, so you can enjoy it at home. We have prepared three flavors to enjoy during the Christmas season. These beautiful, art-like parfaits have been meticulously calculated down to the smallest detail, including the melt-in-your-mouth texture, and are paired with carefully selected ingredients that bring out the full flavor of each. This parfait lineup captures the excitement and splendor of the holiday season, including the adorable "Fraise" with strawberry and pistachio in Christmas colors; "Chocolat" that combines milk chocolate with orange, passion fruit, and mango; and "Sapin" that pairs raspberry with jelly made with rare fir tree honey "Miel de Sapin," lychee, and white chocolate. Served in individual cups, eliminating the need to separate portions, this is a new style of Christmas sweet treat, allowing each person to enjoy their favorite flavor safely and securely. *Ice cream not included.
[12 ounces (approx. 350ml) each | "Duo Parfait TO GO" (choose two flavors) ¥3,300, "Trio Parfait TO GO" (total of three flavors) ¥4,500 | Reservation required]

An exciting countdown to Christmas: "Stollen"

Stollen
Stollen is a German pastry that is sliced and enjoyed in anticipation of Christmas. This authentic stollen features a delightful dough filled with carefully soaked dried fruit and the aroma of authentic German marzipan, and the flavor improves with age. It also makes a perfect Christmas gift.
[3,000 yen | Limited to 100 | Reservation required]

Holiday Takeout

"Pate en croute" adds a stylish touch to your home party

Pate en croute
"Pate en croute" is a classic French dish made by wrapping pate or meat in puff pastry. This dish, created by an award-winning chef, uses ingredients such as foie gras and port wine jelly to create an exquisite harmony between the crispy texture of the pâté brisée (kneaded pie dough) and the moist texture and flavor of the farce (filling).
[1 piece (serves 4-6) ¥4,500 | Limited quantities | Reservation required]
[2 slices ¥1,800 | Limited quantities | Reservation required]

Chef's secret recipe "Caviar, shellfish consommé jelly, and cauliflower coulis"

Caviar, shellfish consommé jelly, and cauliflower coulis
The perfect item for spending the holiday season in luxury. Chef Olivier's secret recipe, which combines a delicious shellfish-based consommé jelly at the bottom with cauliflower coulis and plenty of caviar, is now available for takeout. It pairs perfectly with champagne, creating a luxurious moment perfect for an adult Christmas.
[50g can 3,500 yen | Limited quantity | Reservation required]

Enjoy a luxurious stay at home with hotel-made appetizers. "Antipasti Set"

Antipasti Set
Enjoy hotel-made antipasti for an exciting gathering with loved ones. This set features six colorful appetizers made with seasonal ingredients from our Italian grill, Melodia. *Image is for illustrative purposes only. Pate en croute, caviar & shellfish consommé jelly & canned cauliflower coulis are not included.
[6-course assortment set (serves 2-3) ¥2,000 | Limited quantities | Reservation required]

Enjoy an elevated stay at home experience with "Christmas Dinner for Two" with an authentic French course meal supervised by a star chef.

"Christmas Dinner for Two" Image
We are offering a course-style takeout menu so you can enjoy a French dinner in the comfort of your own home. Start with a colourful salmon trout and vegetable terrine. Continuing on with a flavoursome lobster bisque and beef wellington made with beef fillet, this three-course menu is perfect for a festive Christmas dinner. Everything is pre-cooked, so you can enjoy an authentic French course meal at home with just the simple steps of heating the ingredients in a hot water bath and plating them.
*The sales and delivery period for this product only will be from December 18th (Friday) to December 25th (Friday), from 3:00 pm to 7:00 pm.
[Serves 2 people: 20,000 yen | Limited quantity | Reservation required]

*All prices listed are subject to consumption tax.
*Images are for illustrative purposes only.


Executive Pastry Chef Suzuki Takashi
As 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 served at events and wedding receptions held in banquet halls, as well as wedding cakes.

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, and in 2013 won the Nikkei Restaurant Menu Grand Prix. Previously, he worked on various dessert projects in the pastry department of 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.


Executive Chef and Food and Beverage Director Olivier Rodriguez
Born in Toulouse, France. Started his career as a chef at the age of 18. He began his career at Don Camillo in France, then Le Chantecler, Les Jardins de Opera, and Enoteca Pinchiorri in Italy, where he honed his skills. He came to Japan in 2000 to work at Enoteca Pinchiorri's Tokyo branch, where he became its chef in 2001. In 2005, he joined Signature, the restaurant at the Mandarin Oriental, Tokyo, as its chef from the restaurant's opening. After earning one Michelin star in 2007, he continued to hold the star for seven years until his retirement. Most recently, he served as owner-chef at the neo-bistro & ecle. Drawing on the techniques he cultivated in French cuisine, he offers a light and airy cuisine unique to a chef from the South of France, earning him acclaim for his artistic technique and sensibility in harmonizing flavors, aromas, textures, and colors in each and every dish. He has a deep knowledge of Japanese ingredients and is known for combining seasonal ingredients from Japan and overseas. In January 2019, he became the Executive Chef of The Strings Hotel Tokyo InterContinental. He oversees all food and beverage menus and has served as the head of the food and beverage department since January 2020.

[For your peace of mind during your visit]
To prevent infection due to the current COVID-19 outbreak, we ask that you take your temperature upon arrival, wear a mask, and disinfect your hands upon entering the facility to ensure your safety. We ask that guests with a fever or who are not feeling well refrain from entering the facility. If you feel unwell, please inform a member of staff. We appreciate your understanding and cooperation. For details on infection control measures, please visit the official website below.
https://intercontinental-strings.jp/jp/clean-promise

About Strings Hotel Tokyo InterContinental
This luxury hotel is directly connected to the Konan exit of Shinagawa Station in Tokyo. As part of the InterContinental Hotels & Resorts group, we offer a uniquely elegant and comfortable hotel experience with heartfelt hospitality and attentive service tailored to each individual guest. The hotel offers a wide range of facilities, including 203 guest rooms with breathtaking views, four lively restaurants, a cafe & bar, and banquet facilities with state-of-the-art equipment. The hotel underwent extensive renovations in 2019, transforming the hotel into a space filled with music, where guests can feel the "strings" (meaning stringed instruments) that form the hotel's name, with new additions such as the Club InterContinental Lounge, which opened in September of the same year, and the dining destination "The Score Dining," which opened in December. The new hotel concept is "Tokyo, personally orchestrated. The melody of Tokyo is played for each and every guest." The hotel welcomes many guests as a place where sophisticated travelers gather and relax in the melody of the city. More details and the latest information about the hotel can be found on the official website and on social media.

Official website: https://intercontinental-strings.jp/jp
Official Instagram account: https://www.instagram.com/strings_ic/
Official Facebook account: https://www.facebook.com/STRINGSICTOKYO/
Official Twitter account: https://twitter.com/STRINGSICTOKYO



Click here for company press release details