Women of Wine WOW Denise McCann visits Azure 45 The Ritz-Carlton Tokyo

Published - 12 November 2021, Friday

Image Credit: Azure 45 Tokyo

Denise McCann is a global winepreneur having travelled to over 30 countries in as many years.  Currently living in Tokyo after a 4-year stint in Singapore, purveying the culture, sights, sounds and tastes (and tipples) of the internationally inspired orient with her husband, Patrick. They describe themselves as wine connoisseurs, restaurant gourmands, art lovers and gallivanters!  

They own and manage a luxury holiday retreat in wine country In Victoria, Australia called TS Valley Villa Luxury Retreat. Denise seeks out local luxe dining experiences with each culinary experience documented in her exquisite journalistic voice, although this Australian couple are more than inquisitive to get out from the high street and experience hawker dishes, and any concoction of street food available across South East Asia and beyond. In Denise's words, "It’s all about people, place and produce."

Azure 45 Tokyo

Image Credit: Azure 45 Tokyo

ROCK STAR TREATMENT: Michelin Star, The Ritz-Carlton Hotel, 45th Floor. Opulent and eye-popping, we were escorted through the grand hotel lobby, passed the bar and into the restaurant like we were the most important people there - which, of course, we were. Hats off to the service.

D&D INDULGENCE: We love trolleys. An ideal dinner would be a bread trolley followed by an olive oil trolley and then one for Iberico ham, another for cheese and one for cake! Well, Azure 45 opened with a Champagne trolley! It set the tone: it was going to be great, and it was. Chef Shintaro Miyazaki prepared a fabulous omakase (degustation) menu that included carpaccio with shitake mushrooms and chives, Noto-Taka farm vegetables, butterfish with tougan (a winter melon) and vermouth and topped with Racan pigeon with pig’s trotters and shiso!

WOW FACTOR: When we arrived, the view from the 45th floor was blanketed in cloud. But it cleared and we were offered the chance to move to a recently vacated table up at the window. Service: wow! The food: wow! The view: amazing!

INFORMATION

A. 9-7-1 Akasaka, Minato-ku 45th Floor, The Ritz-Carlton Tokyo Midtown, Tokyo 107-6245

E. [email protected]

T. +81 3 6434 8711

W. www.ritzcarlton.com/en/hotels/japan/tokyo/dining/azure-45

S. www.facebook.com/ritzcarltontokyo

ABOUT FOUNDER WOW WOMEN OF WINE

Denise’s passion is wine and hospitality!  She has over 25 years of corporate hospitality experience. She is a qualified WSET UK Sommelier, wine educator, events management specialist, bespoke luxury wine tour operator, international wine tourism specialist, writer and public speaker.  Denise is passionate about the wine industry and has travelled extensively to wine regions around the world to hone her craft and share her skills and experience. She has run her own wine events company Women Of Wine since 2007. Since embarking on the expat life back in 2016, Denise has thoroughly enjoyed the consumer side of discovering, experiencing and writing about the food and wine scenes in Asia.

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Reviews

  • 1947 comments
  • ELITE
RATED 8 / 8
The Elegant and sexy French of a chef with a Michelin 13 Star in a space overlooking the blue of Tokyo ′′ Jour 45 ′′

The Ritz-Carlton Tokyo 45th floor ′′ French dining a ". here is a panoramic view of Tokyo, and you can cook the star chef shintaro miyazaki, who shines as a Michelin Star Chef for many years.

The food that spreads in front of you is elegant, overflowing with passion and creation, and it is sexy at times.

The Color of the dish is rich, so every time the dish appears, I get excited, but I'm going to put on the sauce, sharpening something, and when I open the chrono, the smoke comes out, and the scenery in front of me. It's going to spread out. In fact, Chef Miyazaki, who is also a magician of umami. The specialized strawberry soup is a soup that is made with only strawberries, but the flavor and taste of the sea bream is solid, but the world that spreads in the mouth is amazing.

This time I've been using a lot of ingredients from mako galle, but every time I chew on each ingredients, I've been able to make a taste of it, and it's a dish that brings back the goodness of other ingredients, and it's a high farm The Marinade of 13 types of vegetables is the composition of the flavor of cheese, which is seasoned with different cooking methods, and the flavor of cheese is joined here.

The High-end fish white sweet sea bream was a saffron fragrant sauce, but it was a bit of a bit of a bit of a bit of a bit of a bit of a bit of a The main little pigeon is that sexy. It was sexy that appeared from chrono and toasted the raspberry sauce.
Here's a feeling that the world of mekurumeku is spreading in front of me to finish it with the sauce of red wine.

The service is amazing and warm. I'm glad I came, it's a restaurant that seems like I'm glad I brought someone.

Check out our blog for more details https://ameblo.jp/sakura-beautiful/entry-12621616604.html

Did You Know

  • 47 comments
  • CONTRIBUTOR
RATED 8 / 8
Overlooking Tokyo from the hotel’s 45th floor, Azure 45 has emerged after a complete transformation, revealing an East meets West fine dining concept that draws from Japan’s rich textiles, warm woods and geometric patterns. Chef de cuisine Shintaro Miyazaki leads the kitchen of the Michelin-starred restaurant, where modern French cuisine is brought to life through highly visual presentations.

Choice News

  • 1571 comments
  • ELITE
RATED 8 / 8
Shintaro Miyazaki has acquired a longstanding reputation as the ultimate culinary craftsman. The chef trained at a leading cooking school in Japan before honing his skills and expertise further with several prestigious apprenticeships in France.

His exceptional skills were lauded widely in Japan when he led the culinary team at Tokyo’s Au Gout du Jour restaurant, successfully maintaining its Michelin star ranking for seven consecutive years.

Chef Miyazaki has been Chef de Cuisine at Azure 45 since 2014 and led the restaurant to gastro glory the following year when it was bestowed with a Michelin star.

His signature culinary style is contemporary French cuisine, fusing the simplicity of regional and seasonal ingredients from across Japan and beyond with unique creative flair and exquisite presentation.

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