The Ritz-Carlton Hotel Company, L.L.C. today announced that the 2018 Tokyo-Osaka Michelin Guide, the regional edition of the most distinguished culinary reference in the world with its celebrated annual awards of excellence in international haute cuisine, has awarded Azure 45 at The Ritz-Carlton Tokyo a Michelin star for the third consecutive year, and newcomers to the list this year, La Baie at The Ritz-Carlton Osaka and Tempura Mizuki at The Ritz-Carlton Kyoto, one brand-new Michelin star each.
“We are extremely honoured that the Michelin Guide has once again recognized the outstanding work of our chefs,” said Victor Clevall, Vice President, Luxury, Asia Pacific Excluding Greater China. “I would like to congratulate Shintaro Miyazaki at Azure 45, Christophe Gibert at La Baie and Kenji Fujimoto at Tempura Mizuki along with their respective teams for their well-earned, highly coveted Michelin stars. Their talent, hard work and dedication has placed them at the pinnacle of their extremely demanding art. These awards are also made possible by the outstanding professional skills of all the Ladies and Gentlemen of The Ritz-Carlton who create the exceptional experiences for our guests each day. It is fitting that their achievements have now been recognised by this most important of gastronomic guides.”
Mr. Clavell also said, “The Ritz-Carlton name is synonymous with excellence in luxury and its signature fine dining across Asia, with a total of 9 stars in eight Michelin-starred restaurants at seven Ritz-Carlton hotels for 2018. Overall, 2018 promises to be an exceptional year for fine dining at The Ritz-Carlton hotels across the region, with three out of four Ritz-Carlton hotels in Japan alone now featuring Michelin-starred restaurants.”
Chef Shintaro Miyazaki’s confident, creative touch and balanced flavours earned Azure 45, the signature French restaurant at The Ritz-Carlton Tokyo, its first Michelin star in 2016, and this is the third consecutive year that the restaurant has been awarded a star. Chef Miyazaki creates modern masterpieces against a background of tradition and experience, such as his salmon mi-cuit suffused with the ephemeral fragrance of white sesame seeds and accented by an exquisite wasabi sauce.
La Baie, at The Ritz-Carlton Osaka, has earned its Michelin star for its inspired takes on classic French cuisine. La Baie’s Kegani crab effilochée with marinated turnip, jasmine rice cream and sea urchin showcase Chef Christophe Gibert’s experience and assured touch in marrying the time-honoured traditions of Escoffier and Bocuse with rare and exquisite Japanese ingredients. Complementing the menu is an exceptional, award-winning wine list that is not to be missed.
This is the first Michelin star for Tempura Mizuki, helmed by Kenji Fujimoto, who began his career at Hanagatami, the signature Japanese restaurant at The Ritz-Carlton Osaka in 1997. When The Ritz-Carlton, Kyoto opened in 2014, he was appointed head chef at Tempura Mizuki, which specialises in tempura dishes of inimitable quality and delicacy.
Chef Fujimoto elevates traditional Japanese tempura to a high art form. Exquisite seasonal ingredients are quickly and expertly deep fried in perfectly hot, first-pressed benibanayu or safflower oil. The chefs at Tempura Mizuki cook in front of diners at the counter; the visual beauty, exquisite scents and outstanding flavours becoming a treat for all five senses. The must-try signature creations at Tempura Mizuki are its Omi beef filet with Japanese basil, and the feather-light egg yolk tempura.
In 2017, other restaurants at The Ritz-Carlton hotels across the Asia-Pacific region also received Michelin stars, including Tin Lung Heen, where diners savour spectacular views over traditional Cantonese dim sum on the 102nd floor of The Ritz-Carlton Hong Kong, which was awarded 2 Michelin stars. Tosca at The Ritz-Carlton, Hong Kong, Summer Pavilion at The Ritz-Carlton, Millennia Singapore, Lai Heen at The Ritz-Carlton, Macau and Jin Xuan at The Ritz-Carlton Shanghai, Pudong were all honoured with 1 Michelin star each.
