Tokyo Baycourt Club Hotel & Spa Resort

We had a holiday dinner course at the Tokyo Bay Court Club French restaurant Mal Damour. The team is made up of Chef Niimura Kimitaka, who has 24 years of experience at Robuchon, Chef Patissier Kuga Michiaki, who has been in charge of the brand's patisserie department for 12 years, and wonderful sommeliers. The course started with appetizers including adorable finger-sized paninis that were not on the menu, followed by a collaboration of Osetra caviar and crab. Black abalone with a ginger naage accented with black truffles, foie gras served on a plate designed with a black truffle coulis, lobster roe served on a spelt and wheat risotto topped with white truffles for a beautiful and gorgeous dish, and Dover sole meuniere with a Comte cheese sauce woven with vibrant seaweed and combined with conchiglie for an adorable dish that exudes the essence of the sea. ⁡ From Matsusaka beef fillet to petit fours served from a cart, each one as exquisite as a jewel, ⁡ the precious ingredients from Japan and abroad are vividly presented with rich expression ⁡ The round wine cellar that spreads across the floor space is an impressive sight. Following the champagne bottle, all six types of wine proposed were impressive pairings. <Wines we received> ○Champagne MOET ○Alsace Pinot Gris ○Bordeaux Semillon (dry) x Sauvignon Blanc ○Burgundy Rose Pinot Noir ○Beaune Chardonnay (2017 Jacques Prieur Beaune Champ Pimont Blanc [AOC] Beaune 1st Growth) ○Bordeaux Cabernet-based, Merlot, Cabernet Franc (A.O.C. Margaux Medoc 3rd Growth Chateau Cantenac Brown) A year-end meal that reminded us that we are alive thanks to the bounty of food and the many people involved with it We were able to spend an elegant moment in a spacious space looking out at the night view of the waterfront area. Thank you for the delicious meal. ⁡