At The Dining, Western Cuisine Primula presents a modern interpretation of Burgundy’s classic beef stew with its specialty, Braised TOKYO Beef with Red Wine – Boeuf Bourguignon. The dish features Tokyo Beef, an exceptionally rare local breed with only about 60 head available each year. Its deep, refined flavor and clean sweetness pair seamlessly with red wine, forming the core of this signature creation. Slow-braised for three days and served in a transparent film that locks in its aroma, the dish brings together time-honored technique and contemporary finesse. A mini interview was held with Chef Seiji Suzuki to explore these thoughts.
Q: Which ingredient do you consider essential to this dish?
A: TOKYO Beef. Its scarcity is part of its appeal, but more importantly, the meat has a richness and clean sweetness that pair beautifully with red wine.
Q: What guides your approach when incorporating seasonal elements?
A: Using ingredients at their peak. Their natural flavor and aroma stand out on their own, allowing a simple preparation to feel complete.
Q: How do you reflect the hotel’s history and culture through your cuisine?
A: By blending classic dishes with modern ideas. Honoring tradition while adding new perspectives allows us to express the hotel’s culinary identity.
This dish is offered during dinner time, as well as on our course and lunch menus.
Also, it is featured as a special plate for the exclusive in-house guest dinner, available to staying guests.