Andaz Tavern x Dining Out


When: 31/01/16 - 29/02/16: 11:30 am - 10:00 pm

Where: Andaz Tavern, Toranomon Hills 51F

A visionary menu created by two world class chefs, fresh seasonal ingredients from the island of Sado in Niigata and an exquisite setting, overlooking some of Tokyo’s most well-known landmarks: That is what guests dining at the Andaz Tavern have to look forward to this month.

For the next few weeks the elegant restaurant, located on the 51st floor of Toranomon Hills, plays host to a unique collaboration between culinary masters Gerhard Passrugger and Yoshiaki Takazawa.

Andaz Tavern’s Executive Chef Passrugger is known for his refined European dishes prepared with seasonal Japanese ingredients. Takazawa, meanwhile, is a renowned cuisinier whose restaurant was once selected by America’s Food and Wine magazine as one of the world’s “Top 10 Life-Changing Restaurants.”

In 2013 he hosted an event on Sado Island called “Dining Out,” an exclusive outdoor restaurant that opens for a few days at designated locations around Japan. Takazawa recently returned to the island with Passrugger where the two men selected a variety of ingredients inspired by their impressions of the place.


Smoked Buri (Japanese amberjack)

Following the trip the pair came up with an innovative menu which includes a colorful buri daikon salad, tea-smoked ryozu buri, bouillabaisse of seasonal white fish, Sado Island black pork, Sado Island Berkshire and brown rice carbonara, claypot baked Niigata wild ao-kubi duck, fried kaki, and to finish some homemade Sado Island yoghurt.

It is an exclusive lunch (from 11:30 am to 3:00 pm) and dinner (6 pm to 10 pm) menu limited to 100 guests a time. Reservations are available on a first-come, first-served basis. Lunch is served a la carte while dinner comes in four, five, and six-course varieties.

For reservations or enquiries, call (81 3) 6830-7739 or email

Andaz Tavern x Dining Out

How much: Lunch – from ¥2,000, Dinner – ¥10,000 (4 course)/¥15,000 (5 course)/¥18,000 (6 course). All prices are subject to consumption tax and a 15% service charge.

More info:


Chefs Passrugger and Takazawa

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