Nestled on the 38th floor of the Mandarin Oriental Hotel in Tokyo, the Tapas Molecular Bar offers a unique culinary escapade, though it is positioned away from the captivating skyline. Arriving early for a well-made cocktail is a great way to relish the stunning views before the immersive dining experience, which unfolds over two hours. Showcasing the genius of Vancouver-born chef Kento Ushikubo, this exclusive 9-seat bar introduces a constantly changing multi-course menu brimming with miniature marvels that tantalize both the palate and imagination.
The culinary journey changes thrice annually, intertwining Japanese ingredients with the artistry of Kaiseki. The chef’s ingenuity, employing liquid nitrogen, fire, and other culinary techniques, transforms ingredients, taking guests on an adventure that begins with a book placed on a stand in front of every diner. Each page represents a course and has been drawn and designed by the chef, setting the stage for an engaging gastronomic experience. In my opinion, it would have been nice to give each person a book as a keepsake, but I guess this would be too expensive of a proposition.
Notably, the menu surprises and intrigues; one of the early items, appeared and tasted like an egg but was an ingenious vegan dish. Throughout the meal, the pace is swift yet exhilarating as questions are welcomed and patrons engage in immersive, hands-on encounters. It is an intriguing blend of tapas, a scientific laboratory, and a magical spectacle, offering an experience that manages to be both delicious and entertaining, a departure from the conventional dining fare.
The culinary adventure took a delightful turn when we indulged in one of the frozen desserts, which unexpectedly led to smoke playfully billowing from our nostrils. This whimsical and surprising experience elicited laughter from everyone present, adding an element of shared amusement and camaraderie to the evening.
In addition to the restaurant’s excellent cocktail selection, the Tapas Molecular Bar boasts an extensive array of high-end wines sourced from Japan, Italy, France, and the United States. Complementing this there’s a diverse range of gin cocktails and a well-curated list of alcoholic and non-alcoholic pairings. Some of the best I’ve seen.
In summary, this turned out to be an exceptional and remarkable dining experience. From its innovative and high-concept presentations and delivery to each guest. The evening was a delightful blend of culinary innovation and careful attention to detail, making it a standout and memorable dining journey.
Highly recommended.
Happy dining,
Shanea
14/01/2024
