Pink Ball 2019 Menu and Chef
“Chaud-Froid”
Smoked salmon and crab meat salad with pink tomato sauce
served with edible flower and herb salad, green dressing
サーモンとカニのサラダ ピンクトマトのショーフロア
花とハーブのサラダ添え グリーンドレッシング
Beet root cream and chicken consommé royal with mushrooms, truffle flavor
ビーツクリームとチキンコンソメの茸のロワイヤル仕立て トリュフ風味
Steamed sea scallop and lobster mousse with pink pasta
served on green vegetables and sabayon sauce
ホタテ貝とロブスタームースのピンクパスタ包み
グリーンベジタブルとサバヨンソース
Roasted beef tenderloin coated in pink crust
foie gras-pumpkin black croquette, carrot castella and potatoes
white onion curry sauce
テンダーロイン ピンクのクラスト包みロースト
フォアグラとパンプキンのブラックコロッケ 人参カステラとポテト添え
ホワイトオニオンのソース カレー風味
Pink chocolate mousse
ピンクチョコレートのムース
Coffee, tea or infusion
コーヒー 紅茶 ハーブティー
Chef Toshio Numajiri
Executive Chef of The Westin Tokyo
Born in 1962 in Yokosuka. Graduated Osaka Abeno Tsuji Cooking School.
Entered into the cooking field in ‘82 at the Hakone-Miyanoshita Fujiya Hotel.
After his experience at the opening of the Hotel Seiyo-Ginza, he joined the opening of the Royal Park Hotel’s French Restaurant “Palazzo” in 1989.
He has been a chef at the Westin Tokyo since 1994, became Banquet Chef in 1996, Executive Sous Chef in 2000, and Executive Chef from May, 2004.
Member of
- Les Amis de Curnonsky Japon” – Board member from 2006
- Club Prosper Montagné” Délégation du Japon – “Chevalier” from 2006
- Académie Culinaire de France” Filiale du Japon
- La Confrérie de la Chaîne des Rôtisseurs” Bailliage National du Japon
- All Japan Chefs Association (AJCA)
– Assistant of District Leader / Minato ward from 2010
– Vice Chairman, Organization Reinforcement / Head Office from 2009
- L’Association des Disciples d’Auguste Escoffier du Japon
- Toques Blanches Japon
