Keshiki

On the No1DP’s first trip to the Mandarin Oriental he, his boss and the boss’ girlfriend ate here for dinner. The No1DP thoroughly enjoyed his pasta dish, saying it was one of the best pasta dishes he’s ever had. When the No1DP and I stayed at the Mandarin Oriental several months later he would rave about this «awesome pasta» even after making restaurant reservations elsewhere inside the hotel. Curious to taste this «awesome pasta» for myself, I asked him to have lunch here.
CONCEPT: The Mandarin Oriental’s casual all-​day dining option. Though the No1DP and I didn’t do this during our stay, this is where the breakfast buffet is located.
VENUE: Located at the 38^th floor of the Mandarin Oriental, closest to the hotel check-​in area. The dining area overlooks Tokyo. The restaurant is a bit tranquil and we were able to have a peaceful meal before venturing out into the hustle and bustle that is Tokyo.
SERVICE: The restaurant staff is multilingual. Our server was Italian but was quite proficient in English and Japanese. He was quite pleasant as we had small talk between meals. He was also quite attentive as he noticed whenever our waters needed to be filled or our bread plates were empty.
WINE
Falanghina del Sannio (Cantina del Taburno) 2013 by the glass. Falanghina is the white wine of the Campania region in southern Italy marked by a DOC (Denominazione di Origine Controllata). It is crisp, slightly fruity and sweet. It is made to be paired with light meat and pasta dishes or can be served by itself.
FOOD
Breads — two breads were served. One of the breads was a semi-​soft focaccia topped with grated onions. Slightly flavorful on its own, it is even better when dipped in the olive oil. Note that outside of an Olive Garden or Macaroni Grill, mixing balsamic vinegar and olive oil is not recommended as Italians do not do this.
1. ‘Guffanti’ Buffalo Mozzarella, Tomato & Basil Pesto (1900円). This antipasti is served on a rustic stone plate. The mozzarella and tomatoes have a light touch of olive oil. There is no wasted ingredient in this dish as each component is made to complement each other and make the dish feel «complete». The mozzarella has a silky texture, tomatoes are ripe and sweet and the basil pesto still has its pine nuts served whole.
2. Artisanal Strozzapreti Pasta, Duck Ragout, Pistachio & Marjoram Herb (1900円) with black truffle sauce (additional 500円). This was the few times where I came close to trying authentic Italian pasta — this is unlike any pasta dish I’ve eaten in the US. This dish was clearly made to be a primi to a stronger secondi as the pasta itself is only medium-​heavy. The duck was tender, the black truffle lingers and is not overpowering and the herbs were made to accentuate the duck. There was enough pasta to make me last throughout the day.
3. Three-​meat Lasagna made with Beef, Veal & Pork (2000円). No1DPs dish, literally served right off the oven. There was plenty of meat in between the lasagna and the lasagna texture was al-​dente. The No1DP appreciated that there was just the right amount of cheese to top the pasta as he’s had one of his beloved pasta dish ruined by having too much cheese.
Guess I’ll have to agree with the No1DP for being served «awesome”-level pasta. Should I be back at the Mandarin Oriental I’d love to come back here again to try their four-​course lunch and dinner options or just try dining the Italian way with an antipasti, primi, secondi, sides and dessert.