China Dinner
Bailliage of Chongqing
Chongqing, June 24, 2017
Japanese culinary journey with meticulous presentation
" We are incredibly grateful and delighted to have had this unique opportunity to explore this authentic Japanese restaurant "

At the Restaurant Tou Ya Kaiseki, the Bailliage took its members on an exclusive journey to Japan … without leaving Chongqing!

On a beautiful early summer evening prized Chef Kok Ying Chin indulged the group with his perfection and meticulous presentation at the newly-opened establishment.

Bailli Dominik Widmer and Maître Hotelier Dany Lützel opened the event with a traditional Sake ceremony. During the reception, members and their guests could enjoy roasted Ginkgo nuts, plums with poached egg and a giant lobster salad topped with the finest black truffles presented in a traditional wooden boat.

Chef Kok and his culinary team delighted everyone with an exclusive nine-course set menu. The culinary journey included a nutritious vegetable and fish soup (miso) and assorted sashimi with blue fin tuna, sea urchin, Amberjack fish and scallops.

A fun moment came when the group was invited to handpick spiny crabs which were cooked on the spot by Chef Kok personally. The ultimate highlight was indeed the juicy Japanese melon that featured during the dessert.

The contemporary urban chic of the restaurant offered a unique local experience where the guests were seated in traditional tatami private dining rooms. Chef Kok’s reputation for top-class fare has immediately put the establishment up there with the best of Chongqing’s Japanese eateries.

Commenting on the authentic dinner, Bailli Dominik Widmer said, “We are incredibly grateful and delighted to have had this unique opportunity to explore this authentic Japanese restaurant. Our journey through Japan will certainly be remembered for a long time.”

Dany Lützel
Maître Hôtelier