Michelin Star Restaurant in Tokyo Keisuke Matsushima Serving Healthy Sugar Meat
By Mike BobroveJune 7, 2017
Having found the healthiest Michelin star restaurant in Tokyo, I’ve decided to relay the 5 star experience to you today.
HealthyTokyo visited Keisuke Matsushima to sample Sugar Meat. Here is my honest review of the food on offer.
Ah, the perks of working at HealthyTokyo! A wonderful meal at Keisuke Matsushima, one of Tokyo’s best Michelin starred restaurants.
HealthyTokyo recently launched a line of additive-free, non-GMO meats known as Sugar Meat. This exceptionally healthy, tasty and high-quality chicken, beef and pork, comes to us from our partner Sugarlady Co., Ltd., a leader in natural and additive-free products in Japan.
As it turns out, we are not the only ones that think this meat is outstanding. Keisuke Matsushima, the Michelin star restaurant in Tokyo is serving Sugar Pork and Sugar Chicken to their lucky diners from the beginning of April until the end of July.
Three of the HealthyTokyo crew headed over to this famous restaurant to see how the pros do it with Sugar Meat.
Keisuke Matsushima is a world renowned chef with restaurants in Nice and Tokyo. He trained in France and combines Japanese simplicity with traditional French gastronomy for cuisine that simultaneously embodies both cultures while enhancing its unique qualities on a plate. This highly acclaimed restaurant in Tokyo features One Michelin star. Sugar Meat at this well-known Michelin star restaurant in Tokyo were all that was needed to entice us to break away from our desks on a Friday afternoon.
The weather was warm and sunny with a light breeze, perfect for the beginning of June. The high level of service was apparent from the beginning, as our server met us at the door from the moment we arrived and led us through the restaurant to our table. We were lucky enough to be seated by the window with a full view of the Japanese Maple Trees. The space was bright and calm yet friendly and welcoming. The restaurant floor was flooded with natural light from the windows, which was accentuated with house music, modern art and minimalist furniture all set in beige tones.
Of course, HealthyTokyo visited Keisuke Matsushima to sample Sugar Meat – well most of us. HealthyTokyo has a diverse team hailing from the US, Australia, Sweden, Canada, the Philippines and Japan. Each one of us has our healthy habits and food requirements. Yuko is vegan, while David and 1 prefer a low-carb diet. No problem for the healthiest Michelin star restaurant in Tokyo. They kindly prepared a special vegan meal for Yuko that gave the Sugar Meat some competition.
We started off with a creative and innovative appetizer. For David and I, the office meat eaters, we were presented with savory, olive macarons filled with olive tapenade. The sweetness and natural umami of the olives worked in harmony to create a delicious start to the meal. Alongside these sweet and savory morsels was a mini-pizza about the size of a 500 yen coin, According to David, the pizza was bursting with flavor like “a calzone with extra cheese”. Yuko’s vegan appetizer was a special take on polenta fries, made with chickpeas. The fries were light and fluffy but delicately crisp on the outside.
The Soup Course
Then came the soup course. The chilled soups paired well with the balmy June weather. David and I had creamy white asparagus soup, topped with a savory consommé. The vegan version was a chilled green pea soup, fresh, green and reminiscent of early summer. The soups were stylishly served in shot glasses.
Everything about our experience was carefully planned to provide the air of luxury, style, simplicity and a unique fusion of Japanese and French modern culture. The architecture and interior design of Keisuke Matsushima was bathed in natural light, the white walls were flecked with colorful works of art, which accentuated the hand-crafted place settings. The architect who designed the Park Court building is none other than Kengo Kuma, the genius behind the future Tokyo Stadium, which will be ready for the 2020 Olympic Games. The auditory experience accentuated the ambience and feel of the restaurant. David and I were surprised and delighted to hear the electronic rendition of the Game of Thrones theme song.
The Salad Course
The salad course was an artistic masterpiece, in the form of a deconstructed Nicoise salad. The sword fish was lightly drizzled with lemon and olive oil. The plate was strategically dotted with a sweet red pepper puree and sprinkled with dried black olive powder. The baby greens and fresh grape tomatoes added a fresh burst of flavor. This dish was balanced out with a white asparagus gelée. The vegan accompaniment to this dish was Keisuke Matsushima’s signature ratatouille, the summer vegetables were uniformly sliced (how do they do that?) and enriched by the perfectly balanced tomato pomodoro. The ratatouille was brought together with a light drizzle of freshly made basil sauce.
The Bread Basket
Yuko was particularly impressed with the artisan bread basket. The choices on offer were petite focaccia, mini baguettes, healthy rolls made with alpha-linoleic rich flax-seed oil and sprinkled with whole flax seeds, and last but certainly not least – a red wine and cassis infused artisan bread roll.
The Mains: Sugar Chicken & Sugar Pork
Now for the highly anticipated main course, sampling the deluxe Sugar Meat at a healthy Michelin star restaurant in Tokyo was the main reason we came to Keisuke Matsushima. David and I decided on the dishes made with Sugar Chicken and Sugar Pork. The Sugar Pork main is a traditional dish from Nice of stuffed red peppers, eggplant and zucchini. The minced Sugar Pork was cooked in pork stock and herbs that accentuated the natural flavor of the SPF pork. The Sugar Chicken dish was a modern fusion of French and Japanese fare, the delightfully juicy combination of chicken breast and thigh were carved into thinner filets and served with caramelized grape tomatoes, and a fresh summer salad of baby greens dotted with zucchini flower petals. The Sugar Chicken was lightly drizzled with olive oil and a tomato reduction so as not to overpower the natural flavor of the poultry. The Head Chef, Mr Hijikuro designed a summery asparagus risotto made from spelt berries that were perfectly cooked to achieve a chewy texture with a light pop. The thin slices of asparagus were bladed and served over a green pea and asparagus puree, then lightly seasoned with salt, pepper and olive oil.
Dessert was a tropical mango mousse with fresh passionfruit coulis, a rich banana and lime ice cream and topped with a sprig of mint and coconut granita made from pure coconut water. The vegan dessert highlighted the famous Migaki Diamond strawberries from Yamato city in Miyagi prefecture. The berry granita was perfectly domed and served on a fruit salad of fresh Migaki strawberries, blueberries and raspberries drizzled with extra virgin olive oil and a sprig of mint.
To finish off the meal, in true French fashion, a second dessert was served. David and I had the perfect Creme Brûlée topped with black truffles. Yes, truffles. The caramelized top audibly cracked when tapped with the dessert spoon (as it should), and the rich custard filling was lightly sweet with a hint of french vanilla. This most famous of French desserts was served with a petite lemon sable. For Yuko, Keisuke Matsushima continued the tropical island vibe and served a basil and pineapple sorbet served atop a bed of freshly diced pineapple drizzled with a sweetened coconut reduction. This was the perfect end to our experience at Keisuke Matsushima the Michelin star restaurant in Tokyo.
The Chef: Shuuji Hijikuro
Overall, our dining experience at Keisuke Matsushima was the epitome of sophisticated French fare with a distinctive Japanese touch. The lunch menu featuring Sugar Meat at Keisuke Matsushima changes monthly. If you’d like to try it, this lunch course is available throughout the month of June at the flagship restaurant in Tokyo. The team at Keisuke Matsushima use only the highest quality ingredients available, making Sugar Meat the perfect addition to their exquisite menu of French and Japanese fusion cuisine. The service is unparalleled, as you’re given celebrity treatment from the moment you walk in the door. The atmosphere at Keisuke Matsushima makes for a relaxing yet luxurious dining experience that complements the menu at this Michelin star restaurant in Tokyo. Head Chef Hijikuro specially designed a menu that highlighted the natural flavor of Sugar Meat. Everything served at Keisuke Matsushima catered to the diverse gustatory predilections of our trio at HealthyTokyo. Our experience at Keisuke Matsushima the Michelin star restaurant in Tokyo was the height of fine dining, prepared and presented with the utmost care and attention to detail. The culinary fare and experience are perfect for the most special of occasions. I highly recommend Keisuke Matsushima, the menu featuring Sugar Meat was the pièce de résistance and it was a dining experience I shall never forget.
If you’d like to experience Sugar Meat at Keisuke Matsushima the Michelin star restaurant in Tokyo, this special menu is available until the end of June. For July, a new menu featuring Sugar Meat will be revealed.
About Sugar Meat
Sugar Meat is brought to you by Sugarlady, Japan’s leader in natural and additive-free foods and products. Sugarlady has been providing Japan with healthy options since 1970 and continue to maintain their high standards of quality. Sugar meat is 100% additive free, is non-GMO, contains no hormones, therapeutic chemicals nor antibiotics. Not only is it served at the healthiest Michelin star restaurant in Tokyo, but, Sugar Meat is acclaimed throughout the gourmet world, showcasing its high level of food safety, as the star ingredient at a dinner reception for the Asia AMR (Antimicrobial Resistance) Ministerial meeting in Tokyo.
Sugar Beef is the famous Black Angus cattle which is raised in Australia and New Zealand, and matured over 240 days for a rich flavor.
Sugar Pork is SPF (specific pathogen free) pork from Ehime prefecture in Japan.
Sugar Chicken is the well-known Akadori from Tokushima and Kagawa prefectures in Japan. These chickens are allowed to mature longer, then aged, giving it a higher flavor potential.
The very convenient Sugar Meat subscriptions of Sugar Beef, Sugar Chicken and Sugar Pork are all available for purchase on the HealthyTokyo online shop. Delicious trial sets are available to sample the choices on offer. Receive Sugar Meat delivered premium frozen to your door every month from September 2017 to September 2018 with a bonus, celebratory delivery around the new year. Orders must be received before July 21 2017. For any inquiries, feel free to contact us.