JW Marriott Hotel Hong Kong, JW マリオット香港

JW Marriott Hotel Hong Kong opened its door in 1989 as the first Asian and flagship hotel of the Marriott hotel group.

The entrance of JW Marriott Hotel HK

The hotel with 602 guest rooms (including 25 suites) and 7 restaurants is located in Pacific Place -only 5 minutes walk from Admiralty MTR subway station-, Hong Kong Island. 

It's a 23 years old hotel but still looks pretty stunning!

 Appearance of the hotel

Hotel room with king size beds(left), huge space (middle) and nice & clean bathroom

Wide windows and fantastic view of downtown Honk Kong 

The guest room is big for a Hong Kong hotel standard -hotel guest rooms in HK can be quite small-.Luxurious bedding with fluffy pillows & thick mattresses, Two huge wide windows you can enjoy the view of Hong Kong city, Harbor or Mountain. 

Outside swimming pool located at 7F along with "Fish Bar and Grill" seafood restaurant

Cease the summer heat at the swimming pool and relax at whirlpool or sauna at the poolside. Or enjoy a meal at the seafood restaurant "Fish Bar and Grill".

"The Lounge" and "Q88 Wine Bar" at Lobby Level

At "The Longe" you can enjoy from the morning coffee, lunch, afternoon tea and all the way to dinner. Located at same lobby lebel, there is also "Q88 Wine Bar" you can enjoy their live music show.

Conrad and Island Shangri-la,

just across the street from JW Marriott

There are many 5*hotels in Hong Kong for the travellers to choose... but JW Marriott is definitely one of the top hotels in town.

Renaissance HK Harbour View Hotel -New Room-

Modern designed new room with plasma TV, reading light besides bed

see through glass window, a door between bathroom area and bed room

Let's see, recently renovated new guest room in Renaissance Hong Kong Harbour View Hotel!

As soon as you step into the room, you can feel the difference from the old rooms.

No doors to the bathroom but a wooden door to the bedroom area. A glass window in between the bathroom area and bed room area, wooden floor, trendy lighting setup... all these make it looks more stylish and creates calm ambiance.

Open bathroom area with no bathtub

However, the room size stays the same which means "small". Or, maybe little bigger...because a small bathtub in the old room is now disappeared in the new room.

Some people might feel uncomfortable with new room's layout though... specially with the open bathroom space. Get into the room and you can see the bathroom area immediately.

Also, no bathtub means a lot to Japanese guests. They need to take a bath, not only a shower!!

It makes feel like staying in "Courtyard by Marriott" or other 4*hotel...

Old room with cathode ray TV

Old rooms had more classic taste, even though their furniture were bit scratched and old fashioned cathode ray TV were used in the rooms... I believe there are many regular room guests still prefere　the original rooms. (*I am not sure if they still keep the original styled rooms after renovation or not...)

Entrance at ground floor and lobby/front desk at upstairs

You can find more information about the Renaissance Harbour View Hotel's renovation on the website below.
↓
Renaissance Harbour View Hong Kong completes renovation | MICE | SCMP Directories | SCMP.com

Teppanyaki -鉄板焼き-

Teppanyaki is a style of Japanese cuisine that you can enjoy watching chefs preparing food in front of you, just like seating at a sushi bar.

Fresh ingredients for Teppanyaki

-Wagyu beef, Salmon, Lobster, Clams and seasonal vegetables-

Teppanyaki room,

Shizuku Japanese Restaurant in JW Marriott Hotel Shenzhen

Chinese "Snow Dragon" wagyu beef

Teppanyaki, literally means "Iron"(Teppan) "Grill"(Yaki), is a modern and western influence cooking method. It is not considered to be a traditional, authentic Japanese, as far as I know...

It's origin goes back to 1945, from a stake house restaurant "Misono" in Kobe. The idea of cooking in front of the customers came from a sushi restaurant. At the beginning, it wasn't so popular among Japanese customers but it became more popular to foreigners.

In my childhood life, teppanyaki wasn't either high-end or popular thing...

Though, I enjoyed "Okonomiyaki" and "Monjayaki" (Japanese style savory pancake, both prepared on Teppan iron plate) specially when I was out with bunch of friends and prepare the food on an iron plate which was installed in the table. Those are not expensive and goes good with beer!

(* In Kansai-western Japan- region, people are custom to eat "Okonomiyaki" as a side dish served together with steamed rice but Kanto -eastern Japan- region, most people don't eat it with rice)



tools and seasonings for Teppanyaki

Nowadays, Teppanyaki is a one of the most popular cuisine which represents Japanese cuisine in all over the world!

Four Seasons opens high above Guangzhou

"Four Seasons Hotel Guangzhou will begin welcoming guests Aug. 1 in the top 30 floors of the 103-story International Finance Center" -HOTELSMag.com-

Hot Openings: Four Seasons opens high above Guangzhou

Sashimi -生魚片、刺身-

When you talk about Japanese cuisine, most of people think of Sushi, Tempura, Sukiyaki... and Sashimi is one of them.
(p.s. Often people get confused with "sushi". one comes with vinegared rice is "sushi") 

Assorted 10 types of seasonal seafood sashimi platter

Sashimi seems to be the simplest of all, "It's just pieces of sliced raw fish served with wasabi and soy sauce!".
Yet, it is the most delicate one and only chef with knowledge and experience can prepare it in a proper way. If someone without knowledge and experience prepared sashimi, it could not only be appeared unpleasant but also poisonous.

Sashimi platters with different style of plates

Many types of seafood in different seasons in different places. Each ingredients has it's suitable way of preparation and slicing technique. 
Like bonito fish, it is usually slightly seared on the surface of the skin before sliced and served with chopped spring onion and grated ginger or radish mixed with spicy red pepper, in autumn time in Japan it has more fat than the one in spring time.   
The ones with soft meat texture, like tuna or salmon, should be sliced thicker and the ones with harder texture, like red snapper or flounder, should be sliced thinner.

Sashimi stations in all day dining buffet

After many years, "Sashimi" has been accepted in many countries outside Japan and became one of their favorite dishes, there are also many  different style of sashimi in all over the world. That even influenced the style of "Sashimi" in Japan.

Dice cut sashimi with fresh vegetable salad

Well, it is not only "Sashimi" or "Japanese" all types of cuisine keep changing and evolving by the flow of time. I think we should accept the change and enjoy it, but at the same time, we must not forget the basic tradition.

Marriott International Expands In Thailand - Marriott News Center

"The Rayong Marriott Resort & Spa, The Bangkok Marriott Hotel Sukhumvit and the Marriott Executive Apartments Bangkok - Sukhumvit Thonglor will all open in 2012 bringing Marriott International’s portfolio to 16 hotels in the country"

Marriott International Expands In Thailand With The Opening Of Three Stunning New Hotels This Year - Marriott News Center

"Umeshu" Plum Wine, 2012, 自家製梅酒

今年も梅酒作りの季節がやってきました!　作り方は去年五月の”梅酒の作り方”を参考に。

 Plum wine 2012

-Need to wait for at least 6months to be served-

Spring has come! Time to make some plum wine again.
 *If you too want to make your own homemade Umeshu, see 2011 May's "How to make "Umeshu" -plum wine-" This time, whole making process was much easier than the last year, because last year was 1st time making homemade "Umeshu" here in Shenzhen. So, last year, I needed to start from a scratch... buy a glass jar, ask around and make sure fresh plums and Shochu(35% alcohol) were available...

The one on the right side is from last year.  

JW Marriott Marquis Dubai Set To Be World's Tallest Hotel And Landmark Of Global Business Hub

Q4 of the year 2012, Marriott International is opening JW Marriott Marquis in Dubai, the first JW Marquis branded property outside of North America. 

JW Marriott Marquis Dubai Set To Be World's Tallest Hotel

And Landmark Of Global Business Hub - Marriott News Center

Media Exposure, テレビ出演

'12 March 21, I was on the Shenzhen's local TV program!! Introducing Shizuku Japanese restaurant in JW Marriott Hotel Shenzhen and the essence of Japanese cuisine.

A producer of the TV program came to see me few weeks ago, along with hotel's PR associate. They told me about the TV program and what kind of things they want to show on the program.
They came back with the crew about a week before the program was showed on TV. I wasn't so nervous about cooking and showing how to do things but the parts I had to speak in Chinese... that made me nervous and they had to re-take so many times to complete a shot!
It took us about 3hours to film a minute and 20seconds program... Of course, they have edited and took out like half of the actual shooting time.

At the end, it was quite fan but I couldn't do it for a living (I was so tired after the shooting...).
I admire those TV reporters, actors or actresses. They are very smart to memories all e lines and I couldn't believe how energetic and passionate they do things in front of the cameras.  

Please check out the link below and see the video between 25:55 to 37:12...
(All in Chinese though... >< )  
['12 March, TV Food program Shi ke zhun bei "食客准备" by SZTV Entertainment Channel]

* for more media exposure, please go click "Press"


Enjoy!!

Fusion cuisine, フュージョン料理

Some people may think of "Fusion Cuisine" as new or trendy, but some others may think it's confused or rubbish cuisine.

Is ramen noodles a Japanese cuisine? Well, It is not considered as a "Traditional" Japanese....but it is known as one of the most popular Japanese food in the world.
I think it is a great example of Chinese-Japanese fusion. It originally came from China and mixed with Japanese cuisine such as the stock base from soy sauce, miso, pork born, fish and so on... 

What about tempura? It is originally from Portugal, introduced in the mid-sixteenth century to Japan. But it is worldly recognised as "Traditional" Japanese food.

So, "Fusion Cuisine" appeared to be odd and controversial to some people from time to time, but cuisine should be evolved with each cultures as times change and we should welcome those new ideas.
It may become one of foods which represents it's culture and country, like ramen noodles or tempura.
However, we should still respect the traditions and understand the meanings of the cooking methods which passed on to us through generations after generations.

Sashimi "Bagna Cauda" with miso dip, Inaniwa udon noodles with seafood tomato soup,
Seafood Sushi Pizza with rice paper crust

Record numbers of Chinese hit the sights and the malls in U.S. - USATODAY.com

Recent growth of Chinese economy let their people traveling the world easier.
Record numbers of Chinese hit the sights and the malls in U.S. - USATODAY.com

For Chinese people, it used to be a difficult thing to get VISA and travel abroad freely, but it changed in the past few years.
Not only US government but Japanese, Taiwanese and some other countries welcome Chinese travelers to come fry over and spend money in their countries. They made their regulations much easier for Chinese travelers to enter their countries. 

In Tokyo, I noticed more and more Chinese signs in and outside of the stores. Even the sign of "Union Pay" -Chinese bank debit card- can be found in some stores to attract Chinese tourist to spend their money. 
Surprisingly many numbers of shops in major towns like Shinjuku, Shibuya, Ginza,.... hire Chinese spoken service associates for those tourist from China.

Mid '80s to early '90s, Japanese economy growth was exactly the same. Japanese personal investors kept buying land and facilities in Tokyo and institutional investors had spent so much money on buying American facilities and companies till the "Bubble" economy burst and gone.
Nowadays, Chinese investors are buying land and facilities in Japan, USA and others.

We will see if we, human beings, learn something from the past... or "History repeats itself"!?

"Setsubun" -節分-

Every February 3rd is "Setsubun" in Japan. It literally means "seasonal division" but it usually refers to the beginning of spring season. It is actually related to the Lunar New Year.
Not like other Eastern Asian countries, like Mainland China, Hong Kong, Taiwan, Korea, etc.., people don't celebrate Lunar New Year's in Japan. So, Japanese set the Feb 3rd as the Lunar New Year's Eve for every year.

Old time Japan, people believed that we need to drive away the evil spirits from the previous year and bring good fortune to come in the New Year. 
So, on the "Setsubun" day, people through good luck beans -roasted soybean- at to someone, can be your family members or colleagues, who are costumed as the "Oni"-demon- and scream "Oni wa Soto, Fuku wa Uchi!" -Damon Out, Fortune In!-

Nowadays, this custom became very commercialised and many sushi restaurants
put so much effort to sell take away "Eho-maki" on that day 

Also, on that day, they like to eat "Eho-maki, 恵方巻き" -Lucky direction roll- which is similar to "Futo-maki" -Big sushi roll- without cutting it into small pieces and look into the direction of the year (this year was NNW). If you eat it, you will be healthy and fortunate in the coming new year.

I also had "Eho-maki" but didn't have a gut to try eating the whole roll without cutting! 

Crab Delicacy at "Kani Doraku" -かに道楽-

I had a chance to enjoy "Crab" delicacy while I was back in Tokyo last time.
Crab is also considered as winter delicacies, like "Fugu" -blowfish-.

Their signature dish is "Kani suki" -crab hot pot, Eye-catching moving crab on the wall


"Kani Doraku" is a very famous restaurant, specialized in crab. In 50 years of history, the company built over 40 restaurants all over the Japan.

There are many specialized restaurants in Japan. Specialized in sushi, tempura, skewered grill, soba noodles, grilled eel, pork cutlet, etc... Not like Japanese restaurants outside of Japan.
Usually, sushi restaurants in Japan don't sell skewered grill, or tempura restaurants don't sell pork cutlet...

Crabs everywhere! chop sticks, ash tray, stone ornament, cushion, painting...

Poached snow crab with vinegar, crab sashimi with wasabi and soy sauce 

Deep fried crab meat croquette, steamed rice with crab served with savory broth for "Chazuke"

 

Signature "Kani Suki" -crab hot pot, Crab shaped pot & carrot!!

 You can enjoy the hot pot first and rice soup after

Cup with crab logo for shells, Lantern with letters of "Doraku"-diversion-, Entrance of the restaurant

Blowfish "Fugu" -河豚-

Blowfish (or Pufferfish) is known as poisonous fish. It's liver, skin, eyes (and some other parts) are highly toxic. But, it is also known as one of the winter delicacies in Japan.

Live "Fugu" in a fish tank in front of the restaurant (left),
"Hire sake" -dried blowfish fins in a cup of hot sake- warms you up in winter time (right) 

Because of it's deadly poison, Fugu is also called "Teppo" in Japanese, means a gun -if you are hit, you will be dead-.
It needs to be carefully prepared by licensed chefs. In Japan, almost every year, we see one or two (or even more!) cases on the headlines say "a man who prepared and ate fugu by himself died from fugu poisoning..."

Poached "Fugu" skins with chopped onions in ponzu -citrus- sauce (left),
"Tessa" -thinly sliced fugu sashimi with ponzu sauce(right)

Fugu, specially "Torafugu", is considered to be luxurious food.
It was not common, ordinary people's food till farming technologies and delivery system (fish tank car) got improved in past few decades.




Deep fried fugu meat, Charcoal grilled marinated fugu meat in special soy sauce

"Tecchiri" (or "Fugu-chiri") -fugu hot pot, and "zosui" -rice soup- at the end of the hot pot

Autumn in Japan, 日本の秋

There are many things I love about Japan. Season is one of them.
In Japan you can enjoy different food and scenery in different seasons!

I was back in Japan for a week in mid-November.
I had a chance to visit a suburb of Tokyo on a day trip and I could see beautiful Autumn scenery of Japan. 
In Spring time, beauty of "Sakura" -cherry blossom- is very famous and one of the things represent Japan, but the color of the leaves in Autumn is also as amazing as "Sakura".


Red colored maple leaves & Japanese Persimmon

Mountain view with "Ryujin Otsuri Bashi" bridge, 竜神大吊橋, in Ibaraki prefecture

It was a beautiful sunny day. Not so cold yet. Perfect Autumn day for a day trip.
This, I could enjoy neither in Taiwan nor South China.....  


Beautiful red maple leaves and "Fukuroda" falls, 袋田の滝, in Ibaraki prefecture

Even in a city of Tokyo, I could feel the season of Autumn.
Though, the color of the leaves was not yet so vivid as it was in the mountains.


Tokyo Metropolitan Government Building in Shinjuku

Color of the maple leaves were not yet completely red in Shinjuku

 

Shinjuku Central Park

Marriott International Unveils a Grand Classic in the Heart of Shanghai



Here is the one I saw in Shanghai last time I visited there in Oct.

The 18th Marriott's Hotel in Shanghai has been opened!!

 - The 720-Room Shanghai Marriott Hotel City Centre - Marriott News Center

Japanese Sweets "Wagasi", 和菓子-羊羹の作り方-

"Wagashi" is Japanese traditional sweets made of plant-based ingredients, such as mochi, red bean, flour, kudzu, seasonal fruits...etc. Served at tea ceremony or at the end of a meal with tea.

Yokan with simmered sweet chest nut

"Yokan"(羊羹ようかん) is one of the oldest wagashi made from red bean, sugar and agar.

Technically, there are different names for the different ways of making "yokan".

"Neri Yokan" is solid block, contains more red beans and less water.

"Mizu Yokan" (Japanese "Mizu" means water in English), on the other had, is softer, contains less red beans and more water than "Neri Yokan".  

Here I introduce is how to make "Mizu Yokan" (because I personally like it better than "Neri Yokan"!!).

Prepare, red beans, agar ("Kanten"寒天 in Japanese, "Yang Cai" 洋菜 in Chinese -in Taiwan-, "Qiong Zhi" 琼脂 -in Mainland China-), sugar and water.

Red bean paste: 300gm 

Water: 500ml

Agar: 9gm

Sugar: depends how sweet the red bean paste is... (need to taste it while cooking. it should be bit sweeter than you feel comfortable. it becomes less sweet after chilled)

  

Picture on the top left is Japanese "Kanten", on the right is Chinese "Qiong Zhi"

Agar comes in different shapes. Here I use is the threads shaped one.

* If you like to make red bean paste from fresh red beans...

Put red beans in a pot with more than enough water to cover up the red beans and heat it up till it boils. Add water on the pot, 2-3 times while boiling. Keep it for several hours in medium heat.

Make sure all the red beans are completely cooked and soft in the middle, then add sugar.

Put the cooked red bean in a food processor, strain off the skins of red beans and make it into smooth red bean paste.

Put agar in a bowl with cold water and leave it for over night.

Take out the agar from the bowl and dry off the water.

Put it into a pot with majored water.

Heat it up and mix it well while heating.

Make sure all the agar are melt in the water.

Put red bean paste in the pot and mix them well.

Strain it off in a bowl and cool it down in a ice water bath.

Mix well while cooling down the bowl (other wise the red bean paste sunk down in the bottom).

Pour it into "Nagashi kan" a special stainless container (if not, cups, plastic container or anything can be used) as soon as the liquid inside the bowl get thickened (*liquid with agar gets solid in room temperature, not like one with gelatin which needs lower temperature to get solid). 

Put it into a fridge till it gets solid.



"Nagashi kan" can be used to make "Yokan" and many other Japanese food

Done!!



Yokan with sweet green tea sauce as an accent

Shenzhen Wine and Cheese Club's Party in JW Marriott

In Nov. 26, Shenzhen Wine and Cheese Club has held a party in JW Marriott for the first time.

November Wine and Cheese Club @ JW Marriott by "Shenzhenparty.com"

The party was held in the hotel's pool side terrace at 4F.
It rained in the morning and we have concerned we might need to change the venue to inside the hotel.

But luckily, rain stopped by the afternoon and over 60 people joined the party to enjoy several types of wine along with Japanese food and cheese.

Photo's of November Wine and Cheese Club @ JW Marriott by "Shenzhenparty.com"