Crispy on the outside and juicy on the inside! At the Super Buffet Glass Court in the Main Tower, ２F, our chefs slice our Keio Plaza Hotel’s proud roast beef one piece at a time right in front of you. The overflowing meat juices and the beautiful light pink color of the roast beef are further enhanced by our hotel’s original gravy sauce.
Gravy sauce originally refers to a sauce made on the spot by adding wine and seasonings to the meat juices that come out when roasting meat. However, since Glass Court is bustling with many customers every day, Keio Plaza Hotel prepares a rich and stable gravy sauce in advance to ensure that all our guests can enjoy a consistent taste.
The recipe, created under the guidance of our current Honorary Executive Chef, Hirochika Midorikawa, starts with a “fond de veau” (veal stock) made by carefully simmering tendon meat and vegetables. To this, we add tendon from veal, aromatic vegetables, and bouquet garni to create a rich and flavorful sauce. This recipe, filled with ideas from Midorikawa, who is considered a giant in French cuisine, has been lovingly passed down and preserved as the signature Keio Plaza Hotel gravy sauce.
The gravy, which is a perfect blend of savory meat juices and the sweetness and depth of vegetables, brings out the deliciousness of the roast beef even more when combined. We invite you to savor this traditional taste of our hotel.
