"When it comes to Keio Plaza Hotel's dressing, this is the taste!"
Many of our guests probably feel the same way. The French dressing served in each of our restaurants is a traditional recipe that has been made since our opening in 1971. The recipe, which is still carefully preserved today, was created by our Honorary Executive Chef, Hirochika Midorikawa.
The ingredients are very simple: onions, grain vinegar, salad oil, mustard, and Worcestershire sauce. The sweetness of the onions blends perfectly with the refreshing acidity of the rice vinegar and mustard, creating a delicious flavor that has been popular with any salad for generations. Instead of adding expensive ingredients like white wine, Keio Plaza Hotel uses familiar onions to create a flavor that everyone will enjoy and never tire of. Deputy Executive Chef Shinichi Sato, who was mentored by Midorikawa, says, "It's because we use simple ingredients that it becomes a flavor that many people love."
This French dressing is the base for the dressings at Keio Plaza Hotel, and the dressing made in their Shinjuku kitchen is also supplied to their hotels in Tama and Hachioji. Furthermore, various variations are possible by adding other ingredients such as soy sauce, and you can enjoy these variations at the Super Buffet <Glass Court>.
Even the dressings that adorn our salads have a history. Their unchanging flavors speak volumes about the hotel's reputation.
